Nothing welcomes family and friends to the table quite like a perfectly smoked turkey breast, infused with rich layers of savory herbs and just the right hint of smoke. This Smoked Turkey Breast Recipe transforms a simple turkey breast into a mouthwatering centerpiece, bursting with juicy flavor and an irresistible aroma that will have everyone asking for seconds. Whether it’s a special occasion or a cozy weekend treat, this recipe delivers tender, flavorful meat that’s worth every minute spent preparing it.
Ingredients You’ll Need
The magic behind this Smoked Turkey Breast Recipe lies in its straightforward but powerful ingredients. Each one plays a crucial role—salt and sugar create the perfect brine to keep the turkey moist and juicy; fresh herbs add a fragrant and earthy note; while the wood chips bring that classic smokiness that defines this dish. Let’s dive into the essentials:
- 3 quarts cold water: The base for your brine, hydrating and helping the turkey retain moisture.
- ½ cup kosher salt: Key for seasoning and tenderizing the meat through the brining process.
- ¼ cup granulated sugar: Balances the salt and promotes caramelization during cooking.
- 2 cups wood chips (or 2 large wood chunks – Apple or Cherry recommended): Choose fruit woods for a sweet, mild smoke flavor.
- 1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style): The star of the show—fresh and unprocessed is best.
- 9 tablespoons unsalted butter (room temperature): Creates a herbaceous butter rub that locks in flavor and moisture.
- 2 cloves garlic (minced): Adds a warm, aromatic punch to the butter mix.
- 1 teaspoon chopped fresh oregano leaves: Brings a subtle earthiness and depth.
- 1 teaspoon chopped fresh thyme leaves: Adds a bright herbal note that complements the turkey perfectly.
- 1 teaspoon chopped fresh rosemary leaves: Offers a piney, fragrant layer enhancing the overall flavor.
- 1 teaspoon chopped fresh sage leaves: Traditional poultry seasoning essential with a peppery, minty flavor.
- 2 teaspoons Dijon mustard: Helps the herb butter adhere to the turkey and adds a slight tang.
- 1 teaspoon kosher salt: For seasoning the turkey before smoking.
- ½ teaspoon freshly ground black pepper: Gives a hint of spice and depth.
- ¼ teaspoon crushed red pepper flakes: Adds a subtle kick that’s just the right amount of heat.
- 2 cups apple juice (or apple cider or other fruit juice): Used to keep the turkey juicy while smoking and adds gentle sweetness.
How to Make Smoked Turkey Breast Recipe
Step 1: Brining the Turkey
Start by dissolving the kosher salt and granulated sugar into the cold water to create your brine. Submerge the whole turkey breast completely and refrigerate for 8 to 12 hours or overnight. This step might feel like extra work but trust me, it’s the secret to juicy turkey that’s bursting with flavor.
Step 2: Preparing the Herb Butter
While the turkey is brining, mash together the room temperature unsalted butter with the minced garlic, fresh herbs (oregano, thyme, rosemary, sage), Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes. This herb butter will be your flavor-packed layer under the skin and on top, infusing the turkey with every bite.
Step 3: Prepping the Turkey
Remove the turkey breast from the brine, rinse it gently, and pat it dry with paper towels. Carefully loosen the skin but keep it attached, then spread a generous amount of the herb butter directly on the meat. Smear the remainder on top of the skin for a beautiful, flavorful crust.
Step 4: Setting Up Your Smoker
Get your smoker ready by soaking the wood chips or chunks (apple or cherry wood is best) for about 30 minutes, then place them in the smoker box or on the coals. Preheat your smoker to around 225°F (107°C). Pour the apple juice into a drip pan to keep the environment moist and add subtle sweetness during cooking.
Step 5: Smoking the Turkey Breast
Place the turkey breast on the smoker rack, skin side up, and close the lid. Smoke slowly for about 4 hours, or until the internal temperature reaches 165°F (74°C). Be patient; the low and slow method is what makes this dish so tender and smoky in the best way.
Step 6: Resting the Turkey
Once it’s smoked to perfection, tent the turkey breast with foil and let it rest for 15-20 minutes. This step allows the juices to redistribute, ensuring every slice is moist and flavorful.
Step 7: Carving and Serving
Slice the turkey breast against the grain into beautiful, tender pieces. Now it’s ready for the feast—prepare to wow your guests with this stunning Smoked Turkey Breast Recipe.
How to Serve Smoked Turkey Breast Recipe
Garnishes
Fresh herbs like parsley or thyme sprigs work wonderfully to garnish this turkey breast, adding visual appeal and a burst of fresh aroma. A light drizzle of warmed pan juices or a dollop of cranberry sauce complements the smokiness perfectly and adds a festive touch.
Side Dishes
Classic sides such as creamy mashed potatoes, roasted root vegetables, or a crisp green salad balance the rich flavors beautifully. For a seasonal twist, serve alongside a tangy apple slaw or buttery cornbread to round out this comfort-filled meal.
