This Smoked Turkey Breast is an easy and delicious alternative to cooking a whole turkey. Imagine succulent slices of tender turkey, infused with the rich and smoky flavors of a carefully curated blend of herbs and the deep, aromatic essence of smoked garlic.
This smoked turkey recipe results in a juicy turkey breast that is perfect for Thanksgiving dinner on a whim.
Whether you’re feeding a small family or just looking for a boneless turkey breast recipe to serve up at Sunday dinner, this will surely be a huge hit.
While I enjoy cooking a whole turkey for Thanksgiving, it can be quite time consuming.
That is why I love this smoked turkey breast recipe so much.
It is so easy to make and can be made in less than 2 hours! It has so much flavor and will quickly become one of your favorite Thanksgiving recipes!
If you happen to be looking for another whole turkey breast recipe, check out this Crockpot Turkey Breast recipe. Or if you want a full-size turkey recipe, check out our Bacon Wrapped Turkey. If you’re looking for a seasoning, try this Smoked Turkey Rub.
And if you want a different method, here’s How To Smoke a Turkey on a Pellet Grill.
Why You’ll Love This Recipe
- Easy to make – If you are familiar with a pellet smoke or an electric smoker, this recipe is quite easy to make. Plus, it requires simple ingredients you can quickly grab at the grocery store.
- Has a smoke flavor – If you enjoy smoked recipes, you’ll love this delicious smoked turkey breast recipe.
- Cuts down on cooking time– Unlike traditional turkey’s, this recipe cuts down on cooking time giving you plenty of time to make dinner on a whim and leaving more time to make memories with friends and family.
Helpful Tips:
- If you want to skip the blending step, you can simply pour the butter over the turkey without blending. Just don’t eat the sticks from the herbs! They’re not too enjoyable, let me tell ya.
- If you wish to save some of the butter without cooking it with the turkey, it is an excellent ingredient to spread on potatoes, steak, toast, corn, or gravy! I often use it to make some of the sides as it seems to just connect it altogether, flavor wise, and is a magical experience.
- Any fruit wood or hickory would be a great choice for this recipe.
- To get a nice presentation, place the smooth side of the turkey down when putting it in the foil boat and adding the butter mixture. You’ll want to set it in the smoker just like this as well.
- You can use this recipe for an offset smoker or oven as well. Nothing needs to be adjusted, including the cook temps.
Frequently Asked Questions
Can I make this recipe in an oven?
Yes! You can make this exact smoke turkey breast in an oven. Just follow the same cooking temperature and cooking time mentioned in this recipe.
What is smoked turkey breast?
Smoked turkey breast is a turkey breast that has been seasoned and cooked by the method of smoking. This process infuses the turkey with a rich, smoky flavor and ensures the meat is tender and juicy.
How is turkey breast smoked?
Turkey breast is smoked by exposing it to the smoke produced from burning wood chips, wood pellets, or chunks. The turkey breast is typically seasoned or brined beforehand and then placed in a smoker or grill that’s set to a low temperature for several hours.
How long does it take to smoke a turkey breast?
The smoking time (cook time) for a turkey breast can vary depending on the size of the breast (pound of turkey) and the temperature of the smoker. On average, it takes about 3-5 hours at a temperature of 225°F to 250°F. For example, this recipe uses a 20 ounce turkey and cooks at 250°F.
What wood is best for smoking turkey breast? Common wood choices for smoking turkey breast include apple, cherry, hickory, maple, and oak. Fruit woods like apple wood and cherry wood tend to give the meat a milder, sweeter flavor, while woods like hickory and oak provide a stronger, more robust smoky taste.
How do you know when the smoked turkey breast is done?
The safest way to ensure that the smoked turkey breast is fully cooked is by using a meat thermometer. The internal temperature of the turkey should reach at least 165°F (74°C) at the thickest part of the breast.
Do I need to brine my turkey breast before smoking?
Brining is optional but recommended. Brining a turkey breast before smoking helps in seasoning the meat deeply and retaining its moisture during the smoking process, leading to a juicier finished product.
What can I serve with smoked turkey breast?
Smoked turkey breast pairs well with a variety of side dishes. Common choices include mashed potatoes, green bean casserole, cornbread, cranberry sauce, roasted vegetables, and salads.
What other seasonings can I use?
You can use any other seasonings you’d like. A few great options are poultry seasoning and black peppercorns.
Storage Instructions:
Leftovers should be stored in an airtight container in the fridge, for up to 1 week. Store in the freezer for up to 3 months.
What You Will Need to Make A Smoked Turkey Breast:
- Boneless Turkey Breast (can have bone-in turkey breast if preferred)
- Butter
- Fresh Sage Sprigs
- Fresh Thyme Sprigs
- Fresh Rosemary Sprigs
- Bulb of Garlic, peeled
- Coarse Salt
- Coarse Black Pepper
Equipment Needed:
- Aluminum Foil
- Meat Thermometer
- Blender (optional)
- Smoker
- Sharp knife for slicing the breast meat
How to Make A Smoked Turkey Breast:
Preheat the smoker to 250 degrees.
Evenly season both sides of the turkey, by sprinkling one seasoning at a time all over the turkey. Start with the salt.
Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
Place the sticks of butter in a small, oven safe dish, along with the fresh rosemary, sage, and thyme. Place in the smoker, next to your turkey breast, and leave it to smoke, uncovered, until the butter mixture is needed.
When the turkey hits 150 degrees, remove it from the smoker and place it in a foil boat.
Remove the rosemary and thyme from the butter. Pour the butter mixture into a blender and blend until smooth. Pour over the turkey in the foil boat. Finish wrapping the turkey in the foil.
Place the turkey back in the smoker and continue to cook for 15 minutes or until the internal temp reaches 160 degrees, then remove and rest for 15-30 minutes.
Slice and serve!
Smoked Turkey Breast
Equipment
Ingredients
- 1 Turkey Breast 20 oz.
- 2 Sticks of Butter 1 cup
- 3 Sage Sprigs
- 3 Thyme Sprigs
- 3 Rosemary Sprigs
- 1 Bulb of Garlic peeled
- 1 Tablespoon Coarse Salt
- 1 Tablespoon Coarse Black Pepper
Instructions
- Preheat the smoker to 250 degrees.
- Evenly season both sides of the turkey, by sprinkling one seasoning at a time all over the turkey. Start with the salt.
- Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
- Place the sticks of butter in a small, oven safe dish, along with the fresh rosemary, sage, and thyme. Place in the smoker, next to your turkey breast, and leave it to smoke, uncovered, until the butter mixture is needed.
- When the turkey hits 150 degrees, remove it from the smoker and place it in a foil boat.
- Remove the rosemary and thyme from the butter. Pour the butter mixture into a blender and blend until smooth. Pour over the turkey in the foil boat. Finish wrapping the turkey in the foil.
- Place the turkey back in the smoker and continue to cook for 15 minutes or until the internal temp reaches 160 degrees, then remove and rest for 15-30 minutes.
- Slice and serve!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.