Disclaimer: Thermapen provided two of their amazing instant-read thermometers for this article: one for the writer, and one for a giveaway. Check out Lyndi’s blog here for giveaway details to win your own! Contest ends on Friday, Nov. 20, 2015 at noon CST. – Grass Roots Staff
One of the best things one can do to make the most of bulk foods is to prepare meals for now and save extra for later. Several years ago we switched from smoking on the grill using an aluminum foil pack to an electric smoker. While the large capacity smoker is perfect for family gatherings, I particularly love that it allows us to make the most use of its space. Depending on what we smoke, the electric smoker makes quick work so we can move on with the entertaining.
The last thing you want to do when smoking or grilling poultry is to have it undercooked. The USDA recommends that the internal temperature of turkey should be 165-degrees. If you want to ensure the perfect 165-degree temperature for your smoked turkey breast, I recommend using a Thermapen. All it takes is a simple Internet search to see that this high-speed thermometer is the darling of food service professionals and test kitchens. Each Thermapen is pre-calibrated by hand and guaranteed to be accurate. Want to know the best part? It will display the temperature of food or liquid within three seconds or less.
When I smoke, I like to load up the smoker with multiple turkey breasts because they are extremely versatile. Apple or cherry wood is light and will provide a subtle seasoning. Stay away from the stronger woods such as mesquite or hickory as they will overpower if given the chance.
Preparation time takes approximately 30 minutes and the turkey will be smoked and ready to serve within two hours. After letting the breasts rest for a few minutes before carving, you can serve two of these smoked turkey breasts right away if you have 6-8 people coming to dinner and save the remaining two for later.
Smoked Turkey Breast with Honey and Teriyaki Glaze
Each turkey breast provides 3-4 servings or 12 freezer snacks
- 1 cup apple or cherry wood chips
- 1 cup honey
- 2 tablespoons teriyaki sauce
- 1 tablespoon white wine vinegar
- 3 cloves of garlic, minced
- 1 tablespoon extra-virgin olive oil
- 4 boneless turkey breasts, approximately 1 pound each
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- Add approximately one cup of apple or cherry wood chips to a bowl of water and let soak for 30 minutes.
- Turn on electric smoker and set to 225-degrees. Fill water pan with water.
- In a bowl: Mix honey, teriyaki, white wine vinegar, garlic and olive oil to combine.
- Wash turkey and pat dry. Add to bowl mixture and coat thoroughly. Cover with plastic wrap and place in the refrigerator for 20 minutes.
- Remove turkey breast from bowl and place on a sheet pan covered with parchment paper. Drizzle the remaining mixture evenly over the turkey breasts.
- Evenly sprinkle salt and pepper over all the turkey breasts.
- Carefully place turkey breasts in the smoker and shut door.
- Remove wood chips from water and place carefully in the wood chip compartment.
- The general rule for smoking turkey is 30-35 minutes per pound. At 225-degrees, expect the breasts to be done in two hours or slightly less. Use your Thermapen and check the temperature at 1:45 minutes in, and again as needed.
- Once internal temperature reaches 165 degrees, remove from smoker and set on clean sheet pan with aluminum foil loosely covering the turkey breasts. Let them rest about 10 minutes, carve and serve.
- Carve the remaining smoked turkey breasts and store in small zipper storage bags. One breast will provide 12 snack bags of two turkey slices, perfect for an afternoon or midmorning snack.