Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour.
We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey.
It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time in the smoker because it seems to be too heavy smoking for me. I like to start with the smoker every time and then finish in the oven or on the grill. This is done for any type of meat I smoke.
Next, bake the turkey in a 325 degree preheated oven until the turkey breast registers at 170 degrees on a meat thermometer. Once the turkey reaches the right temperature, let it rest for a 10 minutes or so after it finishes and then slice away. Serve warm with dressing, gravy and a nice side dish.
While the turkey is cooking, I’ve got my Apple Pecan Rice and Bread Turkey Stuffing slow cooking in the oven too. You would think I’m making another Thanksgiving dinner but this is a “For Company” dinner and for the hubby who just loves smoked anything. Along with a side salad and stuffing we had sautéed green beans with mushrooms and slivered almonds.
Update on this slow cooking turkey: For the last 45 minutes we turned up the oven to 350 degrees. Hungry. Hungry. Everyone was getting hungry and the stubborn turkey was still gobbling. Dinner was finally done at 8:45 and was planned for 7:30. The dinner salad was served to waste a few moments while waiting for the darn turkey popper to pop. We finally took the turkey out of the oven and draped the turkey breast with two heavy towels to continue cooking while we had the salad. This was a newly learned suggestion from my guest, Britt. I will never forget it! By the time we were done with salad the turkey was ready.
As a hint the turkey may not have been totally thawed which caused it too cook more slowly than I would have liked. Plus, the package called for 325 degrees to cook the turkey but 350 might have been better. Regardless, it was juicy and smoked to the right amount.
At the last moment we decided to spend Thanksgiving at the Cabin and all the fixings for dinner were done in the Two Butt Kitchen. It took a little more imagination and timing as I only had one oven instead of my three ovens at home. I know… oh poor me only three ovens. I do love my kitchen at home but the cabin was a real treat too.
It did get a little crowded in my little two butt kitchen when we added the third while Gus was carving the turkey but all survived the last minute timing to get the Turkey and trimmings on the table. Dinner was started at 10:00 am and was served 6 hours later. My legs were getting tired but my tummy was ready for the feast. I don’t know if it took longer to cook or to clean up but all was worth it.
While dinner was cooking we stepped outside for a breather just in time to see three mule deer who had been sleeping in the lower brush wake up and head out for the day. Oh,.. I wish my camera had been in hand instead of the potato peeler. Then, as the turkey roasted away in the oven we went for a walk with our small legged pets in 50 degree sunny weather. It was the beginning of a wonderful day.
Tip for a moist turkey…. make sure to pick out a fresh young turkey. I’ve found that they cook up more moist than most. After stuffing the turkey with my favorite Apple Pecan Rice and Bread Stuffing, I spread a packet of Knorrs chicken Homestyle Stock over the outside of the turkey and then seasoned it with Greek spice, salt, celery salt and pepper. This was a new way of topping off the turkey for me. Another surprise since our cabin is a new experience is that I forgot to bring the turkey pan. So, instead we adapted a flat sheet cake pan and lined it heavily with heavy duty aluminum foil. It worked perfectly except that I’ve never stuffed a turkey into the pan so tight. I hope you all had as great a Turkey day as us. We’re off now to take a hand at learning a new card game with our good friends.
If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.
Turkey stuffing for those of us who used to hate stuffing. I started making this dressing many years ago and it’s always been a hit. Can be prepared the day before and then baked with Turkey the next day. For a vegetarian version use Knorrs vegetable cubes prepared in water to replace chicken broth.
1 cup unsalted butter
1/2 cup mild onions; chopped into small pieces
1/2 cup celery; chopped into small pieces
1 cup Basamati rice
1 1/2 cup chicken broth
1 pinch saffron; optional
1 teaspoon ground sea salt; or to taste
1/2 teaspoon Cavendars Greek Spice; or substitute poultry seasoning
1 pound bread stuffing; cubes/seasoned
1/2 cup mushrooms; canned/drained & chopped into small pieces
2 small granny smith apples; chopped into 1/4 inch pieces
1/2 cup pecans; chopped, can substitute slivered almonds
2 cups chicken broth; substitute Knorrs Vegetable cubes in water for Vegetarian
1. In a very large skillet, saute onions and celery in butter over low heat. Add rice and continue to saute for 2-3 minutes until onions and celery are slightly tender. Add chicken broth, salt and Cavendars Spice. . Bring to a boil. Cover pan tightly, lower heat to maintain slow boil, and continue to cook 15 minutes (rice will not be fully cooked). Rice will be soft and of a thick soup consistency.
2. Remove rice mixture from heat and mix in bread croutons, canned mushrooms, apples and pecans. If your pan is not large enough then combine rice and bread mixture in a mixing bowl large enough to handle all the ingredients.
3. With a large spoon, mix bread and rice together along with other ingredients until well blended. I like my stuffing to be of a slightly dry texture prior to adding to the bird. After combining all the ingredients, I then slowly add more chicken broth and continue to turn the stuffing until I reach my desired consistency which is loose and slightly moist. If you like your stuffing more on the dry side, then leave the texture loose and slightly moist. If you like your stuffing soft and thoroughly moist, like bread pudding, then continue to add broth until the bread and rice begin to pack together into a slightly tight and soft consistency.
(If prepared the day before: place 1/2 of dressing in a one gallon bag and the remaining in a baking dish. Refridgerate until following day.)
4. Fill the cavity of a medium sized turkey or large roasting chicken with lightly packed dressing and allow to overfill a little. Fill the breast pocket if the turkey with more dressing as well and make sure to tuck and secure the skin with a metal or wooden skewer. When you begin to brown the bird, cover the dressing with foil so that it will not burn, but is brown and slightly crunchy on top. Bake according to Turkey Recipe instructions.
5. Place any remaining stuffing in a covered clay baking crock or fancy baking dish if for a holiday. Cover and refrigerate baking dish until the final hour before dinner then bake in 350 oven for 1 hour.
6. Remove the cover from the baking crock for the last 15 minutes of cooking so that it can crisp a little on the top.