Get ready to savor a turkey breast that's smoky, tender, and bursting with flavor, all thanks to the rich combination of butter and Claibe’s Sweet-N-Smoky signature Rub. This 4-5 pound boneless turkey breast is perfect for any occasion, offering a delightful twist on traditional turkey with a butter glaze that enhances the spices and smoky goodness.
Ingredients:
4-5 pound boneless turkey breast
3 tablespoons mayonnaise (only for un-brined turkey breast)
2 tablespoons Claibe’s Sweet-N-Smoky Rub.
2 tablespoons ground black pepper
1 stick unsalted butter
The Prep:
If the breast it’s pre-brined, skip the mayonnaise binder as it will add too much salt.
If the Turkey breast is not pre-brined, start by coating the turkey breast with mayonnaise, which will help lock in moisture and create a binder for the pepper and seasoning.
Generously and evenly sprinkle with coarse ground pepper (recommend 16 mesh) followed with a light dusting of Claibe’s Sweet-N-Smoky Rub. Ensure you cover all sides thoroughly.
The Cook:
Preheat your smoker to 225°F, setting up for indirect heat.
Place the turkey breast on the smoker and let it cook slowly in the smoky heat for about 1-1/2 to 2 hours, or until the internal temperature reaches 140°F. During this time, the smoke will infuse the turkey with deep, rich flavors.
When the turkey breast reaches 140°F, increase the smoker temperature to 350°F to finish the cooking process. The higher heat will crisp up the exterior while ensuring the inside remains juicy and tender. Cook until the internal temperature reaches 157°F.
Once done, place the turkey breast on a sheet of heavy aluminum foil (breast down) and place 1 stick of unsalted butter on the on top of the breast. Tightly wrap and allow to rest until the internal temp drops to 140°F, the butter in the foil will self baste during this resting period and will add a silky, rich glaze that complements the spicy rub and enhances the overall flavor.
Serving Suggestions:
Serve this smoky butter-glazed turkey breast sliced on a wooden board for a visually appealing presentation. Pair it with classic BBQ sides like coleslaw, cornbread, and grilled asparagus. A cold lager or a glass of Sauvignon Blanc would be the perfect beverage pairing to balance the richness of the dish.
Additional Notes:
This recipe is versatile—if you prefer a spicy flavor profile, substitute Claibe’s “Sweet-N-Smoky” with Claibe’s “Texas Voodoo” Rub for a sweeter touch or even Claibe’s “These Bees” Rub for a mild honey flavor profile. Leftovers make for excellent sandwiches, especially when paired with your favorite condiments. Explore Claibe’s range of rubs to add variety to your BBQ feasts!
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