The Best Smoked Turkey Breast Recipe (Tender, Juicy & Easy)
This best smoked turkey breast recipe gives you all the juicy, smoky flavor of a whole bird with none of the hassle. This step-by-step method works for boneless or bone-in turkey breast and adapts to any smoker—perfect for holidays or easy make-ahead meals.
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Servings: 0
Equipment
- Pellet smoker (Traeger, Pit Boss, etc.)
- meat thermometer
Ingredients
- 1 whole turkey breast boneless or bone-in
- 2 tablespoon dry rub store-bought or homemade bbq rub
- 1 teaspoon black pepper
- Optional: melted herb butter or olive oil for brushing
- Brine mixture optional but highly recommended
Instructions
- The first step in ensuring juicy turkey breast is to brine it. Submerge the boneless breast or skin-on turkey breasts completely in the brine.
- Cover and refrigerate for 8-12 hours. This brining process helps lock in moisture and infuse flavor. Make sure to refrigerate it in an airtight container.
- After brining, remove the turkey and pat it dry with paper towels. Preheat your pellet grill, charcoal grill, or electric smoker to 225°F. And place the turkey breast on. For even cooking, make sure the thickest part of the breast faces the hotter side of the smoker. (Optional) Insert a digital thermometer or instant-read thermometer to monitor the internal temperature. If using a gas grill, turn off the burners under the meat and light the burners on the sides.
- Once the internal temperature reaches 160°F–162°F (this takes around 2–3 hours depending on the size of the turkey breast), remove and wrap it in aluminum foil. The temp will continue to rise to a safe 165°F during the rest period. Let it rest for at least 15–20 minutes. This allows the juices to redistribute so you don’t end up with dry slices.
Notes
Tips for Perfect Smoked Turkey Breast
- Always cook to temp, not time. The size of the breast and weather conditions can affect the total cook time.
- Try a dry brine if you don’t have time to do a full wet brine.
- Smoking just the breast gives you more control and is a good option when you don’t want to deal with a whole bird.
- Slice with a sharp knife across the grain for the most tender bites.
- Want crispier edges? Brush with melted butter and broil for 2–3 minutes after smoking.
- Use fruit wood like cherry wood, apple, or a medium smoking wood blend for a balanced smoke flavor that won’t overpower the white meat.
- Feel free to add your favorite dry rub after you dry the raw turkey with a paper towel.
Cook Time and Temps
| Method | Temp (°F) | Approx. Cook Time |
|---|---|---|
| Pellet smoker | 225°F | 2.5–3 hours |
| Charcoal grill | 225–250°F | 2.5–3 hours |
| Gas grill | 225°F | 2.5–3 hours |