Smoked Turkey Breast Recipe
Learn the secrets to a tender, juicy smoked turkey breast using a flavorful injection and marinade—perfect for impressing your family during holiday meals!
Ingredients
- 1 boneless turkey breast (4-8 pounds)
- 2 tablespoons olive oil
- 3 tablespoons of your favorite poultry rub (we recommend a blend with paprika, garlic powder, onion powder, thyme, and brown sugar)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 cup apple juice (for spraying)
- 2-3 cups wood chips (apple, cherry, or hickory work beautifully)
Instructions
Step 1: Prepare Your Turkey Breast
- Remove the turkey breast from packaging and pat dry thoroughly with paper towels. This crucial first step ensures your seasoning adheres properly and helps develop that coveted crispy exterior. If your turkey breast came with skin on, gently separate the skin from the meat without detaching it completely—this creates a pocket for additional seasoning.
Step 2: Season Generously
- Brush the entire turkey breast with olive oil, ensuring every surface is lightly coated. In a small bowl, mix your dry rub ingredients, then apply liberally to all sides of the turkey breast. For maximum flavor, lift the skin (if present) and apply seasoning directly to the meat beneath. Let the seasoned turkey breast rest at room temperature for 30 minutes while you prepare your smoker.
Step 3: Prepare Your Smoker
- Preheat your electric smoker to 225°F (107°C). Add your chosen wood chips according to manufacturer's instructions. For a smoked boneless turkey breast, apple or cherry wood chips provide a sweeter, milder smoke that complements the delicate turkey flavor without overpowering it.
- Step 4: Position and Monitor
- Place the seasoned turkey breast directly on the middle rack of your smoker. Insert a digital meat thermometer into the thickest part of the breast, being careful not to touch bone if using bone-in. Close the smoker and resist the urge to peek frequently—every time you open the door, you lose heat and extend cooking time
Step 5: Spray and Maintain
- After the first hour, open the smoker quickly and spray the turkey breast with apple juice. Repeat this process every 45-60 minutes. This simple step creates a moisture barrier that helps prevent the meat from drying out and adds a subtle sweetness to the exterior.
Step 6: Check the Temperature
- Smoking a turkey breast requires vigilance about internal temperature. Continue smoking until the internal temperature reaches 160°F (71°C) at the thickest part. For smoked turkey breast temperature accuracy, verify with two different thermometer readings in different spots.
Step 7: Rest Before Carving
- Once your turkey breast reaches the target temperature, remove it from the smoker and loosely tent with aluminum foil. Allow it to rest for 15-20 minutes before carving. During this resting period, the internal temperature will rise to the USDA-recommended 165°F (74°C), and the juices will redistribute throughout the meat
Step 8: Slice and Serve
- Using a sharp carving knife, slice the turkey breast against the grain into 1/4-inch thick slices. Arrange beautifully on a serving platter with your choice of garnishes and sides.
Notes
Nutritional Information
Per 4 oz (113g) serving of smoked turkey breast:- Calories: 165
- Protein: 34g
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 0g
- Sodium: 320mg
- Potassium: 315mg
- Iron: 1.5mg