Ingredients:

  • 5 lb bone-in turkey breast, completely thawed
  • 2 tbsp olive oil
  • 3 tbsp fresh garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh sage, minced
  • 1.5 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Thoroughly dry the 5 lb bone in turkey breast with paper towels. In a small glass bowl, whisk together the 2 tbsp olive oil, 3 tbsp minced garlic, and all the finely chopped fresh herbs (rosemary, thyme, sage). Add the 1.5 tbsp kosher salt, 1 tbsp black pepper, and 1 tsp smoked paprika to form a thick, gritty paste. Slather this mixture over the entire surface of the breast, ensuring you get some under the skin where possible.
  2. Preheat your electric smoker to 225°F (107°C). Fill the water pan with hot water to prevent the smoker from having to use energy to heat the liquid. Add a handful of hickory wood chips to the tray. Wait until you see a steady stream of thin smoke before placing the meat inside.
  3. Place the turkey breast directly on the middle rack, bone side down. Insert your digital thermometer probe into the thickest part of the breast, being careful not to hit the bone.
  4. Add fresh wood chips every 45 to 60 minutes for the first 2 hours. After the 2 hour mark, the meat has generally absorbed all the smoke flavor it needs, and you can focus on the thermal climb. Keep the door closed to maintain a consistent internal environment.
  5. As the internal temperature reaches 145°F (63°C), the rise will slow down. Do not adjust the temperature. Allow the electric smoker to work its steady magic. The garlic and herbs will begin to form a dark, fragrant crust during this phase.
  6. Continue smoking for approximately 3 hours 30 mins total until the internal temperature hits 160°F (71°C). The carryover heat will bring it to the FDA recommended 165°F (74°C) during the resting phase.
  7. Check the skin. It should be firm to the touch and a deep mahogany color. If the skin feels soft, you can increase the smoker temp to 275°F (135°C) for the last 15 minutes, but watch the garlic closely so it doesn't burn.
  8. Remove the turkey from the smoker and place it on a carving board. Tent it loosely with foil. Let it rest for at least 20 minutes. This allows the cellular structures to reabsorb the juices that were pushed toward the center during cooking.