Smoked Turkey Breast Recipe: Easy, Juicy, and Packed with Flavor
Smoked Turkey Breast Recipe: Easy, Juicy, and Packed with Flavor
Meleagris gallopavo domesticus doesn’t exactly roll off the tongue like “turkey.” But you know what does? The saliva from your friends, family, and nosy neighbor Bob when you bust out this easy smoked turkey breast recipe. Don’t be hatin’, Bob. If you followed ilovemeat.com, you could be turning heads with dishes like this too. At the very least, a tryptophan coma might mellow you out. Enough about Bob. Let’s smoke some turkey.
Why Smoked Turkey Breast is an exception to my rule
Sure, I usually preach the gospel of dark meat. Legs and thighs are my go-to, but occasionally? Breasts can grab my attention. (Cue the “brown chicken, brown cow” funk.)
I never really saw smoked turkey breast on many menus until I started visiting Texas about 10-12 years ago. Down there, it’s a barbecue staple—easy to cook, takes up minimal pit space, and seriously profitable. I mean, have you seen brisket prices lately? Yikes!
Even if ROI isn’t your concern, this dish still wins. It’s simple, delicious, budget-friendly, and you probably already have most of what you need in the pantry.
Ingredients for Smoked Turkey Breast
- 1 whole boneless turkey breast (pre-brined is fine)
- Salt (go light if pre-brined)
- #16 mesh black pepper (or freshly ground)
- Your favorite BBQ rub
- 1 stick of butter
- Optional: Hot honey
Tools & Gear You’ll Need
- Smoker (set to 250°F)
- Aluminum foil
- Meat thermometer
- Cotton gloves + nitrile gloves (for handling hot meat)
- Cooler (for resting)
- Slicing Knife
- Fillet Knife
How to Trim and Prep the Turkey Breast
Trimming is optional but helps with presentation. Remove any loose bits to create a smooth, uniform shape. Why? Because if you’re not posting this masterpiece all over social, did it really even happen? Bob’s lurking on your Facebook right now—give him a collage of smoky deliciousness to stew over.
How to Season a Smoked Turkey Breast
Start with a light coat of salt (remember, it’s pre-brined). Follow that up with a generous amount of #16 mesh black pepper. Don’t have that? Fresh ground works. Heck, raid a fast food joint for pepper packets if you have to. Just get that pepper on there.
Then hit it with your BBQ rub of choice. Want to make your own? Check out my Classic BBQ Rub recipe—great flavor and you can control the salt levels.
How to Smoke Turkey Breast to Perfection
Get your smoker to 250°F. Place the turkey breast in the smoker and let it ride for 2 to 3 hours or until it hits an internal temp of 160°F. 
If the breast starts to dry out you can baste it with some melted butter. You can melt the butter in the microwave, I’m melting mine in a wood stove because I’m extra.
After 2-3 hours wrap it in foil with a stick of butter and, if you’re feeling fancy, a shot of hot honey (we’ve got a recipe for that too).
Lay it “pretty side” down so it soaks in the buttery bath.
Toss it in a cooler and let it rest for one hour.
The residual heat will carry it to a perfect 165°F. Boom. You just nailed smoked turkey breast.
Serving Suggestions & Leftovers
Slice it up into pencil-thick slices. Dip each piece into that sweet, spicy, buttery magic left in the foil.
Eat your heart out, Bob.
Leftovers? Try these:
- Smoked turkey breast sandwiches
- White chili
- Turkey hash
- Arepas (Yeah we’ve got a recipe for that too)
- Turkey salad
- And yeah, maybe even turkey à la king (What is that anyway? Drop a comment if you know.)
- Don’t forget a Louisville Hot Brown if you’re throwing a Derby party
FAQ: Smoked Turkey Breast
Q: How long does it take to smoke a turkey breast?
A: Around 2-3 hours at 250°F, depending on size and thickness.
Q: Can I use bone-in turkey breast?
A: Sure! Just split the halves post-cook and handle with care (those gloves help).
Q: Do I need a fancy BBQ rub?
A: Nope. Store-bought or homemade—just use what tastes good to you.
Watch the Recipe Video + Printable Version Below
Reading’s not your thing? No worries. Hit play on the video and follow along step-by-step.
Got thoughts, questions, or just want to brag about your smoked bird? Drop a comment below. And if you’ve got recipe ideas for the future, let’s hear ‘em.
Enjoy, y’all.
TLDR: Here’s the video.
Smoked Turkey Breast Recipe: Easy, Juicy, and Packed with Flavor
Learn how to cook juicy, flavorful smoked turkey breast with this easy recipe. Minimal ingredients, maximum flavor!
Ingredients
- 1 Whole boneless turkey breast (pre-brined is fine)
- 1 tbsp Salt you may not need all of this if pre-brined
- 2 tbsp #16 Mesh Black Pepper (fresh ground is fine)
- 1 tbsp Favorite BBQ Rub https://ilovemeat.com/classic-bbq-rub/
- 1 stick Butter
- Hot Honey optional
Instructions
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Trim the Turkey Breast - Remove any loose pieces to create a smooth, uniform shape. This step is optional but improves presentation.
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Season the Meat - Lightly coat the turkey breast with salt, then add a generous amount of black pepper. Finish with your BBQ rub of choice.
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Preheat the Smoker - Set your smoker to 250°F and let it come to temperature.
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Smoke the Turkey - Place the turkey breast in the smoker and cook for 2–3 hours, or until it reaches an internal temperature of 160°F.
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Baste with Butter - If the breast starts to dry out baste with melted butter.
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Wrap with Butter and Optional Honey - Lay out a sheet of aluminum foil. Add a stick of butter and a drizzle of hot honey (if using). Place the turkey breast “pretty side” down on the butter and wrap tightly.
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Rest the Turkey - Place the wrapped turkey breast in a cooler or warm oven and let it rest for 1 hour. The internal temperature should rise to 165°F.
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Slice and Serve - Slice into pencil-thick pieces and serve with the buttery, flavorful juices from the foil.
