Hickory-Smoked Turkey Breast
Recipe from Midwest Living

This hickory-smoked turkey breast makes wonderful sandwiches or a tasty addition to a cold meat tray. You also can serve it for Thanksgiving dinner.

by 1  person

add your rating
add a comment
savings in
  • see savings
    On Sale
    Hickory wood chips
  • see savings
    On Sale
    2   tablespoons 
    lemon juice
  • see savings
    On Sale
    3   tablespoons 
    Worcestershire sauce
  • see savings
    On Sale
    2   tablespoons 
    butter or margrine, melted
  • see savings
    On Sale
    1   teaspoon 
    dried oregano, crushed, or dried dillweed
  • see savings
    On Sale
    1/2  teaspoon 
    seasoned salt
  • see savings
    On Sale
    1/4  teaspoon 
  • see savings
    On Sale
    1  2 1/2 - 3  pound 
    turkey breast half with bone

Soak wood chips in enough water to cover for 1 hour. Drain.
In a bowl, stir together the Worcestershire sauce, butter or margarine, lemon juice, oregano or dillweed, seasoned salt, and pepper; set aside.
Remove skin from turkey breast, if you like. Place turkey breast, bone side down, on a rack in a roasting pan. Insert a meat thermometer into thickest part of turkey breast without touching bone.
In a covered grill, arrange medium-hot coals around edge of grill. Test for medium* heat where the meat will cook. Sprinkle half of the wood chips onto coals. Place roasting pan with turkey breast in the center of the grill (not above the coals). Lower grill hood; grill for 45 minutes, brushing turkey breast with butter mixture. Add more coals to maintain heat; add the remaining wood chips. Lower grill hood; grill for 30 to 45 minutes more or until the meat registers 170 degree F, brushing occasionally with herb mixture for the first 15 minutes.
Remove turkey breast from grill. Cover with foil; let stand for 15 minutes before slicing. Serve warm or refrigerate for up to 24 hours. Makes 8 servings.
  • * To test for medium heat, you should be able to hold your hand over the center of the grill where the food will cook for 4 seconds before you have to pull away.
Nutrition information
Per Serving: cal. (kcal) 143, Fat, total (g) 5, chol. (mg) 57, carb. (g) 2, sodium (mg) 209, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Smoked Turkey Breast
Smoked Turkey Breast

Soaking the turkey breast in the spicy brown sugar brine helps keep the meat moist and juicy, even after 1 1/2 hours of smoke cooking.

10 Easy Recipes for Leftover Thanksgiving Turkey
...You say you're already tired of Thanksgiving turkey recipes? Then, listen up, my friends. Or "read... to the kitchen, and strip all the meat off the turkey. Thanksgiving leftovers are a necessary challenge. Trying... turkey carcass is an unnecessary waste -- a waste of time, space, and turkey. Pull off all the meat (don... read more...
Perfect Thanksgiving Turkey: What's the Secret?
... to cook a turkey. My gosh, every time I turn on the radio, there's another cooking show with some... newfangled turkey-cooking method that is supposed to change my life. I'm glaring at you, Mark Bittman. I can... barely take chicken thighs out of the plastic package without gagging; the idea of butterflying a turkey... read more...
Sunday Supper: Turkey Sausage & Arugula Pasta
...'s Sunday Supper! Turkey Sausage & Arugula Pasta with a big italian salad Healthy whole-wheat pasta gets a... flavor boost from better-for-you turkey sausage in this loaded main-dish pasta that trades store... read more...
how tos

shop our favorite products