Smoked Turkey Breast – How to Smoke Turkey Breast

Smoked turkey breast is brined, covered in an herb butter, and smoked on the grill for a flavorful dish. It stays nice and juicy, and it’s overall a very easy recipe to follow. It makes a great turkey for Thanksgiving, Christmas, or any holiday, served with all the best side dishes! Find out how to smoke a turkey on a gas grill, charcoal grill, or a Big Green Egg.

juicy slices of smoked turkey breast on a cutting board

What’s in this Smoked Turkey Breast Recipe

This recipe is made up of turkey, a brine (to make things juicy), and a delicious herb butter that infuses so much flavor.

Turkey Breast: Use a whole turkey breast for this recipe, boneless or bone-in are both fine. Be sure to start with an unbrined turkey, since we will be brining it ourselves.
Brine: The turkey brine is a mix of cold water, salt, and white sugar.
Herbs & Spices: You’ll need garlic, oregano, thyme, rosemary, sage, red pepper flakes, and salt & pepper.
Butter: Use unsalted butter, softened so that you can mix it with the herbs.
Garlic: A little bit of garlic enhances the savoriness.
Dijon Mustard: This is used in the herb butter mixture to help enhance the flavor.

Be sure to fully thaw the turkey breast ahead of time if you’re using a frozen one. I estimate about a half-pound of meat per guest, so keep that in mind when choosing a size.

Other Things You’ll Need to Smoke a Turkey Breast

Smoker/Grill: In the recipe card, you’ll find instructions for both charcoal and gas grills, as well as for a Big Green Egg.
Wood Chips or Pellets: You’ll need wood chunks, chips, or pellets for your smoker–use what you think is best for the equipment you have. I recommend using applewood or cherry wood to complement the turkey.
Aluminum Foil: You’ll need this to create a packet or tray of wood chips for the smoker.
Instant Read Meat Thermometer: You’ll need this to check the internal temperature of the turkey. This is the only true way to know when it’s done.

a smoked turkey breast covered in herb butter, partially sliced at the front

What temperature do you smoke a turkey?

If using a Big Green Egg, the temperature should be kept at 225F.
If using a gas or charcoal grill, the temperature should be kept between 325-350F.

How long do you smoke a turkey breast?

The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the turkey and the the of grill/smoker used. Check the recipe card for more specific time estimates.

Do you have to brine the turkey before smoking?

I absolutely recommend bring the turkey! Brining helps to keep the moisture in the breast while it cooks, and it helps to add flavor. The salt penetrates the meat, which makes it overall more tender and juicy.

How long do you brine turkey breast?

Brine the turkey for 8-12 hours for the best results. Fully submerge the turkey in the solution, and place it in the fridge the day before you plan to cook it.

How can you tell when smoked turkey is done cooking?

The best way to know it’s done is to check the internal temperature regularly, and wait for it to reach 163F. Check at the thickest part of the breast to be sure it’s cooked all the way through.

How do you prevent turkey from drying out while smoking?

Brining before smoking is really the best way to keep it from drying out. It’s the simplest secret to a juicy turkey!

a plate of smoked turkey slices with stuffing and mashed potatoes

How to Store and Reheat Leftovers

To store leftover turkey, it’s easiest to fully carve and slice it first. Place slices in an airtight container or resealable bag, or wrap tightly in aluminum foil. Keep in the refrigerator up to 3 days.

To reheat, I recommend placing slices in the oven at 225F until warm. But leftovers also taste great cold for a quick lunch.

How to Freeze Turkey Breast

To freeze, tightly wrap a stack of slices in aluminum foil or plastic wrap, and then place them in a freezer-safe resealable bag. Freeze up to 3 months. You can thaw before reheating, or heat directly from frozen.

What to Serve with Smoked Turkey Breast

This juicy smoked turkey breast is the best main dish for any holiday, or just a special dinner. Serve it with any of your favorite Thanksgiving side dishes. You can’t go wrong with creamy mashed potatoes, roasted mushrooms, loaded mac and cheese, corn casserole, and some dinner rolls. And don’t forget the turkey gravy to drizzle over everything!

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

juicy smoked sliced turkey breast on a cutting board

Smoked Turkey Breast – How to Smoke Turkey Breast

Smoking a turkey breast is simple, tasty, and juicy! This herb butter adds so much savory flavor for the perfect holiday main.

