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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.
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutes
Cook Time 3 hours
Servings 4 -6
Author Jeff Phillips

Ingredients

  • 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)

  • Lay the turkey breast on the cutting board and butterfly it.
  • 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

  • Sprinkle a little of my rub on the inside surface area of the turkey breast.
  • 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.
  • Add some dried sweetened cranberries and chopped pecans to the top of the stuffing.

Roll It Up and Tie It

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

Season the Outside

  • Sprinkle the Texas style rub on the outside of the turkey breast.
  • 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

  • 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.
  • 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, 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

  • Use a digital probe meat thermometer 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.
  • Let it rest on the cabinet for 10 minutes then remove the strings.
  • Slice it into ½ to ¾ inch slices.
  • Serve immediately with all of your other favorite fixings and sides.