This Smoked Turkey Breast recipe is a brilliant shortcut for holiday dinners or a weekend cookout. It yields tender, juicy meat with rich smoky flavor without roasting an entire bird. Ideal for a smaller Thanksgiving or a satisfying family meal, this method is simple, reliable, and consistently delivers slices that everyone will ask for seconds of.
“Great recipe! We made two boneless turkey breasts on our pellet grill following this recipe. The dry rub had great subtle flavor. Thanks for sharing :)”
– Jessi
Table of contents
- Ingredients
- Instructions
- How long to smoke it
- What’s the best wood to use?
- How to make it with a bone-in turkey breast
- Frequently asked questions
- What to serve with it
- What to do with leftovers
Every time I serve this smoked turkey breast, guests react the same way: “This is the best turkey I’ve ever tasted!” The combination of a short brine, a flavorful dry rub, and regular buttery basting while smoking produces exceptionally juicy, well-seasoned white meat.
Why it stays so juicy: a quick brine to add moisture and seasoning, plus brushing melted unsalted butter over the breast during smoking. The rub and smoke work together to build complex flavor while the butter seals in richness.
For small gatherings, a 4-pound boneless turkey breast comfortably feeds 4–6 people. If you’re feeding a larger group but want to avoid a whole bird, smoke two or three turkey breasts instead. It’s an easy way to deliver a show-stopping main course without complicated carving.
Ingredients
Below are the key ingredients with notes and substitution ideas. Exact quantities are listed in the recipe card at the bottom of the page.
- For the brine
- Water
- Sea salt or kosher salt
- Granulated sugar
- Fresh thyme
- Black peppercorns
- Boneless turkey breast — about 4 pounds. You can also use a bone-in breast (see notes).
- For the rub
- Brown sugar
- Spices: paprika, sea salt, ground black pepper, garlic powder, onion powder, cayenne pepper, ground cloves
- Dried herbs: oregano and thyme
- For basting
- Unsalted butter, melted
Instructions
Brine the turkey breast
- The night before you plan to smoke, bring 2 cups of water to a boil in a saucepan.
- Stir in the salt and sugar until dissolved, then remove from heat and let the brine cool to room temperature.
- Place the turkey breast in a large bowl. If it has netting, remove it first.
- Pour the cooled brine over the turkey, then add 8 cups (or more) of cold water so the breast is fully submerged.
- Add fresh thyme sprigs and whole black peppercorns to the brine.
- Cover and refrigerate for at least 12 hours, up to 18 hours. Do not brine longer than 18 hours to avoid an overly salty or spongy texture.
Prepare the rub and season
- Combine brown sugar, paprika, sea salt, black pepper, garlic powder, onion powder, cayenne, ground cloves, oregano, and thyme in a small bowl.
- After brining, remove the turkey, rinse under cold water, and pat dry with paper towels.
- Tie the breast with butcher’s twine if needed to keep an even shape for cooking.
- Generously rub the spice mixture all over the turkey breast.
Smoke the turkey breast
- Preheat your smoker to 275°F (135°C).
- Place the seasoned breast on the smoker grate and plan on about 45 minutes per pound; total time will vary by size.
- Brush about 1 tablespoon of melted butter over the breast every 30 minutes while it smokes.
- Remove the turkey from the smoker when the internal temperature in the thickest part of the breast reaches 155°F (68°C).
- Transfer the breast to a cutting board, tent with foil, and let rest for 10 minutes. The carryover heat will bring the internal temperature up to the safe, juicy target of 165°F (74°C).
- Slice with a carving knife and serve.
How long to smoke it
Smoke the turkey breast until the center reads between 155°F and 165°F. Because smoking is a low-and-slow method, time varies by size and smoker, but a good rule of thumb is about 45 minutes per pound. Use an instant-read thermometer to monitor temperature as you baste so you avoid overcooking—this keeps the meat tender.
What’s the best wood to use?
Choose mild to medium woods that complement turkey without overwhelming it. Top choices:
- Maple — offers a sweet smoke that pairs well with the rub’s brown sugar notes.
- Hickory — provides a robust, classic smoky flavor for those who like a stronger smoke.
- Apple — a fruity, gentle smoke that enhances turkey’s natural flavor.
How to make it with a bone-in turkey breast
Bone-in turkey breasts work well with this method. Use a larger container or a brining bag to ensure the breast is fully submerged. Keep the same cooking time guideline—approximately 45 minutes per pound—and monitor internal temperature. When placing a bone-in breast on the smoker, position it breast-side up with the bone down.
Frequently asked questions
- Do you have to brine the turkey? Brining isn’t strictly required, but it makes a noticeable difference in juiciness and seasoning. I recommend it.
- Can you brine a turkey for two days? No. Do not brine a turkey breast for more than 18 hours to avoid excess salt and a poor texture. If you’re not ready to cook after brining, rinse and dry the bird and store it in the refrigerator for up to 2 days before smoking.
- What type of smoker works best? Any reliable smoker will work—pellet, electric, or charcoal. Adjust vents and fuel to maintain a steady 275°F for best results.
- How do I smoke a whole turkey? For whole turkeys, follow a dedicated whole-turkey smoked recipe and adjust times for weight; this guide focuses on turkey breasts for smaller gatherings or simpler preparation.
What to serve with it
Smoked turkey pairs well with classic and seasonal sides. Suggestions:
- For Thanksgiving: mashed potatoes, roasted vegetables, and a savory stuffing.
- For a summer BBQ: baked beans, pasta salad, and a bright coleslaw.
- For fall dinners: mashed or roasted root vegetables and a green salad with tangy dressing.
- For holiday meals: sweet potato mash and a crisp brussels sprout salad.
What to do with leftovers
Leftover smoked turkey keeps well in the refrigerator for up to 7 days. Use it cold in sandwiches, or warm it gently in the oven wrapped in foil to preserve moisture. Other ideas:
- Use sliced turkey for grilled cheese or panini sandwiches.
- Add shredded turkey to soups or stew for extra flavor.
- Make a quick pot pie, fajita bowl, or a savory puff pastry turnover.
- Combine with pesto and fresh greens for hearty sandwiches or salads.
Smoked Turkey Breast
6 servings
Ingredients
Brine
- 10 cups water, divided
- 1/4 cup sea salt
- 2 tablespoons granulated sugar
- 4 sprigs fresh thyme
- 1/2 tablespoon black peppercorns
- 4 pound boneless turkey breast
Rub
- 2 tablespoons brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
Basting Liquid
- 6–8 tablespoons butter, melted
Instructions
Brine the turkey breast
- Bring 2 cups of water to a boil and dissolve the salt and sugar.
- Let the mixture cool to room temperature before adding to the turkey.
- Pour over the turkey breast in a large bowl and add at least 8 cups of cold water so the meat is fully submerged.
- Add thyme sprigs and peppercorns, cover, and refrigerate for 12 hours (up to 18 hours maximum).
Rub and smoke the turkey breast
- Combine all rub ingredients in a bowl.
- Rinse the brined turkey and pat dry, then tie with twine if needed and rub with the spice mix.
- Heat smoker to 275°F and place the turkey on the grate. Plan on 45 minutes per pound.
- Brush with 1 tablespoon melted butter every 30 minutes while smoking.
- Remove when internal temperature reaches 155°F, tent with foil, and rest 10 minutes to reach 165°F before slicing.
Notes
- Recommended smoking woods: maple, hickory, or apple.
Nutrition Facts
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