Creative Ways to Present
The smoked turkey breast is versatile—consider slicing it thinly and layering it on homemade sandwiches with a smear of aioli and fresh greens, or chop it up for a hearty, smoky turkey salad. You can also dice leftovers for a vibrant smoked turkey and wild rice casserole to keep the flavors going strong.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover smoked turkey breast tightly in foil or place into an airtight container and refrigerate. Properly stored, it will maintain its juicy texture and delicious flavor for up to 4 days.
Freezing
If you want to save it for later, slice the turkey breast before freezing to make thawing and reheating easier. Wrap the slices in plastic wrap, then seal in a freezer bag. Frozen turkey breast retains good quality for up to 3 months.
Reheating
Reheat slices gently in a covered dish with a splash of broth or apple juice to prevent drying out. Warm them in the oven at 275°F (135°C) or microwave with a damp paper towel until heated through, making sure not to overcook and lose that beautiful smokiness.
FAQs
Can I use a frozen turkey breast for this Smoked Turkey Breast Recipe?
It’s best to use a fully thawed turkey breast so the brine and seasoning penetrate evenly. If using frozen, defrost completely in the refrigerator before starting the brining process.
What wood chips give the best flavor for smoking turkey?
Fruit woods like apple and cherry are excellent choices because they provide a mild, sweet smoke that enhances the turkey without overpowering it. Hickory can be used but in moderation, as it’s stronger.
How long does it take to smoke a turkey breast?
At a temperature of 225°F, plan for about 4 hours of smoking time. However, always rely on the internal temperature reaching 165°F for food safety and best results.
Do I need to brine the turkey breast before smoking?
Brining is highly recommended as it improves the turkey’s moisture retention and seasoning depth, ensuring a juicy and flavorful Smoked Turkey Breast Recipe every time.
Can I use bone-in or boneless turkey breast?
Both work well; bone-in can add additional flavor and moisture, while boneless is easier to carve and can smoke more evenly. Choose based on your preference and availability.
Final Thoughts
I hope you’re as excited as I am to bring this Smoked Turkey Breast Recipe to your table. The tender meat, fragrant herbs, and perfect smokiness make every bite a celebration. Whether for holidays, a weekend feast, or just because, this recipe will quickly become one of your go-tos. Go ahead, dive in and create delicious memories!
Print
Smoked Turkey Breast Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes (excluding brining time)
- Yield: 8 to 8 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
Description
This Smoked Turkey Breast recipe delivers a succulent and flavorful dish with a perfect balance of smoky wood aroma and fresh herb butter. The turkey breast is brined to retain juiciness, then coated with a herbaceous butter mixture, and slowly smoked over apple or cherry wood for four hours to create tender, flavorful meat perfect for any family gathering or holiday meal.
Ingredients
Brine
- 3 quarts cold water
- ½ cup kosher salt
- ¼ cup granulated sugar
Smoking Ingredients
- 2 cups wood chips or 2 large wood chunks (Apple or Cherry recommended)
- 1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style)
Herb Butter Mixture
- 9 tablespoons unsalted butter (room temperature, 1â…› sticks)
- 2 cloves garlic (minced)
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh sage leaves
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
Smoke Moisture
- 2 cups apple juice (or apple cider or other fruit juice)
Instructions
- Prepare the Brine: In a large container, combine 3 quarts of cold water with ½ cup kosher salt and ¼ cup granulated sugar. Stir thoroughly until the salt and sugar are completely dissolved to create a brine solution.
- Brine the Turkey Breast: Submerge the whole turkey breast in the prepared brine. Refrigerate and allow it to soak for at least 12 hours to ensure the meat remains moist and flavorful during smoking.
- Prepare the Herb Butter: In a bowl, mix the room temperature unsalted butter with minced garlic, chopped fresh oregano, thyme, rosemary, sage, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes until well combined.
- Butter the Turkey: Remove the turkey breast from the brine and pat dry with paper towels. Evenly spread the herb butter mixture all over the turkey breast, ensuring an ample coating for maximum flavor infusion.
- Soak Wood Chips: Soak the apple or cherry wood chips in water for at least 30 minutes before smoking to create a gentle, consistent smoke during cooking.
- Set Up the Smoker: Preheat your smoker to a stable temperature of 225°F (107°C). Place the soaked wood chips on the heat source to generate smoke.
- Smoke the Turkey Breast: Place the prepared turkey breast on the smoker rack. Lay a pan filled with 2 cups of apple juice underneath the turkey to maintain moisture inside the smoker. Smoke the turkey for approximately 4 hours (240 minutes), or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Rest and Serve: Once done, remove the turkey breast from the smoker and let it rest for 15–20 minutes to allow juices to redistribute before slicing and serving.
Notes
- Ensure the turkey breast is fully submerged during the brining process for even seasoning.
- Use fresh herbs for the butter mixture for the best aroma and flavor.
- Maintain consistent smoker temperature to ensure even cooking and smoke absorption.
- Wood chunk sizes can affect smoke intensity—smaller chips create lighter smoke; chunks provide longer-lasting smoke.
- Let the turkey rest before slicing to keep the meat juicy.
