Is it better to use a boneless turkey breast or a thigh?

This recipe shows using a turkey breast, but it also works with thighs. The key is to cook to temperature, not with time. Both produce delicious results.

Do I have to spritz the turkey?

Through my testing, it is not required. It certainly won't hurt and is another opportunity to add flavor. Spritzing can slow down the cooking process so just be aware.

Can I leave the skin on the turkey?

You can, and it will still work. Removing the skin allows for more seasoning to interact with the meat directly, and also allows for more smoke penetration. Plus, it's gross when you shred it.

Smoked Pulled Turkey - Chiles and Smoke

Name: Smoked Pulled Turkey
Prep time: 2 h 10 min
Cook time: 5 h
Total time: 7 h
Cuisine: Turkey
Ingredients: 1 boneless turkey breast, about 2 1/2 pounds; 2 tablespoons fine kosher salt; 2 tablespoons ground black pepper; 1 teaspoon granulated garlic; 4 tablespoon unsalted butter

Ingredients

Scale

1 boneless turkey breast, about 2 1/2 pounds
2 tablespoons fine kosher salt
2 tablespoons ground black pepper
1 teaspoon granulated garlic
4 tablespoon unsalted butter

Instructions

Remove the skin from the turkey. Also, remove the bones if you were not able to find a boneless cut.
Mix the salt, pepper, and garlic together. Season all sides of the turkey breast generously. Allow it to rest, uncovered in the fridge for at least 2 hours or up to overnight.
Preheat the smoker to 250°F. Remove the turkey from the fridge while it warms up. Place the breast in the smoker and allow it to cook for a few hours, until the internal temperature in the thickest part reads 165°F.
Remove the turkey breast from the smoker and place it in a large heavy-duty foil sheet, big enough to wrap the breast completely. Place half of the butter underneath the breast, and lay the other half on top. Wrap up the breast very tight, and place back in the smoker with the seam facing up.
Cook the breast until the temperature is about 200-205°F internal temperature. Make sure you check the temperature from the top, not the sides, or the liquid will spill out.
Allow the turkey to rest while wrapped for at least 30 minutes at room temperature. Carefully pour out the liquid into a serving dish. Shred the turkey and add it to the liquid, mixing to incorporate.
Serve and enjoy!

Notes

Absolutely remove the skin, this is a crucial step for the best flavor and outcome.
Be careful when using a probe once the breast is wrapped. There will be a lot of liquid inside that could spill out.

Author: Brad Prose
Prep Time: 10 minutes
Dry Brine: 2 hours
Cook Time: 5 hours
Category: Chicken & Poultry
Method: Smoking
Cuisine: Turkey

Keywords: pulled turkey, pulled meat, smoked turkey, smoked turkey breast, smoked pulled turkey, bbq turkey