Boneless skinless turkey breast seasoned with mediterranean season blend and smoked at a lower temperature for an hour and a half and then turned up to get a nice crust on the outside.

The price of sliced meats at the deli counter have skyrocketed over the last few years, this is a great alternative for Sandwiches and Paninis or have ready it in the refrigerator as an easy dinner on a weeknight.

Pellet Smoker Turkey Breast (GF)

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Course: Dinner, Lunch, Main, Panini, Sandwich

Cuisine: American

Keyword: Breast, GF, Gluten Free, Kamado Joe, Lunch, Pellet, School, Smoked, Smoker, traeger, Turkey

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 8 servings

Author: Chef Tony Zentgraf

Cooking you own turkey breast for lunch meats is a great cost saving alternative to the high prices at the deli case.

Smoke or roast in the oven and it is in the refrigerator for a quick dinner option as well.

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• ▢ 3 lb Boneless Turkey Breast

Mediterranean Seasoning Mix

• ▢ 1 tbsp Kosher Salt
• ▢ 1 tsp Granulated Garlic
• ▢ 1 tsp Granulated Onion
• ▢ 1 ea Zest of one Lemon
• ▢ 1 tsp Fresh thyme minced
• ▢ 1 tsp Fresh oregano minced
• ▢ 1 tsp Fresh Rosemary minced
• ▢ ½ tsp Ground Black Pepper
• ▢ ½ tsp Red Chili Fakes

Instructions

• Remove the skin from the Turkey Breast and trim any unwanted fat
• In a bowl, Zest one Lemon
• Combine the remaining spices in the bowl with the Lemon Zest
• Rub the spice mix onto the turkey breast. The dry rub can sit on the turkey breast for a few hours if needed.
• Insert remote thermometer if available.
• Heat the pellet smoker to 220° and smoke the turkey for 1 1/2 hours.
• After the 1 1/2 hours, increase the temperature to 350°

  Continue to cook the turkey until the internal temperature reaches 165° approximately 45 min to 1 hour.

  That is where the remote probe thermometer comes in handy, you can see the temperature on your phone so you don't have to guess.

  At the 45 minute mark, you can check the temperature to see what the temperature is at that point with a regular digital thermometer and adjust cooking time based on the temperature.
• Allow the turkey breast to rest for a minimum of 15 minutes before slicing to retain juices. Or refrigerate to slice cold for a Sandwich or Panini.