Picture this: succulent, smoky turkey breast transforming your weeknight dinners and holiday feasts into unforgettable meals. Whether you’re craving quick comfort food or planning a special gathering, these 34 recipes promise flavor-packed versatility that’ll make you reach for that smoked turkey breast again and again. Let’s dive into these delicious ideas—your next favorite dish awaits!
Smoked Turkey Breast with Maple Glaze
Just as the holiday season approaches, mastering a centerpiece dish like smoked turkey breast with maple glaze can elevate any gathering. This recipe guides you through each stage with precision, ensuring a tender, flavorful result that will impress your guests. Follow these steps carefully for a perfectly smoked turkey breast every time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 1 whole bone-in turkey breast, approximately 5 pounds
– 2 tablespoons kosher salt
– 1 tablespoon freshly ground black pepper
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 cup pure maple syrup
– 1/4 cup apple cider vinegar
– 2 tablespoons Dijon mustard
– 1 tablespoon unsalted butter, melted
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. Pat the turkey breast dry with paper towels to ensure the seasoning adheres properly.
2. Combine kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl to create a dry rub.
3. Rub the spice mixture evenly over the entire surface of the turkey breast, including under the skin if possible.
4. Preheat your smoker to 225°F, using a digital thermometer to verify the temperature for consistent cooking.
5. Drain the soaked applewood chips and add them to the smoker box to generate smoke.
6. Place the seasoned turkey breast on the smoker rack, positioning it skin-side up for optimal rendering.
7. Smoke the turkey breast for 2 hours and 30 minutes, maintaining the smoker temperature at 225°F throughout.
8. While smoking, whisk together pure maple syrup, apple cider vinegar, Dijon mustard, and melted unsalted butter in a saucepan over medium heat.
9. Simmer the glaze mixture for 5 minutes until it thickens slightly, then remove it from the heat.
10. After 2 hours and 30 minutes of smoking, brush the turkey breast with half of the maple glaze using a pastry brush.
11. Continue smoking for an additional 30 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part.
12. Remove the turkey breast from the smoker and let it rest on a cutting board for 15 minutes to allow the juices to redistribute.
13. Slice the turkey breast against the grain into 1/4-inch thick pieces for maximum tenderness.
14. Serve the sliced turkey drizzled with the remaining maple glaze.
Achieving a perfect balance of smoky depth and sweet maple notes, this turkey breast emerges with a caramelized exterior and juicy interior. The applewood smoke imparts a subtle fruitiness that complements the glaze beautifully. For a creative presentation, arrange the slices over a bed of wild rice pilaf or alongside roasted root vegetables to highlight its autumnal flavors.
Herb-Infused Smoked Turkey Breast
Unlocking the full potential of a lean turkey breast requires a thoughtful approach that balances moisture, smoke, and aromatic herbs. This methodical recipe guides you through brining, smoking, and resting to achieve a succulent, flavorful centerpiece perfect for holiday gatherings or elegant weeknight dinners.
Serving: 6 | Pre Time: 12 hours (includes brining) | Cooking Time: 90 minutes
Ingredients
– 1 whole bone-in turkey breast (5-6 pounds)
– 1 gallon cold filtered water
– 1 cup Diamond Crystal kosher salt
– ½ cup granulated sugar
– 2 tablespoons black peppercorns, lightly crushed
– 4 fresh rosemary sprigs
– 6 fresh thyme sprigs
– 4 fresh sage leaves
– 2 tablespoons extra-virgin olive oil
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. Combine 1 gallon cold filtered water, 1 cup Diamond Crystal kosher salt, ½ cup granulated sugar, and 2 tablespoons lightly crushed black peppercorns in a large food-safe container, stirring until fully dissolved.
2. Submerge 1 whole bone-in turkey breast in the brine, ensuring it is completely covered, and refrigerate for 8-12 hours.
3. Remove the turkey breast from the brine, pat it completely dry with paper towels, and let it rest at room temperature for 1 hour to ensure even cooking.
4. Preheat a smoker to 225°F, adding 2 cups of soaked applewood smoking chips to the chip tray or box.
5. Gently loosen the skin from the turkey breast meat by sliding your fingers underneath, creating a pocket without tearing the skin.
6. Insert 4 fresh rosemary sprigs, 6 fresh thyme sprigs, and 4 fresh sage leaves evenly under the skin, distributing the herbs across the breast.
7. Rub the entire surface of the turkey breast with 2 tablespoons extra-virgin olive oil to promote browning and crispness.
8. Place the turkey breast directly on the smoker rack, bone-side down, and smoke at 225°F until the internal temperature reaches 155°F at the thickest part, approximately 90 minutes.
9. Transfer the smoked turkey breast to a cutting board, tent loosely with aluminum foil, and rest for 20 minutes to allow juices to redistribute.
10. Carve against the grain into ¼-inch slices for optimal tenderness.
Zesty and aromatic, this turkey breast boasts a perfectly pink smoke ring and juicy interior that flakes effortlessly with a fork. The herb infusion permeates each slice with earthy, piney notes that complement the mild applewood smoke. Serve it warm over a bed of wild rice pilaf or chilled in sandwiches with cranberry aioli for a refreshing twist.
