Petto di tacchino affumicato

Ingredienti

• 1.5 to 2 lbs boneless, skinless turkey breast
• 5 tsp Diamond kosher salt ((or 3 tsp Morton kosher salt))
• 5 tsp coarse 16 mesh black pepper
• optional: turkey dry rub ((see note))
• 4 oz unsalted butter ((melted or softened))

Preparazione

1. 1

   --- Prep ---

2. 2

   Optional: Dry brine the turkey breast overnight or for 24 hours before cooking to enhance flavor and moisture retention.

3. 3

   Season the breast with salt (if not brined) and lots of coarse black pepper. Add dry rub if desired.

4. 4

   Insert a remote probe thermometer into the thickest part of the breast.

5. 5

   --- Set Up and Preheat Smoker ---

6. 6

   Set up your smoker for indirect heat and preheat to 225°-275° F. *see note 4. Plan to use the upper shelf if your smoker has multiple racks.

7. 7

   --- Smoke the Turkey ---

8. 8

   Place seasoned turkey breast in the smoker furthest from heat source.

9. 9

   Smoke until internal temperature reaches about 148° F.

10. 10

    Place the breast on a large sheet of aluminum foil. Pour melted butter over top or place butter slices on breast, then tightly wrap in the aluminum foil.

11. 11

    Return wrapped breast to smoker and continue cooking until internal temperature reaches 158-160°F. Optionally, increase smoker heat to 325°F to speed up cooking time once the breast is wrapped.

12. 12

    Place back in smoker and continue to cook until the internal temp reaches 158 to 160. (Once the turkey is wrapped, you can turn up the smoker's heat to 325° F if you need to speed up the cook time).

13. 13

    --- Rest and Slice ---

14. 14

    Remove smoked turkey breast and let rest while still wrapped in foil for 15-20 minutes.

15. 15

    Unwrap and slice against the grain into 1/4" to 1/2" slices. Save turkey juices and butter from foil for making gravy or drizzling.