Thanksgiving is right around the corner, and we're bringing a little extra smoke and flavor to the holiday table!
At our latest free cooking class on November 7th at Over the Fire BBQ Supply, we celebrated Thanksgiving BBQ-style with smoked turkey breast and two delicious holiday recipes.
Kelly took care of the smoked turkey breast, while we prepared two sides with a creative twist: Cranberry & Brie Jalapeño Poppers and Smoked Creamed Corn with Bacon & Roasted Poblanos.
If you missed the class or want to recreate these dishes at home, we've got you covered! Below you'll find both recipes, complete with ingredients, cooking temperatures, and step-by-step instructions.
Smoked Turkey Breast: A Thanksgiving BBQ Favorite
Juicy, tender, and packed with flavor, this smoked turkey breast is the perfect alternative to cooking a whole turkey. Using Blues Hog Rise and Brine injection, garlic compound butter, and your favorite poultry seasoning, you'll get delicious turkey with beautifully golden skin and plenty of moisture.
Whether you're cooking for a smaller Thanksgiving gathering or just want extra white meat for the holiday table, this recipe is sure to be a hit!
Recommended Turkey: 5–7 lb bone-in, skin-on turkey breast
Smoker Temperature: 300°F (Kelly prefers 350°F for crispier skin)
Estimated Cooking Time: 2.5–4 hours at 300°F
Resting Time: 20–30 minutes
Always cook to internal temperature rather than relying solely on time.
Ingredients
Turkey
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1 bone-in, skin-on turkey breast (approximately 5–7 lb)
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Your favorite poultry seasoning (see recommendations below)
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Duck fat spray or melted butter for basting
Blues Hog Rise and Brine Injection
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¼ cup Blues Hog Rise and Brine
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16 oz warm water
This follows Kelly's original injection mixture. You may not need all of it for a single turkey breast.
Heath Riles Garlic Compound Butter
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½ lb (2 sticks) unsalted butter, softened
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2 tbsp Heath Riles Garlic Butter Rub
Recommended Seasonings
Choosing the right seasoning is key to getting a flavorful, perfectly smoked turkey breast. Here are some of our favorite poultry rubs at Over the Fire BBQ Supply:
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Wingo's Anything With Wings Rub – Chef Ben's Favorite! This is Chef Ben's go-to seasoning for poultry. It's a fantastic choice for smoked turkey breast and brings delicious flavor to your Thanksgiving bird!
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Kosmos Q Dirty Bird
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Plowboys Yardbird
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Heath Riles Chicken Rub
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Loot N' Booty Gold Star Chicken Rub
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Big Swede Badass Bird Boost
Chef Ben's Tip: For this recipe, I recommend Wingo's Anything With Wings Rub. Pair it with the Heath Riles Garlic Compound Butter under the skin for an incredibly flavorful, juicy smoked turkey breast. It's my personal favorite combination for Thanksgiving turkey!
Instructions
1. Thaw Your Turkey Breast
If using a frozen turkey breast, thaw it completely in the refrigerator before cooking.
Allow approximately 24 hours of refrigerator thawing for every 4–5 pounds of turkey. A 5–7 lb turkey breast will generally require around 2 days, although additional time may be needed.
Never thaw your turkey at room temperature.
2. Prepare the Injection
Combine ¼ cup Blues Hog Rise and Brine with 16 oz of warm water, mixing until completely dissolved.
Allow the mixture to cool before injecting the turkey.
Using a meat injector, inject the breast approximately every 1½ inches throughout the thickest portions of the meat.
Distribute the injection evenly to help keep the breast juicy and flavorful during smoking.
3. Make the Garlic Compound Butter
In a mixing bowl, combine:
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½ lb softened butter
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2 tbsp Heath Riles Garlic Butter Rub
Mix until fully incorporated.
For best results, soften the butter at room temperature before mixing.
You can use the compound butter immediately or wrap it tightly in plastic wrap and refrigerate until needed.
4. Apply the Compound Butter
Carefully loosen the skin from the turkey breast without tearing it.
Using your hands, spread a generous amount of compound butter directly underneath the skin.
Massage the butter across the entire breast to distribute it as evenly as possible.
If you have leftover compound butter, spread a thin layer over the outside of the skin before seasoning.