Garlic Butter Smoked Turkey Breast
Unlock the secret to perfectly juicy, smoky turkey with this garlic butter smoked turkey breast recipe that transforms a simple cut into a show-stopping centerpiece. Using a methodical approach ensures even cooking and deep flavor infusion, making it ideal for holiday gatherings or impressive weeknight dinners. Follow these precise steps to achieve restaurant-quality results at home.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 120 minutes
Ingredients
– 1 whole bone-in turkey breast (approximately 5 pounds)
– ½ cup unsalted butter, clarified
– 8 cloves garlic, finely minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons fresh thyme, finely chopped
– 1 tablespoon kosher salt
– 1 tablespoon freshly ground black pepper
– 2 cups applewood smoking chips, soaked in water for 30 minutes
– 1 cup low-sodium chicken stock
Instructions
1. Preheat your smoker to 225°F, ensuring the temperature is stable before proceeding.
2. Pat the turkey breast completely dry with paper towels to promote a crisp skin.
3. In a small saucepan over low heat, melt the clarified butter and stir in the minced garlic, cooking for 2 minutes until fragrant but not browned.
4. Remove the saucepan from heat and stir in the chopped rosemary and thyme.
5. Rub the entire turkey breast with the garlic-herb butter mixture, coating all surfaces evenly.
6. Season the turkey breast thoroughly with kosher salt and freshly ground black pepper, pressing gently to adhere.
7. Place the soaked applewood smoking chips in the smoker’s chip tray according to manufacturer instructions.
8. Position the turkey breast directly on the smoker grate, bone-side down, and close the lid.
9. Smoke the turkey breast for 2 hours, maintaining a consistent 225°F temperature throughout.
10. Insert a meat thermometer into the thickest part of the breast, avoiding the bone, and continue smoking until it reaches 165°F internally.
11. Transfer the smoked turkey breast to a cutting board and tent loosely with aluminum foil, allowing it to rest for 15 minutes to redistribute juices.
12. While resting, pour the chicken stock into the smoker’s drip pan to deglaze, then simmer for 5 minutes to create a simple au jus.
13. Carve the turkey breast against the grain into ¼-inch slices for optimal tenderness.
14. Serve immediately with the reduced au jus drizzled over the slices.
What emerges is a turkey breast with a beautifully smoky crust giving way to incredibly moist, garlic-infused meat that slices cleanly. The clarified butter ensures the herbs cling perfectly to the surface without burning, while the low-temperature smoking preserves every drop of natural juiciness. For a creative presentation, arrange the slices over a bed of wild rice pilaf or use leftovers in gourmet sandwiches with cranberry aioli.
Smoked Turkey Breast with Cajun Spice Rub
Gathering around the table for a show-stopping centerpiece doesn’t require a special occasion, especially when you can achieve restaurant-quality results at home with this smoked turkey breast. This recipe guides you through a simple yet flavorful process, using a bold Cajun spice rub and gentle smoking to create a juicy, aromatic main dish perfect for any gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
– 1 whole bone-in, skin-on turkey breast (approximately 5 lbs)
– 3 tbsp extra-virgin olive oil
– 2 tbsp smoked paprika
– 1 tbsp granulated garlic
– 1 tbsp onion powder
– 2 tsp dried oregano
– 1 tsp cayenne pepper
– 1 tsp freshly ground black pepper
– 1 tbsp kosher salt
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. Pat the entire surface of the turkey breast completely dry with paper towels to ensure the rub adheres properly.
2. In a small bowl, whisk together the smoked paprika, granulated garlic, onion powder, dried oregano, cayenne pepper, black pepper, and kosher salt to create the Cajun spice rub.
3. Drizzle the extra-virgin olive oil evenly over all sides of the dried turkey breast.
4. Apply the prepared Cajun spice rub by hand, massaging it thoroughly into the skin and any exposed meat until the surface is uniformly coated.
5. Preheat your smoker to a steady 225°F, using an oven thermometer to verify the temperature for accuracy.
6. Drain the soaked applewood chips and add them to the smoker box or directly to the coals to generate smoke.
7. Place the seasoned turkey breast directly on the smoker grate, positioning it skin-side up.
8. Close the smoker lid and smoke the turkey breast undisturbed for 3 hours, maintaining the temperature at 225°F.
9. Insert an instant-read meat thermometer into the thickest part of the breast, avoiding the bone, and cook until the internal temperature reaches 165°F, which typically requires the full 3 hours.
10. Carefully transfer the smoked turkey breast to a clean cutting board and let it rest, uncovered, for 15 minutes to allow the juices to redistribute.
11. Slice the turkey breast against the grain into ¼-inch thick portions for serving.
Delight in the contrast of the deeply seasoned, slightly crisp exterior against the incredibly moist and tender interior. The smoke subtly infuses the meat without overpowering the harmonious blend of paprika, garlic, and cayenne. For a creative presentation, slice it thinly for sandwiches with a tangy remoulade or serve it warm alongside a bright, vinegar-based slaw to cut through the richness.
Honey-Balsamic Smoked Turkey Breast
Perfect for holiday gatherings or a special Sunday supper, this honey-balsamic smoked turkey breast delivers succulent, flavorful results with a methodical approach. Let’s walk through the process step-by-step to ensure a perfectly cooked centerpiece every time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (4-pound) bone-in, skin-on turkey breast
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon Diamond Crystal kosher salt
– 1 teaspoon freshly cracked black pepper
– 1/2 cup wildflower honey
– 1/4 cup aged balsamic vinegar
– 2 tablespoons Dijon mustard
– 3 fresh rosemary sprigs, leaves finely minced
– 4 garlic cloves, finely grated
– 1 cup applewood smoking chips, soaked in cold water for 30 minutes
Instructions
1. Pat the turkey breast completely dry with paper towels to ensure crisp skin.
2. Rub the entire surface with olive oil, then season aggressively with kosher salt and black pepper.
3. In a small saucepan, combine honey, balsamic vinegar, Dijon mustard, minced rosemary, and grated garlic over medium heat.
