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 Breast - Chiles and Smoke

Name: Smoked Pulled Turkey
Prep time: 10 min
Cook time: 5 h
Total time: 7 h
Cuisine: Turkey
Ingredients: 1 boneless turkey breast, about 3-5 pounds; 2 tablespoons fine kosher salt; 2 tablespoons ground black pepper; 1 teaspoon granulated garlic; 4 tablespoons butter

Ingredients

Scale

1 boneless turkey breast, about 3-5 pounds
2 tablespoons fine kosher salt
2 tablespoons ground black pepper
1 teaspoon granulated garlic
4 tablespoons butter

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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 160°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. Flip the turkey breast over and place the butter on the ugly side, wrapping up the turkey very tighly in the foil.
Allow the turkey to rest while wrapped for at least 40-60 minutes, insulated in a cooler, without ice. 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

The amount of seasoning will vary depending on the size of the turkey breast.
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
Cook Time: 5 hours
Category: Chicken & Poultry
Method: smoking
Cuisine: Turkey