5. Season the Turkey Breast
Apply your preferred poultry rub evenly over the entire turkey breast.
Chef Ben recommends Wingo's Anything With Wings Rub for this step. Its flavor pairs perfectly with the Heath Riles Garlic Compound Butter and smoked turkey.
For additional flavor, you can also apply seasoning directly underneath the skin.
Allow the seasoning to sit for at least 15 minutes before placing the turkey breast on the smoker.
6. Smoke the Turkey Breast
Preheat your smoker to 300°F.
For crispier skin, Kelly recommends cooking at 350°F.
Place the turkey breast on the smoker with the skin facing upward.
Cook until the thickest part of the breast reaches the proper internal temperature.
Estimated cooking times:
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300°F: Approximately 2.5–4 hours
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350°F: Approximately 2–3 hours
These times are estimates for a 5–7 lb bone-in turkey breast. Actual cooking time will vary depending on the size, shape, and smoker.
7. Keep the Skin Moist
After approximately 1–1½ hours, check the turkey breast.
If the skin begins to look dry, lightly spray it with duck fat spray.
If you don't have duck fat spray, use melted butter to baste the skin approximately every 30 minutes as needed.
Avoid excessive basting if you're trying to achieve crispy skin.
8. Monitor the Color
As the turkey breast cooks, the skin will begin developing a beautiful golden-brown color.
If it starts getting darker than you'd like, loosely tent the breast with aluminum foil to protect the skin from further browning.
9. Check the Internal Temperature
Using an instant-read thermometer, check the thickest portion of the turkey breast without touching the bone.
For the simplest food-safe method, cook until the breast reaches 165°F.
Kelly's original whole-turkey method calls for pulling at 160°F and resting to finish cooking. If using that approach, verify with a thermometer that the breast reaches a safe final temperature of 165°F during the rest. Do not assume carryover cooking will always provide the additional heat.
10. Rest, Slice & Serve
Once the turkey breast reaches a safe internal temperature, remove it from the smoker and transfer it to a large sheet pan or foil pan.
Allow it to rest for approximately 20–30 minutes before slicing.
For a bone-in breast, carefully remove the meat from the bone and slice against the grain.
Serve with your favorite Thanksgiving sides and enjoy!
Over the Fire BBQ Supply Tips
For crispier skin: Cook at 350°F instead of 300°F. The higher temperature helps render the fat under the skin.
For extra moisture: Don't skip the injection or compound butter. Both help develop flavor throughout the turkey breast.
For the best seasoning: Chef Ben recommends Wingo's Anything With Wings Rub paired with Heath Riles Garlic Compound Butter for a flavorful Thanksgiving turkey breast.
For the best results: Use a reliable meat thermometer. Cooking to temperature is much more dependable than cooking strictly by time.
For Thanksgiving dinner: Pair this smoked turkey breast with our Cranberry & Brie Jalapeño Poppers and Smoked Creamed Corn with Bacon & Roasted Poblanos for a delicious BBQ-inspired holiday meal.
From all of us at Over the Fire BBQ Supply, Happy Thanksgiving and keep the fire burning!
Of course, no Thanksgiving meal is complete without great sides. That's where our next two recipes come in!
Recipe #1: Cranberry & Brie Jalapeño Poppers
Looking for a Thanksgiving appetizer that's a little different from the usual holiday spread? These Cranberry & Brie Jalapeño Poppers combine creamy brie, tart cranberries, toasted pecans, and fresh rosemary inside bacon-wrapped jalapeños.
Finished with a sweet maple-cranberry glaze, they're the perfect combination of sweet, savory, smoky, and spicy.
Yield: 24 poppers (12 jalapeños)
Prep Time: 25 minutes
Cook Time: 40–55 minutes
Smoker Temperature: 300°F
Ingredients
- 12 large jalapeños
- 8 oz brie cheese, rind removed and diced
- 8 oz cream cheese, softened
- 1/3 cup dried cranberries, finely chopped
- 1/4 cup toasted pecans, finely chopped
- 1 tsp fresh rosemary, finely minced
- 12 slices thin-cut bacon, cut in half
- 1/4 cup prepared cranberry sauce
- 2 tbsp maple syrup or honey
- Freshly ground black pepper, to taste
Cooking Instructions
- Prepare the peppers: Slice the jalapeños lengthwise. Remove the seeds and membranes, leaving the stems attached if possible.
