Smokey Turkey Breast
A holiday favorite kissed by the very smoke gods themselves.
- 1/4 cup ancho chili powder
- 1/4 cup light brown sugar
- 2 tbsp garlic powder
- 2 tbsp sweet paprika
- 1 tsp kosher salt
- 1 tsp coarse ground black pepper
- 1 tsp Old Bay Seasoning
- 1/2 cup honey
- 1/2 cup yellow mustard
- 1 tbsp thyme (dry or fresh)
- 1 tbsp majoram
- 2 tsp black pepper
Preheat the smoker to 250° with wood. (I used hickory but pecan is nice too.)
Rub the turkey breast liberally with the seasoning rub
Place foil pan with the breast in it into the smoker and smoke until the internal temp reaches 155° (about 3 1/2 hours)
Remove turkey from the smoker and brush with the glaze. Return to the smoker until the turkey hits 165° (about 30 minutes more).
Remove turkey from smoker and allow to rest for 15-20 minutes.
Slice and serve with your favorite sides. (Slow cooked green beans and bacon are a great choice)