Flavor Pro™ Smoked Turkey Breast
Prep Time: 15 Min | Cook Time: 2 Hrs
- 1 3 Lb All Natural Turkey Breast Roast
- 2 2 Tbsp Onion Powder
- 3 2 Tbsp Garlic Powder
- 4 1 Tbsp Paprika
- 5 1 Tbsp Chili Powder
- 6 1 Tbsp Parsley
- 7 1 1/2 Tsp Black Pepper
- 8 1 Tbsp Paprika
This smoked turkey breast is a great source of clean protein and is perfect for a week of healthy meal prep! You can use your favorite low sodium seasoning or try the salt-free one provided with this recipe. The smokiness and spices should help you forget about all the salt and sugar that's absent from the flavor profile. Enjoy!
- Rinse off your turkey breast roast and pat dry with a paper towel. (Leave the netting on, you will cut that off at the end of the cook) Spray on a coat of olive oil cooking spray.
- Generously apply all the ingredients or salt-free seasoning to all sides of the turkey breast roast.
- Place the seasoned turkey in the refrigerator for 15 minutes while your grill heats up.
- Prepare your Flavor Pro for indirect heat at 275°f by filling the far left slot and the middle slot of the Flavor Drawer with charcoal. Add a few chunks of smoking wood to the coals as well. I used hickory for this recipe but feel free to use whatever smoking wood you like. Use both burners on the left to light the charcoal. Once charcoal is lit, you may turn your burners off. Keep both smoke stacks open.
- Use a water pan for this recipe. Feel free to use water, apple juice, or a mixture. Place pan on the far right slot of the Flavor Drawer underneath the grate.
- Once your Flavor Pro is up to temperature, add your turkey breast roast to the far right side of the grill grate, away from the heat source and directly above your water pan. Add more coals or wood as needed to maintain your temperature.
- Smoke for approximately 2 hours or until your turkey reaches an internal temperature of 165°f. Start temperature probing your turkey around an hour of cooking time. Be sure to keep a close eye on the internal temperature, going over 165°f can cause your turkey to dry out.
- Let rest for 15 minutes.
- Cut of netting with scissors then slice.