© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Get a taste of victory with Wolf’s Revenge BBQ’s smoked turkey breast! The simple injection keeps the turkey breast tender and juicy throughout the cook. Trust them! They know their way around the smoker. Wolf’s Revenge earned first place in Turkey Smoke at the 2020 Giant National Capital Barbecue Battle and took home the Grand Champion title for the entire competition.
6-8 pound bone-in turkey breast, thawed
16 oz water
1 cube chicken bouillon
2 tbsp Make It Meaty phosphate blend
1/4 c mayonnaise (Duke's is preferred)
Heath Riles Honey Rub
I Can't Believe It's Not Butter spray, as needed
Thaw your frozen turkey breast in the refrigerator. It may take a few days to thaw completely. The day before you cook, mix and blend your injection ingredients and put into the refrigerator to chill. Never inject a cold turkey with warm injection.
Using an injector, inject the turkey breast through the packaging in a grid like pattern to get as much of the 16 ounces of injection as evenly distributed as you can. Place in a pan and return to the refrigerator overnight, we like 12 hours but at a minimum 4 hours. Do not open or remove from the original packaging.
On the day of the cook, remove the breast from the refrigerator and packaging. Wipe off any excess injection liquid in preparation for the rub. Evenly coat the inside and outside of the breast with a generous coat of Heath Riles Honey Rub. Place the breast bone cavity side down on a rack in a disposable half pan and pour about 1/4 “ of water in the bottom of the pan.
Let the rub sweat in by allowing the breast rest on the counter while you light your smoker and prepare for cooking. Leave it out for no more than 2 hours.
Light your smoker using Royal Oak Natural Lump charcoal and a few pieces of apple wood for color and flavor. Allow your smoker get up to temp and have the smoke running clean. Set your target temperature to 300 degrees F and place the turkey breast in the center of the smoker. Spritz lightly with “I Can't Believe It’s Not Butter” every hour, and rotate the breast if you notice one side is getting more color than the other.
After about 3.5 hours, when the center of the breast is 165 degrees F, remove from the smoker and tent with aluminum foil. Allow the breast to rest 30 minutes before slicing.