Smoked Turkey Breast Recipe

Smoked Turkey Breast Recipe

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Smoked Turkey Breast

A Juicy and Flavorful Lean Protein Main

This Smoked Turkey Breast recipe delivers tender, juicy meat with rich smoky flavor—perfect for a healthy weeknight dinner, meal prep, or holiday gathering. It’s simple to prepare, packed with protein, and far leaner than traditional roasted meats. Let’s fire up the smoker!

PREP TIME: 15 minutes
COOK TIME: 2 hours
COURSE: Main Course
CUISINE: American
SERVINGS: 6 servings

EQUIPMENT:

  • Smoker or grill with lid
  • Meat thermometer
  • Small mixing bowl
  • Paper towels
  • Cutting board
  • Sharp carving knife

INGREDIENTS:

  • 3–4 pound boneless turkey breast (skin-on or skinless)
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Wood chips (apple, cherry, or hickory)

INSTRUCTIONS

Step 1: Prepare the Turkey

  1. Pat the turkey breast dry with paper towels.
  2. Rub the turkey all over with olive oil to help the seasoning adhere.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
  4. Evenly coat the turkey breast with the spice mixture, pressing gently to adhere.

Step 2: Preheat the Smoker

  1. Preheat your smoker to 225°F (107°C).
  2. Add your preferred wood chips according to the manufacturer’s instructions.
  3. Lightly oil the grates to prevent sticking.

Step 3: Smoke the Turkey Breast

  1. Place the turkey breast directly on the smoker grates, skin side up if using skin-on.
  2. Close the lid and smoke for approximately 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part.
  3. Use a meat thermometer to ensure accurate doneness without overcooking.

Step 4: Rest and Serve

  1. Remove the turkey breast from the smoker and tent loosely with foil.
  2. Let it rest for 10–15 minutes to allow the juices to redistribute.
  3. Slice against the grain and serve warm.

TIPS:

  • For extra moisture, brine the turkey breast in a simple saltwater solution for 8–12 hours before smoking.
  • A water pan in the smoker helps maintain juiciness.
  • Leftovers are perfect for sandwiches, salads, grain bowls, or wraps.

KEYWORD: Smoked Turkey Breast, Healthy Protein, American BBQ

Author

  • Hello, I'm Brandt, a Certified Grillmaster, chef, and culinary enthusiast with a lifelong passion for creating exceptional flavors through grilling and cooking. Over the past 30 years, I've honed my barbecue skills on a wide range of smokers, grills, and culinary techniques. I've served as a BBQ judge and earned awards and recognition for my achievements in the world of barbecue.

    I'm also an author, writer, and contributor to sites such as Fine Cooking, The Food Chronicles, My Tasty Dish, and The Cooking. I'm dedicated to sharing my expertise and guiding you on your culinary journey.

    Join me as we dive deep into the art of grilling, where I'll be unveiling my time-tested tips and secret recipes that bring people together, one sizzle at a time!

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Last updated: February 16, 2026