This Smoked Turkey Recipe was a winner at Memphis in May
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Award-Winning Smoked Turkey Breast (Memphis in May Recipe)
Elite BBQ Smokers (Jason Hardee)
Rated 5.0 stars by 1 users
Category
BBQ, Main DishCuisine
American / Southern BBQ
Author:
Elite BBQ Smokers (Jason Hardee)
Servings
6-8
Prep Time
00 minutes
Cook Time
3 hours 00 minutes
This award-winning smoked turkey breast recipe took 4th place in the Turkey Category at Memphis in May! Learn step-by-step how to inject, season, smoke, and finish turkey using Kings BBQ rubs, Butcher’s BBQ Bird Booster, and the ThermPro TempSpike to achieve perfect internal temperature. It’s juicy, flavorful, and competition-ready—perfect for the holidays or any BBQ cookout.
Ingredients
Protien
-
2 boneless turkey breasts (4.5 lbs each)
Injection
-
1/4 cup Butcher’s BBQ Bird Booster Original
-
16.9 oz water
BBQ Rubs
-
Kings BBQ Kings of the Beef Rub (liberal amount)
BBQ Sauce
-
Kings BBQ Rib Tickler (for final glaze)
Basting
-
2 sticks Kerrygold Salted Butter
Directions
Prepping the Turkey
Remove skin and trim the turkey breasts.
Injecting the Turkey
Mix Bird Booster with water and inject evenly throughout the breasts.
Seasoning the Turkey
Liberally apply Kings BBQ Kings of the Beef Rub on the top side of each breast.
Rest in Refrigerator
Place in the refrigerator overnight to allow flavors to absorb.
Preheat Smoker:
Set your smoker (Recteq recommended) to 300°F.
Smoke
Place turkey on a cooling rack with an aluminum pan underneath. Smoke for 2–3 hours or until desired color is achieved.
Baste:
Melt 1 stick of Kerrygold butter for basting.
Butter Baste: Baste with melted butter every 30–45 minutes to maintain bark moisture.
Wrapping the Turkey
Once you achieve desired color, wrap each breast with 1/2 stick of Kerrygold butter.
Cook to Temp
Return to smoker and cook until internal temperature reaches 175°F using the ThermPro TempSpike for accurate monitoring.
Rest
Remove and vent, then place in an insulated cooler or food container for 2 hours.
Settign the Sauce
Preheat smoker to 225°F. Remove turkey, coat with Kings BBQ Rib Tickler, and return to smoker for 4–5 minutes to set the glaze.
Serve:
Slice and enjoy!
Recipe Video
Recipe Note
- This recipe was developed for competition cooking and won 4th place in the Turkey Category at Memphis in May.
- Cooking at 300°F and finishing to 175°F works well with this injected turkey method—juicy results guaranteed.
- If using an oven instead of a smoker, follow the same steps at 300°F, and consider adding a smoked BBQ sauce at the end for added flavor.
- For best results, use a wireless thermometer like the ThermPro TempSpike to monitor temps throughout the cook.