Imagine biting into a succulent slice of turkey, perfectly smoked and glazed with a sweet honey sauce that dances on your taste buds. Our Honey Glazed Smoked Turkey Breast recipe is not just a dish; it's an experience that will elevate your gatherings and impress your guests! With just a handful of ingredients and a little patience, you can create a mouthwatering centerpiece that’s bursting with flavor. Whether it’s for a holiday feast or a weekend barbecue, this recipe is sure to become a family favorite. Ready to learn the secrets to achieving that perfect smoky sweetness? Let’s dive in!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 turkey breast (4-6 lbs)
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Begin by preparing the turkey breast. Rinse it under cold water and pat it dry with paper towels. This will help the skin crisp up during the smoking process.
- In a medium-sized bowl, whisk together the honey, soy sauce, Dijon mustard, garlic powder, salt, and pepper until well combined. This mixture will serve as both a marinade and a glaze for the turkey.
- Place the turkey breast in a large resealable plastic bag or a shallow dish. Pour the honey glaze over the turkey, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Prepare your smoker according to the manufacturer's instructions. If using a charcoal smoker, light the charcoal and let it burn until covered with white ash. If using an electric or propane smoker, preheat it to 225°F (107°C).
- While the smoker is heating up, soak the wood chips in water for about 30 minutes. This will help create smoke and prevent the chips from burning too quickly. After soaking, drain the wood chips.
- Once the smoker is ready, add the soaked wood chips to the smoker box or directly onto the coals, depending on your smoker type. This will create a flavorful smoke that will infuse the turkey.
- Remove the turkey breast from the marinade, allowing any excess liquid to drip off. Reserve the marinade for basting during the cooking process. Place the turkey breast on the smoker grate, skin side up.
- Close the smoker lid and smoke the turkey breast for approximately 4 hours, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature, inserting it into the thickest part of the breast without touching the bone.
- Every hour, baste the turkey with the reserved marinade to keep it moist and enhance the flavor. If the skin starts to darken too much, you can tent the turkey loosely with aluminum foil.
- Once the turkey breast reaches the desired internal temperature, carefully remove it from the smoker and let it rest for at least 15-20 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.
- After resting, slice the turkey breast against the grain into thin slices. Serve warm with your favorite sides, and drizzle any remaining honey glaze over the top for added flavor.
Tips
- Choose the Right Turkey Breast: Opt for a fresh or thawed turkey breast that weighs between 4-6 lbs for the best results. This size ensures even cooking and a juicy finish.
- Marinate Overnight: For maximum flavor, allow the turkey breast to marinate in the honey glaze overnight. This not only enhances the taste but also helps tenderize the meat.
- Soak Wood Chips: Don’t forget to soak your wood chips for at least 30 minutes before smoking. This will create a rich, flavorful smoke that beautifully infuses the turkey.
- Keep the Temperature Steady: Maintain a consistent smoker temperature of 225°F (107°C) throughout the cooking process. This low and slow method is key to achieving that tender, smoky goodness.
- Baste Regularly: Basting the turkey every hour with the reserved marinade keeps it moist and adds layers of flavor. Just be careful not to open the smoker too often, as this can drop the temperature.
- Rest Before Slicing: Allow the smoked turkey to rest for 15-20 minutes after cooking. This step is crucial for juicy slices, as it allows the juices to redistribute throughout the meat.
- Serve with Style: For an extra touch, drizzle any remaining honey glaze over the sliced turkey before serving. Pair it with your favorite sides for a complete and satisfying meal!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 35g
Fat: 5g
Saturated Fat: g
Cholesterol: 95mg
