Smoked turkey breast rub

Smoked Turkey Breast Rub. Pat the skin dry with paper towels. Setup your smoker to smoke at 275 degrees. After seasoning the cavity of the turkey with a tablespoon of the dry rub season the breast legs and thighs with part of the oil and rub paste. Take the turkey breast out and set it on a rack.

Applewood Smoked Turkey Breast With Cider Bourbon Gravy from www.howsweeteats.com

Maple or Mesquite wood are both great options for smoked turkey breasts. After the flesh is seasoned pull the skin back into place. Now paint the turkey one more time with honey and serve it. Smoke the turkey breast at 200ºF until the internal temperature reaches to 160ºF. After seasoning the cavity of the turkey with a tablespoon of the dry rub season the breast legs and thighs with part of the oil and rub paste. Take the turkey breast out and set it on a rack.

Set temperature to 250F and it is done cooking when internal temperature reaches 165F.

Growing up a turkey was just. The rub and injection mixture is used to add a massive depth of flavor to the turkey and to help keep it moist while you are deep-frying it. Season turkey breast with the spice rub and place in the smoker. Let the turkey smoke undistributed for an hour Now paint the turkey with honey every 45 minutes. Setup your smoker to smoke at 275 degrees. Growing up a turkey was just.

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