Award-Winning Smoked Turkey Breast (Memphis in May Recipe)

This Smoked Turkey Recipe was a winner at Memphis in May

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Award-Winning Smoked Turkey Breast (Memphis in May Recipe)

Elite BBQ Smokers (Jason Hardee)

Servings

6-8

Prep Time

00 minutes

Cook Time

3 hours 00 minutes

Cuisine

American / Southern BBQ

Category

BBQ, Main Dish

This award-winning smoked turkey breast recipe took 4th place in the Turkey Category at Memphis in May! Learn step-by-step how to inject, season, smoke, and finish turkey using Kings BBQ rubs, Butcher’s BBQ Bird Booster, and the ThermPro TempSpike to achieve perfect internal temperature. It’s juicy, flavorful, and competition-ready—perfect for the holidays or any BBQ cookout.

Award-Winning Smoked Turkey Breast (Memphis in May Recipe)

Ingredients

    Protien

    • 2 boneless turkey breasts (4.5 lbs each)

    Injection

    • 1/4 cup Butcher’s BBQ Bird Booster Original
    • 16.9 oz water

    BBQ Rubs

    • Kings BBQ Kings of the Beef Rub (liberal amount)

    BBQ Sauce

    • Kings BBQ Rib Tickler (for final glaze)

    Basting

    • 2 sticks Kerrygold Salted Butter

    Directions

      Prepping the Turkey

      1. Remove skin and trim the turkey breasts.

      Injecting the Turkey

      1. Mix Bird Booster with water and inject evenly throughout the breasts.

      Seasoning the Turkey

      1. Liberally apply Kings BBQ Kings of the Beef Rub on the top side of each breast.

      Rest in Refrigerator

      1. Place in the refrigerator overnight to allow flavors to absorb.

      Preheat Smoker:

      1. Set your smoker (Recteq recommended) to 300°F.

      Smoke

      1. Place turkey on a cooling rack with an aluminum pan underneath. Smoke for 2–3 hours or until desired color is achieved.

      Baste:

      1. Melt 1 stick of Kerrygold butter for basting.

      2. Butter Baste: Baste with melted butter every 30–45 minutes to maintain bark moisture.

      Wrapping the Turkey

      1. Once you achieve desired color, wrap each breast with 1/2 stick of Kerrygold butter.

      Cook to Temp

      1. Return to smoker and cook until internal temperature reaches 175°F using the ThermPro TempSpike for accurate monitoring.

      Rest

      1. Remove and vent, then place in an insulated cooler or food container for 2 hours.

      Settign the Sauce

      1. Preheat smoker to 225°F. Remove turkey, coat with Kings BBQ Rib Tickler, and return to smoker for 4–5 minutes to set the glaze.

      Serve:

      1. Slice and enjoy!