Hosting a family dinner and want to impress the entire family with the taste of your main course! Try serving this smoked turkey breast recipe as a main course on your dining table. There are many more turkey breast recipes, but this smoked turkey breast recipe is the easiest and most favorite recipe of all.
This smoked turkey chicken breast will be a hit with you! It’s really juicy and succulent, and jam-packed with flavors. For a show-stopping Thanksgiving dinner, smoke it on your gas, pellet, or charcoal barbecue, or Big Green Egg!
Best sidelines with smoked turkey breast
Smoked turkey breasts is a recipe full of flavors but how about doubling it up? Yes, you heard me right! Give it a try pairing up with smoked asparagus, smoked baked potatoes, or smoked corn on the cob. These sidelines will surely seal the deal, and you can serve a mind-blowing main course at the thanksgiving table.
How to make Smoked Turkey Breast
We have broken down one of the finest recipes and the methods to prepare the best-smoked turkey. Head up! Get your grill cleaned and prepare your smoker.
You can purchase a whole turkey and cut the breast out for smoking. The leftover turkey can be used for other dishes.
Let’s get started!
- Prep Time: 10 mins
- Cook Time: 1 hour 25 mins
- Total Time: 1 hour 35 mins
- Cook Temperature: 225ºF and 250ºF
- Finished Temperature: 165ºF
- Wood Flavor: Mesquite Blend, maple, or oak
- Servings: 2-8 people
- Smoker of your preference ( I prefer using a pellet grill)
- BBQ tongs
- Cooking sheet
- Meat thermometer
- Aluminum foil
- Paper towels
- 1 boneless turkey breast
- 1 bottle apple cider 64 ounce
- Kosher salt 3/4 cup
- Brown sugar 1/2 cup
- Apple cider vinegar 1/4 cup
- 2 fresh rosemary springs
- 10 fresh sage leaves
- 1 garlic
- 1 tablespoon of olive oil
- Fresh thyme sprigs
- A pinch of black pepper
- Some finely chopped parsley and mint
- Mesquite wood chunks
- Prepare the brine and rest the turkey breast in that brine for almost 12 hours.
- Start the smoker and maintain the internal temperature of the smoker at 180ºF.
- Remove the turkey from the brine and place it in the smoker for smoking.
- When done, remove it from the smoker and serve.
BBQ Tip: We like to experiment different rubs on our turkey breast. So far, our favorite is the Smoked Chicken Rub!
Detailed Cooking Instructions
1) Preparing the brine for the turkey breasts
Take a stockpot, pour in the ingredients such as apple cider, kosher salt, sugar, fresh thyme sprigs, 2 fresh rosemary sprigs, sage leaves, and garlic. Boil them for almost 5 to 1o minutes. Remove the stockpot and let the brine cool up.
Then place the turkey breast in that stockpot and cover it with the help of plastic foil. Please place it in the refrigerator and let the turkey breast brine overnight.
This brining process will also dissolve some of the meat’s saturated fat, leaving raw turkey breasts behind.
2) Light up the smoker, maintain the internal temperature at 225ºF
Start the smoker when the charcoal is ready. Add wood chips to give the meat a smokey flavor. Maintain the temperature at 225ºF.
3) Smoking the turkey breast
Take the Stockpot out of the fridge. Pat dry the turkey breasts with paper towels. After drying them up, smoke the turkey. Make sure that the internal temperature of the smoker is at 225ºF and 250ºF. Let it smoke for almost 4 hours. With the help of a temperature probe, see if the internal temperature has reached 165ºF. If the desired temperature is achieved, remove it and serve.
4) Serving the smoked turkey
Remove the turkey breasts from the smoker. Place it in the string platter and garnish it with some finely chopped parsley and mint along with a pinch of black pepper.
BBQ Hero Tip: If you smoke the turkey un brined, it will not have that moist and juicy texture. We would recommend to brine the turkey before smoking to enjoy a moist, juicy and delicious white meat.
Frequently Asked Questions
Do not worry if you are facing problems in preparing a smoked turkey recipe. BBQ Hero is here to help you out. Here we will address all the common concerns you can face while smoking a turkey with a great flavor.
How long do you smoke a turkey breast per pound?
I’d say, it takes around 35 minutes per pound of weight. Every hour, baste the breast with butter to keep the skin crisp. Follow up after about 2 hours by adding more wood chips.
What’s the best way to smoke a turkey breast?
Placing wood pieces on top of the coals is a good idea. With paper towels, wipe the turkey dry after removing it from the brine. Smoke the turkey for 3 1/2 to 4 hours, keeping the temperature in the smoker between 225° and 250°.
Should I wrap my smoked turkey breast?
I would say “yes”. Wrapping the turkey breast in aluminum foil will keep all the juices in and will retain the natural flavor along with a slight smokey flavor.
If you like dry white meat, place it directly without wrapping it in aluminum foil.
What temperature do you smoke a turkey breast?
The optimal temperature for smoking the turkey breast is 225ºF and 250ºF. Let it smoke for almost 4 hours. With the help of a temperature probe, check if the internal temperature has reached 165ºF. If the desired temperature is achieved, remove it and serve.
Can you smoke an already cooked turkey breast?
Yes, we can smoke an already cooked turkey breast, but it will not give that flavor as a fresh turkey would have. You’ll need a smoker that’s heated to 250 degrees Fahrenheit and some mesquite wood chips. Remember that the number one complaint about turkey is that it’s DRY. Using pre-cooked turkey breasts, we reheat it and add some smoke flavor while we do so.
How many calories are in a slice of smoked turkey breast?
In a slice of smoked turkey breast.
- Calories 60
- Fat is 1.5 g
- Saturated fat is 0.5 g
Great Smoked Turkey Options
If you’re looking to try other smoked turkey recipes, make sure to give our Smoked Turkey and Smoked Spatchcocked Turkey recipes a try as well. They are easy to make and also go well with any smoked sideline.