It’s turkey time! If you’re looking for something a little different than your traditional oven-roasted bird, Bearded Chef Guy is here with a tasty option that can be cooked in just a couple of hours—a smoked turkey breast topped with a tangy Alabama White Sauce.
SMOKED TURKEY BREAST
INGREDIENTS
1 boneless, skinless turkey breast
4-6 quarts jalapeño juice
4 pats salted butter
all-purpose meat seasoning
Note: You can also purchase a bone-in breast, cut the meat off the bone, and use the bones to make a delicious turkey stock.
Sauce:
1 1/4 cup Duke’s mayonnaise
3/4 cup white distilled vinegar
1 tablespoon cracked black pepper
1 1/4 teaspoon kosher salt
1/2 teaspoon sugar
1 teaspoon lemon juice
3/4 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
PREPARATION
Brine the turkey breast overnight in jalapeño juice. Make sure the entire breast is covered in liquid and in an airtight container. Once you seal the container, place it in the fridge.
I smoked these in my Weber Kettle using a two-zone setup, with a bank of charcoal on one side and had 10-12 briquettes started from a charcoal chimney on the other side. This allows the fire to slowly make its way across to the unlit charcoal allowing you to keep your temperatures consistent and in the low range from 225-250°F. Place a chunk of cherry wood on top of the lit charcoals. Pecan or hickory also work great with turkey.
While the kettle is coming up to 250°F, remove the breasts from the brine, pat dry with a paper towel, and cover them with all-purpose meat seasoning. You can use whatever flavor you enjoy. Leave on an elevated wire rack to let the seasoning adhere to the meat.
Meanwhile, make the sauce (recipe below) and let it sit in the fridge.
Once the kettle was up to temp, place the breasts on the side of the grate opposite of the fire and let them cook until the internal temperature reaches 150°F. Once that temperature is reached, remove from the grill, place 4 pats of salted butter on a double layer of aluminum foil, and then place the breasts top side down and wrap up tightly. Return them to the kettle until they reach 160°F.
Once they hit 160°F, take them off the grill and let them stay wrapped up on the counter for 10 minutes. The carryover heat will take them up to 165°F.
Cut the breasts into pencil-width-sized slices and top with the Alabama white sauce. The smoke, butter, and the sauce make a flavor combination that will for sure be the talk of the dinner table!
Sauce: This sauce is my take on Big Bob Gibson’s Alabama White Sauce. Big Bob Gibson’s, which was founded in Decatur, Alabama, is one of the oldest and widely recognized barbecue restaurants in the South. This sauce is not only good on turkey—it’s great on chicken, pork, and more. To make it, combine all the sauce ingredients in a large jar and shake until they are all mixed together and happy. You can store in the fridge for up to two weeks after preparing.
