Smoked Bone-In Turkey Breast

Quick Look

• Total time: About 3 to 3½ hours, including the rest
• Key ingredients: A 5 to 6 pound bone-in, skin-on turkey breast, a simple paprika and garlic rub, and melted butter
• Flavor: Savory and lightly smoky, with buttery, golden-brown skin
• Method: Smoked at 275°F on any smoker or pellet grill, then rested before carving
• Serve it with: Classic Thanksgiving sides, barbecue sides, or piled high on sandwiches
• Make-ahead: Smoke it a day early and reheat the sliced meat when you're ready to eat

This is also my favorite way to make turkey for sandwiches. A few thin slices of smoked turkey on good bread with all your favorite fixings beats anything from the deli counter. If you give this recipe a try, please leave a star rating and a comment below. I love hearing how it turns out for you!

Why This Recipe Works

• Perfect for a smaller crowd: A whole bone-in turkey breast feeds 6 to 8 people with nothing but white meat. It also cooks in about half the time of a full-size turkey, making it a great choice for a smaller Thanksgiving dinner.
• Bone-in for juicier meat: The bones help shield the underside of the breast from the heat, reducing the chance of drying out while the turkey smokes.
• No extra brining needed: Many supermarket turkey breasts are already treated with a salt solution, so there's no need to add another brining step. Just check the packaging and adjust the salt in your rub accordingly.
• Buttery golden skin: Smoking at 275°F helps the skin brown without overcooking the lean breast meat. A brush of melted butter near the end adds rich flavor and gives it a beautiful finish.
• Frees up your oven: Since the turkey cooks entirely on the smoker, your oven stays free for the dressing, casseroles, and rolls. That's a big deal on Thanksgiving Day!

What Temperature Is Best for Smoking Turkey Breast?

I smoke turkey breast at 275°F, which is a little hotter than I'd use for pulled pork or smoked chuck roast. Those cuts are loaded with fat and connective tissue that need a long, slow cook to break down. Turkey breast is lean and doesn't have much of that, so there's nothing to gain from going too low and slow.

The bigger problem with low temperatures is the skin. At 225°F, the skin can turn out tough and rubbery. Bumping the smoker up to 275°F helps the fat render and the skin brown, while the shorter cook reduces the chance of drying out the meat. You still get plenty of time in the smoke for a rich, smoky flavor!

How Long Does It Take to Smoke a Bone-In Turkey Breast at 275°F?

At 275°F, a 5 to 6 pound bone-in turkey breast typically takes about 2½ to 3 hours to smoke, plus another 20 to 30 minutes to rest.

I always recommend allowing an extra 30 minutes in your schedule, especially if you're cooking for Thanksgiving dinner. The exact time depends on the size and shape of the breast and how well your smoker holds its temperature.

The most important thing is to cook to temperature, not time. Use a leave-in meat thermometer to monitor the turkey throughout the cook, and check both sides of the breast before serving.

Ingredient Notes

• Bone-in turkey breast: Look for a whole bone-in, skin-on turkey breast. It includes both breast halves along with the rib meat and a little bit of wing meat. They usually come frozen and shrink-wrapped right next to the whole turkeys and run 5 to 7 pounds. For a smaller crowd, you can also use a 2 to 3 pound bone-in split turkey breast, which will feed around four people. It will cook faster, so keep an eye on the temperature.
• Kosher salt: I use Morton kosher salt. Check your turkey's packaging before seasoning it. Some turkey breasts are labeled "enhanced," "self-basting," or "contains a solution," which means they've already been treated with salt. Reduce or omit the added salt for those products so the turkey doesn't end up too salty. If you're using Diamond Crystal kosher salt, use about twice as much by volume.
• Sweet paprika: This gives the skin its rich color. Use regular sweet paprika here, not smoked, since the smoker takes care of that.
• Garlic powder and black pepper: These add a simple savory flavor without overpowering the turkey or the smoke.
• Olive oil and butter: A light coat of olive oil helps the rub stick to the skin before it goes on the smoker. The melted butter gets brushed on near the end for extra flavor and a beautiful golden finish.
• Wood: On a charcoal smoker, I use a few chunks of applewood. On a pellet grill, Pit Boss Competition Blend or applewood pellets both work great. Apple gives turkey a mild, slightly sweet smoke that won't overpower the meat. Cherry is another good choice, or try pecan for a slightly richer smoke flavor.

Smoked Turkey Rub

I like to keep my rub for smoked turkey simple so the smoke and the butter can shine, but it's easy to customize to your taste.

• 1 tablespoon Morton kosher salt (reduce to 1 teaspoon or omit for a pre-brined turkey)
• 1 teaspoon freshly ground black pepper
• 2 teaspoons sweet paprika
• ½ teaspoon garlic powder

Variations:

• Spicier rub: Swap the sweet paprika for chili powder and add ½ teaspoon of cayenne pepper for a little heat.
• Sweeter rub: Stir in 1 tablespoon of brown sugar for a touch of sweetness and extra caramelization on the skin.
• Store-bought poultry rub: Your favorite poultry rub works too. If it already contains salt, cut back on the kosher salt so the turkey doesn't end up too salty.

