Smoked Turkey Breast is a tender, flavorful dish perfect for any occasion. Slow-smoking the turkey breast gives it a juicy, smoky flavor with a beautiful golden-brown finish. Whether it’s for a holiday meal, a weekend dinner, or sliced for sandwiches, this smoked turkey breast recipe is sure to be a hit!
Why You’ll Love This Smoked Turkey Breast
- Juicy and Flavorful: Slow-smoking locks in moisture and infuses the turkey with a rich, smoky taste.
- Simple Seasoning: Just a few ingredients let the natural turkey flavor shine.
- Versatile Dish: Great for a main course, salads, sandwiches, and more.
Ingredients for Smoked Turkey Breast
- 4–5 lb bone-in turkey breast, skin on
- 2 tablespoons olive oil or melted butter
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (optional for added color and flavor)
- Fresh herbs (such as rosemary or thyme) for garnish, optional
Tools You’ll Need
- Smoker or grill with a lid
- Wood chips (hickory, apple, or cherry wood for best flavor)
- Meat thermometer
- Basting brush
How to Make Smoked Turkey Breast
Step 1: Prepare the Turkey Breast
- Pat the turkey breast dry with paper towels.
- Rub olive oil or melted butter evenly over the entire turkey breast, including under the skin if possible.
Step 2: Season the Turkey
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and paprika.
- Generously season the turkey breast with the spice mixture, coating all sides. Let the turkey sit at room temperature for 20–30 minutes to absorb the flavors.
Step 3: Preheat the Smoker
- Preheat your smoker to 225°F (110°C).
- Add your preferred wood chips, such as hickory, apple, or cherry, for a mild, smoky flavor that complements the turkey.
Step 4: Smoke the Turkey Breast
- Place the turkey breast on the smoker grates, skin-side up.
- Smoke for 3–4 hours, or until the internal temperature reaches 160°F (71°C). Check periodically to make sure the smoker temperature stays consistent.
- For extra moisture, baste the turkey with additional melted butter or olive oil every hour.
Step 5: Rest and Serve
- Remove the turkey breast from the smoker when it reaches 160°F, as it will continue cooking and reach 165°F (74°C) while resting.
- Let the turkey breast rest for at least 10–15 minutes to allow the juices to redistribute. Carve and serve warm.
Tips for the Best Smoked Turkey Breast
- Monitor Temperature: Use a meat thermometer to prevent overcooking. Turkey breast can dry out easily if overcooked.
- Choose the Right Wood Chips: For a mild flavor, use fruitwoods like apple or cherry. For a stronger, earthy flavor, hickory works well.
- Add Moisture: Basting every hour keeps the meat moist and enhances flavor.
Storage Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before reheating.
Frequently Asked Questions (FAQ)
Q: Can I use a boneless turkey breast instead?
A: Yes, you can use boneless turkey breast. It may cook faster, so check the internal temperature frequently.
Q: How do I reheat smoked turkey without drying it out?
A: Reheat in a 300°F (150°C) oven, covered with foil, until warmed through. Adding a bit of broth can help keep it moist.
Q: Can I use an oven instead of a smoker?
A: Yes, bake the seasoned turkey breast at 225°F (110°C) and add a small pan of water or broth in the oven for moisture. You can also use liquid smoke for added flavor.
Nutritional Information (per serving)
- Calories: 230
- Protein: 32g
- Carbohydrates: 1g
- Fat: 10g
- Fiber: 0g
A Perfectly Smoked Delight
Smoked Turkey Breast is a tender, flavorful main dish that’s easy to prepare and pairs well with any side. Give it a try for your next gathering or dinner, and enjoy the rich flavors of perfectly smoked turkey!
