This smoked turkey breast is a wonderful way to enjoy tender, flavorful poultry without roasting a whole bird. A simple spice rub creates a savory crust while the low-and-slow smoking process keeps the meat moist and infuses it with a gentle smoky taste.
With just a few minutes of prep, the smoker does most of the work. It’s a straightforward main course that’s great for a special Sunday dinner or a small holiday gathering. The result is a juicy, delicious turkey breast that is very satisfying.
Why is Smoked Turkey Breast a Must-Try?
Smoking at two different temperatures ensures the turkey absorbs smoky flavor first, then cooks through efficiently with a nicely browned skin.
A balanced dry rub of sugar and spices creates a flavorful exterior crust that seasons the meat as it cooks.
Letting the turkey rest after cooking is essential for keeping the slices juicy and tender.
Ingredients for Smoked Turkey Breast
• Turkey Breast: A boneless breast is convenient and easy to slice. If you use a bone-in breast, you will need to increase the cooking time.
• Brown Sugar: This adds a hint of sweetness to balance the savory spices and helps create a nice crust.
• Olive Oil: Using oil as a binder helps the spice rub stick to the turkey and promotes even browning.
• Paprika: Standard sweet paprika gives color and mild flavor. You can use smoked paprika for a deeper smoky taste, but be mindful of the overall flavor.
Exact quantities are in the recipe card below.
How to Make Smoked Turkey Breast
Step 1: Season the Turkey
First, preheat your smoker. Mix all the dry rub ingredients in a bowl. Pat the turkey breast dry, then coat it with olive oil and generously apply the seasoning rub on all sides.
Step 2: Smoke at Low Temperature
Place the turkey on the smoker grate skin-side up. Let it smoke at a low temperature of 225°F (107°C) for the first 90 minutes. This initial phase is where the meat will absorb most of its smoky flavor.
Step 3: Finish Cooking and Rest
Brush the turkey with melted butter, then increase the smoker’s heat to 350°F (177°C). Cook until the internal temperature reaches 165°F (74°C). It is very important to let the turkey rest on a cutting board for at least 15 minutes before you slice and serve it.
What to Serve with Smoked Turkey Breast
Serve this turkey with classic sides like mashed potatoes, gravy, or a simple green salad.
Expert Tips for Smoked Turkey Breast
Food Safety: Poultry is safe to eat when it reaches an internal temperature of 165°F (74°C). Always use a meat thermometer for an accurate reading.
Wood Choice: Apple, cherry, or hickory wood chips or pellets pair well with turkey.
Turkey Netting: If your turkey breast comes in netting, it is best to leave it on during smoking to help it hold its shape.
Resting is Key: Do not skip the resting period. It allows the juices to redistribute throughout the meat, keeping it moist.
How to Store and Freeze Smoked Turkey Breast
Store leftover turkey in an airtight container in the refrigerator for up to 4 days. You can also freeze sliced turkey for up to 3 months. Reheat gently in the microwave or in a covered skillet with a splash of broth to keep it from drying out.
Smoked Turkey Breast Recipe FAQs
What kind of wood is best for smoking turkey?
Fruit woods like apple and cherry give a mild, sweet smoke that is great with poultry. Hickory is another good choice for a more traditional, robust smoke flavor.
Can I use a bone-in turkey breast?
Yes, you can. A bone-in breast will likely take longer to cook, so rely on a meat thermometer to tell you when it’s done rather than cooking time alone.
How do I know when the turkey is fully cooked?
The only reliable way to know is by checking the internal temperature with a meat thermometer. Poultry is done when the thickest part reaches 165°F (74°C).
Smoked Turkey Breast
Ingredients
- 1 boneless turkey breast 3 lb / 1.4 kg
- 1 tbsp olive oil 15 ml
- 2 tbsp unsalted butter melted, 30 g
- 1 tsp salt 5 g
- 1 tsp garlic powder 5 g
- 1 tsp onion powder 5 g
- 1 tsp paprika 5 g
- 1 tsp brown sugar 5 g
- ½ tsp dried thyme 1 g
- ½ tsp black pepper 1 g
- ½ tsp poultry seasoning 1 g
Instructions
- Preheat your smoker to 225°F (107°C). While it heats, combine the salt, garlic powder, onion powder, paprika, brown sugar, thyme, black pepper, and poultry seasoning in a small bowl.
- Pat the turkey breast completely dry with paper towels. Rub the olive oil all over the surface of the turkey.
- Sprinkle the spice mixture evenly over the turkey, pressing it into the meat. Make sure to cover all sides.
- Place the seasoned turkey breast directly on the smoker grate, skin-side up. Smoke for 90 minutes.
- After 90 minutes, brush the turkey with the melted butter. Increase the smoker temperature to 350°F (177°C).
- Continue to cook until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C). This will take another 60 to 90 minutes, depending on your smoker and the size of the breast.
- Remove the turkey from the smoker and place it on a cutting board. Let it rest for 15 to 20 minutes before slicing.
- Slice the turkey against the grain to serve.
Notes
