Name: Smoked Turkey Breast
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 1 whole turkey breast (bone-in or boneless); 1 tbsp kosher salt; 1 tsp black pepper (freshly ground); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp brown sugar; 1 tbsp olive oil; 1 cup wood chips (hickory, apple, or cherry)

Jump to Recipe Print Recipe

Smoking turkey breast is a fantastic way to achieve a rich, smoky flavor while keeping the meat tender and juicy. Unlike a whole turkey, a turkey breast cooks faster, making it ideal for a weeknight meal or a smaller gathering. Whether you are using a pellet grill, an electric smoker, or a charcoal setup, this guide will walk you through every step to ensure success.

Why You’ll Love This Recipe

Juicy and Flavorful: The perfect balance of smokiness, seasoning, and tenderness.
Easy to Make: Simple ingredients and clear instructions make this foolproof.
Great for Any Occasion: Perfect for holidays, barbecues, or meal prep.
Customizable: Works with different wood chips, seasonings, and cooking methods.

Ingredients

Main Ingredients

Turkey breast
Kosher salt
Black pepper
Smoked paprika
Garlic powder
Onion powder
Brown sugar
Olive oil
Wood chips (hickory, apple, or cherry)

Optional Garnishes

Fresh rosemary
Cranberry sauce
Lemon slices
Parsley

Equipment

Smoker (pellet, electric, or charcoal)
Meat thermometer
Aluminum foil
Spray bottle (for moisture)
Mixing bowl

Utensils

Sharp knife
Cutting board
Tongs
Basting brush

Variations of Smoked Turkey Breast

Spicy Smoked Turkey Breast: Add cayenne pepper and chili powder for a bold kick.
Herb-Infused: Mix dried thyme, rosemary, and sage into the seasoning for a more aromatic profile.
Citrus-Glazed: Brush the turkey with a mixture of honey and orange juice for a subtle sweetness.
Garlic Butter Smoked Turkey: Baste the turkey breast with melted garlic butter during the smoking process.

How to Make Smoked Turkey Breast

Step 1: Prepare the Turkey Breast

Pat the turkey breast dry with paper towels. In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the seasoning mixture evenly over the entire surface of the turkey breast. Drizzle olive oil over the turkey to help the seasoning adhere.

Raw turkey breast being seasoned with spice rub.

Step 2: Preheat the Smoker

Set your smoker to 225°F. Choose your preferred wood chips—hickory for a strong flavor, applewood for a mild sweetness, or cherry for a balanced taste. Allow the smoker to preheat for at least 15 minutes.

Checking the turkey breast temperature with a meat thermometer.

Step 3: Smoke the Turkey Breast

Place the seasoned turkey breast directly onto the smoker grates, skin-side up. Close the lid and let it smoke for approximately 2 to 3 hours, or until the internal temperature reaches 160°F. Mist the turkey with water or apple juice every 45 minutes to maintain moisture.

Turkey breast on a smoker with visible smoke.

Step 4: Rest and Serve

Once the turkey reaches 160°F, remove it from the smoker and tent it loosely with aluminum foil. Let it rest for at least 10-15 minutes, allowing the internal temperature to rise to 165°F. Slice the turkey against the grain and serve with your favorite side dishes.

Sliced smoked turkey breast with juices on a cutting board.

Tips and Tricks

Use a Meat Thermometer: Ensure accuracy by inserting a thermometer into the thickest part of the breast.
Avoid Over-Smoking: Too much smoke can overpower the natural turkey flavor. Use wood chips in moderation.
Let It Rest: Resting allows the juices to redistribute, keeping the turkey moist.
Choose the Right Wood Chips: Apple and cherry wood create a milder taste, while hickory provides a stronger smoky flavor.

How to Serve

With Classic Sides: Pair with mashed potatoes, roasted vegetables, or stuffing.
In Sandwiches: Slice and add to sandwiches with fresh greens and cranberry sauce.
As a Salad Topping: Dice and add to a fresh salad for a protein boost.
With Gravy: Drizzle with homemade turkey gravy for extra flavor.

Make Ahead and Storage

Refrigeration: Store leftovers in an airtight container for up to 4 days.

Freezing: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months.
Reheating: Warm in a 300°F oven, covered in foil, until heated through. Avoid microwaving, as it can dry out the meat.

FAQs

Can I use a boneless turkey breast for this recipe?

Yes, both bone-in and boneless turkey breasts work. Bone-in will take slightly longer to cook but retains more moisture.

What wood chips give the best flavor?

Hickory, apple, cherry, and pecan are excellent choices. Hickory provides a bold smoky taste, while fruit woods add a mild sweetness.

How do I prevent my turkey breast from drying out?

Brining the turkey beforehand, using a spray bottle to mist it during smoking, and letting it rest after cooking will keep it moist.

Conclusion

Smoked turkey breast is an easy yet impressive dish that delivers tender, juicy meat with a delicious smoky flavor. Whether you’re making it for a holiday meal or a weeknight dinner, this foolproof recipe ensures perfect results every time. Try different wood chips and seasonings to find your favorite variation. Enjoy!

If you’re looking for the perfect side to complement your smoked turkey breast, consider a slightly sweet and nutty option like pistachio muffins. Their delicate crunch and subtle sweetness balance the rich, smoky flavors of the turkey beautifully. For an easy and delicious recipe, check out this Pistachio Muffin Recipe—a great addition to any meal, whether for a holiday feast or a simple weeknight dinner.

For more in-depth information on the smoking process, you can refer to Smoking (cooking), which covers various smoking techniques and their effects on flavor. To learn more about turkey, its history, and its culinary uses, visit the Turkey (bird) page. Additionally, for insights into other smoked meats and their cultural significance, check out Barbecue, which explores different styles of smoked and grilled dishes worldwide.