If you’re looking for a juicy, flavorful, and perfectly smoked turkey breast, this recipe is for you! Whether you’re making it for a holiday feast or just a delicious meal prep protein, this smoked turkey breast is packed with smoky goodness and seasoned to perfection. Plus, it’s easier than you think!
Why You’ll Love This Recipe
- Juicy & Flavorful: Smoking locks in moisture and enhances the taste.
- Perfect for Holidays or Meal Prep: Great for Thanksgiving, sandwiches, or weeknight dinners.
- Easy to Customize: Adjust the seasoning or wood chips for different flavors.
Ingredients You’ll Need
- Turkey breast (bone-in or boneless, 4–5 lbs)
- Olive oil (2 tbsp)
- Salt (1 tbsp)
- Black pepper (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Smoked paprika (1 tsp)
- Dried thyme (1 tsp)
- Brown sugar (1 tbsp)
- Butter (4 tbsp, melted)
- Chicken broth or apple juice (1 cup, for moisture)
Best Wood Chips for Smoking
- Hickory: Strong smoky flavor
- Applewood: Slightly sweet and mild
- Cherrywood: Adds a subtle fruitiness
- Mesquite: Bold, rich smoke
Tools You’ll Need
- Smoker (pellet, electric, or charcoal)
- Meat thermometer
- Aluminum foil
- Small bowl for mixing seasoning
How to Make Smoked Turkey Breast
Step 1: Prep the Turkey
- Pat the turkey breast dry with paper towels.
- Rub olive oil all over the turkey to help the seasoning stick.
Step 2: Season the Turkey
3. In a small bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and brown sugar.
4. Generously rub the seasoning mix all over the turkey breast, making sure to coat it evenly.
Step 3: Prepare the Smoker
5. Preheat the smoker to 225°F and add your preferred wood chips.
6. Place a pan with chicken broth or apple juice inside the smoker to maintain moisture.
Step 4: Smoke the Turkey
7. Place the turkey breast directly on the smoker grates, skin side up.
8. Smoke for 3–4 hours or until the internal temperature reaches 160°F (it will rise to 165°F while resting).
9. Every hour, baste with melted butter to keep the turkey moist and flavorful.
Step 5: Rest & Serve
10. Remove the turkey from the smoker and tent it with foil. Let it rest for 15–20 minutes to lock in juices.
11. Slice and serve with your favorite sides!
Tips for the Best Smoked Turkey Breast
- Use a Meat Thermometer: Ensures perfect doneness without overcooking.
- Don’t Skip the Resting Time: This helps keep the turkey juicy.
- For Crispy Skin: Increase the smoker temperature to 300°F in the last 30 minutes.
- Want More Flavor? Brine the turkey breast overnight in saltwater with herbs and citrus.
Serving Suggestions
- Classic mashed potatoes and gravy
- Roasted vegetables
- Cranberry sauce
- Mac and cheese
- Fresh salad
Storing & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap slices tightly and freeze for up to 3 months.
- Reheat: Warm in the oven at 300°F with a splash of broth to keep it moist.
Frequently Asked Questions
Can I use a gas or charcoal grill instead of a smoker?
Yes! Set up indirect heat, add wood chips, and maintain a temperature of 225°F.
What if my turkey breast is cooking too fast?
Wrap it in foil and lower the temperature to slow it down.
Do I need to brine the turkey?
Brining adds extra moisture, but it’s optional. A good seasoning rub and basting with butter will keep it juicy!
Conclusion
This Smoked Turkey Breast is the ultimate way to enjoy a tender, smoky, and flavorful turkey. Whether for a special occasion or a simple meal, it’s sure to impress!
Don’t forget to share your experience and photos!
Preparation Time: 15 minutes
Cooking Time: 3–4 hours
Cuisine: American
Nutritional Information (Per Serving):
Calories: 280 | Protein: 42g | Carbohydrates: 3g | Fat: 10g | Sodium: 450mg
Smoked Turkey Breast
- Total Time: 0 hours
Description
If you’re looking for a juicy, flavorful, and perfectly smoked turkey breast, this recipe is for you! Whether you’re making it for a holiday feast or just a delicious meal prep protein, this smoked turkey breast is packed with smoky goodness and seasoned to perfection. Plus, it’s easier than you think!
Ingredients
- Turkey breast (bone-in or boneless, 4–5 lbs)
- Olive oil (2 tbsp)
- Salt (1 tbsp)
- Black pepper (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Smoked paprika (1 tsp)
- Dried thyme (1 tsp)
- Brown sugar (1 tbsp)
- Butter (4 tbsp, melted)
- Chicken broth or apple juice (1 cup, for moisture)
Best Wood Chips for Smoking
- Hickory: Strong smoky flavor
- Applewood: Slightly sweet and mild
- Cherrywood: Adds a subtle fruitiness
- Mesquite: Bold, rich smoke
Instructions
Step 1: Prep the Turkey
- Pat the turkey breast dry with paper towels.
- Rub olive oil all over the turkey to help the seasoning stick.
Step 2: Season the Turkey
3. In a small bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and brown sugar.
4. Generously rub the seasoning mix all over the turkey breast, making sure to coat it evenly.
Step 3: Prepare the Smoker
5. Preheat the smoker to 225°F and add your preferred wood chips.
6. Place a pan with chicken broth or apple juice inside the smoker to maintain moisture.
Step 4: Smoke the Turkey
7. Place the turkey breast directly on the smoker grates, skin side up.
8. Smoke for 3–4 hours or until the internal temperature reaches 160°F (it will rise to 165°F while resting).
9. Every hour, baste with melted butter to keep the turkey moist and flavorful.
Step 5: Rest & Serve
10. Remove the turkey from the smoker and tent it with foil. Let it rest for 15–20 minutes to lock in juices.
11. Slice and serve with your favorite sides!
Notes
- Use a Meat Thermometer: Ensures perfect doneness without overcooking.
- Don’t Skip the Resting Time: This helps keep the turkey juicy.
- For Crispy Skin: Increase the smoker temperature to 300°F in the last 30 minutes.
- Want More Flavor? Brine the turkey breast overnight in saltwater with herbs and citrus.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Cuisine: American
