This juicy and flavorful smoked bone-in turkey breast is perfect for something a little different at your next Thanksgiving dinner! In this post, I'll provide simple step-by-step instructions and tips to help you make this smoked turkey breast perfectly every time!
Jump to:
- Why This Recipe Works
- What Kind of Turkey Breast to Use
- How to Thaw a Turkey Breast
- Smoked Turkey Rub
- What Temperature is Best for Smoking Turkey?
- Step-by-Step Instructions
- Expert Tips
- What is the Finished Temperature for Smoked Turkey?
- How to Carve a Bone-in Turkey Breast
- What to Serve with Smoked Turkey
- Storage and Reheating Instructions
- Frequently Asked Questions
- More Recipes for the Smoker
- 📖 Recipe
- You may also like
Why This Recipe Works
A smoked whole turkey breast is an excellent Thanksgiving or Christmas dinner option for a smaller crowd. A typical whole breast will feed 6-8 people with all white meat, which most people prefer. Also, it only takes around 3 to 3½ hours to smoke a bone-in turkey breast, nearly half the time of a full-sized turkey.
What Kind of Turkey Breast to Use
I recommend using a whole bone-in turkey breast for this smoked turkey breast recipe. The bones will provide a buffer to help keep the meat on the underside of the turkey from drying out, resulting in a juicier end product.
Look for a whole bone-in, skin-on turkey breast. This includes both breasts with the rib meat and a bit of the wing meat. They are typically shrink-wrapped in plastic and sold frozen alongside whole turkeys. They will generally range from 5 to 7 pounds.
For a smaller crowd, use a 2 to 3 pound bone-in split turkey breast. These will feed around 4 people. Just adjust the cooking time accordingly. Avoid the small packaged boneless turkey breast roasts.
How to Thaw a Turkey Breast
Place the turkey in its original packaging on a rack in a roasting pan or rimmed baking sheet. Set in the refrigerator for 1 to 2 days to thaw.
If you need to speed up the process, submerge the turkey, still in the original wrapping, in a sink or cooler full of cold water. Change out the water every 30 minutes until thawed. Plan on 30 minutes per pound or around 3 hours.
Smoked Turkey Rub
I like to keep my rub for smoked turkey pretty simple, but I've also listed some options below to customize it to your taste.
- 1 Tablespoon of Kosher salt (Omit if brining)
- 1 teaspoon fresh ground black pepper
- 2 teaspoons sweet paprika
- ½ teaspoon garlic powder
- Optional: For a spicier rub replace the paprika with chili powder and add ½ teaspoon cayenne pepper
- Optional: For a sweeter rub add in 1 tablespoon of brown sugar.
What Temperature is Best for Smoking Turkey?
Smoking turkey low and slow can result in tough, leathery skin since the fat in the skin doesn't render quickly enough to produce crisp skin. Turkey also doesn't have much fat and connective tissue, which needs a long, slow cook to break down. Because of this, I like to smoke turkey a little hotter than you would smoke cuts like pulled pork or smoked beef.
Smoking turkey at a temperature of 275°F helps produce crisper skin and the shorter cook reduces the chances of drying out the meat, while still providing plenty of time to produce a rich, smoky flavor.
At this temperature, plan on around 25 minutes per pound of cooking time. Always plan an additional 30 minutes or so of buffer. The exact time will vary based on your conditions and piece of meat.
Step-by-Step Instructions
- Preheat the smoker to 275°F.
- Stir together the rub ingredients in a small bowl.
- Coat the turkey breast with the olive oil, then sprinkle on the seasoning mixture.
- Add the turkey to the smoker and cook until it reaches an internal temperature of around 157°F. Brush the skin with the melted butter, then continue to smoke until it reaches 160°F.
- Remove the turkey and tent with foil. Let rest for 20 to 30 minutes before carving.
Expert Tips
- I recommend using a digital thermometer with a leave-in probe for the meat and another for the cooker temperature. I use a Thermoworks Signals thermometer.
- The USDA recommended temperature for doneness on turkey is 165°F. I recommend removing the turkey from the cooker at 160°F and letting it rest for 20-30 minutes to reach the final temperature.
- When you are near the final temperature, you should check the turkey on both sides with an instant-read thermometer. I use the Thermoworks Thermapen to make I have an accurate temperature reading.
What is the Finished Temperature for Smoked Turkey?
The USDA recommended temperature for turkey is 165°F. I recommend removing the turkey from the smoker at around 160°F to retain more moisture.
