- 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
- 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!
- 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.
- 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