Smoked Turkey Breast with Mustard Rub and Butter Baste Recipe

If you’re on the hunt for a juicy, flavorful turkey that doesn’t require an all-day commitment to a whole bird, you’re going to want to try this Smoked Turkey Breast with Mustard Rub and Butter Baste Recipe. I absolutely love how the combination of smoky goodness, tangy mustard, and rich butter turns out – it’s like Thanksgiving magic on a smaller, easier scale. Stick with me here, and I’ll walk you through this fan-freaking-tastic recipe that’s sure to become your new favorite go-to for turkey nights!

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Ingredients You’ll Need

Every ingredient here works in harmony to build layers of flavor and keep the turkey breast succulent. The yellow mustard acts as a binder for the spices and adds a gentle tang, while the all-purpose rub and black pepper bring a bit of punch. Butter is pure magic when it comes to basting, locking in moisture and creating that buttery finish you’ll love.

• Turkey breast: Choose a fresh or fully thawed 4-pound breast for even cooking and easy seasoning.
• Yellow mustard: This isn’t for flavor alone—it helps the seasoning stick and adds a subtle tang.
• All-purpose rub: Pick your favorite blend or make your own to tailor the spice profile.
• Ground black pepper: Adds heat and earthy notes to balance the richness.
• Unsalted butter: Melted for basting, it keeps the meat juicy and adds decadent flavor.

Variations

I love customizing this smoked turkey breast recipe depending on the season or who I’m cooking for. You can easily swap out spices or change the wood chips for different smoky profiles. Don’t be afraid to experiment a bit—you’ll often find your own twist to make it uniquely yours!

• Add fresh herbs: Rosemary, thyme, or sage mixed into the all-purpose rub add an earthy, aromatic touch I’ve enjoyed especially in fall.
• Spice it up: Toss in smoked paprika or cayenne if you want more kick—my family goes crazy for a bit of heat.
• Change your smoke: Try applewood, hickory, or cherry wood chunks for different smoky flavors depending on what mood you’re in.
• Butter substitute: If you want something lighter, olive oil works well for basting, though butter remains my top choice for richness.

How to Make Smoked Turkey Breast with Mustard Rub and Butter Baste Recipe

Step 1: Thaw and Prep Your Turkey Breast

Start by placing your frozen turkey breast in the refrigerator 1-2 days before you plan to cook. Trust me, rushing this step will cost you juicy meat. When it’s fully thawed, carefully peel the skin off and trim any rib tips if you’re working with a bone-in breast—that way, you get a neater shape and better smoke penetration.

Step 2: Coat with Mustard and Seasonings

Smear the entire turkey breast with the yellow mustard—don’t worry, it won’t taste too “mustardy” once cooked. Then sprinkle on the all-purpose rub and ground black pepper evenly all over. This layering is key for flavor and the mustard helps everything stick. I usually give the turkey a rest at room temperature for 20-30 minutes to let the seasonings really start working their magic.

Step 3: Set Up Your Grill for Smoking

Preheat your grill to about 275°F and set it up for indirect heat. Toss in a few wood chunks—you can’t go wrong with hickory or applewood for a classic smoke flavor. Place your turkey breast skin side up directly on the grates, close the lid, and let the smoke work its thing. It takes roughly 1.5 to 2 hours for the internal temp to hit 130°F. This slow smoking is what gives that beautiful smoky crust and juicy center.

Step 4: Butter Baste and Finish Cooking

Once your turkey hits 130°F, carefully transfer it to a sheet of aluminum foil. Pour the melted butter generously over the top, then wrap tightly to seal. Put it back on the grill and continue cooking for about another hour or until the internal temperature reaches 160°F. This butter baste step is where the magic really happens—the butter keeps the turkey silky and adds an irresistible richness.

Step 5: Rest, Slice, and Serve

Remove your turkey breast from the grill and let it rest in the foil for 10 minutes. This resting step allows the juices to redistribute, which means every bite will be moist and tender. After resting, slice it up, plate your masterpiece, and get ready for all the compliments!

How to Serve Smoked Turkey Breast with Mustard Rub and Butter Baste Recipe

Garnishes

I love garnishing this turkey with fresh chopped parsley and a squeeze of lemon on the side. It adds a pop of color and a subtle brightness that balances all the smoky richness. Cranberry sauce or apple chutney on the side bring a perfect fruity contrast that everyone raves about.

Side Dishes

My go-to sides are creamy mashed potatoes, roasted Brussels sprouts with balsamic glaze, and a hearty cornbread. These comfort sides soak up the buttery turkey juices beautifully and keep things homey and satisfying.

Creative Ways to Present

For special occasions, I like to carve the turkey breast thinly and arrange it on a wooden board with seasonal fruits, nuts, and a small bowl of gravy or mustard. It makes a stunning platter that invites everyone to dig in family-style—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover smoked turkey breast wrapped tightly in foil or an airtight container in the fridge for up to four days. It holds moisture surprisingly well thanks to the butter baste, so reheating is still enjoyable without drying out.

Freezing

Freezing slices individually wrapped in plastic wrap and then stored in freezer bags keeps the turkey tasting fresh for up to three months. When I thaw it slowly overnight in the fridge, it retains great texture and flavor.

Reheating

The trick I’ve learned is to reheat gently in a low oven (about 275°F) wrapped in foil to keep moisture in—usually 15-20 minutes is enough. Microwaving can dry it out, so I avoid that whenever possible, but if you must, add a little water or broth and cover with a microwave-safe lid.

FAQs

Final Thoughts

This Smoked Turkey Breast with Mustard Rub and Butter Baste Recipe is truly a game changer in my kitchen. I started making it when I wanted that smoky turkey flavor without the hassle of roasting a whole bird, and now it’s my family’s favorite way to enjoy turkey any time of year. It’s straightforward, forgiving, and results in juicy, flavorful slices that everyone asks for seconds on. I really hope you give it a try—you just might find it becomes your new classic too!

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