Smoked Turkey Boobs

I've been waiting awhile to do a smoked turkey breast recipe and use an injection instead of a brine. Using the injection method, did the same thing as a brine but less time consuming. 

I picked up some whole turkey breast from the store and kept it simple this time. I just used salt and pepper. I had to loosen up the skin so I can season the breast. Then to add flavor to the skin, I used garlic powder.

For the injection, I took 2 cups of chicken broth and added some Kosmos dirty bird rub to it. I didn't measure out the amount, I just eye balled it and mixed it up.

When you do an injection to any kind of meat, you will see the meat expanding and you don't want to use too much in one spot. It will pop open the pocket and the injection will poor out. Once you do it a few spots you will see what I'm talking about. 

Next you will need to set you grill up for indirect cooking. I made a grease drip pan and use post oak wood chunks for the smoke. Turkey beast needs to reach an internal temp of 165 degrees. So I had my grill temp at 300 and used my thermo probe to keep track on the turkey while it cooked. It took about 2 an a half hours for the breast to be done.

Let it rest for at least 15 minutes then slice up the bird. The injection kept the turkey moist and gave it a lot of flavor. So next time you cook up a turkey, use an injection so your turkey doesn't dry out.