Texas-Style Cherrywood Smoked Turkey Breast with Honey Butter

A cherrywood smoked turkey breast with a peppery Texas-style seasoning and a buttery hot honey finish, perfect for Thanksgiving.

By @cooking_with_fire___

Original recipe source

Cook time: 210 minutes

Servings: 6

Ingredients

• 3 lbs boneless turkey breast
• 2 tbsp yellow mustard (optional binder)
• 1 tbsp coarse kosher salt
• 1 tbsp coarse-ground black pepper
• 2 tsp garlic powder
• 1 tsp paprika (optional, for color)
• 0 cherrywood for smoking
• 2 sticks unsalted butter, cut into pats
• 0.25 cup hot honey or regular honey

Instructions

1. Remove the skin from the turkey breast using a sharp knife and pat the turkey breast dry.
2. Apply a thin layer of yellow mustard if using as a binder.
3. Combine the kosher salt, coarse black pepper, garlic powder, and paprika. Season the turkey breast evenly on all sides.
4. Preheat your smoker to 250°F using cherrywood. Place the turkey breast directly on the grates and smoke until it reaches 160°F internally, approximately 2–3½ hours depending on the size and thickness.
5. While the turkey is smoking, add 2 sticks of butter, cut into pats, to a foil tray. Drizzle with ¼ cup hot honey or regular honey.
6. Once the turkey reaches 160°F, place it directly over the honey butter. Rest for 15–20 minutes, allowing the butter and honey to melt together.
7. Ensure the turkey reaches a safe internal temperature of 165°F.
8. Slice the turkey breast, return it to the tray, and toss it in all that melted honey butter.
9. Serve the turkey with the buttery juices for dipping.