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings people

Calories 428kcal

Author Becky Hardin

Ingredients

For the Brine:

3 quarts cold water
½ cup kosher salt
¼ cup white sugar

For the Turkey and Herb Butter:

2 wood chunks or 2 cups Applewood or Cherry Wood chips
1 5-7 pounds natural, unbrined whole turkey breast (not Butterball- styl(boneless or bone-in)
9 tablespoons unsalted butter softened
2 cloves garlic minced
1 teaspoon each fresh diced:
oregano leaves
thyme leaves
rosemary leaves
sage leaves
2 teaspoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
1 disposable 13×9-inch aluminum foil tray
2 cups apple juice or cider or other fruit juice

Instructions

SEE NOTE and READ INSTRUCTIONS THOROUGHLY before starting.

For the Brining the Turkey:

In a very large container, combine water, salt and sugar. Whisk until the salt & sugar dissolve. Set the turkey breast in the water (add more water, if needed, to completely submergand refrigerate 8-12 hours.

3 quarts cold water, ½ cup kosher salt, ¼ cup white sugar, 1 5-7 pounds natural, unbrined whole turkey breast (not Butterball- styl(boneless or bone-in)
Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside & ouwith paper towels.

For the Herb Butter:

In a small mixing bowl, combine butter, garlic, oregano, thyme, rosemary, sage, mustard, salt, pepper and red pepper flakes.

9 tablespoons unsalted butter, 2 cloves garlic, oregano leaves, thyme leaves, rosemary leaves, sage leaves, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon crushed red pepper flakes
Using your fingers, carefully separate the skin from the breast from the meat underneath.
Spread 3 tablespoons herb butter under the skin of each breast and the remaining 3 tablespoons butter over the outside of the breasts. Use 2-3 toothpicks per breast to secure the skin to the breast (along the edge of the breast). Securing the skin with toothpicks prevents the skin from shrinking during cooking.

For All Cooking Methods:

Soak the wood chunks or chips in water for 30 minutes while waiting for the coals to heat. If using wood chips, after soaking them, place them in a packet made with heavy-duty aluminum foil. Cut 3-4 slits into the top for the smoke to vent.

2 wood chunks or 2 cups Applewood or Cherry Wood chips, 1 disposable 13×9-inch aluminum foil tray

For using a Big Green Egg:

Open the bottom vent all the way. Light the coals using 2 paraffin wax cubes set in a good, level base of lump charcoal. Leave the lid open until the fire is burning and the coals get hot.
Close the bottom vent to about a 1-inch opening and close the top vent almost all the way. The top vent will need additional adjustments to keep the temperature at 225°F.
Set the wood chunks on top of the coals and place the heat deflector plate, feet-side up, over the coals.
Set the aluminum foil pan in the middle of the deflector plate and add 2 cups water and 2 cups apple juice or cider (most fruit juices will worto the pan).

2 cups apple juice or cider
Set the cooking grate in-place and close the lid.
Bring the internal temperature to 225°F, open the lid and clean and oil the grate.
Set the turkey on the grate, close the lid and cook the turkey at 225°F for 2 hours. (Adjust the top vent as needed to keep the temperature at 225°F.)
After 2 hours, check the internal temperature in the thickest part of the breast and continue cooking, adjusting the top vent as needed.
As the internal temperature of the turkey gets closer to 163°F, check its internal temperature more often.
Turkey breast takes about 35-45 minutes per pound when cooking at 225°F, so a 6-pound breast could take 2-3½ hours to cook at 225°F.
The turkey is done when its internal temperature registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For Using a Charcoal Grill:

Thirty minutes before cooking the turkey, open the bottom vent of the grill halfway and place the foil pan in the center of the bottom grill and pour in 2 cups water and 2 cups apple juice or cider.
Fill a charcoal chimney with charcoal and light it from the bottom. The coals are ready when the top coals are partially covered with ash, about 20-30 minutes.
Pour half the coals along one side of the foil pan and the other half along the other side.
Place the wood chunks/or foil packet of wood chips on top of one side of the coals.
Set the cooking grate in place, close the lid and open the lid vent halfway. Heat the grill 5 minutes, then clean and oil the grate.
Place the turkey, skin side up, over the foil pan in the center of the grill.
Cover the grill (with the lid vent positioned over the turkeand cook 1½-2½ hours (keep the internal temperature of the grill between 325°F-350°F). The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For using a Gas Grill:

Remove the top cooking grate and place the foil packet of wood chips on the primary burner. Replace the cooking grate and turn all burners to high. Cover the grill and heat until hot and the wood chips are smoking. This should take about 15 minutes. Reduce the heat to medium-low and adjust burners, as needed, to keep the grill’s internal temperature between 325°F-350°The total cooking time could be 1½-2½ hours.
The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For All Methods:

When the internal temperature reads 162°F-163°F, transfer the turkey to a cutting board, tent with foil, and allow it to rest 20-25 minutes before slicing.
Carve and serve.
Enjoy!

Notes

Please note the cooking times are different depending on which type of grill or smoker used. The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the breasts and the method used.