- Make the filling: In a mixing bowl, combine the softened cream cheese, diced brie, dried cranberries, toasted pecans, rosemary, and black pepper. Keep some small pieces of brie intact for pockets of melted cheese.
- Stuff and wrap: Spoon the cheese mixture into each jalapeño half without overstuffing. Wrap each pepper with half a slice of thin-cut bacon. Secure with a toothpick if necessary.
- Smoke the poppers: Preheat your smoker to 300°F. Arrange the poppers on a wire rack or directly over indirect heat. Cook approximately 40–55 minutes, until the peppers soften, the cheese is bubbly, and the bacon is fully cooked and crisp.
- Prepare the glaze: Warm the cranberry sauce with maple syrup or honey until smooth and spoonable. Brush the glaze over the poppers during the final 5 minutes of cooking. Reserve a little for serving.
- Serve: Remove the poppers from the smoker and drizzle with the remaining cranberry glaze. Garnish with additional toasted pecans or a pinch of fresh rosemary, if desired. Serve warm.
BBQ Tip: Thin-cut bacon works best for this recipe because it crisps more easily before the cheese filling becomes too hot.
Recipe #2: Smoked Creamed Corn with Bacon & Roasted Poblanos
Forget ordinary creamed corn! This version brings together sweet corn, crispy bacon, roasted poblano peppers, fresh thyme, and Parmesan cheese in a rich cream sauce.
Finished in a cast-iron skillet on the smoker, it's a hearty Thanksgiving side that pairs beautifully with smoked turkey and other holiday favorites.
Yield: 12 side servings
Prep Time: 15 minutes
Cook Time: Approximately 25–35 minutes, excluding poblano resting time
Smoker Temperature: 350°F
Ingredients
- 8 slices thick-cut bacon, diced
- 8 cups sweet corn kernels (fresh or thawed frozen)
- 2 large poblano peppers, roasted and diced
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp smoked paprika
- 2 tsp fresh thyme leaves
- Salt and freshly cracked black pepper, to taste
- Optional garnish: fresh chives and additional Parmesan
Cooking Instructions
- Roast the poblanos: Place the whole poblano peppers over direct high heat. Turn occasionally until the skins are charred and blistered, approximately 8–10 minutes. Transfer to a covered bowl for 10 minutes, then peel, remove the seeds, and dice.
- Cook the bacon: In a large cast-iron skillet over a burner or direct heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon, reserving approximately 2 tablespoons of bacon drippings in the skillet.
- Build the flavor base: Add the butter and diced onion to the skillet. Sauté for 4–5 minutes until softened. Stir in the garlic, thyme, and smoked paprika, cooking for another 30 seconds. Sprinkle in the flour and stir for 1–2 minutes to cook out the raw flour flavor.
- Add the cream and corn: Slowly stir in the heavy cream and milk until smooth. Add the corn kernels and roasted poblano peppers. Bring to a gentle simmer and cook for approximately 5 minutes, allowing the sauce to begin thickening.
- Finish on the smoker: Stir in the Parmesan cheese and half of the cooked bacon. Place the cast-iron skillet in a smoker preheated to 350°F. Cook uncovered for 15–20 minutes, stirring once halfway through. The creamed corn should be hot, bubbling, and creamy.
- Season and serve: Season with salt and freshly cracked black pepper to taste. Top with the remaining crispy bacon, fresh chives, or additional Parmesan. If the sauce becomes too thick, stir in a splash of warm milk.
BBQ Tip: Using a cast-iron skillet allows you to build the sauce over direct heat before transferring the entire dish to your smoker for a smoky finish.
Keep the Fire Going This Thanksgiving!
Whether you're smoking a whole turkey, trying something new with your holiday appetizers, or adding some BBQ flavor to your favorite side dishes, Thanksgiving is a great time to fire up the grill and bring everyone together.
At Over the Fire BBQ Supply, we love sharing recipes, cooking techniques, and tips to help you get the most out of your outdoor cooking equipment.
Be sure to check out our upcoming free cooking classes for more recipes, demonstrations, and BBQ inspiration!
Happy Thanksgiving from the Over the Fire BBQ Supply team!
