Smoked turkey breast is more than just a protein—it’s a moment of comfort, celebration, and smoky satisfaction. Whether it’s your first time firing up the smoker or you’re a seasoned BBQ lover, this smoked turkey breast recipe was designed to help you nail that perfect balance: crisp on the outside, juicy on the inside, and bursting with bold, savory flavor.
At PrestoRecipes, we believe every dish should feel like a win—even the ones that sound intimidating at first. That’s exactly what this smoked turkey breast delivers. Unlike a whole bird, a turkey breast is faster to cook, easier to manage, and perfect for smaller gatherings or everyday meal prep. It’s weeknight-friendly and weekend-worthy.
This method works beautifully on a pellet grill, charcoal smoker, or electric setup. With a simple dry rub, a splash of olive oil, and your choice of wood chips—think hickory for boldness or applewood for sweetness—you’ll transform a humble cut into a centerpiece. The result? A smoked turkey breast that’s tender, flavorful, and ready to steal the spotlight at any table.
The best part? You don’t need brines, injections, or fancy gear. Just a few pantry spices, some smoke, and the confidence to let the process do the work. This is the kind of recipe you come back to again and again—whether you’re planning for a holiday, a backyard cookout, or tomorrow’s sandwiches.
Let’s turn your next smoked turkey breast into something unforgettable. Grab your smoker, prep your rub, and let the magic happen—slowly, deliciously, and with that signature PrestoRecipes joy.
Table of Contents
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.
Smoked Turkey Breast
Ingredients
Turkey Breast
- 1 whole turkey breast bone-in or boneless
Seasoning
- 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
Smoking
- 1 cup wood chips hickory, apple, or cherry
Instructions
- Pat the turkey breast dry with paper towels.
- In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
- Rub the seasoning mixture evenly over the entire turkey breast.
- Drizzle olive oil over the turkey to help the seasoning adhere.
- Preheat the smoker to 225°F and add your chosen wood chips.
- Place the turkey breast directly on the smoker grates, skin-side up.
- Smoke for 2-3 hours, misting with water or apple juice every 45 minutes.
- Check the internal temperature, ensuring it reaches 160°F before removing.
- Tent the turkey loosely with foil and let it rest for 10-15 minutes to reach 165°F.
- Slice against the grain and serve with your favorite sides.
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.
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.
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.
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.
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.
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