Smoked Turkey Breast: 5 Tips You Need to Know
Craving juicy, flavorful meat? Learn how to make the perfect Smoked Turkey Breast with easy tips and pro secrets. Try it today!
Ingredients
- bone-in turkey breast 5-7 pounds
- olive oil or melted butter
- Kosher salt and black pepper
- The Dry Rub
- brown sugar
- smoked paprika
- garlic powder
- onion powder
- dried thyme
- cayenne pepper optional
Instructions
Step 1: Prepare Your Turkey
- Remove the turkey breast from packaging and pat it completely dry with paper towels. Moisture is the enemy of good smoke penetration. If brining, submerge the breast in your brine solution and refrigerate for 4-12 hours.
Step 2: Season Generously
- Mix all your dry rub ingredients in a small bowl. Rub the turkey breast all over with olive oil or melted butter don’t be shy here. Apply the seasoning mixture liberally, making sure to get under the skin if possible.
Step 3: Preheat the Smoker
- Get your smoker running at 225-250°F. I prefer cherry or apple wood for turkey because they’re mild and slightly sweet, but hickory works too if you like bolder smoke.
Step 4: Start Smoking
- Place the seasoned smoked turkey breast directly on the smoker grates, skin side up. Position your meat thermometer in the thickest part without touching bone.
Step 5: Monitor Temperature
- Here’s where patience pays off. Smoke at 225-250°F until the internal temperature reaches 160°F.
Step 6: Optional Wrapping
- When the breast hits 150°F internal temperature (usually around the 2-hour mark), you can wrap it in foil with a splash of apple juice or butter.
Step 7: Final Temperature Check
- Pull your smoked turkey breast when it reaches 165°F internally. The carryover cooking will bring it up a few more degrees.
Notes
Nutritional Information
- Calories: 135-150
- Protein: 28-30g
- Fat: 2-3g
- Saturated Fat: 0.5-1g
- Carbohydrates: 0g (from turkey)
- Sodium: 380-450mg
- Cholesterol: 70-75mg