I love anything cooked low and slow. This smoked citrus turkey is just that. Here’s a quick story on how I chose the amazing seasoning I used to smoke this turkey. My husband was scrolling through his Instagram feed a few weeks ago and saw an advertisement for a spice line called Spanglish Asadero. What stood out to him first was the very creative packaging, followed by the name. How creative! Since he knows how much I love to try new seasonings, he sent me the link to the website. I loved all the flavors they offered and ordered 6 of them to try.
After receiving them, I asked my followers for help in choosing one for my smoked turkey breast and the winner was Citrus! I was very excited because that would have been my choice too. Once I knew which one I was using, I decided to try it out for the first time on camera along with my followers and well, Citrus did not disappoint! I was very confident that Citrus alone was going to be perfect and it was.
What type of wood chips should i use?
I used Hickory wood chips for this recipe because I wanted a smokier flavor but you can also use apple for a sweeter smokey taste or cherry for more of a tart smoke. I love the Western BBQ Smoking Wood Chips. I highly recommend them.
What type of smoker should I use?
I am all for modern technology and love to use one that is electric. I find it easier to clean and to use. Basically fool proof for someone like me who is not a big time smoker. A year ago I bought my Masterbuilt Digital Electric Smoker and have really enjoyed cooking so many recipes in it not worried one bit that I am overcooking or not doing the smoking process correctly. So if you ask me, this is a great way to go.
How long should I smoke a turkey breast for?
My turkey breast was about 9 lbs and I smoked it for 4 hours at 250º degrees. It was perfectly cooked and moist. Size will absolutely determine the smoking time. Internal temperature should read 160º degrees.
How do I make my turkey gravy?
My electric smoker has a pan at the bottom that you add water to that helps keep what you smoke moist. That pan catches all the drippings. Reserve that. Here is the link to my Turkey Gravy made from pan drippings. I use this method for all my turkey gravies.
Smoked Citrus Turkey Breast
- 1 turkey breast bone in
- 1/4 cup olive oil
- 1/4 cup Spanglish Asadero Citrus seasoning
- Preheat smoker to 250º degrees and follow user directions.
- Rinse your turkey breast. Butterfly it if desired.
- Spread the olive oil over the turkey breast making sure it is evenly distributed.
- Sprinkle the seasoning over the breasts and rub in.
- Lift the breast skin and sprinkle some seasoning between the breast and the skin. This ensures optimum flavor.
- Place turkey breast directly on to the smoker rack and smoke until cooked through.