4. Whisk the glaze constantly until it just begins to simmer and thicken slightly, about 3 minutes, then remove from heat.
5. Preheat a smoker or charcoal grill to 275°F, arranging for indirect heat.
6. Drain the soaked applewood chips and scatter them directly over the hot coals or in the smoker box.
7. Place the turkey breast, skin-side up, on the grate away from the direct heat source.
8. Close the lid and smoke for 60 minutes, maintaining a steady 275°F chamber temperature.
9. After 60 minutes, brush a generous layer of the honey-balsamic glaze over the entire turkey breast.
10. Continue smoking for another 45 minutes, then apply a second coat of glaze.
11. Smoke for a final 15-30 minutes, or until an instant-read thermometer inserted into the thickest part registers 155°F.
12. Transfer the turkey to a carving board, tent loosely with foil, and rest for 20 minutes before slicing.
The result is a beautifully bronzed turkey with a lacquered, sticky-sweet crust giving way to incredibly juicy, smoke-kissed meat. The glaze caramelizes into a glossy, crackly shell that contrasts wonderfully with the tender interior. Serve it thinly sliced over a bitter greens salad or alongside roasted root vegetables to balance the rich, sweet-and-tangy profile.
Smoked Turkey Breast with Applewood and Sage
Let’s master a holiday-worthy smoked turkey breast that balances savory smoke with aromatic herbs. This methodical approach ensures a juicy, flavorful centerpiece using applewood chips and fresh sage for a sophisticated twist on a classic. We’ll walk through each step precisely, from brining to smoking, for foolproof results.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 180 minutes
Ingredients
– 1 whole bone-in turkey breast (5-6 pounds)
– ½ cup kosher salt
– ¼ cup granulated sugar
– 2 quarts cold filtered water
– 2 tablespoons extra-virgin olive oil
– 8 fresh sage leaves, finely chopped
– 2 teaspoons freshly ground black pepper
– 2 cups applewood smoking chips, soaked in water for 30 minutes
– 1 cup unsalted chicken stock
Instructions
1. In a large food-safe container, dissolve ½ cup kosher salt and ¼ cup granulated sugar in 2 quarts cold filtered water to create a brine.
2. Submerge the 5-6 pound bone-in turkey breast completely in the brine, cover, and refrigerate for 12 hours.
3. Remove the turkey breast from the brine, pat it dry thoroughly with paper towels, and let it rest at room temperature for 30 minutes.
4. Rub the entire surface of the turkey breast with 2 tablespoons extra-virgin olive oil.
5. Combine 8 finely chopped fresh sage leaves and 2 teaspoons freshly ground black pepper, then press the mixture evenly onto the oiled turkey breast.
6. Preheat a smoker to 225°F using indirect heat, adding 2 cups of soaked applewood chips to the smoker box or foil packet.
7. Place the seasoned turkey breast directly on the smoker grate, insert a meat thermometer into the thickest part, and close the lid.
8. Smoke the turkey breast at 225°F for approximately 3 hours, maintaining a steady temperature and adding more soaked chips every 45 minutes as needed.
9. When the internal temperature reaches 155°F, carefully transfer the turkey breast to a roasting pan and pour 1 cup unsalted chicken stock around it.
10. Cover the pan tightly with aluminum foil and let it rest for 20 minutes until the internal temperature rises to 165°F.
11. Slice the turkey breast against the grain into ¼-inch thick portions.
Keep in mind that resting allows the juices to redistribute, preventing dryness. The result is a tender, moist texture with a subtle applewood smokiness that complements the earthy sage. Serve it thinly sliced over a bed of wild rice pilaf or in sandwiches with cranberry aioli for a creative twist.
Lemon-Pepper Smoked Turkey Breast
Now, let’s master a show-stopping centerpiece that’s surprisingly approachable: a Lemon-Pepper Smoked Turkey Breast. This recipe delivers a juicy, aromatic result with a crisp, golden skin, perfect for a special dinner or impressive leftovers. We’ll walk through each stage methodically, from brining to smoking, ensuring success even for first-timers.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 180 minutes
Ingredients
– 1 whole bone-in, skin-on turkey breast (5–6 pounds)
– 1 gallon cold filtered water
– ½ cup kosher salt
– ¼ cup granulated sugar
– 2 tablespoons whole black peppercorns, coarsely cracked
– 3 large organic lemons, zested and juiced
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– ½ teaspoon cayenne pepper
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. In a large food-safe container, combine the cold filtered water, kosher salt, granulated sugar, and cracked black peppercorns, stirring until fully dissolved to create a brine.
2. Submerge the turkey breast completely in the brine, cover, and refrigerate for 12 hours to enhance moisture and flavor.
3. Remove the turkey breast from the brine, pat it thoroughly dry with paper towels to ensure crisp skin, and let it rest at room temperature for 30 minutes.
4. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, smoked paprika, garlic powder, onion powder, and cayenne pepper to form a paste.
5. Rub the paste evenly over the entire surface of the turkey breast, including under the skin where possible for deeper flavor penetration.
6. Preheat a smoker to 225°F using indirect heat, and add the soaked applewood chips to the smoker box or directly onto the coals for a steady smoke.
7. Place the turkey breast on the smoker rack, skin-side up, and insert a meat thermometer into the thickest part without touching bone.
8. Smoke the turkey breast at 225°F until the internal temperature reaches 165°F, about 3 hours, maintaining a consistent smoke level by adding more soaked chips as needed.
9. Once done, transfer the turkey breast to a cutting board, tent loosely with aluminum foil, and let it rest for 20 minutes to redistribute juices before slicing.
