Go Back
–+ servings
overhead shot of smoked pulled turkey on plate
Print

Smoked Pulled Turkey

Perfect for sandwiches, tacos or any meal, this smoked pulled turkey is deliciously tender with just the right amount of smoke flavor.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 370kcal
Author Ryan Beck

Ingredients

  • 1 (3-4 lb) turkey breast

Apple Cider Injection

  • ¾ cup apple cider
  • ¼ cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt

Spice Rub

  • 2 tablespoon brown sugar
  • ½ tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground mustard
  • ½ teaspoon dried thyme

Instructions

  • Pat the turkey dry. Combine the apple cider, melted butter, garlic powder and salt in a jar. Inject the mixture 4 times.
  • Mix rub ingredients in bowl and rub outside the turkey.
  • Preheat smoker to 225°F. Place the turkey in the smoker and smoke until the internal temperature reaches 165°F. It should take about 45 minutes per lb, so 2.5-3.5 hours depending on the size of the turkey.
  • Once done, remove and let rest for 15 minutes before shredding.

Notes

    • Use apple, cherry or maple wood for smoking. They all complement the turkey perfectly.
    • You can skip the injection if you want. It just keeps the turkey super juicy.
    • If you don't want to make your own spice rub, just use store-bought.
    • When the turkey reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before shredding. Letting it rest keeps the juices in the turkey.
    • Use a stand mixer with a paddle attachment to easily shred/pull the turkey.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 7g | Protein: 60g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 174mg | Sodium: 711mg | Potassium: 531mg | Fiber: 0g | Sugar: 6g