Total Time

　　2½ hours

　　Turkey does not play a starring role in the great Southern barbecue traditions, but it is in fact a pretty common BBQ meat there—and elsewhere—both because there have always been plenty of wild turkeys to hunt and because turkey traditionally has been an inexpensive meat to buy from the supermarket. Three pounds (1 kg) is the size of a typical one-half (one side) boneless turkey breast; if you need to feed more people—perhaps for a Thanksgiving meal—just buy both sides and double the rub quantities in this smoked turkey breast recipe.

　　

Ingredients

Serves 4

　　3 Tbsp. (14.4 g) ground rosemary 

　　1 tsp. kosher salt

　　1 Tbsp. (6 g) coarse ground black pepper

　　1 Tbsp. (7 g) smoked paprika

　　1 tsp. granulated garlic

　　1 3-pound (1 kg) boneless turkey breast

　　

Step 1

Mix the rosemary, salt, pepper, smoked paprika, and granulated garlic together in a small bowl to make the rub.

　　

Step 2

Season the turkey breast firmly with the rub and let it sit for up to 1 hour to absorb the flavors.

　　

Step 3

Preheat the smoker to 300°F using white oak or your own wood preference.

　　

Step 4

Place the turkey breast in the smoker. Cook the turkey breast until it reaches an internal temperature of 165°F to 170°F, about 1¼ to 1½ hours.

　　Images and text Horn Barbecue by Matt Horn; photography by Andrew Thomas Lee. © 2022 Quarto Publishing Group USA Inc. Buy the full book from Harvard Common Press or Amazon.