Smoked Pulled Turkey

Name: Smoked Pulled Turkey
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 1 (3-4 lb) turkey breast; 3/4 cup apple cider; 1/4 cup unsalted butter, melted; 1 tsp garlic powder; 1/4 tsp salt; 2 tbsp brown sugar; 1/2 tbsp sea salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground mustard; 1/2 tsp dried thyme

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Perfect for sandwiches, tacos or any meal, this smoked pulled turkey is deliciously tender with just the right amount of smoke flavor.

overhead shot of smoked pulled turkey on plate

To me, smoking turkey is the only way to go which is why I have multiple smoked recipes - from a smoked turkey breast to a spatchcock smoked turkey.

And this latest recipe is all about pulled turkey. While not necessarily traditional for Thanksgiving, it can be used as a different way to consume turkey or you can make this year round!

Why This Recipe Works

Simple - All you need to do is make a dry rub using ingredients readily available in your pantry as well as an injection, and then place the turkey on the smoker, allowing it to work its magic.
Smoky - You get that subtle smoke flavor throughout the turkey while also helping it remain juicy.
Fail proof - By using a thermometer to cook, you get the perfect temperature where the turkey isn't tough.

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Why This Recipe Works
Ingredient Notes
Step-by-Step Photos
FAQs
Oven Option
Best Uses for Smoked Pulled Turkey
Equipment
Pro Tips/Recipe Notes
Other Smoked Recipes
Smoked Pulled Turkey

Ingredient Notes

Turkey breast - This recipe is meant for a 3-4 lb turkey breast, either bone-in or boneless.
Apple cider - I like to mix apple cider with melted butter and inject it into the turkey so it remains extra juicy. This can be skipped however.
Sugar - By adding some sugar, you get some sweetness to offset the spices. Use light or dark brown sugar for the added molasses.
Spices - The combination of spices adds just the right amount of heat to work with the sugar.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

process shots of making apple cider injection and injecting turkey with it

Combine the injection ingredients in a jar and inject 4 times into the turkey.

process shots of rubbing turkey with spice rub and placing in smoker

Mix the rub ingredients in a bowl and rub all over the turkey. Preheat the smoker to 225°F and place the turkey in it.

process shots of smoking turkey before adding to bowl and shredding

Smoke until the internal temperature reaches 165°F. Let rest for 15 minutes before shredding.

FAQs

What Size Turkey Should I Use?

This recipe is meant for a 3-4 lb turkey breast.

Do I Need to Brine the Turkey?

No that is what the injection for. However if you want to skip the injection and brine you can do a wet brine or just let the spice mixture sit on the turkey for 24 hours.

How Long Do I Cook the Turkey?

You always cook turkey to temperature, not time. With that said, it should take about 2 ½ to 3 ½ hours, depending on the size of the turkey.

In general, it takes about 45 minutes per pound.

When is the Turkey Done?

You know the turkey is done when you insert a thermometer in the breast and it reaches 165°F. The key is making sure the thermometer doesn't touch the bone.

Why is My Skin Not Crispy?

This recipe isn't mean to use the skin since you are pulling turkey from the bone. You are cooking low and slow which imparts more smoke flavor.

However if you want crispy skin, after smoking for 30 minutes at 225°F, increase the temperature to 375°F and cook for another 1 to 2 hours until it reaches temperature.

Do I Allow the Turkey to Rest?

It is important for the smoked turkey to rest. When the turkey reaches the correct temperature, remove from the smoker and cover loosely in aluminum foil for 15-20 minutes before shredding.

Letting it rest keeps the juices in the turkey.

Oven Option

If you don't have a smoker, you can roast the turkey in the oven. Just place on a foil-lined baking sheet and cook at 350°F for about 1 hour and 30 minutes, or until done.

Best Uses for Smoked Pulled Turkey

The beauty of this pulled turkey is you can use it in so many ways:

Equipment

The type of equipment you use can have a big impact on the flavor of the smoked turkey. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

Pellet grill - My favorite as I love the simplicity and flavor.
Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.

Pro Tips/Recipe Notes

Use apple, cherry or maple wood for smoking. They all complement the turkey perfectly.
You can skip the injection if you want. It just keeps the turkey super juicy.
If you don't want to make your own spice rub, just use store-bought.
When the turkey reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before shredding. Letting it rest keeps the juices in the turkey.
Use a stand mixer with a paddle attachment to easily shred/pull the turkey.

close-up of plate of smoked pulled turkey

Other Smoked Recipes

If you’ve tried this smoked pulled turkey or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.