Smoked Turkey Breast Recipe (How To) | The Cookie Rookie (2024)

Smoked Turkey Breast Recipe (How To) | The Cookie Rookie (1)

By: Becky - The Cookie Rookie

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Smoked Turkey Breast is brined, covered in an herb butter, and smoked on the grill for a flavorful dish. It stays nice and juicy, and it’s overall a very easy recipe to follow. It makes a great turkey for Thanksgiving, Christmas, or any holiday, served with all the best side dishes! Find out how to smoke a turkey breast on a gas grill, charcoal grill, or a Big Green Egg.

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Table of Contents

Why We Love This Smoked Turkey Breast Recipe

This was the first turkey breast recipe that we developed, and it’s still a favorite. It stays so juicy and has the perfect herb rub. Here’s why we love it so much:

  • Easy. In the recipe card, you’ll find instructions for both charcoal and gas grills, as well as for a Big Green Egg.
  • Juicy. Using a turkey brine and herb butter helps keep the meat moist and tender.
  • Flavorful. Smoking the turkey gives such a great depth of flavor. I recommend using applewood or cherry wood to complement the natural flavor of the meat.

How to Smoke a Turkey Breast

There are so many different ways you can smoke your turkey breast. In this recipe, I give instructions for using a Big Green Egg, a charcoal grill, or a gas grill. You’ll need wood chunks, chips, or pellets for your smoker–use what you think is best for the equipment you have.

Please note the cooking times are different depending on which type of grill or smoker used. The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the breasts and the method used.

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How to Store and Reheat

To store leftover turkey, it’s easiest to fully carve and slice it first. Place slices in an airtight container or resealable bag, or wrap tightly in aluminum foil. Keep in the refrigerator up to 3 days.

To reheat, I recommend placing slices in the oven at 225°F until warm. But leftovers also taste great cold for a quick lunch.

How to Freeze

To freeze, tightly wrap a stack of slices in aluminum foil or plastic wrap, and then place them in a freezer-safe resealable bag. Freeze up to 3 months. You can thaw before reheating, or heat directly from frozen.

Serving Suggestions

This juicy smoked turkey breast is the best main dish for any holiday, or just a special dinner. Serve it with any of your favorite Thanksgiving side dishes. You can’t go wrong with creamy mashed potatoes, roasted mushrooms, loaded mac and cheese, corn casserole, and some dinner rolls. And don’t forget the turkey gravy to drizzle over everything!

What temperature do you smoke a turkey?

If using a Big Green Egg, the temperature should be kept at 225°F. If using a gas or charcoal grill, the temperature should be kept between 325-350°F.

How long do you smoke a turkey breast?

The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the turkey and the of grill/smoker used. Check the recipe card for more specific time estimates. Generally, estimate 30 minutes of cooking per pound.

Do you have to brine the turkey before smoking?

I absolutely recommend brining the turkey! Brining helps to keep the moisture in the breast while it cooks, and it helps to add flavor. The salt penetrates the meat, which makes it overall more tender and juicy.

How long do you brine turkey breast?

Brine the turkey for 8-12 hours for the best results. Fully submerge the turkey in the solution, and place it in the fridge the day before you plan to cook it.

How can you tell when smoked turkey is done cooking?

The best way to know it’s done is to check the internal temperature regularly, and wait for it to reach 163°F. Check at the thickest part of the breast to be sure it’s cooked all the way through.

How do you prevent turkey from drying out while smoking?

Brining before smoking is really the best way to keep it from drying out. It’s the simplest secret to a juicy turkey!

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5-Star Review

“Amazing! We smoked our turkey breast and it turned out juicy and delicious!” -Melissa

Recipe

Smoked Turkey Breast Recipe – How to Smoke a Turkey Breast

4.66 from 96 votes

Author: Becky – The Cookie Rookie

Prep: 30 minutes minutes

Cook: 4 hours hours

Total: 12 hours hours 30 minutes minutes

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Serves8 people

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Smoking a turkey breast is simple, tasty, and juicy! This herb butter adds so much savory flavor for the perfect holiday main.

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Ingredients

For the Brine

  • 3 quarts cold water
  • ½ cup kosher salt
  • ¼ cup granulated sugar

For the Turkey and Herb Butter

  • 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
  • 9 tablespoons unsalted butter room temperature (1⅛ 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
  • 2 cups apple juice or apple cider or other fruit juice

Recommended Equipment

  • Disposable 13×9-inch aluminum foil tray

  • Smoker Big Green Egg, charcoal grill, or gas grill

Instructions

SEE NOTE and READ INSTRUCTIONS THOROUGHLY before starting.

    For the Brine

    • In a very large container, combine water, salt and sugar. Whisk until the salt & sugar dissolve. Set the turkey breast in the water (add more water, if needed, to completely submergand refrigerate 8-12 hours.