10. Slice the turkey breast against the grain into ¼-inch thick pieces for optimal tenderness.
Outcome: The turkey emerges with a tender, succulent interior and a beautifully crisp, smoky crust infused with bright lemon and peppery warmth. Serve it thinly sliced over a bed of wild rice pilaf or shred it for gourmet sandwiches with a tangy aioli, letting the robust flavors shine in every bite.
Barbecue-Style Smoked Turkey Breast
Forget the hassle of a whole bird—this barbecue-style smoked turkey breast delivers all the smoky, savory flavor in a fraction of the time, perfect for a weeknight dinner or a small gathering. Following these methodical steps will ensure a juicy, perfectly seasoned result every time, even for beginners.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (4-pound) boneless, skin-on turkey breast
– 2 tablespoons extra-virgin olive oil
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon ground black pepper
– 1/2 teaspoon cayenne pepper
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 1/4 cup Worcestershire sauce
– 2 tablespoons Dijon mustard
– 1 tablespoon unsalted butter
Instructions
1. Pat the 4-pound boneless, skin-on turkey breast completely dry with paper towels to ensure the rub adheres properly.
2. In a small bowl, whisk together 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground black pepper, and 1/2 teaspoon cayenne pepper to create a dry rub.
3. Rub 2 tablespoons of extra-virgin olive oil evenly over the entire surface of the turkey breast.
4. Apply the dry rub mixture thoroughly to all sides of the turkey breast, pressing gently to form a crust.
5. Preheat your smoker to 225°F, using hickory or apple wood chips for a classic barbecue flavor.
6. Place the seasoned turkey breast directly on the smoker grate, skin-side up.
7. Smoke the turkey breast for 2 hours, or until the internal temperature reaches 155°F when measured with a digital meat thermometer inserted into the thickest part.
8. While the turkey smokes, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup Worcestershire sauce, and 2 tablespoons Dijon mustard in a small saucepan over medium heat.
9. Simmer the sauce mixture for 15 minutes, stirring occasionally, until it thickens slightly.
10. Remove the saucepan from heat and whisk in 1 tablespoon of unsalted butter until fully incorporated for a glossy finish.
11. Once the turkey breast reaches 155°F, brush it generously with the prepared barbecue sauce.
12. Increase the smoker temperature to 350°F and cook the sauced turkey for an additional 10 minutes to set the glaze.
13. Transfer the turkey breast to a cutting board and let it rest, uncovered, for 15 minutes to allow the juices to redistribute.
14. Slice the turkey breast against the grain into 1/2-inch thick pieces.
15. Serve the sliced turkey immediately with any remaining barbecue sauce on the side.
Expect a succulent, tender texture with a beautifully caramelized bark from the smoke and sugar rub. The flavor profile balances sweet, smoky, and subtly spicy notes, making it ideal for sandwiches, salads, or as a centerpiece alongside creamy coleslaw and cornbread.
Asian-Inspired Soy-Ginger Smoked Turkey Breast
Crafting a show-stopping centerpiece for your holiday table doesn’t have to be intimidating. This Asian-Inspired Soy-Ginger Smoked Turkey Breast transforms a simple cut into a masterpiece of sweet, savory, and smoky flavors, all with a methodical approach perfect for beginners. Let’s walk through the process together, one clear step at a time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (4-pound) boneless, skin-on turkey breast
– 1 cup low-sodium soy sauce
– 1/2 cup pure maple syrup
– 1/4 cup rice vinegar
– 1/4 cup toasted sesame oil
– 1/4 cup fresh ginger, finely grated
– 6 garlic cloves, minced
– 2 tablespoons light brown sugar
– 1 tablespoon whole black peppercorns
– 1 tablespoon kosher salt
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. In a large, non-reactive bowl, whisk together the low-sodium soy sauce, pure maple syrup, rice vinegar, toasted sesame oil, finely grated fresh ginger, minced garlic cloves, light brown sugar, whole black peppercorns, and kosher salt until the sugar and salt are fully dissolved.
2. Submerge the boneless, skin-on turkey breast completely in the marinade, cover the bowl tightly with plastic wrap, and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to penetrate deeply.
3. Remove the turkey breast from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking. Tip: Pat the skin completely dry with paper towels before smoking for a crispier finish.
4. Prepare your smoker or grill for indirect heat, stabilizing the temperature at a consistent 225°F. Add the soaked applewood smoking chips to the coals or smoker box.
5. Place the turkey breast, skin-side up, on the grill grate away from the direct heat source. Close the lid.
6. Smoke the turkey breast, maintaining the 225°F temperature, until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part, approximately 2 hours. Tip: Avoid opening the lid frequently to check, as this causes significant heat loss and extends cooking time.
7. Carefully transfer the smoked turkey breast to a clean cutting board, tent it loosely with aluminum foil, and let it rest for 15 minutes. Tip: Resting allows the juices to redistribute, resulting in a much more tender and moist final product.
8. Slice the turkey breast against the grain into 1/2-inch thick portions.
Oven-roasted turkey can’t compete with the complex character of this smoked version. The meat boasts a stunningly tender, juicy texture with a perfectly crisp, mahogany-colored skin infused with smoky notes. The soy-ginger marinade creates a beautiful, glossy glaze that balances savory depth with a subtle, aromatic sweetness. Serve it sliced over a bed of jasmine rice with a drizzle of the reduced marinade or shred it for an unforgettable twist on banh mi sandwiches.
