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Sliced smoked turkey breast with golden roasted skin served on a white platter garnishing lemon wheels, and a side of barbecue sauce.

Smoked Turkey Breast: 5 Tips You Need to Know

By Nancy
Make this Smoked Turkey Breast Recipe for tender, juicy turkey with rich smoky flavor. Learn how to season, smoke, and slice turkey breast for perfect results.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 20 minutes
Total Time 4 hours 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 150 kcal

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.
    Raw whole turkey breast submerged in a wet brine mixture with peppercorns and herbs inside a large clear glass bowl on a marble countertop.

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.
    Seasoned raw turkey breast coated with dry rub spices on a baking sheet, next to melted butter and a basting brush before smoking.

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.
    Seasoned turkey breast smoking on an outdoor grill rack with a meat thermometer probe inserted to track internal temperature.

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.
    Fully cooked smoked turkey breast with golden brown skin resting on butcher paper inside a metal sheet pan after smoking.

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.
    Sliced smoked turkey breast with seasoned, golden-brown crispy skin served fan-style on a clean white serving platter,

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
Keyword Smoked Turkey Breast