Sliced Turkey from Mission BBQ features tender, smoked turkey breast layered with a subtle smoky flavor, showcasing juicy, moist slices that deliver a savory and satisfying barbecue experience.
Equipments
- Smoker
- Meat thermometer
- Cutting board
- Carving knife
- Serving tray
- Tongs
- Slicer (optional)
- Aluminum foil
- Food storage containers
Ingredients
- 4-5 lbs (1.8-2.3kg) boneless skinless turkey breast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (optional)
- 1 cup chicken broth
- Wood chunks or chips (hickory, apple, or cherry)
When selecting your boneless skinless turkey breast, choose a piece weighing between 4-5 lbs (1.8-2.3kg) for optimal smoking and juiciness. Ensure you have a blend of spices including kosher salt, black pepper, smoked paprika, garlic and onion powders, brown sugar, dried thyme, oregano, and optional cayenne pepper to achieve the authentic smoky and savory flavor. Using wood chunks or chips such as hickory, apple, or cherry is essential to infuse the turkey with a subtle smoky aroma that characterizes Mission BBQ's signature taste. Olive oil helps the seasoning adhere better while chicken broth maintains moisture during smoking. Your smoked turkey capture the tender, moist qualities found in the popular Sliced Turkey from Mission BBQ copycat menu.
Instructions
- Preheat smoker to 240°F (115°C), using wood chunks/chips for smoke flavor.
- Pat turkey breast dry with paper towels.
- Rub turkey with olive oil.
- In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, thyme, oregano, and cayenne pepper.
- Evenly coat turkey breast with seasoning mixture.
- Place turkey breast on smoker grate.
- Insert meat thermometer probe into thickest part of turkey.
- Smoke turkey, adding wood chips as needed, until internal temp reaches 150°F (66°C).
- Periodically spritz or baste turkey with chicken broth to keep moist.
- When turkey reaches 150°F (66°C), wrap loosely in aluminum foil.
- Continue smoking until internal temp reaches 160°F (71°C).
- Remove turkey from smoker and rest, wrapped, for 15-20 minutes.
- Move turkey to cutting board and carve into thin slices with carving knife or slicer.
- Arrange turkey slices on serving tray.
- Serve immediately or transfer to food storage containers for later use.
Substitution
The Sliced Turkey from Mission BBQ copycat recipe offers a delicious alternative that captures the smoked, tender qualities of the original. If you don't have a smoker, you can achieve similar results by using a charcoal or gas grill with wood chips for smoke flavor. To ensure your turkey breast stays juicy and moist, rely on a meat thermometer to monitor its internal temperature, aiming for 165degF (74degC) before removing it from heat. When slicing, let the turkey rest under aluminum foil for at least 15 minutes to retain its juices, then use a sharp carving knife or slicer for even, thin slices. Your turkey can be stored in airtight food storage containers for up to 3 days in the refrigerator, making it perfect for meal prep or gatherings.
Tips
Maintaining a consistent smoker temperature at 240degF (115degC) ensures even cooking and proper smoke infusion in your sliced turkey. Using a meat thermometer is essential to monitor internal temperature, aiming for 160degF (71degC) to guarantee safe consumption and optimal juiciness. Spritzing the turkey periodically with chicken broth prevents drying out, preserving moist, tender slices. When carving, let your turkey rest for 15-20 minutes to allow juices to redistribute, making your barbecue experience more flavorful and satisfying.
Nutritions
Your smoked sliced turkey breast offers a high-protein, low-fat option rich in essential amino acids ideal for muscle repair and maintenance. The seasoning blend, including garlic powder, smoked paprika, and dried herbs, adds antioxidants and anti-inflammatory compounds. Olive oil contributes heart-healthy monounsaturated fats while the smoked preparation imparts flavor without excess calories. Using a meat thermometer ensures safe cooking temperatures, preserving nutrient quality and preventing overcooking.
Storage
Store sliced turkey in airtight food storage containers to maintain freshness and prevent moisture loss. Place a layer of parchment paper between slices to avoid sticking and keep flavors intact. Refrigerate promptly, and consume within 3-4 days for optimal taste and safety.
Variation or Alternatives
You can enhance the flavor by substituting smoked paprika with chipotle powder for a spicier smoky taste. Instead of hickory wood chips, using apple or cherry wood can add a subtly sweet fruitiness to the turkey. For a juicier result, brine your turkey breast in a saltwater solution for 4-6 hours before smoking. Consider using a vacuum sealer to store leftovers in airtight food storage containers, preserving freshness longer.
Allergies
Your sliced turkey from Mission BBQ contains common allergens such as garlic and onion powder, which may trigger reactions in sensitive individuals. The use of chicken broth could also pose a risk for those with poultry allergies or sensitivities. It's important to check all ingredient labels carefully to avoid any adverse allergic reactions.
Why this recipe?
The Sliced Turkey menu from Mission BBQ offers tender, flavorful turkey smoked to perfection, delivering a juicy and savory experience. Customers appreciate its balanced seasoning and moist texture, making it a standout option among barbecue lovers. Creating a copycat version allows you to enjoy the authentic taste and replicate the mouthwatering quality at home. Your efforts in crafting this dish bring the satisfaction of savoring restaurant-quality smoked turkey anytime.