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Simply the best smoked turkey breast recipe! It starts with a quick and easy brine for the most flavorful, juiciest meat, then the breast is seasoned and smoked to perfection. Donโt forget the delicious gravy here, either! This is amazing for the holidays, and it makes tasty leftovers, too!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- The 2-hour quick brine transforms everything! It keeps the turkey incredibly moist and infuses every bite with herb and garlic flavors that penetrate deep into the meat
- Smoking at 275ยฐF gives you that perfect balance of crispy, golden skin and succulent interior without any guesswork or complicated techniques.
- Out of all the recipes for smoked turkey breast, ours is incredibly delicious and doesnโt take hours on end. Plus, itโs perfect as a holiday meal, offering a different twist on the standard baked turkey, not to mention making leftovers that can turn into salads or sandwiches. For your big dinner, pair this with The Best Paleo Stuffing (Gluten-Free, Grain Free), Creamed Onions, Homemade Cranberry Sauce with Rosemary and Orange, or Instant Pot Mashed Potatoes with Garlic and Herbs.
What You Need to Know Before You Start
- โโApplewood is foolproof and gives gorgeous color, but honestly, any fruit or nut wood will work beautifully, so don’t overthink the wood! Cherry gives a mild, fruity flavor; hickory adds bold smokiness; pecan offers nutty sweetness.
- Pat the turkey completely dry after brining; I’m talking paper-towel-dry here. Any moisture left on the surface will steam instead of creating that gorgeous crispy skin you want.
- Turkey breast can go from tender and juicy to overcooked and dry out fast, so using a probe thermometer with an alarm is highly recommended. Set that alarm for 161ยฐF and you’ll nail it every time without constantly opening the smoker.
- It can be tempting to forgo the brine or shorten the time, but thatโs the biggest key to this smoke turkey breast, so donโt skip it. Itโs the difference between a good result and an absolutely amazing one that your friends and family will gobble up instantly!
Frequently Asked Questions
How to smoke a turkey breast?
Start by brining your turkey breast for 2-3 hours, then pat completely dry. Preheat your smoker to 275ยฐF with applewood chips. Coat the turkey with melted butter and your spice rub, insert a probe thermometer, and smoke until the internal temperature reaches 161ยฐF. Rest for 15-20 minutes before slicing.
How long to smoke a turkey breast?
A 4-pound boneless turkey breast takes 2-3 hours at 275ยฐF. The exact time depends on your smoker and the thickness of the breast, which is why using a probe thermometer is super important – cook to temperature (161ยฐF), not time.
Can I brine overnight?
Definitely possible, and sometimes an awesome idea. Longer brining (up to 24 hours) just makes it even more flavorful.
What if I don’t have a smoker?
You can absolutely make this in a regular oven at 325ยฐF – just skip the wood chips and expect about the same cooking time.
Can I make this ahead?
The turkey can be brined up to 24 hours ahead. Once cooked, it reheats beautifully in a 350ยฐF oven.
Is this recipe keto-friendly?
It totally is! Just skip the brown sugar in the rub if you want to keep carbs minimal.
More Incredible Holiday Recipes
- โโCrockpot Turkey and Stuffing
- Easy Paleo Gravy (Whole30, Gluten Free)
- One-Pan Holiday Meal
- Creamy Dairy-Free Mashed Potatoes
- Sous Vide Turkey Breast with Crispy Skin
- Butternut Squash Casserole
- Hasselback Sweet Potatoes
- Pineapple Stuffing
- Make Ahead Green Bean Casserole
- Maple Roasted Acorn Squash
- Carrot Soufflรฉ
- Cheesy Spinach Casserole
- Cranberry Relish with Apple and Orange
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Smoked Turkey Breast
This is the best smoked turkey breast recipe for the holidays! It starts with a quick and easy brine for the most flavorful, juiciest meat, then the breast is seasoned and smoked to perfection. Donโt forget the delicious gravy here, either!
Equipment
- smoker pellet, charcoal, or electric
- Probe thermometer with alarm capability
- medium saucepan
- Large bowl
- Large container
- Heavy-bottom pan for smoking cast iron or disposable aluminum
- Whisk for gravy
- Applewood chips or cherry, hickory, or pecan
Ingredients
For the Brine
- ยฝ litre water approximately 16 ounces or 2 cups
- 5 tablespoons kosher salt 100 grams or approximately 3 ounces
- 3 to 6 sprigs fresh herbs of choice rosemary, thyme, parsley, etc.
