BBQ Marinated Smoked Turkey Breast For Christmas

Mavis Loh Blog


A BBQ Marinated Smoked Turkey Breast is all the goodness of a whole bird scaled down to an easy-to-handle portion. Perfect for 2020’s Christmas gatherings, especially now that we have to abide by the 5 visitor rule in Singapore due to COVID-19. Furthermore, this would also make an awesome weekday dinner option. This is a delicious, tender and juicy recipe that you will cook again and again.

How to BBQ smoke a turkey breast?

We recommend BBQing your turkey breast with indirect heat for the smoking period at approximately 100 degree celcius for about 2 hours, until the internal temperature of the turkey read 65 degrees celcius. Now for the fun part, crank the heat up and sear the exterior of the turkey at the end to caramelise the external surface of your bird. This method is called reverse searing. It allows you to smoke slowly for flavour and to retain moisture and also get that nice crispy sear on the outside of the meat.

Let’s break it down into the steps:

1. Marinate your turkey

Combine all ingredients for the marinade in a gigantic zip top bag. Place the turkey breasts in the marinade and toss gently to coat. Refrigerate the marinating turkey for at least 8 hours, and no more than 24 hours. So you can consider doing this the night before so you don’t have to rush early on the Christmas morning!

2. Preheat your BBQ smoker

Prepare your smoker for indirect cooking at approximately 100 degree celcius.

3. Smoking the turkey

Remove the turkey breast from the marinade and place it directly on the BBQ grill grates. Close the lid and smoke at 100 degree celcius for about 2 hours, or until the internal temperature reads 65 degrees celcius, whichever happens first. Our advice is to use a good internal thermometer to track the temperatures of your poultry. This is because cooking to a safe internal temperature is crucial for poultry, but not overcooking it also means that it will remain juicy and delicious.

4. Finish cooking

Increase the temperature of your smoker to around 260 degrees celcius. Continue to cook the turkey for 5-8 minutes per side or until the exterior is nice and caramelised and the internal temperature reaches 70 degrees celcius.

5. Rest, slice, and serve

Remove the turkey to a plate and cover with foil. The carry-over heat will continue to cook the turkey for a few minutes while it rests. Thinly slice the turkey breasts and serve to your Christmas BBQ party guests who will be amazed by your cooking skills!

It’s just that simple! Alternatively, there’s always the Omakase option where you leave it up to our professional Sunday Roast chefs to whip up your favourite BBQ delicacies for Christmas! Just sit back, relax and enjoy the evening. What are you waiting for? Contact us to book now!