Chipotle Lime Smoked Turkey Breast
Kick off your holiday season with a show-stopping centerpiece that’s surprisingly simple to master. This Chipotle Lime Smoked Turkey Breast delivers a perfect balance of smoky heat and bright citrus, creating a moist, flavorful main course ideal for any festive gathering. Let’s walk through the process methodically to ensure your success.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 1 whole bone-in, skin-on turkey breast (approximately 4-5 lbs)
– 2 tbsp avocado oil
– 1 tbsp kosher salt
– 2 tsp freshly cracked black pepper
– 2 tbsp chipotle powder
– Zest of 2 large limes
– ¼ cup freshly squeezed lime juice
– 2 tbsp light brown sugar
– 3 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. Pat the turkey breast completely dry with paper towels to ensure the skin crisps properly during smoking.
2. In a small bowl, whisk together the avocado oil, kosher salt, black pepper, chipotle powder, lime zest, lime juice, and light brown sugar until a cohesive paste forms.
3. Using your hands, rub the spice paste evenly over the entire surface of the turkey breast, including under the skin where possible for maximum flavor penetration.
4. Preheat your smoker to a steady 275°F, using a reliable oven thermometer to verify the temperature for consistent cooking.
5. Drain the soaked applewood chips and add them to the smoker box or directly onto the coals to generate smoke.
6. Place the seasoned turkey breast directly on the smoker grate, skin-side up, and close the lid.
7. Smoke the turkey breast for approximately 90 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, avoiding contact with the bone for an accurate reading.
8. Carefully transfer the smoked turkey breast to a clean cutting board and tent it loosely with aluminum foil.
9. Allow the turkey to rest undisturbed for 20 minutes; this crucial step lets the juices redistribute, preventing a dry result.
10. Slice the turkey breast against the grain into ½-inch thick portions for serving.
Gorgeously glazed with a deep mahogany hue, the finished breast offers a succulent, tender texture that slices cleanly. The initial smoky aroma gives way to a complex flavor profile where the earthy chipotle heat is beautifully cut by the zesty lime brightness. For a creative presentation, arrange the slices over a bed of cilantro-lime rice or use the leftovers to make exceptional smoked turkey tacos with a crisp cabbage slaw.
Smoked Turkey Breast with Rosemary and Thyme
A perfectly smoked turkey breast infused with aromatic herbs makes for an impressive yet approachable centerpiece for any gathering, and with this methodical guide, you’ll achieve a succulent, flavorful result that’s sure to delight. By following these precise steps, even beginners can master the art of smoking, transforming a simple cut into a culinary highlight with deep, woodsy notes and tender texture. Let’s begin by preparing the ingredients and equipment to ensure a smooth cooking process.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 180 minutes
Ingredients
– 1 whole bone-in turkey breast, approximately 4 pounds
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon finely chopped fresh rosemary
– 1 tablespoon finely chopped fresh thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 cups applewood smoking chips, soaked in water for 30 minutes
– 1/2 cup unsalted chicken stock
Instructions
1. Preheat your smoker to 225°F, ensuring it reaches a stable temperature before adding the turkey breast.
2. Pat the turkey breast completely dry with paper towels to promote a crispier skin during smoking.
3. In a small bowl, combine the extra-virgin olive oil, finely chopped fresh rosemary, finely chopped fresh thyme, kosher salt, and freshly ground black pepper to create a herb rub.
4. Evenly coat the entire surface of the turkey breast with the herb rub, massaging it gently into the skin and crevices for maximum flavor penetration.
5. Place the soaked applewood smoking chips into the smoker’s chip box or tray according to your smoker’s instructions to generate aromatic smoke.
6. Set the turkey breast directly on the smoker grate, positioning it skin-side up for optimal rendering and browning.
7. Smoke the turkey breast at 225°F for approximately 3 hours, or until an instant-read thermometer inserted into the thickest part registers 165°F, checking every 30 minutes to monitor progress.
8. During the final 30 minutes of smoking, pour the unsalted chicken stock into a small pan placed inside the smoker to create a moist environment and prevent drying.
9. Once the internal temperature reaches 165°F, carefully remove the turkey breast from the smoker using heat-resistant gloves or tongs.
10. Transfer the smoked turkey breast to a cutting board and let it rest uncovered for 15 minutes to allow the juices to redistribute evenly throughout the meat.
11. Slice the turkey breast against the grain into 1/4-inch thick pieces for serving.
Every slice reveals a juicy interior with a subtle smoky essence, complemented by the earthy notes of rosemary and thyme that permeate the tender meat. For a creative twist, serve it alongside a crisp apple slaw or atop toasted artisan bread with a smear of whole-grain mustard, allowing the flavors to shine in both simple and elevated presentations.
Spicy Smoked Turkey Breast with Chili Marinade
A perfectly smoked turkey breast with a spicy kick is easier than you think, especially when you follow this methodical approach. Let’s break down the process into clear, manageable steps so you can achieve tender, flavorful results every time. By focusing on precise timing and temperature control, even beginners can master this impressive dish.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours
Ingredients
– 1 whole bone-in turkey breast, approximately 4 pounds
– 1/4 cup extra-virgin olive oil
– 2 tablespoons chili powder
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. Pat the turkey breast completely dry with paper towels to ensure the marinade adheres properly.
2. In a small bowl, whisk together the extra-virgin olive oil, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until a smooth paste forms.
3. Rub the spice paste evenly over the entire surface of the turkey breast, including under the skin if possible for deeper flavor penetration.
4. Allow the turkey to marinate at room temperature for 20 minutes to let the spices bloom and enhance the flavor profile.
5. Preheat your smoker to 225°F, using an indirect heat setup for consistent, low-temperature cooking.
6. Drain the soaked applewood chips and add them to the smoker box or directly onto the coals to generate a steady smoke.
