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This smoked turkey breast recipe is tender, juicy, and packed with smoky flavor. Perfect for holidays or backyard cookouts, it’s an easy recipe that delivers impressive results every time.
Smoked turkey breast is a flavorful and juicy alternative to Roasted Turkey, with lots of herbs, a hint of smokey, and super juicy, it is perfect for both holiday gatherings and casual weekend meals. With just a simple seasoning blend and a steady, low-and-slow cook on the smoker, you’ll get perfectly tender turkey every time.
This recipe is a great option when you want all the flavor of smoked turkey without cooking a whole bird. It is great if you are hosting Thanksgiving, or just meal prepping for the week. Smoked turkey breast delivers delicious results with minimal effort.
It is ready so much faster than cooking a whole turkey. Plus it cooks evenly, so you get moist and tender pieces in every bite. You can slice it up for dinner, pile it into sandwiches, or serve it alongside your favorite sides for dinner any night of the week.
Ingredients Needed
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Turkey Breast – you want one approximately 3 pounds, which is pretty standard for this recipe.
- Cold Water
- Kosher Salt
- Brown Sugar
- Fresh Rosemary
- Fresh Thyme
- Bay Leave
- Butter
- Black Pepper
- Garlic Powder
- Onion Powder
- Dried Herbs – whatever your favorite are; oregano, thyme, sage and rosemary are a great mixture to use.
To Brine Or Not To Brine
First up….Why do you brine a turkey breast? The answer is it add moisture and flavor to the meat. It is basically sitting in a water bath of spices and seasonings, so it absorbs those flavors before you cook it.
There is so much debate over if you should brine and if you do, should you dry brine or wet brine. Brining is so easy, you just have to start the day ahead, so I almost always use a brine.
For a small turkey breast you don’t need a lot of brining liquid, so you can use a Dutch oven, a large saucepan or even a pitcher to brine in. Just mix together the salt and water until it is dissolved, then add in your flavors. I am adding in sugar and a few herbs. Then it just sits in there for about 24 hours before you start to smoke it.
How To Smoke Turkey Breast
- Brine. Mix together the salt and water until it is dissolved, then add in the brown sugar and herbs. Add the turkey breast and let it sit in the fridge for about 24 hours before you start to smoke it.
- Make Seasoned Butter. In a small bowl mix together the softened butter with the dried herbs, garlic and onion powder and salt and pepper.
- Season. Remove the turkey breast from the brine (or if you don’t brine it, remove it from the packaging) and use a paper towel to pat it dry. You want to get it as dry as possible so the butter mixture will stick. Gently from the butter mixture evenly over the turkey breast.
- Cook. Place the turkey breast on the smoker next to a tray filled with water or apple juice (this helps to keep your turkey super moist). And let it cook for 2 – 2 1/2 hours. Use a meat thermometer to check when it is done. Once it reaches 165º F in the thickest part you can remove it from the smoker.
- Rest. Let it sit for about 10 minutes before you remove the twine and slice to serve.
How Long To Smoke A Turkey Breast
It should take about 25 minutes per pound to smoke a turkey breast at 275º F. If you want to cook at 225º F, I would up the time to about 30 minutes a pound.
This 3 pound turkey breast roast was done in just about 2 hours on my smoker. Testing with a meat thermometer is the best way. Once it reaches 165º F, you know it is fully cooked.
Recipe Tips & Suggestions
- Wood Chips. I like to use a blend that gives both the sweet and smoky flavor. Pecan and Apple wood work really well together. If you have a hard wood blend that works great as well. You want something that imparts a little smoke like pecan or hickory along with apple for a little sweetness.
- Doneness. The best way to know when meat is done is to use a thermometer. I use this one from Thermoworks every time we grill or smoke. You can measure the temperature of the meat and the smoker, so it is makes getting it done right super easy with no guess work.
- Plan Ahead. You need to have a completely thawed turkey breast when you start. Most of the time they come frozen in the store. Place it in the fridge for at least 24 hours to thaw.
Serving Suggestions
You can serve this alongside your favorite holiday side dishes like Sausage Stuffing, Corn Casserole, Twice Baked Potato Casserole and top with with Homemade Brown Gravy.
But other times of year (yes, did you know you can buy a turkey breast all year round in the grocery store) it is great with Baked Beans, Cornbread, Potato Salad.
Leftovers are great on Turkey Sliders, Turkey Salad or on a Turkey Club.
Storage
Store leftover turkey in the fridge in an airtight container for 4-5 days. You can reheat in the microwave or on the stovetop. You can slice and serve on sandwiches.
Freezing
Turkey is also great to freeze if you have a lot of it. If I know I will be using in in a recipe later, I chop it up, place in a freezer safe bag and store in the freezer for up to 3 months. Let it thaw and then you can serve or use it in a recipe.
Smoked Turkey Breast
Ingredients
- 1 turkey breast, approximately 3 pounds
Brine
- 1/2 gallon cold water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Rub
- 4 Tablespoon butter, softened
- 1 Tablespoon dried herbs, oregano, thyme, sage, rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Make sure your turkey is completely thawed and then remove from packaging. Leave kitchen twine on turkey breast roast if yours has it.
- Prepare the brine by mixing together water and salt until the salt is dissolved. Add the remaining ingredients and the turkey. Over and place in the fridge for 24 hours.1/2 gallon cold water, 1/2 cup kosher salt, 1/4 cup brown sugar, 1 sprig fresh rosemary, 2 sprigs fresh thyme, 1 bay leaf, 1 turkey breast
- Preheat your smoker to 275º F.
- Once your turkey breast is done in the brine remove it and use a paper towel to pat it dry.
- In a small bowl mix together the spices and the softened butter until well blended. Then gently rub all over the turkey.4 Tablespoon butter, 1 Tablespoon dried herbs, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Place the turkey breast on the smoker next to a tray filled with water or apple juice.
- Let it cook for 2 – 2 1/2 hours (about 25 minutes per pound). Once it reaches 165º F in the thickest part you can remove it from the smoker.
- Let it sit for about 10 minutes before you remove the twine and slice to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Brining is definitely the way to go! This looks fantastic!
I am will try this! So smart to cook the turkey breast to prevent dryness.
Yummy! I can’t wait to try this! My family is going to love this recipe! So excited!
This is such a fantastic idea!! I bet it tastes amazing!
Oh wow, this is such an awesome idea! My family would love it!
Tried this for dinner last night and it was a hit all around the table! Easily, a new favorite dish!
I have been wanting turkey! I am going to have to go get things to make this!