Smoked Boneless Turkey Breast is easy to make on the smoker at any time of the year. A simple way to meal prep for the week for salads, lunches, and sandwiches. It is also wonderful for a meal for a small crowd.
Thaw turkey breast in refrigerator 3-4 days in advance of cooking.
Remove from plastic and remove the netting.
Apply dry rub all over the turkey breast. Tie with cotton string.
Preheat your smoker to 225 degrees. Place the turkey breast inside the smoker, and cook until it reaches an internal temperature of 165 degrees.
Remove turkey breast to tray, and cover with foil for 15 minutes before serving.
Serve immediately or store in an airtight container for up to one week. Freeze up to three months, and thaw in refrigerator prior to serving.
Notes
For this smoked boneless turkey breast, you can smoke at a temperature as low as 225 degrees, but I do not recommend going any higher than 275 degrees.Thaw the turkey breast in the refrigerator for 3-4 days prior to cooking. Allow the turkey to come to room temperature prior smoking after applying the dry rub.