Smoked Peppercorn Turkey Breast

If you don’t want to deal with thawing and cooking a whole turkey, this smoked turkey breast is your answer. Simple to prepare, smoky, juicy, and loaded with bold flavor—perfect for a laid-back holiday or weekend cookout.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: Varies (based on 3 turkey breasts)

Ingredients

Turkey:

• 3 whole turkey breasts, skinned and fully thawed
• 2 tbsp Mesquite Peppercorn Lager Seasoning
  or
  1 tbsp sea salt + 1 tbsp black pepper
• 1½ tbsp canola oil

Spritz:

• 12 oz lager beer

Wrap:

• 12 tbsp butter (4 tbsp per breast, divided)

Cranberry Chili BBQ Sauce:

• 2 tbsp cranberry jelly
• 1½ tbsp ketchup
• 1 tbsp garlic chili paste
• 1½ tsp rice wine vinegar
• 1½ tsp honey
• 1 tsp Worcestershire sauce

Instructions

1. Prep the Turkey:
   Rub turkey breasts with canola oil and coat evenly with seasoning. Place in the fridge to rest for at least 2 hours (preferably overnight).
2. Preheat Smoker:
   Set your smoker to 275°F with indirect heat. Add wood chips or chunks for added smoke flavor.
3. Smoke the Turkey:
   Place turkey breasts directly on the smoker. Smoke for 1–1½ hours, spritzing with lager beer every 20 minutes.
4. Wrap with Butter:
   When internal temperature reaches 115°F, remove turkey from the smoker.
   On a 2-ft sheet of aluminum foil, place 2 tbsp butter, then the turkey breast, and top with 2 more tbsp of butter. Wrap tightly.
   Repeat for each breast and return to the smoker.
5. Finish Cooking:
   Continue smoking the wrapped turkey until it reaches an internal temp of 165°F, about 1 more hour.
   Remove and rest for 10 minutes.
6. Make the BBQ Sauce:
   In a small cast iron skillet on the smoker or open flame, combine all BBQ sauce ingredients.
   Simmer for 5–7 minutes until thickened and warm.
7. Serve:
   Slice the turkey and serve with warm Cranberry Chili BBQ Sauce.

Notes

• Butter Wrap: Wrapping with butter helps baste the turkey as it finishes cooking, making it tender and rich.
• Seasoning Tip: If you don’t have Mesquite Peppercorn Lager seasoning, a mix of sea salt and black pepper works perfectly.
• Spice Level: Adjust the amount of garlic chili paste to control heat in the sauce.
• Serving Suggestion: Serve with roasted veggies, mashed potatoes, or as sliders on soft rolls.
• Storage: Store leftover turkey in an airtight container in the fridge for up to 4 days. The BBQ sauce also stores well and can be reheated.

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