Smoked Turkey Breast

Name: Smoked Turkey Breast
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Ingredients: 6 lb bone-in turkey breast; 4 tbsp unsalted butter, melted; 2 tsp dried sage; 1 1/2 tsp dried thyme; 1 tsp dried rosemary; 1 tsp sea salt; 1/2 tsp dried marjoram; 1/2 tsp ground nutmeg; 1/2 tsp black pepper

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With a simple but delicious dried herb rub, this smoked turkey breast is tender, juicy and most importantly - loaded with flavor.

slices of smoked turkey breast on wood board

Who doesn't love turkey - from a herb roasted turkey to a spatchcock smoked turkey to an Instant Pot turkey breast.

No it doesn't need to be the holidays to have turkey. The great thing about this smoked turkey breast is it can be prepared year round, or the holidays if you desire.

Why This Recipe Works

Simple - you just make a dry rub with ingredients in your pantry and then throw on the smoker, letting it do its thing.
Smoky - you get that subtle smoke flavor throughout the turkey while also helping it remain juicy. It goes great with pepper jack mac and cheese.
Holiday ready - I mentioned above this doesn't need to be used for the holidays but let's be honest, turkey is super popular on Thanksgiving and Christmas for a reason. This smoked turkey breast is perfect for a smaller get together where you don't want leftovers.

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

Ingredient Notes

Turkey breast - a bone-in turkey breast is best as it remains juicier.
Unsalted butter - adds fat and helps adhere the herbs to the skin.
Dried herbs - where a lot of the flavor comes from on the skin.
Salt and pepper - enhances the flavor.

Ingredient Swaps

As with any recipe you can mix up some of the ingredients. Some variations include:

While I prefer bone-in turkey breast, you can use boneless as well. Just keep in mind the cook time should be shorter.
I'm a fan of butter for the necessary fat to coat the turkey, but vegetable oil is a good substitute.
Dried herbs are great for ease and flavor, but fresh herbs work too. You just need to triple the amount as they aren't as potent.

Step-by-Step Photos

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

process shots of making rub seasoning in bowl and rubbing over turkey

Mix the rub ingredients in a bowl. Coat the turkey with melted butter before rubbing the rub ingredients all over the turkey.

Preheat the smoker to 225°F and place the turkey in it. Smoke for about 3 ½ hours or until the internal temperature reaches 165°F. Let rest for 15 minutes before slicing.

FAQs

Can I Use a Frozen Turkey?

Yes but you need to place in the fridge 1-2 days ahead of time.

What Size Turkey Should I Use?

This recipe is meant for a 5-6 lb turkey. If you use anything larger, the skin will more than likely burn before the turkey is actually done.

How Long Do I Cook the Turkey?

You always cook turkey to temperature, not time. With that said, it should take about 3 ½ to 4 hours, depending on the size of the turkey.

In general, it takes about 35 minutes per pound.

When is the Turkey Done?

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

Why is My Skin Not Crispy?

You are cooking low and slow which imparts more smoke flavor, but can leave the skin not crispy if not patted dry.

However if you want crispy skin, after smoking for 1 hour 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 breast to rest. When the turkey reaches the correct temperature, remove from the smoker and cover loosely in aluminum foil for 15-20 minutes before slicing.

Letting it rest keeps the juices in the turkey.

How Long Will It Last?

You can leave in the fridge in an airtight container for 3-4 days. While great on its own, you can then use as leftovers in dishes like a turkey pesto sandwich, turkey tamale pie or leftover turkey enchiladas.

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 15 minutes, or until done.

Best Sides for Turkey

As we all know while turkey is the main part of the holidays, the side dishes are just as important. Some options include:

Equipment

The type of equipment you use can have a big impact on the flavor of the smoked turkey breast. 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.
Make sure you rinse and then pat dry the turkey which allows for a crisp skin.
If you don't want to make your own herb rub, just use store-bought.
When the turkey reaches the correct temperature, cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the turkey.

overhead shot of smoked turkey breast sliced and whole on wood board

Other Smoked Recipes

If you’ve tried this smoked turkey breast recipe 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.

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5 from 4 votes