Smoked Mexican Turkey Breast
This Smoked Mexican Turkey Breast recipe is packed with bold spices like cumin and smoked paprika for juicy, flavorful results every time.
Servings: 6 servings
Equipment
- grill-safe thermometer
- smoker
Ingredients
- 1 turkey breast (20-ounce) boneless, skinless
- ½ cup melted butter 1 stick
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons coarse black pepper
- 2 teaspoons salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
Instructions
- Preheat your smoker to 250°F.
- Season both sides of the turkey breast, starting with the salt, then sprinkle on the rest of the seasonings one at a time.
- Place the turkey breast on the smoker and cook for about 1½ hours or until it reaches an internal temperature of 150°F.
- Create a foil boat and place the turkey inside with the smooth side down. Pour the melted butter over the top, then wrap tightly.
- Return the wrapped turkey to the smoker and cook for another 15-30 minutes, or until the internal temperature reaches 160°F.
- Remove the turkey from the smoker and let it rest, still wrapped, for 15-30 minutes.
- Unwrap, slice, and serve.
Notes
🥡 STORAGE
- Store leftover smoked turkey in an airtight container in the refrigerator for up to 1 week.
- Wrap tightly in foil or plastic wrap to help lock in moisture and prevent the food from drying out.
♨️ REHEATING
- Oven: Preheat to 300°F. Place sliced turkey in a baking dish with a splash of broth. Cover with foil and heat for 15-20 minutes.
- Microwave: Place slices on a microwave-safe plate. Cover with a damp paper towel and heat in 30-second bursts until warm.
- Skillet: Heat over medium-low with a bit of butter or oil. Add a splash of broth to keep it moist.
- Air Fryer: Preheat to 300°F. Wrap the slices in foil and heat for 5-7 minutes, or until warmed through.
❄️ FREEZING
- Freeze smoked turkey in freezer-safe bags or airtight containers for up to 3 months.
- For best results, freeze in portioned amounts and remove as much air as possible.
- Thaw overnight in the fridge before reheating.
💡 TIPS FOR BEST RESULTS
- Cook to an internal temperature, not a specific time. Turkey is done at 160°F.
- Use fruit wood or hickory for optimal smoke flavor.
- Always let the turkey rest 15-30 minutes before slicing.
- Sprinkle with fresh cilantro or lime juice for a flavorful finish.
- Wrap with the smooth side down to preserve presentation and juiciness.
🍳 ALTERNATE COOKING METHODS
- Oven: Season and roast the turkey breast at 325°F until it reaches an internal temperature of 160°F. Baste with butter halfway through and tent with foil if it starts to brown too much.
- Grill: Use indirect heat and a smoker box or foil pouch filled with wood chips to achieve a smoky flavor. Monitor temperature closely.
- Electric smoker: Follow the same method as traditional, but adjust based on your model's features.
♻️ LEFTOVERS
- Make turkey tacos, burrito bowls, or quesadillas.
- Dice and add to salads, soups, or pasta.
- Turn into turkey nachos with melted cheese, beans, and jalapeños.
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
