Smoked Turkey Breast (tender and juicy)

When it comes to making a meal that screams, I PUT EFFORT INTO THIS, smoked turkey breast is the way to go. It’s tender, juicy, and packed with flavor. Plus, it’s surprisingly EASY to make even if you’re not a pitmaster. Whether you’re cooking for a backyard barbecue, a holiday dinner, or just a casual weekday meal, this smoked turkey breast recipe will have everyone asking for seconds.

Oh, and by the way my husband made this once for a family cookout, and let me tell you, it was a HIT. Like, “take all the leftovers home” kind of hit.

Craving more dinner inspo? Check out our Dinner Recipes!

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Why Smoked Turkey Breast?

You might be wondering: Why not just roast it in the oven? Here’s the deal. Smoking locks in moisture and gives your turkey that signature smoky flavor. Plus, it’s WAY more fun than standing over a stove.

Here’s what makes smoked turkey breast special:

• Low and slow cooking for perfectly tender meat.
• Smoky aroma that’s better than any candle (just saying).
• It pairs with ANY side dish.

So, grab your smoker, and let’s get cooking!

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Ingredients You’ll Need

This recipe keeps it SIMPLE, so don’t stress about tracking down fancy stuff. Here’s your shopping list:

• Turkey breast (boneless or bone-in, around 4-5 lbs).
• Olive oil or melted butter (for that golden glow).
• Dry rub:
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional, for a kick).

Want even MORE flavor?

Brine your turkey breast overnight. It’s worth it! Just mix water, salt, sugar, and your favorite herbs, then soak the turkey.

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Step-by-Step Instructions

This recipe is as EASY as 1-2-3. Here’s how to get that perfectly smoked turkey breast:

PREP YOUR TURKEY

• Pat the turkey dry with paper towels (no one likes soggy skin).
• Rub it down with olive oil or melted butter.
• Coat it generously with the dry rub. Get into all the nooks and crannies!

FIRE UP THE SMOKER

• Preheat your smoker to 225°F. If you don’t have a smoker, a grill with indirect heat works too.
• Add your favorite wood chips (I LOVE hickory or applewood for this).

SMOKE THAT TURKEY

• Place the turkey breast on the smoker grate. Close the lid and let it cook for 2.5 to 3 hours, or until the internal temp hits 165°F.
• Use a meat thermometer! Trust me, you don’t want to eyeball this.

LET IT REST

• Once it’s done, wrap the turkey in foil and let it rest for 20 minutes. This locks in the juices and makes slicing easier.

SLICE AND SERVE SMOKED TURKEY BREAST

• Grab a sharp knife, slice thinly, and serve with your favorite sides. BAM!

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Sides That Steal the Show

Smoked turkey breast is amazing on its own, but pairing it with the right sides takes it to the NEXT LEVEL. Here are some ideas:

• Creamy mashed potatoes (classic and comforting).
• Grilled veggies (keep it light and fresh).
• Mac and cheese (because CHEESE).
• Cornbread (perfect for soaking up the juices).

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Cooking Times for Different Turkey Cuts

Cut	Weight	Smoking Time
Turkey Breast (bone-in)	4-5 lbs	2.5 – 3 hours
Turkey Breast (boneless)	3-4 lbs	2 – 2.5 hours
Whole Turkey	12-14 lbs	6 – 7 hours

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Pro Tips for Perfect Smoked Turkey Breast

• Use a water pan in the smoker: This keeps the meat moist.
• Don’t skip the brine: If you have time, brining adds TONS of flavor.
• Let it rest: Resting ensures the juices don’t run out when you slice.

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Picking the PERFECT Turkey Breast

Let’s talk turkey—literally. When you’re at the store, go for fresh, plump turkey breasts without a bunch of weird additives. (You don’t need “sodium solution” in your life, trust me.) Personally, I love bone-in for that extra flavor, but boneless is great if you want something that slices like butter. TIP: Buy two smaller turkey breasts instead of one giant one. Why? They cook evenly and keep everyone happy—NO dry meat here, thank you.

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Leftovers That SLAP (and How to Reheat Them Right)

Smoked turkey breast leftovers? ABSOLUTE GOLD. But reheating can get tricky if you’re not careful. Here’s the trick: Wrap the slices in foil with a splash of chicken broth (or water if you’re fancy like me), and heat them in the oven at 300°F for 20 minutes. Microwave? Totally fine, but throw a damp paper towel over the plate first. Oh, and if you end up eating them cold straight from the fridge… no judgment.

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Smoked Turkey for Every Diet Crew

Got a picky eater? Or someone counting carbs like it’s a full-time job? Smoked turkey breast has your back! It’s lean, low-carb, and packed with protein. Keto? Skip the sugar in the rub. Low-sodium? Use salt-free seasoning. EVERYONE can get on board the smoked turkey train—it’s all about the flavor party.

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Leftovers = Meal Prep SUPERHERO

You think turkey is just for dinner? THINK AGAIN. Slice up that leftover turkey breast and turn it into:

• Sandwiches (with cranberry mayo if you’re feeling bougie).
• Salads (for when you want to feel healthy).
• Quesadillas (because cheese + turkey = YES).

Portion it out with some roasted veggies and quinoa for easy lunch prep. I do this, and I feel like a meal-prep queen for the week.

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FAQs About Smoked Turkey Breast

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Key Takeaways

Key Points	Details
Prep time	20 minutes
Cooking time	2.5 to 3 hours
Internal temp for doneness	165°F
Best wood chips	Hickory, applewood, or cherry
Resting time	20 minutes

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Smoking a turkey breast isn’t just cooking; it’s an EXPERIENCE. You’ll love the process, the smell, and (most importantly) the taste. Whether it’s for Sunday dinner, or a random Tuesday, this recipe will have your family BEGGING for more.

If you try this recipe, let me know in the comments! Did you tweak the rub? Add a secret ingredient? SHARE your tips—because we’re all here to eat great food, right?

Happy smoking!