Blog

This smoked turkey breast is juicy, tender, and packed with smoky flavor. It’s perfect for holiday meals or any occasion when you want a healthier alternative to traditional roasted turkey. The slow smoking process ensures a rich flavor while keeping the meat moist and delicious. My advice to you is to serve it with mashed potatoes, and grilled vegetables, or slice it up for gourmet sandwiches!

Smoked Turkey Breast

This smoked turkey breast is juicy, tender, and packed with smoky flavor. It's perfect for holiday meals or any occasion when you want a healthier alternative to traditional roasted turkey. The slow smoking process ensures a rich flavor while keeping the meat moist and delicious. Serve it with mashed potatoes, grilled vegetables, or slice it up for gourmet sandwiches!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Course Main Course

Cuisine American

Servings 6

Calories 280 kcal

Equipment

• 1 Smoker (or charcoal grill with wood chips)
• 1 Meat thermometer
• 1 Sharp knife
• 1 Cutting board
• 1 Aluminum foil
• 1 Basting brush
• 1 Large bowl (for brining)
• 1 Tongs

Ingredients

  

• 4 lbs turkey breast (bone-in or boneless)
• 1 gallon water (for brining)
• 1/2 cup kosher salt (for brining)
• 1/4 cup brown sugar (for brining)
• 2 tablespoons black peppercorns
• 2 vay leaves
• 1 tablespoon olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 tsp smoked paprika (optional, for extra smokiness)
• Wood chips (hickory, applewood, or mesquite)

Instructions

 

• Brining the Turkey:In a large bowl, combine the water, kosher salt, brown sugar, peppercorns, and bay leaves. Stir until the salt and sugar are fully dissolved. Submerge the turkey breast in the brine, cover, and refrigerate for 8-12 hours (overnight is best).

  For extra flavor, add herbs like rosemary or thyme to the brine. The brining process ensures the turkey stays juicy during smoking.
  
• Prepare the Smoker:Soak wood chips in water for about 30 minutes while preheating your smoker to 225°F (107°C). If you're using a grill, set it up for indirect cooking with a water pan beneath the turkey.

  If you prefer crispy skin, increase the smoker temperature to 375°F for the last 10-15 minutes of cooking.
  
• Season the Turkey:Remove the turkey breast from the brine and pat it dry with paper towels. Rub the turkey breast with olive oil. In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, thyme, and smoked paprika. Coat the turkey breast evenly with the seasoning mixture.
  
• Smoking the Turkey:Place the turkey breast on the smoker grate. Add the soaked wood chips to the smoker box or directly onto the coals. Close the lid and smoke the turkey breast for 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
  
• Resting the Turkey:Once done, remove the turkey breast from the smoker, wrap it in aluminum foil, and let it rest for 15-20 minutes before slicing. This helps retain the juices.
  
• Serving:Slice the smoked turkey breast against the grain and serve with your choice of sides.

  Hickory provides a strong smoky flavor, while applewood or mesquite offers a sweeter or bolder taste. Experiment with different wood chips based on your preference.
  

Video

Notes

Common Smoking Issues

Turkey Is Too Dry

If the turkey breast turns out dry, it could be due to overcooking. Be sure to monitor the internal temperature closely and remove the turkey when it hits 160°F. Also, brining helps maintain moisture.

Not Enough Smoke Flavor

If your turkey lacks a deep smoky flavor, use a stronger wood like hickory or mesquite next time. Also, ensure your smoker maintains a consistent temperature throughout the cook.

Too Smoky

If the smoke flavor is overpowering, you may have used too much wood or a wood that's too strong. Opt for a milder fruitwood, like applewood, and ensure proper airflow in your smoker.

Keyword Air-fried, Easy MEal, Healthy Food, Turkey Breast

Nutritional Information (per serving)

Wrapping Up

Smoking turkey breast is one of my favorite ways to add variety to my meals. It’s an excellent alternative to roasting, especially if you’re looking to impress your guests with something a little different.