|

Cranberry Pecan Stuffed Turkey Breast

IMG 6365 2000x1333 scaled

These turkey breasts are butterflied, stuffed with delicious stuffing, cranberries and pecans and then smoked for a delightful finish that has holiday written all over it. I have done these for Christmas in the past but they are also a great addition to your Thanksgiving meal.

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 165°F
  • Recommended Wood: Pecan, Cherry (Any fruit wood)

What You’ll Need

Butterfly and Pound the Turkey Breast(s)

Lay the turkey breast on the cutting board.

2014-IMG_6284

Slice through the short ends and one of the long sides.

Leave one of the long sides uncut.

2014-IMG_6286

This allows you to open the turkey breast like a book.

2014-IMG_6287

Completely butterflied

2014-IMG_6289

Lay plastic wrap on top of the turkey breast and pound the meat to flatten it evenly to about ¼ inch thickness.

Use a meat mallet to accomplish this task.

Note: start in the center of the meat and work towards the outside edges.

Before:

2014-IMG_6290

After:

2014-IMG_6291

As you can see, I was able to increase the surface area quite a bit. This also evened out the thickness which will help us to roll it and it will cook more evenly.

2014-IMG_6292

Season and Stuff the Turkey Breasts

Sprinkle a little of my original rub (Purchase formula here | Purchase bottled rub) on the inside surface area of the turkey breast.

2014-IMG_6294

Make a small batch of your favorite stuffing either homemade or boxed.

Spoon some of the uncooked stuffing onto the top of the seasoned meat.

Leave about ½ inch around the edges and about 2 inches on the end away from you.

2014-IMG_6295

Add some dried sweetened cranberries and chopped pecans to the top of the stuffing.

2014-IMG_6296

Roll Up and Tie It

Roll up the turkey breast as tightly as you can.

2014-IMG_6299

Use 4 pieces of cooking twine to tie the stuffed and rolled turkey breast into place.

2014-IMG_6297

Season the Outside

I used the Texas style rub (Purchase formula here | Purchase bottled rub) on the outside of the turkey breast but you can also use the original rub (Purchase formula here | Purchase bottled rub) as well if you prefer.

2014-IMG_6302

Place the turkey breast(s) on a Bradley rack, Weber grill pan or cookie sheet to make it easy to transport to and from the smoker.

2014-IMG_6305

Smoke the Meat

Small items such as this work really well in all types of smokers including the electric and gas models. Set up whatever smoker you have available for cooking at about 225°F using indirect heat. If your smoker came with a water pan, use it.

Once the smoker is heated and ready, place the stuffed, rolled turkey breasts directly on the smoker grate.

By the way, if you are looking for a good solid smoker then look no further than the Camp Chef Woodwind.. it is one of the smokers that I use most. With 100% real wood for heat and smoke and tons of features that will allow you to spend more time with the family and in your bed instead of tending the fire, you’ll love it!

I know I do!

woodwind sg searbox 2019 784x555

Use pecan wood if you have it or any fruit wood will work really well with this.

I recommend keeping the smoke going for at least 2 hours if possible. You can also keep the smoke going the entire time as long  you keep the smoke thin and light.. what we call thin blue smoke.

About once every hour, I recommend basting the turkey with a little melted butter to keep the outside of the meat moist so it does not dry out.

Finish and Serve

Use a digital probe meat thermometer such as the Smoke by ThermoWorks to monitor the temperature of the meat while it cooks. When it hits 165°F in the center, it is perfectly done and should be removed from the smoker right away.

2014-IMG_6353

Let it sit on the cabinet for 10 minutes then remove the strings.

Snip-snip

2014-IMG_6354

Slice it into ½ to ¾ inch slices.

2014-IMG_6355

Serve immediately with all of your other favorite fixings and sides.

2014-IMG_6365


Printable Recipe

Print

Cranberry Pecan Stuffed Turkey Breast

I like to do turkey a little different at Christmas since Thanksgiving usually “does me in” on turkey in general. This cranberry pecan stuffed turkey breast cooked in the smoker is a wonderful dish that allows you to use turkey while mixing things up a little bit.

  • Author: Jeff Phillips
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 4 -6 1x
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

Scale
  • 2 + Turkey breasts ((skinless and boneless))
  • Jeff’s original rub
  • Jeff's Texas style rub
  • Cranberries ((dried and sweetened))
  • Pecans ((chopped))
  • Stuffing (((homemade or boxed)))
  • Cooking twine
  • Meat mallet
  • Butter ((melted (for basting during cooking)))

Instructions

Butterfly and Pound the Turkey Breast(s)

  1. Lay the turkey breast on the cutting board and butterfly it.
  2. Lay plastic wrap on top of the turkey breast and pound the meat to flatten it evenly to about ¼ inch thick.

Season and Stuff the Turkey Breasts

  1. Sprinkle a little of my rub on the inside surface area of the turkey breast.
  2. Spoon some of the uncooked stuffing onto the top of the seasoned meat. Leave about ½ inch around the edges and about 2 inches on the end away from you.
  3. Add some dried sweetened cranberries and chopped pecans to the top of the stuffing.

Roll It Up and Tie It

  1. Roll up the turkey breast as tightly as you can.
  2. Use 4 pieces of cooking twine to tie the stuffed and rolled turkey breast into place.

Season the Outside

  1. Sprinkle the Texas style rub on the outside of the turkey breast.
  2. Place the turkey breast(s) on a Bradley rack or cookie sheet to make it easy to transport to and from the smoker.

Smoke the Meat

  1. Set up whatever smoker you have available for cooking at about 225°F using indirect heat. If your smoker came with a water pan, use it.
  2. Once the smoker is heated and ready, place the stuffed, rolled turkey breasts directly on the smoker grate.
  3. Use pecan wood if you have it or any fruit wood will work really well with this.
  4. I recommend keeping the smoke going for at least 2 hours if possible. You can also keep the smoke going the entire time as long you keep the smoke thin and light.. what we call thin blue smoke.
  5. About once every hour, baste the turkey with a little melted butter to keep the outside of the meat moist so it does not dry out.

Finish and Serve

  1. Use a digital probe meat thermometer to monitor the temperature of the meat while it cooks.
  2. When it hits 165°F in the center, it is perfectly done and should be removed from the smoker right away.
  3. Let it rest on the cabinet for 10 minutes then remove the strings.
  4. Slice it into ½ to ¾ inch slices.
  5. Serve immediately with all of your other favorite fixings and sides.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Order Jeff’s Rubs and Barbecue Sauce TODAY!

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe rating

5 Comments

  1. Hi Jeff – I am deathly allergic to bell peppers and hot peppers (anaphylactic shock time) which includes chili powder and cayenne powder. Does your rub and sauce have any of these items in them? Black and white pepper is ok but that is all.

    Thank you.

    Zelda Nichols

    1. The rub does contain both cayenne and chile powder.. this may mean that my rub is not something that you can use, unfortunately. The sauce should be ok if you omit the smidgen of red pepper that it contains.