Easy Smoked Turkey Breast | BBQ DAD JODY

Quick and easy smoked turkey breast. A great whole turkey alternative. Are you tired of cooking a whole turkey every year for the holidays? Do you only like the white meat? Looking for an alternative? Then this easy recipe is for you. Follow Jody Flanagan, the BBQ DAD, as he takes you through step by step to WOW all of your friends and relatives this holiday season. Today we are using the recteq RT-700 pellet grill and its burning the Ultimate Blend pellets. I love smoked turkey breast!

Herb Butter:
1 stick unsalted butter, softened
1 tbsp. rosemary, rough chopped
1 tbsp. thyme, rough chopped
1 tsp. olive oil
4 cloves garlic, minced
1 tbsp. Soy sauce
1 tsp. Lemon zest
1 tbsp. Ron's Screamin' Pig Rub

Turkey Breast:
1 Whole turkey breast
3 sprigs Rosemary
3 sprigs Thyme
3 sprigs Sage
3 sprigs Parsley
1 large Yellow onion, sliced
1 Red delicious apple, sliced
1 Lemon, sliced
Ron's Screamin' Pig Rub

Serves: 3-5
Prep Time: 20 minutes
Cook Time: 1-1.25 hours
Grill: recteq RT-700
Wood: Blend - Red Oak, White Oak, Hickory

Shout out to Honeysuckle White for this beautiful turkey breast we used in the video. If you are looking for a good product check out any of the Honeysuckle White products.
1.Pat turkey breast dry with clean paper towel and discard towel.
2.Trim excess skin and meat bits from the breast.
3.Separate skin from meat. I like to start from the bottom and work my way up making sure not to separate the very top skin from the meat. It will help hold the skin on and preventing it from sliding off the bird.
4.Peel skin back and coat meat with herb butter. You can also season the meat at this point as well.
5.Replace skin and coat with remaining herb butter. Season skin with Rons rub.
6.Stuff cavity with herbs, onion, and apple.
7.On a cooking mat, lay an even bed of lemons and place breast on lemons.
8.Smoke at 350ºF until it reaches an internal temperature of 155ºF
9.Tent with foil and let rest. The breast will carry over cook and reach an internal of 165ºF
10.Slice and enjoy!

This goes great with green bean casserole, mashed potatoes & gravy, smoked buttermilk biscuits, and an ice cold beer!

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