Cranberry Honey Rubbed Turkey Breast

Turkey doesn’t have to be boring. Taking on thanksgiving flavors, we are rubbing this bird down with a home made honey and cranberry rub, and then smoking it! Crispy skin, complex flavors, this is definitely one to try!

YouTube Instructional: https://youtu.be/KApsH5QvgcQ

Ingredients:
~5lb Turkey Breast (bone in) (pre-brined)

Cranberry Honey Rub Ratio:
1 Tsp Cranberry Powder
1 Tsp Honey Granules
1/2 Tsp Garlic Powder
1/2 Tsp Dried Rosemary
1/2 Tsp Brown Sugar
1/4 Tsp Black Pepper
1/4 Tsp Paprika
1/4 Tsp Onion Powder

Step 1: Trim the bird

Cut off any excess skin or anything funky. If your bird still has the neck, cut that out.

Most frozen turkeys are going to be pre-brined. If your bird is fresh, you will want to wet brine it. I use a ratio of 1 Cup H20 to 1 Tbsp of Salt. Wet brine overnight if needed.

Step 2: Mix up the Rub

Mix together the rub ingredients. The amounts given are just a ratio, you will probably need 3-4x this amount to coat the bird.

Step 3: Rub the Bird

Apply a binder if needed - olive oil or water works

Completely coat the exterior of the bird in our rub

Step 4: Smoke the Bird

Preheat the smoker to 225 and put the bird on

Step 5: Begin butter basting

Once the internal temp reaches 145-150, begin basting the exterior of the bird in butter

Step 6: Nuke the skin

Once the turkey reaches a temp of 155-160, bump the smoker up to 350 degrees

Cook to an internal of 165ish

Pull it and wrap in tin foil until you plan to eat

Enjoy!