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Smoked Turkey Breast Done Right

Lucas
Master the art of smoked turkey breast with this guide. Find tips, techniques, and side pairings for a flavorful dish perfect for lunch or gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner, Holiday Meal, Lunch, Main Course
Cuisine American, Barbecue, Southern
Servings 8 servings
Calories 310 kcal

Equipment

  • Smoker: Electric, pellet, or charcoal-based, depending on your preference
  • Meat Thermometer: For accurately checking internal temperature (target: 165°F)
  • Wood Chips or Pellets: Hickory, applewood, or cherry wood for smoky flavor
  • Cutting Board: For prepping and resting the turkey breast
  • Sharp Knife: To carve clean, even slices
  • Tongs: For safe handling on and off the smoker
  • Aluminum Foil: For tenting the turkey during rest time
  • Large Bowl or Container: If brining before smoking

Ingredients
  

  • 1 whole turkey breast about 3–4 lbs, bone-in or boneless
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Wood chips applewood or hickory recommended
  • Optional: 1 tablespoon brown sugar for a touch of sweetness

Instructions
 

  • Prep the Turkey Breast:
  • Pat the turkey breast dry with paper towels. Rub olive oil all over the surface to help the seasoning stick.

Season Generously:

  • Mix all the spices in a small bowl. Coat the turkey breast evenly with the spice rub, pressing gently to adhere.

Preheat the Smoker:

  • Set your smoker to 225°F. Add your preferred wood chips to the smoker box or tray. Close the lid and allow it to preheat.

Smoke the Turkey Breast:

  • Place the turkey breast directly on the grill grates. Insert a meat thermometer into the thickest part of the breast.
  • Smoke for about 3 to 4 hours or until the internal temperature reaches 165°F.

Let It Rest:

  • Once done, remove the turkey from the smoker. Tent loosely with foil and rest for 15–20 minutes. This locks in the juices.

Slice and Serve:

  • Carve the smoked turkey breast into thin, even slices. Serve with your favorite sides and enjoy the rich, smoky flavor.

Notes

  • Calories: 310
  • Protein: 42g
  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 110mg
  • Carbohydrates: 2g
  • Sugar: 0g
  • Fiber: 0g
  • Sodium: 480mg
Keyword Smoked Meat, Smoked Turkey Breast, Turkey Breast Recipe