Imported from Instagram

Smoked Turkey Breast Roast

Name: Smoked Turkey Breast Roast
Prep time: 10 min
Cook time: 180 min
Total time: 250 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 Boneless turkey breast roast (Butterball; keep the cooking netting on while seasoning and smoking); Duck fat (For use as a light binder coating); Coarse black pepper (For seasoning); Kosmos Q Dirty Bird Rub (Apply a generous layer; amount not stated); Unsalted butter (Add after removing the cooking netting; amount not stated); Kosmos Q Cherry Apple Habanero BBQ Glaze (Coat the roast after removing the cooking netting; amount not stated); Charcoal (Royal Oak; fuel for the smoker, amount not stated); Hickory pellets (Smoker fuel; amount not stated); Hickory wood chips (For extra smoke; amount not stated)

Recipe by Jon Stewart @jstewsbbq · Instagram

Imported by Gabriel Zuniga on SeeMeCook

A simple Thanksgiving turkey roast smoked with duck fat, black pepper, and Dirty Bird rub, then finished with butter and a cherry-apple-habanero glaze. The author emphasizes monitoring internal temperature and resting the roast before slicing.

6 servings250 minAmerican

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Ingredients

1 Boneless turkey breast roast (Butterball; keep the cooking netting on while seasoning and smoking)
Duck fat (For use as a light binder coating)
Coarse black pepper (For seasoning)
Kosmos Q Dirty Bird Rub (Apply a generous layer; amount not stated)
Unsalted butter (Add after removing the cooking netting; amount not stated)
Kosmos Q Cherry Apple Habanero BBQ Glaze (Coat the roast after removing the cooking netting; amount not stated)
Charcoal (Royal Oak; fuel for the smoker, amount not stated)
Hickory pellets (Smoker fuel; amount not stated)
Hickory wood chips (For extra smoke; amount not stated)

Steps

1
Preheat the smoker to 325°F (163°C). The author uses charcoal, hickory pellets, and hickory wood chips for smoke.
2
Remove the turkey roast from its packaging. Pat it dry, leaving the cooking netting in place to hold the roast together.
3
Apply a light coating of duck fat to the roast as a binder.
4
Season the roast with coarse black pepper, then apply a generous layer of Dirty Bird rub.
5
Place the roast in the smoker and cook at 325°F (163°C) until its internal temperature reaches 155°F (68°C).
6
Remove the cooking netting. Add butter and coat the roast with the Cherry Apple Habanero glaze.
7
Rest the roast before slicing. The author held it in a food warmer for about an hour, keeping it warm and allowing the temperature to carry over to 165°F (74°C). A dry cooler lined with a towel is mentioned as an alternative warmer.

Notes

No ingredient quantities or roast weight are specified. The transcript says the roast is already in a salt brine solution, so additional brining is unnecessary. The source cautions not to rely on carryover cooking alone to reach a safe temperature; verify temperature and hold time for poultry pasteurization. The estimated cook time is not stated in the source and can vary with roast size and smoker conditions.