How to Make Smoked Turkey Breast

1. Fire up the smoker: Get your smoker or pellet grill holding steady at 275°F before the turkey goes on. On a charcoal smoker, add the wood chunks and wait until the smoke runs thin and light blue. Thick, white smoke can give the turkey a bitter taste.
2. Season the turkey: Pat the turkey breast dry with paper towels so the rub sticks and the skin browns. Coat it with the olive oil, then season it all over with the rub, including the underside. If your turkey has already been treated with a salt solution, adjust the salt in the rub as noted above.
3. Smoke the turkey: Set the turkey on the grates, breast side up, and insert a leave-in probe into the thickest part of the breast without touching the bone. A 5 to 6 pound breast usually takes 2½ to 3 hours, but every piece of meat is a little different, so go by temperature, not the clock. Try not to open the lid too often, since every peek lets heat and smoke escape.

4. Brush with butter: When the turkey reaches about 157°F, brush the skin all over with the melted butter. By this point, the skin should be a nice golden brown. The butter adds a little extra richness and gives the skin a beautiful finish.

5. Pull and rest: When the thickest part of the turkey reaches around 160°F, remove it from the smoker and tent loosely with foil. Let it rest for 20 to 30 minutes, checking that carryover cooking brings both sides of the breast to the safe internal temperature of 165°F. If either side stops rising before reaching 165°F, return the turkey to the smoker or a 325°F oven to finish cooking.
6. Carve and serve: Carve the turkey using either method in the carving section below, then transfer the slices to a platter and serve!

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 you slice it, resulting in juicier turkey.

Use an instant-read digital thermometer at the end of the resting period to verify it came up to the proper final temperature.

How to Carve a Bone-in Turkey Breast

There are two easy ways to carve a bone-in turkey breast, depending on how you want to serve it.

• Slice it on the bone: Make a horizontal cut at the bottom of the breast, all the way down to the bone. Then cut thin slices from the top of the breast down toward that first cut, and they'll fall right off. This method works great for serving at the table.
• Remove the breast first: Cut down along one side of the breastbone. Then make short, shallow cuts that follow the contour of the rib bones, gently pulling the meat away as you go. Once the breast half is off, slice it across the grain. Repeat on the other side. This gives you neater, more even slices, and it's my go-to for sandwiches!

Transfer the slices to a platter and serve.

What to Serve with Smoked Turkey Breast

Smoked turkey breast fits right in with all your traditional holiday sides, and it's just as good with your favorite barbecue sides in the summer. My personal favorite pairing is my creamy bacon mac and cheese!

For a holiday dinner, here are a few of my favorites:

• Southern Cornbread Dressing
• Green Bean Casserole Without Canned Soup
• Sweet Potato Soufflé
• Instant Pot Garlic Mashed Potatoes

If you're making this turkey for a weekend barbecue or summer cookout, serve it with Instant Pot Baked Beans and your favorite barbecue sides.

Make-Ahead Tips

One of the best things about this recipe is that you can make it ahead of time, which is especially handy when you're preparing a big holiday dinner.

• Mix the rub early: The rub is all dry spices, so you can stir it together several days ahead and keep it in a sealed jar until you're ready to cook.
• Smoke it the day before: If your Thanksgiving schedule is packed, smoke the turkey up to a day ahead. After resting, remove the meat from the bones, divide it into smaller portions, and refrigerate it in shallow, covered containers within two hours of cooking.
• Slice and reheat on the day: Cold turkey is actually easier to slice neatly, so you can save the final slicing until just before reheating. Arrange the slices in a covered baking dish with a splash of broth and reheat as directed below.

Storage and Reheating

Leftovers: Cold smoked turkey makes amazing sandwiches with no reheating needed! It's also great in my Instant Pot Turkey Pot Pie and Turkey Noodle Casserole.

Storage: Keep leftover turkey in an airtight container in the refrigerator for 3 to 4 days. For faster cooling, remove the meat from the bones and divide it into smaller portions before refrigerating.

Reheating: The skin won't stay crisp once it's reheated, so I like to remove it before serving the reheated meat. Place the sliced turkey in a baking dish with a splash of chicken or turkey broth, cover tightly with foil, and warm it in a 325°F oven until the center reaches 165°F. For smaller portions, the microwave works fine. Cover the turkey and heat in short intervals, checking that it reaches 165°F without overcooking.

Frequently Asked Questions

More Holiday Turkey and Smoker Recipes

If you're looking for more ways to prepare turkey or other holiday favorites on the smoker, check out these recipes:

• Smoked Spatchcock Turkey
• Smoked Turkey Legs
• Herb-Roasted Split Turkey Breast
• Double Smoked Ham