As the turkey rests, it will continue cooking due to the carryover cooking effect and will settle around 165°F. This helps prevent drying out the meat and gives the turkey time to reabsorb the juices throughout the meat before yo slice it, resulting in juicier turkey.
How to Carve a Bone-in Turkey Breast
To carve the turkey, you can slice it right off the breast, leaving the bones in place. For this method, make a cut at the bottom of the breast, all the way to the bone. Then, slice the meat from the breast.
Alternatively, you can cut the whole breast off of the bones by cutting down along the middle of the breast bone. Make shallow cuts and follow the contour on the bones, pulling the meat away as you cut. Remove the breast and slice across the breast.
After carving, transfer your turkey slices to a platter to serve.
What to Serve with Smoked Turkey
Smoked turkey goes well with traditional Thanksgiving and holiday sides like my cornbread dressing, sweet potato soufflé, and mashed potatoes. It's also delicious with traditional barbecue sides like baked beans and potato salad. But my personal favorite side dish with smoked turkey is my stove top bacon mac n cheese.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 5 days. You can eat the leftovers cold for an amazing smoked turkey sandwich but if you prefer to reheat your smoked turkey place it in a 300ºF oven until warmed through. Reheat smaller portions in the microwave until just warmed.
Frequently Asked Questions
Yes, you can brine a turkey breast before smoking it. You will need to be careful what turkey you purchase, though. Many turkey breasts are injected with a salty solution, and brining these can result in over-salted meat.
If you want to brine your turkey, make sure to look for one that is not labeled Kosher or"self-basting" and does not reference being injected, flavored, or "enhanced".
An injection can help add additional moisture and flavor to the meat, but this question will also depend on the turkey you buy. As with brining, you will want to avoid any turkey that has been pre-treated with salt or any flavoring solution.
For an injection solution, I recommend using low-sodium chicken stock or turkey stock mixed with a little bit of turkey rub seasoning. Then, inject small amounts of the solution all over the meat. My Cajun turkey injection is also a good choice for smoked turkey!
I recommend applewood for smoked turkey. Cherry is another good choice but is slightly more aggressive than apple. For a richer flavor, Pecan is a good choice.
More Recipes for the Smoker
- Smoked Pork Tenderloin Wrapped in Bacon
- Crispy Smoked Chicken Wings
- Smoked Spareribs
- Pulled Pork Barbecue
📖 Recipe
Smoked Turkey Breast
Ingredients
- 5-6 pound bone-in turkey breast
- 1 Tablespoon olive oil
- 1 Tablespoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons sweet paprika
- ½ teaspoon garlic powder
- 2 Tablespoons melted butter
Instructions
- Preheat smoker to 275°F and add a few chunks of apple wood or other wood of your choice.
- Combine salt, pepper, paprika, and garlic powder in a small bowl and stir to combine. Coat the turkey breast with the olive oil then sprinkle on the seasoning mixture.
- Add the turkey to the smoker and cook until it reaches an internal temperature of around 157°F. Brush the skin with the melted butter then continue to smoke until it reaches 160°F.
- Remove the turkey and tent with foil. Let rest for 20 minutes before carving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Jeff
Hi Scott! Just wanted to let you know I used your recipe and rub on a 5 pound turkey breast yesterday in my Weber Smoky Mountain and it came out fantastic.
Scott
Thanks so much Jeff, glad to hear!
T Riggs
Do you use a water pan ?
Scott
That will depend on your smoker setup. My Weber Smokey Mountain cooker is a vertical barrel that has the fire at the bottom and the cooking grates above so it generally does require a water pan in between the fire and the meat to insulate from the direct heat.
Similarly, if you have an offset barrel smoker you might set it up with a water pan where the heat enters to avoid a hot spot.
Joe
Hello Scott. Joe here. Question for you. How would you calculate the smoking time for four 5lb bone in turkey breasts?
Scott
Hi Joe, for 5 pounders I would plan on approximately 30-35 minutes per pound, so around 3 hours for that cook +/-30 minutes. The number of them isn't all that important if your cooker has the space and you can control the temp. You'll need to space them far enough apart so the air can flow freely around each one so they cook evenly. I'd aim for 6 inches apart at minimum. Your cooker setup will have an impact as well. If you have a heat source at one side you may need to rotate them during the cook. Lot's of factors at play, and each piece of meat is a little different, so best to monitor the temp of each one individually throughout and adjust as needed.
Kate
Great flavor and leftovers make awesome sandwhiches.