      3 quarts cold water, ½ cup kosher salt, ¼ cup granulated sugar, 1 (5-7 pound) unbrined whole turkey breast

    • Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside & ouwith paper towels.

    For the Herb Butter

    • In a small mixing bowl, combine butter, garlic, oregano, thyme, rosemary, sage, mustard, salt, pepper and red pepper flakes.

      9 tablespoons unsalted butter, 2 cloves garlic, 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

    • Using your fingers, carefully separate the skin from the breast from the meat underneath.

    • Spread 3 tablespoons herb butter under the skin of each breast and the remaining 3 tablespoons butter over the outside of the breasts. Use 2-3 toothpicks per breast to secure the skin to the breast (along the edge of the breast). Securing the skin with toothpicks prevents the skin from shrinking during cooking.

    For All Cooking Methods

    • Soak the wood chunks or chips in water for 30 minutes while waiting for the coals to heat. If using wood chips, after soaking them, place them in a packet made with heavy-duty aluminum foil. Cut 3-4 slits into the top for the smoke to vent.

      2 cups wood chips

    For Using a Big Green Egg

    • Open the bottom vent all the way. Light the coals using 2 paraffin wax cubes set in a good, level base of lump charcoal. Leave the lid open until the fire is burning and the coals get hot.

    • Close the bottom vent to about a 1-inch opening and close the top vent almost all the way. The top vent will need additional adjustments to keep the temperature at 225°F.

    • Set the wood chunks on top of the coals and place the heat deflector plate, feet-side up, over the coals.

    • Set the aluminum foil pan in the middle of the deflector plate and add 2 cups water and 2 cups apple juice or cider (most fruit juices will worto the pan).

      2 cups apple juice

    • Set the cooking grate in-place and close the lid.

    • Bring the internal temperature to 225°F, open the lid and clean and oil the grate.

    • Set the turkey on the grate, close the lid and cook the turkey at 225°F for 2 hours. (Adjust the top vent as needed to keep the temperature at 225°F.)

    • After 2 hours, check the internal temperature in the thickest part of the breast and continue cooking, adjusting the top vent as needed.

    • As the internal temperature of the turkey gets closer to 163°F, check its internal temperature more often. Turkey breast takes about 35-45 minutes per pound when cooking at 225°F, so a 6-pound breast could take 2-3½ hours to cook at 225°F. The turkey is done when its internal temperature registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

    For Using a Charcoal Grill

    • Thirty minutes before cooking the turkey, open the bottom vent of the grill halfway and place the foil pan in the center of the bottom grill and pour in 2 cups water and 2 cups apple juice or cider.

      2 cups apple juice

    • Fill a charcoal chimney with charcoal and light it from the bottom. The coals are ready when the top coals are partially covered with ash, about 20-30 minutes.

    • Pour half the coals along one side of the foil pan and the other half along the other side.

    • Place the wood chunks/or foil packet of wood chips on top of one side of the coals.

    • Set the cooking grate in place, close the lid and open the lid vent halfway. Heat the grill 5 minutes, then clean and oil the grate.

    • Place the turkey, skin side up, over the foil pan in the center of the grill.

    • Cover the grill (with the lid vent positioned over the turkeand cook 1½-2½ hours (keep the internal temperature of the grill between 325°F-350°F). The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

    For Using a Gas Grill

    • Remove the top cooking grate and place the foil packet of wood chips on the primary burner. Replace the cooking grate and turn all burners to high. Cover the grill and heat until hot and the wood chips are smoking. This should take about 15 minutes.

    • Reduce the heat to medium-low and adjust burners, as needed, to keep the grill’s internal temperature between 325°F-350°The total cooking time could be 1½-2½ hours. The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber-colored and beautiful.

    For All Methods

    • When the internal temperature reads 162°F-163°F, transfer the turkey to a cutting board, tent with foil, and allow it to rest 20-25 minutes before slicing.

    • Carve and serve.

    Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

    Becky’s tips

    • Note: Please note the cooking times are different depending on which type of grill or smoker used. The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the breasts and the method used.
    • Be sure to fully thaw the turkey breast ahead of time if you’re using a frozen one. I estimate about a half-pound of meat per guest, so keep that in mind when choosing a size.

    Storage:Store smoked turkey breast in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

    Nutrition Information

    Calories: 428kcal (21%) Carbohydrates: 7g (2%) Protein: 86g (172%) Fat: 7g (11%) Saturated Fat: 1g (6%) Cholesterol: 214mg (71%) Sodium: 8197mg (356%) Potassium: 960mg (27%) Fiber: 1g (4%) Sugar: 7g (8%) Vitamin A: 98IU (2%) Vitamin C: 1mg (1%) Calcium: 61mg (6%) Iron: 2mg (11%)

    Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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    FAQs

    How long to smoke turkey breast in Traeger? ›

    Spread the butter evenly over the skin, then season with Traeger Pork & Poultry Rub. Insert the probe into the thickest part of the breast. Place the turkey directly on the grill grates, close the lid, and cook until the internal temperature reaches 165℉, 2-2 1/2 hours for your smoked turkey breast.

