If you're looking for a smoked turkey breast recipe, that is tender and juicy, you're in the right place! Whether it's Thanksgiving dinner or a casual weekend BBQ, this smoked turkey breast recipe is the perfect choice! Using a pellet smoker like a Traeger, or a traditional charcoal grill, you'll achieve the perfect turkey breast, with all that smokey flavor we all crave.
How long does it take to smoke a turkey breast?
Generally, smoked turkey breast only takes 2-4 hours. It all depends on the temperature you smoke it at, and how large the breast is.
For this recipe we are smoking at 225°F, and the whole process takes about 3 hours from start to finish, for a 2-3 pound turkey breast.
Why smoke a turkey breast?
Not everyone has a large gathering at Thanksgiving, so a whole bird isn't always needed. Smoking a turkey breast is perfect for feeding 2-3 people.
Plus, if you just want to smoke turkey and cut slices for sandwiches, or a quick meal, this is a great option. Not everyone is a fan of dark meat either.
Do you leave the skin on for smoked turkey breast?
I like to remove the skin from turkey breast when smoking because under low temperatures the skin tends to get a little rubbery. Removing the skin also allows me to make direct contact with the meat when seasoning which helps add a little more flavor.
How do you keep turkey breast from drying out?
Brining is a great way to ensure your smoked turkey breast stays juicy, no matter what. You can choose between a wet brine or dry brine.
Both options have their benefits, but the main goal is to lock in moisture and enhance flavor. I like to use a wet brine with salt, sugar, fresh rosemary and thyme. Check out my turkey brine recipe here if you need one!
Do you need to flip turkey breast when smoking?
There is no flipping required when smoking a turkey breast. I typically smoke breast side up to build a good exterior bark.
How to smoke a turkey breast.
Preparing the turkey breast.
If you've got a bone-in turkey breast, I suggest removing the bone first. If you can, ask your butcher at the grocery store to do it for you - it'll make things super easy!
But if you need to do it yourself, just take a knife and carefully cut along the bone. It's not too hard, and you can keep the breast whole while doing it.
Having a boneless breast will make it easy to cut nice slices, after you've smoked it.
Removing the skin.
The reason I like to remove the skin is that it tends to get rubbery when smoking low and slow. Plus, seasoning the breast directly gives more flavor on the turkey, and will also look better when slicing.
Brining:
As with alot of poultry, turkey can dry out because of how lean it is. Brining helps lock in moisture and its something I highly recommend, if you have the time. I have a great brine recipe that I like to use the night before. I just place the breasts into a zip lock bag with the brine and refrigerate for 12-24 hours.
Seasoning.
Its important to note that if you are brining, you really should go light on the salt. During the brining process, the turkey will absorb a lot of the salt and thus you need to go much lighter.
I like to season the turkey with my homemade bbq rub, and I cut the salt down to ¼ of what's typically required. It is a great all purpose rub that works well with smoked meats. The recipe contains ingredients like kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar.
Adding some fresh herbs like rosemary and thyme are always a great option.
If you have a poultry rub at home, that works well, or you can use a touch of salt, black pepper and garlic powder to keep it simple.
Smoking the turkey.
Once the turkey has been seasoned, place it breast side up on your smoker at 225°f. Allow the breast to smoke for up to two hours, or until the internal temperature reaches 150°F.
Once the breast has reached that temperature, wrap it in aluminum foil with a few pats of butter. This will allow the breast to cook in the butter and lock in some extra moisture.
When the turkey reaches an internal temperature of 165°F in the thickest part of the breast, remove it from the smoker, open up the foil to vent, and allow the breast to rest for 15-20 minutes before slicing.
The cooking process is pretty simple here, but it all depends on the right internal temperature. Make sure you have a good instant-read thermometer and never rely on time alone. The last thing you want is a raw turkey, or one that is super overcooked and dry.
Storing leftover turkey breast.
If you're cooking for a small family and have leftovers, store the turkey breast in an airtight container. It's perfect for sandwiches, salads or even turkey gravy, made from the drippings.
Sides to serve with turkey.
Easy Jalapeno cheddar corn pudding
Print
Smoked turkey breast recipe (tender and juicy)
- Total Time: 3 hours
- Yield: 3 1x
Ingredients
- 1 turkey breast with skin off
- 2 tablespoons olive oil
- 2 tablespoons of poultry seasoning, or homemade bbq seasoning
- 2 tablespoons of unsalted butter
- Turkey Brine (Optional but recommended)
Instructions
- If brining, place turkey breast in brine solution and refrigerate for 12-24 hours.
- After brining, rinse turkey breast with cold water and pat dry with paper towels. Apply olive oil to make a binder, and season with poultry or bbq seasoning.
- Smoke turkey breast at 225°F, until the internal temperature reaches 150°F. (About 1.5-2 hours) Wrap turkey breast in aluminum foil with pats of butter, and place back onto the smoker until it reaches 165°F. (30 minutes to an hour).
- Rest turkey breast for 15 minutes with foil vented. Slice and serve.
- Cook Time: 3 hours
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