This smoked turkey breast is glazed with a cranberry BBQ glaze to create a showstopper for Thanksgiving dinner. We're injecting it with creole butter and then hitting it with smoky flavor until it's juicy and tender.
Honestly, I think I'd rather have just the turkey breast than the whole bird. So flavorful. And the cranberry glaze takes it to the next level.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
For the Turkey
- Turkey Breast — look for one about 6-8 lbs. I found mine in a local grocery store
- Creole Butter Injection — I'm injecting the turkey breast with butter before smoking it. I used Tony Chachere’s Creole-Style Butter
- Mayonnaise — to act as a binder on the turkey for our rub
- BBQ Rub — to season the turkey, use your favorite rub
For the Cranberry BBQ Glaze
- Jellied Cranberry Sauce — the base of the glaze, sweet & tangy
- Barbecue Sauce — for a nice smoky flavor
- Apple cider vinegar — to thin out the sauce and add a little tartness
- Salt & Pepper — to taste
HOW TO MAKE SMOKED TURKEY BREAST
@grillfrenzy The turkey breast that'll steal the show this Thanksgiving 🦃 Injected with creole butter and glazed with a cranberry BBQ sauce that'll make you forget traditional turkey ever existed! Save this one - your family will thank you later 🔥 ⬇️ Drop a "RECIPE" below for the full detailed recipe and all my key tips sent straight to your DMs! #thanksgiving #smokedturkey #bbqrecipes #turkeyrecipes #smoker #bbqtiktok #recipevideo #foodtiktok ♬ original sound - Mike Futia
1. Step 1
Remove the turkey from the packaging and beware—if it was previously frozen, there's going to be a LOT of "turkey juice" that comes out of the bag. Make sure you do this over a large cutting board surrounded by paper towels. It's messy.
Then, remove the skin with a sharp knife, and pat dry really well.
2. Inject the Turkey
Inject the turkey breast with the creole butter. Inject in different areas all around the breasts, making sure to get even coverage. You can use the meat injector that came with the butter, or your own if you have one.
3. Season the Turkey
Apply the mayo all over the turkey. Then, season with your favorite BBQ rub and allow it to adhere for 15 minutes. For this cook, I used Sweet Preacher from Fire & Smoke Society.
4. Smoke the Turkey
While the rub is adhering to the turkey, preheat your smoker to 250F. Then, smoke your turkey until it hits an internal temperature of around 155F, about 3-4 hours depending on the size of your bird.
5. Make the Cranberry BBQ Glaze
When the turkey is close to 155F internal, it's time to make the cranberry BBQ glaze. In a small saucepan, combine the cranberry sauce, BBQ sauce, apple cider vinegar, and salt & pepper. Mix well until its smooth, and heat on low until its time to glaze.
6. Glaze the Turkey
Apply the glaze all over the turkey.
7. Rest & Serve
When the turkey hits 160F, remove it from the smoker and let it rest for 10 minutes under tented foil. Slice, serve, and enjoy.
PAIRING SUGGESTIONS
Serve this smoked turkey breast with some of my delicious sides like smoked sweet potatoes, smoked mac & cheese, and smoked garlic mashed potatoes.
PRO TIPS FOR MAKING THIS RECIPE
- Mess Alert. The turkey breast I got was frozen. It took two days to thaw out in my fridge. When I opened the packaging, a huge rush of "turkey juice water" flowed out. Be prepared. Luckily, I had it sitting one of those BBQ "prep tubs", which caught all the mess.
- Injection Is Key. I feel like the butter injection made a huge difference. I really liked it and would do it again. It made the turkey plump and moist.
- Smoking Temp. Some recipes call for smoking the turkey at 225F. I wouldn't do that unless you want to be waiting a *really* long time. My turkey was over 8 lbs. and I turned it up to 275F at one point to speed up the process. I think 250F-275F is perfect.
- Leftover Sliders. If you have any turkey leftovers, make sure to try my Leftover Thanksgiving Smoked Turkey Sliders.
Smoked Turkey Breast with Cranberry BBQ Glaze
Ingredients
Turkey
- 1 whole turkey breast 6-8 lbs
- 1/2 cup creole butter for injection
- 1/4 cup mayonnaise
- 2 tbsp BBQ rub
Cranberry BBQ Glaze
- 1 cup jellied cranberry sauce
- 1/3 cup BBQ sauce
- 2 tsp apple cider vinegar
Instructions
- Remove turkey from packaging (be prepared for excess liquid if previously frozen). Remove skin using a sharp knife and pat dry thoroughly.
- Using a meat injector, inject the Creole butter throughout the turkey breast, ensuring even coverage across different areas.
- Coat entire turkey breast with a layer of mayonnaise. Season generously with BBQ rub and let it adhere for 15 minutes.
- Place turkey in smoker and cook at 250F until internal temperature reaches 155°F (approximately 3-4 hours).
- When turkey approaches 155°F, prepare the glaze: Combine cranberry sauce, BBQ sauce, apple cider vinegar, salt, and pepper in a small saucepan. Heat on low, stirring until smooth.
- Apply glaze to turkey and continue smoking until internal temperature reaches 160°F in the thickest part.
- Remove from smoker and let rest before serving.
Notes
- Allow 2 days for thawing a frozen turkey breast in the refrigerator
- Use a BBQ prep tub to catch excess liquid when unwrapping the turkey
- The butter injection is crucial for maintaining moisture and adding flavor
- Smoking temperature can be increased to 275°F to reduce cooking time
- Maintain temperature between 250°F-275°F for optimal results