    How do you cook already smoked turkey breast? ›

    Preheat oven to 350° F. Remove turkey breast from packaging and rewrap in aluminum foil (to prevent sticking, first spray aluminum foil with nonstick cooking spray). Place foil-wrapped turkey breast in shallow roasting pan. Heat at 350° F for 1 hour and 20 minutes.

    How do you reheat a smoked turkey breast without drying it out? ›

    Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.

    How long do you smoke a turkey breast for and at what temperature? ›

    Smoke turkey, maintaining temperature inside smoker between 225°F and 250°F, for 3 ½ to 4 hours or until a meat thermometer inserted into thickest portion registers 165°F.

    Is it better to smoke a turkey breast at 225 or 250? ›

    225 -240 degrees is what I recommend and adhere to to make sure the sugar in the rub does not burn. If you are one of those who absolutely must have crunchy skin on the bird then do what you must but to me, it's all about the meat being moist and the rub on the outside not being burnt.

    What temperature do you cook turkey breast on a pellet grill? ›

    Get your smoker going at 275 degrees F. You can use whatever wood you have on hand, but apple wood goes great with this turkey breast (it compliments the cider brine perfectly!). Smoke for 3 hours, or until the internal temp of the turkey breast reaches 165 degrees F with an internal thermometer. Rest and enjoy.

    How do you keep a turkey breast from drying out in the smoker? ›

    Brining before smoking is really the best way to keep it from drying out.

    Should I rinse smoked turkey before cooking? ›

    There is no need to wash the turkey leg but feel free to rinse in cold water if you prefer. These turkey legs can often taste bland so I like to season them lightly with an all purpose low sodium bbq rub or poultry seasoning.

    Is smoked turkey breast fully cooked? ›

    Butterball smoked turkeys are a fully cooked, hassle-free turkey option that offers easy preparation, less mess, rich flavor and a shorter cooking time.

    How to cook butterball fully cooked smoked turkey breast? ›

    Conventional Oven:
    1. Preheat oven to 350°F.
    2. Remove turkey breast from the wrapper. DO NOT stuff.
    3. Place turkey breast, skin side up, on a flat roasting rack in 2-inch open roasting pan. ...
    4. Brush or spray skin with vegetable oil.
    5. Place turkey breast in 350° oven and heat until warm. ...
    6. Check temperature with a meat thermometer.
    Oct 30, 2018

    How do you cook a turkey that is already smoked? ›

    Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 – 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving.

    Is smoked turkey healthy? ›

    Though smoked chicken and turkey can still create HCAs and PAHs, they are, overall, heathier choices than red meat. Go lean. Next in line after poultry are lean cuts of pork (like pork loin, tenderloin and center cut chops).

    Do you wrap a turkey breast when smoking? ›

    Place the turkey breast on the pit and smoke for 2 hours. Cut the stick of butter into pieces. Place half the butter on a double layer of aluminum foil and set the turkey breast top-side down on the butter. Place remaining butter on top and wrap the foil around.

    Do you bring turkey to room temp before smoking? ›

    As you usually do before roasting, let your bird thaw (if frozen) and temper it, which involves setting out a refrigerated bird at room temperature for up to 2 hours. This allows your turkey to attain a uniform temperature inside and out. A cold bird requires a longer smoking time and can lead to uneven cooking.

    What is the ideal smoked turkey temperature? ›

    Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 170° F in the breast. Your turkey may take up to 12 hours to cook. When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving.

    How long does it take to smoke a 7 pound turkey breast? ›

    Instructions
    1. Preheat smoker to 225°F.
    2. Wash turkey well and pat dry. ...
    3. Ingredients. ...
    4. Place on middle rack of smoker and smoke for 4 ½ to 5 hours, about 45 minutes per pound, or until internal temperature reaches 165°F.

    How long to smoke a turkey at 300 on a Traeger? ›

    Season the whole turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe. When ready to cook, set the grill temperature to 300°F and preheat, lid closed for 15 minutes. Place turkey on the grill and smoke for 3-4 hours.

    How long does it take to smoke a turkey at 225 on a pellet grill? ›

    At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.

    Can you smoke a turkey breast at 300? ›

    Try to keep your smoker at about 225°F.

    It's also fine to smoke the turkey breast at a higher temperature (such as 275-300°F or higher), but it will obviously cook much faster as the temperature rises.

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