7. Place the turkey breast on the smoker rack, ensuring it is not directly over the heat source to prevent burning.
8. Smoke the turkey breast for approximately 2 hours, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part.
9. Remove the turkey from the smoker and let it rest, tented loosely with aluminum foil, for 15 minutes to allow the juices to redistribute evenly.
10. Slice the turkey breast against the grain into thin pieces for optimal tenderness.
Vividly smoky and pleasantly spicy, this turkey breast boasts a tender, juicy interior with a beautifully caramelized crust. The chili marinade creates a complex heat that builds gradually, making it perfect for slicing over salads or stuffing into warm tortillas with fresh avocado and lime crema.
Smoked Turkey Breast with Cranberry Glaze
Delightfully simple yet impressively flavorful, this smoked turkey breast with cranberry glaze is a perfect centerpiece for holiday gatherings or special weeknight dinners. Developing this dish requires just a few quality ingredients and some patient smoking, resulting in tender, juicy meat with a sweet-tart finish that will have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 180 minutes
Ingredients
– 1 whole bone-in turkey breast (approximately 5-6 pounds)
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 cup fresh cranberries
– ½ cup granulated sugar
– ¼ cup water
– 1 tablespoon apple cider vinegar
– 1 cinnamon stick
– 2 whole cloves
Instructions
1. Preheat your smoker to 225°F using hickory or apple wood chips for optimal flavor.
2. Pat the bone-in turkey breast completely dry with paper towels to ensure proper seasoning adherence and crispy skin.
3. Rub the entire surface of the turkey breast with extra-virgin olive oil, creating a thin, even coating.
4. Combine kosher salt, freshly cracked black pepper, garlic powder, and smoked paprika in a small bowl.
5. Season the turkey breast generously on all sides with the spice mixture, pressing gently to help it adhere.
6. Place the seasoned turkey breast directly on the smoker rack, skin-side up.
7. Smoke the turkey breast at 225°F for approximately 3 hours, or until the internal temperature reaches 165°F when measured with a digital thermometer inserted into the thickest part of the meat.
8. While the turkey smokes, prepare the cranberry glaze by combining fresh cranberries, granulated sugar, water, apple cider vinegar, cinnamon stick, and whole cloves in a small saucepan.
9. Bring the cranberry mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar completely.
10. Reduce heat to low and cook for 15-20 minutes, until the cranberries have burst and the mixture has thickened to a syrupy consistency.
11. Remove the cinnamon stick and whole cloves from the glaze using a slotted spoon.
12. Transfer the cooked cranberry glaze to a blender and puree until completely smooth, about 30 seconds.
13. Strain the pureed glaze through a fine-mesh sieve into a clean bowl to remove any remaining solids, pressing with the back of a spoon to extract maximum liquid.
14. Once the turkey breast reaches 165°F internal temperature, carefully brush the entire surface with the strained cranberry glaze using a pastry brush.
15. Return the glazed turkey breast to the smoker for 5-10 minutes to set the glaze, watching carefully to prevent burning.
16. Remove the smoked turkey breast from the smoker and transfer to a cutting board.
17. Tent the turkey breast loosely with aluminum foil and let rest for 15 minutes to allow juices to redistribute throughout the meat.
18. Slice the smoked turkey breast against the grain into ¼-inch thick pieces using a sharp carving knife.
19. Arrange the sliced turkey on a serving platter and drizzle with any remaining cranberry glaze.
Creating this masterpiece yields incredibly moist, smoky turkey with a beautiful caramelized crust from the sweet-tart cranberry reduction. Complement the dish with roasted root vegetables or serve the sliced turkey over a bed of wild rice pilaf for a complete meal that showcases both the tender texture and complex flavor profile.
Smoked Turkey Breast with Garlic and Herb Butter
For a show-stopping centerpiece that’s surprisingly approachable, this smoked turkey breast is infused with a rich garlic and herb butter, resulting in juicy, flavorful meat with a beautiful smoky aroma. Follow these methodical steps to achieve perfectly cooked turkey every time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 1 whole bone-in, skin-on turkey breast (approximately 5 pounds)
– ½ cup unsalted butter, softened to room temperature
– 4 cloves garlic, finely minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 2 tablespoons fresh thyme leaves, finely chopped
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 2 cups applewood smoking chips, soaked in water for 30 minutes
– 1 cup low-sodium chicken stock
Instructions
1. Preheat your smoker to 225°F, ensuring the temperature is stable before adding the turkey.
2. Pat the turkey breast completely dry with paper towels to promote a crisp skin.
3. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and chopped thyme until a uniform compound butter forms.
4. Gently loosen the skin from the turkey breast by sliding your fingers between the skin and meat, being careful not to tear the skin.
5. Spread ¾ of the garlic-herb butter evenly under the skin, directly onto the meat.
6. Rub the remaining butter over the exterior skin of the turkey breast.
7. Season the entire breast generously with the kosher salt and freshly ground black pepper.
8. Drain the soaked applewood chips and add them to the smoker box or directly onto the coals.
9. Place the prepared turkey breast directly on the smoker grate, skin-side up.
10. Insert a reliable meat probe thermometer into the thickest part of the breast, avoiding the bone.
11. Smoke the turkey breast at 225°F for approximately 2.5 to 3 hours, or until the internal temperature reaches 165°F. Tip: Avoid opening the smoker lid frequently, as this causes significant heat loss and extends cooking time.
12. Once the target temperature is reached, carefully transfer the turkey breast to a cutting board.
13. Tent the turkey loosely with aluminum foil and allow it to rest for 20 minutes; this crucial step lets the juices redistribute for maximum moisture. Tip: Pour the chicken stock into the smoker’s drip pan during the last hour of cooking to create a flavorful au jus and maintain a humid cooking environment.
