Smoked Mexican Turkey Breast
This Smoked Mexican Turkey Breast is seasoned with cumin, smoked paprika, garlic, and onion, then finished with melted butter for juicy, smoky, flavorful turkey.
Servings: 6 servings
Equipment
- smoker
- grill-safe thermometer
- small heat-safe bowl for melting butter
Ingredients
- 1 turkey breast (20-ounce) boneless, skinless
- 2 teaspoons salt
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons coarse black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ cup melted butter 1 stick
Instructions
- Preheat your smoker to 250°F.
- Season both sides of the turkey breast, starting with the salt. Sprinkle the cumin, smoked paprika, black pepper, granulated garlic, and onion powder evenly over the turkey.1 turkey breast, 2 teaspoons salt, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 2 teaspoons coarse black pepper, 1 teaspoon granulated garlic, 1 teaspoon onion powder
- Place the turkey breast directly on the smoker. Cook for about 1½ hours, or until the internal temperature reaches 150°F.
- Create a foil boat and place the turkey inside with the smooth side down. Pour the melted butter over the turkey, then wrap it tightly in the foil.½ cup melted butter
- Return the wrapped turkey to the smoker and continue cooking until the thickest part of the turkey breast reaches 165°F.
- Remove the turkey from the smoker and let it rest, still wrapped, for 15-30 minutes.
- Unwrap the turkey, slice against the grain, and serve.
Notes
🥡 Storage: Refrigerate leftover turkey in an airtight container within 2 hours of cooking.
Store cooked turkey in the refrigerator for 3-4 days.
Keeping larger pieces intact until serving can help prevent the turkey from drying out.
♨️ Reheating: Oven: Place the turkey in a baking dish with a splash of broth. Cover with foil and reheat at 300°F until heated through.
Microwave: Place slices on a microwave-safe plate and cover with a damp paper towel. Heat in short intervals until hot.
Skillet: Warm sliced turkey over medium-low heat with a small amount of butter, oil, or broth.
Air fryer: Wrap the turkey in foil to help prevent it from drying out and reheat at 300°F until hot.
Reheat leftovers to an internal temperature of 165°F.
❄️ Freezing: Freeze leftover turkey in freezer-safe bags or airtight containers for up to 3 months.
Divide it into meal-size portions before freezing so you can thaw only what you need.
Remove as much air as possible before sealing.
Thaw frozen turkey overnight in the refrigerator before reheating.
💡 Tips for Best Results: Cook the turkey according to internal temperature rather than time.
Insert your thermometer into the thickest part of the turkey breast.
Keep your smoker as close to 250°F as possible.
Fruit woods such as apple or cherry provide a milder smoke flavor, while hickory is stronger.
Keep the turkey wrapped while it rests.
Slice against the grain for tender pieces.
Add fresh cilantro and lime juice just before serving if desired.
🍳 Alternate Cooking Methods: Oven: Season the turkey as directed and roast at 325°F until the thickest part reaches 165°F. Use the melted butter to baste the turkey and tent it with foil if it begins browning too quickly.
Grill: Cook using indirect heat. A smoker box or foil pouch with wood chips can provide additional smoke flavor. Cook until the turkey reaches 165°F internally.
Electric or pellet smoker: Follow the same basic smoking method, adjusting as needed for your particular smoker. Use internal temperature to determine when the turkey is finished.
♻️ Leftovers: Chop the turkey for tacos with pico de gallo, avocado, and lime.
Add it to burrito or rice bowls.
Use it in quesadillas with shredded cheese.
Make turkey nachos with cheese, beans, jalapeños, and your favorite toppings.
Add sliced turkey to salads or wraps for an easy lunch.
📝 Notes: Cooking time can vary based on the size and thickness of the turkey breast, the smoker, outdoor temperature, and how consistently the smoker maintains heat.
This recipe is flavorful but not particularly spicy. Add cayenne or your favorite ground chile if you prefer more heat.
If the turkey breast is pre-brined or packaged in a salt solution, reduce the added salt as needed.
Nutrition
Calories: 278kcal | Carbohydrates: 2g | Protein: 29g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1168mg | Potassium: 382mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1090IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 2mg