- 4 large cloves garlic smashed
- 1 pound ice
For the Turkey
- 4 pounds boneless turkey breast
- 1 tablespoon light brown sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons salt IF YOU DID NOT BRINE, otherwise skip the salt
- 8 tablespoons butter melted – or 4 tablespoons if not making gravy
For the Gravy
- drippings from the pan
- 4 tablespoons flour
- 2ยฝ to 3 cups stock
Instructions
Brine the Turkey
- Pour ยฝ liter water (approximately 2 cups) into medium saucepan. Add 5 tablespoons kosher salt, 3 to 6 sprigs fresh herbs, and 4 large smashed garlic cloves. Stir quickly to incorporate.
- Place saucepan over high heat and bring to a violent boil. Once boiling, stir until 5 tablespoons kosher salt completely dissolves.
- Move saucepan to cool burner, cover with lid, and let stand 10 minutes.
- Place 1 pound ice in large bowl. After 10 minutes, remove lid and carefully pour hot brine mixture over 1 pound ice. Stir gently until ice completely melts.
- Place 4 pounds boneless turkey breast in large container. Pour cooled brine over turkey, ensuring it’s completely submerged.
- Let turkey rest in brine 2 to 3 hours at room temperature, or 4 to 6 hours refrigerated. Drain thoroughly and pat completely dry with paper towels.
Smoke the Turkey
- Prep smoker with wood chips and preheat to 275ยฐF (135ยฐC).
- In the pan you’ll use for smoking, coat 4 pounds turkey breast with 4 tablespoons melted butter, then coat evenly with spice blend (1 tablespoon light brown sugar, 1 teaspoon paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 2 teaspoons salt if not brined).
- Pour remaining 4 tablespoons melted butter around turkey in pan (for gravy).
- Insert probe thermometer into thickest part of breast. Place turkey on smoker, close lid, and smoke 2 to 3 hours until internal temperature reaches 161ยฐF (72ยฐC). 11. Remove turkey from smoker and rest 15 to 20 minutes before slicing.
Make the Gravy
- Transfer turkey to cutting board. If using cast iron pan, place directly on stove over medium-low heat. If using aluminum pan, pour drippings into medium saucepan and heat over medium-low.
- Sprinkle 4 tablespoons flour over drippings and whisk until smooth paste forms. Slowly add 2ยฝ to 3 cups stock 1 cup at a time, whisking constantly.
- Simmer 3 to 5 minutes until thickened. Season with salt, pepper, and a few shakes of soy sauce for richer color if desired.
Make it Whole30/Dairy-Free: Replace the 8 tablespoons melted butter with olive oil or avocado oil for coating the turkey and making gravy.
Make it Keto: Omit the 1 tablespoon brown sugar from the spice rub to keep carbs under 1 gram per serving.
Make it Gluten-Free: Use gluten-free flour for the gravy, or skip the gravy entirely and serve with the reduced pan drippings as a natural sauce.
Storage: Store leftover turkey in the refrigerator for up to 4 days. Slice only what you need to keep the rest from drying out.
Reheating: Reheat sliced turkey in a 350ยฐF (175ยฐC) oven for 10-15 minutes, covered with foil to prevent drying. Add a splash of chicken broth if needed.
Make-Ahead: Turkey can be brined up to 24 hours in advance. The spice rub can be applied the morning of cooking and refrigerated until ready to smoke.
No Smoker: This recipe works in a regular oven at 325ยฐF (165ยฐC) – just skip the wood chips and expect similar cooking times.
Temperature: Always cook to internal temperature (161ยฐF/72ยฐC), not time. Cooking times vary based on smoker type and turkey thickness.
Gravy Shortcuts: If the gravy seems thin, simmer longer. If too thick, whisk in more stock. A few drops of soy sauce adds rich color without affecting flavor.
Approximate Information for One Serving
Calories: 354calProtein: 50gFat: 15gSaturated Fat: 8gTrans Fat: 0.5gCholesterol: 153mgSodium: 5623mgPotassium: 579mgTotal Carbs: 6gFiber: 1gSugar: 2gNet Carbs: 5gVitamin A: 582IUVitamin C: 0.5mgCalcium: 50mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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