Name: Smoked Peppercorn Turkey Breast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Ingredients: 3 whole turkey breasts, skinned and fully thawed; 2 tbsp Mesquite Peppercorn Lager Seasoningor1 tbsp sea salt + 1 tbsp black pepper; 1½ tbsp canola oil; 12 oz lager beer; 12 tbsp butter (4 tbsp per breast, divided); 2 tbsp cranberry jelly; 1½ tbsp ketchup; 1 tbsp garlic chili paste; 1½ tsp rice wine vinegar; 1½ tsp honey; 1 tsp Worcestershire sauce

Description

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.

Ingredients

Scale

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

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).
Preheat Smoker:
Set your smoker to 275°F with indirect heat. Add wood chips or chunks for added smoke flavor.
Smoke the Turkey:
Place turkey breasts directly on the smoker. Smoke for 1–1½ hours, spritzing with lager beer every 20 minutes.
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.
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.
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.

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.