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Smoked Basted Turkey Breast ‘Trisket’ with Cranberry Onion Relish

Smoked Basted Turkey Breast ‘Trisket’ with Cranberry Onion Relish
  • 8 Servings
  • 10 mins Prep Time
  • 4 hrs Total Time


  • 1 package Basted Turkey Breast ‘Trisket’
  • ½ cup olive oil
  • 1/3 cup fresh squeezed lemon juice
  • 1 Tbsp. lemon zest
  • 2 Tbsp. fresh rosemary, rough chopped
  • 4 garlic cloves, fine mince
  • 2 tsp. Kosher salt
  • 1 tsp. fresh ground black pepper
  • ½ tsp. crushed red pepper

Recipe developed in partnership with Pit Boss

  • Step 1

    The day prior, combine the olive oil, herbs and spices together. Coat the entire turkey breast with a quarter of the mixture. Place turkey covered in the refrigerator overnight.
  • Step 2

    Preheat the smoker to 250°F. Place the Basted Turkey Breast on the smoker skin side up.
  • Step 3

    Approximately every 30 minutes, baste the turkey breast with the olive oil/herb seasoning blend.
  • Step 4

    Continue to baste every 30 minutes until the turkey breast reaches a minimum internal temperature of 165°F (approximately 3 ½ hours), making sure to insert the thermometer in the thickest portion of the breast.
  • Step 5

    Allow the turkey to rest for 10 minutes prior to carving. Slice and place on a platter. Serve immediately with Cranberry Onion Relish.

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