Smoked 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 breast on a gas grill, charcoal grill, or a Big Green Egg.

Why We Love This Smoked Turkey Breast Recipe

This was the first turkey breast recipe that we developed, and it’s still a favorite. It stays so juicy and has the perfect herb rub. Here’s why we love it so much:

Easy. In the recipe card, you’ll find instructions for both charcoal and gas grills, as well as for a Big Green Egg.
Juicy. Using a turkey brine and herb butter helps keep the meat moist and tender.
Flavorful. Smoking the turkey gives such a great depth of flavor. I recommend using applewood or cherry wood to complement the natural flavor of the meat.

How to Smoke a Turkey Breast

There are so many different ways you can smoke your turkey breast. In this recipe, I give instructions for using a Big Green Egg, a charcoal grill, or a gas grill. You’ll need wood chunks, chips, or pellets for your smoker–use what you think is best for the equipment you have.

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.

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

How to Store and Reheat

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 225°F until warm. But leftovers also taste great cold for a quick lunch.

How to Freeze

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.

Serving Suggestions

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!

What temperature do you smoke a turkey?

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

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 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 brining 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 163°F. 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

5-Star Review

“Amazing! We smoked our turkey breast and it turned out juicy and delicious!” -Melissa

Smoked Turkey Breast Recipe – How to Smoke a 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

Cook Time 4

Brine Time 8

Total Time 12 30

Servings people

Calories 428kcal

Author Becky Hardin

Equipment

Disposable 13×9-inch aluminum foil tray
Smoker Big Green Egg, charcoal grill, or gas grill

Ingredients

For the Brine

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

For the Turkey and Herb Butter

2 cups wood chips or 2 large wood chunks– Apple or Cherry recommended
1 (5-7 pound) unbrined whole turkey breast boneless or bone-in; not Butterball-style
9 tablespoons unsalted butter room temperature (1⅛ sticks)
2 cloves garlic minced
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
2 teaspoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
2 cups apple juice or apple cider or other fruit juice

Instructions

SEE NOTE and READ INSTRUCTIONS THOROUGHLY before starting.

For the Brine

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 granulated sugar, 1 (5-7 pound) unbrined whole turkey breast
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, 1 teaspoon chopped fresh oregano leaves, 1 teaspoon chopped fresh thyme leaves, 1 teaspoon chopped fresh rosemary leaves, 1 teaspoon chopped fresh 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 cups wood chips

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
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.

2 cups apple juice
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.

Notes

Note: 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.
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.

Storage: Store smoked turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.