Go Back
Succulent Smoked Turkey Breast with Rich Smoky Flavor

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.
Print Recipe Pin Recipe
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