14. While the turkey rests, strain the drippings and au jus from the smoker into a small saucepan and simmer for 5 minutes to reduce slightly.
15. Carve the turkey breast against the grain into ½-inch thick slices. Tip: Use a sharp carving knife and a steady hand for clean, even slices.
16. Serve the sliced turkey immediately, drizzled with the reduced pan jus.
The finished breast boasts a tender, succulent texture with a subtle smokiness that perfectly complements the aromatic garlic and herb butter. The crisp, golden skin provides a delightful contrast to the juicy interior. For a creative presentation, arrange the slices over a bed of creamy polenta or use the leftovers in a hearty smoked turkey and wild rice salad.
Brown Sugar and Bourbon Smoked Turkey Breast
Now, let’s elevate your holiday table with a succulent, smoky turkey breast that’s surprisingly approachable for home cooks. This Brown Sugar and Bourbon Smoked Turkey Breast recipe delivers deep, caramelized flavor with a methodical, step-by-step process perfect for beginners, ensuring a perfectly juicy result every time.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 1 whole bone-in, skin-on turkey breast (approximately 5 pounds)
– 1/2 cup dark brown sugar, firmly packed
– 1/4 cup bourbon
– 3 tbsp unsalted butter, clarified
– 2 tbsp kosher salt
– 1 tbsp freshly cracked black pepper
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. Pat the turkey breast completely dry with paper towels to ensure the skin crisps properly during smoking.
2. Combine the dark brown sugar, bourbon, clarified butter, kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper in a medium bowl, whisking vigorously for 60 seconds until a thick, cohesive paste forms.
3. Rub the spice paste evenly over the entire surface of the turkey breast, including underneath the skin by gently separating it from the meat with your fingers.
4. Place the turkey breast on a wire rack set inside a rimmed baking sheet and refrigerate, uncovered, for a minimum of 4 hours or up to overnight to allow the flavors to penetrate deeply.
5. Prepare your smoker by preheating it to a steady 225°F and adding the drained applewood smoking chips to the chip box or a smoker pouch.
6. Transfer the turkey breast directly onto the smoker grate, inserting a digital meat probe into the thickest part of the breast, avoiding the bone.
7. Smoke the turkey breast at 225°F for approximately 3 hours, or until the internal temperature reaches 165°F, replenishing the smoking chips every 45 minutes to maintain consistent smoke.
8. Remove the turkey breast from the smoker, tent it loosely with aluminum foil, and let it rest undisturbed for 25 minutes to allow the juices to redistribute fully.
9. Carve the turkey breast against the grain into 1/2-inch thick slices using a sharp carving knife for clean cuts.
You’ll be rewarded with incredibly moist, tender meat boasting a beautiful smoke ring and a glossy, crackling skin. The brown sugar creates a sticky, caramelized crust that perfectly balances the bourbon’s oakiness and the gentle heat from the spices. Serve it warm over a bed of creamy stone-ground grits or chill the slices for a standout addition to gourmet sandwiches the next day.
Smoked Turkey Breast with Mustard and Honey Glaze
Perfect for holiday gatherings or a special Sunday supper, this smoked turkey breast with mustard and honey glaze delivers impressive flavor with a surprisingly approachable method. Preparing it involves a simple brine, a gentle smoke, and a glossy finish that caramelizes beautifully. Let’s walk through each step to ensure your bird is juicy, flavorful, and perfectly cooked.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 150 minutes
Ingredients
– 1 (4-5 lb) bone-in, skin-on turkey breast
– 1/2 cup kosher salt
– 1/4 cup granulated sugar
– 1 gallon cold filtered water
– 2 tbsp extra-virgin olive oil
– 1 tbsp freshly cracked black pepper
– 1/4 cup Dijon mustard
– 1/4 cup raw, unfiltered honey
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
Instructions
1. In a large food-safe container, dissolve 1/2 cup kosher salt and 1/4 cup granulated sugar in 1 gallon of cold filtered water to create a brine solution.
2. Submerge the 4-5 lb bone-in, skin-on turkey breast completely in the brine, cover the container, and refrigerate for 12-24 hours.
3. Remove the turkey breast from the brine, pat it thoroughly dry with paper towels, and let it rest at room temperature for 1 hour.
4. Preheat your smoker to 225°F, using fruitwood like apple or cherry for a mild, sweet smoke.
5. Rub the entire surface of the turkey breast with 2 tbsp extra-virgin olive oil, then season generously with 1 tbsp freshly cracked black pepper.
6. Place the turkey breast directly on the smoker grate, close the lid, and smoke until the internal temperature reaches 150°F, approximately 2 to 2.5 hours. Tip: Insert a digital probe thermometer into the thickest part of the breast, avoiding the bone, for an accurate reading.
7. While the turkey smokes, prepare the glaze by whisking together 1/4 cup Dijon mustard, 1/4 cup raw, unfiltered honey, 2 tbsp apple cider vinegar, and 1 tsp smoked paprika in a small saucepan until smooth.
8. Bring the glaze mixture to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. Tip: The glaze should coat the back of a spoon; it will continue to thicken as it cools.
9. Once the turkey breast reaches 150°F internally, brush a generous layer of the warm glaze evenly over the entire surface.
10. Increase the smoker temperature to 350°F and continue cooking until the internal temperature reaches 165°F, about 15-20 minutes, applying a second coat of glaze halfway through. Tip: Letting the turkey rest after glazing at the higher temperature helps the sugars caramelize without burning.
