Perfect for sandwiches, tacos or any meal, this smoked pulled turkey is deliciously tender with just the right amount of smoke flavor. With its juicy texture and rich flavor, this turkey is a versatile and healthier alternative to traditional pulled pork.

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!
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Why You Will Love This Recipe
- 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.
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.
How to Make Smoked Pulled Turkey
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Combine the injection ingredients in a jar.
Step 2: Inject 4 separate times into the turkey.
Step 3: Mix the rub ingredients in a bowl and rub all over the turkey.
Step 4: Preheat the smoker to 225°F and place the turkey in it.
Step 5: Smoke until the internal temperature reaches 165°F.
Step 6: Let rest for 15 minutes before shredding.
Recipe FAQs
This recipe is meant for a 3-4 lb turkey breast.
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.
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.
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.
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.
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.
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.
Other Recommended 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, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Pulled Turkey
Ingredients
- 1 (3-4 lb) turkey breast
Apple Cider Injection
- ¾ cup apple cider
- ¼ cup unsalted butter, melted
- 1 teaspoon garlic powder
- ¼ teaspoon salt
Spice Rub
- 2 tablespoon brown sugar
- ½ tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon dried thyme
Instructions
- Pat the turkey dry. Combine the apple cider, melted butter, garlic powder and salt in a jar. Inject the mixture 4 times.
- Mix rub ingredients in bowl and rub outside the turkey.
- Preheat smoker to 225°F. Place the turkey in the smoker and smoke until the internal temperature reaches 165°F. It should take about 45 minutes per lb, so 2.5-3.5 hours depending on the size of the turkey.
- Once done, remove and let rest for 15 minutes before shredding.
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.
Jim says
Just made this last weekend. Only way to make turkey moving foward.
Ryan says
Yeah it's a go-to of mine!