This is going to be year three of this turkey recipe. It’s amazing and is back by popular demand.
Generally, I only make it for Thanksgiving and Christmas events, which means by the time it rolls around I forget how to smoke it. So, this recipe is the official record of how to do it for my benefit since until now I have yet to write it down.
I originally picked it up from the Bearded Butcher guys and tweaked it to my preferences.
Do the following to forever change your life.
- Procure a non-tampered-with turkey breast. It can’t be pre-cooked or browned or anything.
- Preheat smoker to 300º.
- Combine equal parts melted stick butter and maple syrup into a measuring cup or other suitable vessel (start with 1 stick of butter, which should be 1/2 cup). Next, add 2-ish tablespoons of chipotle seasoning*.
- Using a meat injector, inject that delightful concoction into the turkey breast until your heart is content. Usually about 1 cup total.
- Thoroughly cover the turkey breast with the chipotle dry rub.
- Place on the smoker.
- Make more of the butter/maple syrup/chipotle seasoning glaze and baste the turkey breast every 45-60 minutes.
- After about 2-2.5 hours, increase the smoker temp to 300º. #CrispySkin
- Remove turkey breast from the smoker when the internal temp is 160-165º, or lower if you prefer to live dumb and dangerously. For an 8-pound turkey breast, this took about 3 hours.
- Let it rest for 15ish minutes and then eat until comatose.
- Bonus tip: Make a new smaller batch of the butter/maple syrup/chipotle seasoning batter and gently drizzle on the cut-up pieces.
*I prefer Bearded Butcher Chipotle seasoning because it’s the best.