11. Transfer the glazed turkey breast to a clean cutting board, tent loosely with aluminum foil, and let it rest for 20 minutes before carving against the grain.
Carving reveals tender, succulent meat with a deeply smoky aroma and a glossy, sweet-tangy crust. The mustard and honey glaze creates a beautiful lacquered finish that crackles slightly with each slice. Serve it warm alongside roasted root vegetables or shred the leftovers for a standout sandwich with sharp cheddar and arugula.
Maple-Bourbon Smoked Turkey Breast
Smoking a turkey breast transforms this lean cut into something extraordinary, and when you add maple and bourbon to the process, you create a dish that’s both sophisticated and deeply comforting. This methodical guide will walk you through achieving a perfectly smoked, juicy turkey breast with a sweet, smoky glaze.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 1 whole bone-in, skin-on turkey breast (approximately 4 pounds)
– 2 tablespoons kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 tablespoon smoked paprika
– 1 cup pure maple syrup
– 1/2 cup bourbon
– 2 tablespoons unsalted butter
– 1 tablespoon apple cider vinegar
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. Pat the turkey breast completely dry with paper towels to ensure the skin crisps properly during smoking.
2. Combine the kosher salt, black pepper, and smoked paprika in a small bowl to create a dry rub.
3. Rub the spice mixture evenly over all surfaces of the turkey breast, including under the skin where possible for maximum flavor penetration.
4. Preheat your smoker to 225°F, using the soaked applewood chips to establish a steady, thin blue smoke.
5. Place the turkey breast directly on the smoker grate, skin-side up, and insert a probe thermometer into the thickest part of the meat, avoiding the bone.
6. Smoke the turkey breast until the internal temperature reaches 155°F, which should take approximately 90 minutes; maintain the smoker temperature consistently for even cooking.
7. While the turkey smokes, prepare the glaze by combining the maple syrup, bourbon, unsalted butter, and apple cider vinegar in a small saucepan over medium heat.
8. Bring the glaze mixture to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until it thickens slightly to a syrup consistency.
9. Once the turkey reaches 155°F, carefully brush a generous layer of the warm maple-bourbon glaze over the entire surface of the breast.
10. Increase the smoker temperature to 350°F and continue cooking the glazed turkey for an additional 10 minutes to set the glaze and achieve a final internal temperature of 165°F.
11. Transfer the smoked turkey breast to a clean cutting board and let it rest, uncovered, for 15 minutes to allow the juices to redistribute throughout the meat.
12. Carve the turkey breast against the grain into 1/2-inch slices for serving.
Zesty and complex, the finished turkey boasts a mahogany-colored, sticky-sweet crust that gives way to incredibly moist, smoky meat infused with the warmth of bourbon. Serve the slices over a bed of creamy stone-ground grits or alongside a sharp arugula salad with shaved fennel to cut through the richness.
Citrus-Brined Smoked Turkey Breast
Creating a perfectly juicy smoked turkey breast starts with a thoughtful brine that infuses every bite with bright, aromatic flavor. This citrus-brined version transforms a simple cut into a showstopping centerpiece, ideal for holiday gatherings or a special weekend meal. Follow these detailed steps to achieve tender, smoky results that will impress even the most discerning palates.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 180 minutes
Ingredients
– 1 whole bone-in turkey breast, approximately 5 pounds
– 4 cups filtered water
– 1/2 cup kosher salt
– 1/4 cup granulated sugar
– 2 large navel oranges, sliced into 1/4-inch rounds
– 1 large lemon, sliced into 1/4-inch rounds
– 4 cloves garlic, smashed
– 2 sprigs fresh rosemary
– 2 tablespoons whole black peppercorns
– 2 cups applewood smoking chips, soaked in water for 30 minutes
Instructions
1. In a large stockpot, combine 4 cups filtered water, 1/2 cup kosher salt, and 1/4 cup granulated sugar over medium-high heat, stirring constantly until the salt and sugar fully dissolve, about 3 minutes.
2. Remove the pot from heat and add 2 large navel oranges sliced into 1/4-inch rounds, 1 large lemon sliced into 1/4-inch rounds, 4 cloves smashed garlic, 2 sprigs fresh rosemary, and 2 tablespoons whole black peppercorns, allowing the mixture to cool completely to room temperature, approximately 30 minutes.
3. Submerge 1 whole bone-in turkey breast in the cooled brine, ensuring it is fully covered, and refrigerate for 12 hours.
4. Remove the turkey breast from the brine, pat it completely dry with paper towels, and let it rest at room temperature for 1 hour to ensure even cooking.
5. Preheat a smoker to 225°F using indirect heat and add 2 cups of applewood smoking chips that have been soaked in water for 30 minutes to the smoker box.
6. Place the turkey breast on the smoker rack, skin-side up, and smoke until the internal temperature reaches 165°F when measured with a digital thermometer inserted into the thickest part, about 3 hours.
7. Transfer the smoked turkey breast to a cutting board, tent it loosely with aluminum foil, and let it rest for 20 minutes before slicing against the grain into 1/2-inch thick portions.
Veritably, this turkey breast emerges with a succulent, fork-tender texture and a delicate smoky aroma enhanced by the bright citrus notes from the brine. The skin develops a beautiful mahogany hue that crisps slightly during smoking, adding a pleasant contrast to the moist interior. Serve it thinly sliced on a charcuterie board with tangy pickled vegetables or as the star of a sandwich layered with herb aioli and peppery arugula for a creative twist.
Conclusion
Deliciously versatile, these 34 smoked turkey breast recipes promise flavor-packed feasts for any occasion. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
