If you’re craving a succulent, smoky twist on a weekday classic, this Smoked Turkey Breast Recipe is exactly what you need. Imagine tender turkey bursting with flavor from a delicate blend of fresh herbs, a touch of garlic, and the sweet, fruity smoke of apple or cherry wood. Whether it’s a family dinner or a festive gathering, this recipe delivers juicy, mouthwatering results that will have everyone asking for seconds. Plus, it’s simpler than you think, making it a wonderful way to impress without stress.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a vital role in layering flavors, adding moisture, and enhancing the natural richness of the turkey breast. With fresh herbs, spices, and the perfect smoking wood, your dish will be anything but ordinary.
- 3 quarts cold water: The base for your brine, crucial for keeping your turkey juicy and flavorful.
- ½ cup kosher salt: Helps to tenderize the meat and infuse it with savory depth during brining.
- ¼ cup granulated sugar: Balances the saltiness and adds a subtle caramelized note to the turkey skin.
- 2 cups wood chips (or 2 large wood chunks – Apple or Cherry recommended): Imparts that signature smoky sweetness that’s simply irresistible.
- 1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style): The star of the recipe; choosing unbrined helps control seasoning and texture.
- 9 tablespoons unsalted butter (room temperature, 1â…› sticks): Adds richness and helps the herbs cling to the turkey.
- 2 cloves garlic (minced): Gives the butter mixture a lovely aromatic punch.
- 1 teaspoon chopped fresh oregano leaves: Brings a warm and slightly peppery flavor.
- 1 teaspoon chopped fresh thyme leaves: Offers an earthy, lemony note that complements poultry.
- 1 teaspoon chopped fresh rosemary leaves: Adds piney, fragrant undertones that deepen the flavor.
- 1 teaspoon chopped fresh sage leaves: Provides a slightly peppery, savory accent to the turkey.
- 2 teaspoons Dijon mustard: Gives a mild tanginess, uplifting the butter herb mixture.
- 1 teaspoon kosher salt: For seasoning the butter and enhancing flavors.
- ½ teaspoon freshly ground black pepper: Adds a subtle heat and complexity.
- ¼ teaspoon crushed red pepper flakes: Offers a gentle kick without overpowering.
- 2 cups apple juice (or apple cider or other fruit juice): Used during smoking to keep the turkey moist and infuse fruity sweetness.
How to Make Smoked Turkey Breast Recipe
Step 1: Prepare the Brine
Start by combining the cold water, kosher salt, and granulated sugar in a large container. Stir until the salt and sugar dissolve completely. Submerge your turkey breast fully in this brine and refrigerate for 12 to 24 hours. This is your secret weapon for moist, perfectly seasoned turkey that will stay tender through the long smoking process.
Step 2: Ready the Herb Butter
While the turkey brines, mix together your softened butter, minced garlic, Dijon mustard, kosher salt, black pepper, crushed red pepper flakes, and all the fresh chopped herbs: oregano, thyme, rosemary, and sage. This aromatic butter will help create a flavorful crust and infuse every bite with herbaceous goodness.
Step 3: Preheat and Prepare the Smoker
Get your smoker heating to a steady 225°F. Add the apple or cherry wood chips or chunks to your smoker box or coals. This fruitwood smoke is key—it gently penetrates the turkey to give it that classic, slightly sweet smoky aroma that’s utterly mouthwatering.
Step 4: Rinse and Dry the Turkey Breast
Once your turkey has sufficiently brined, remove it from the brine and thoroughly rinse under cold water to remove excess salt. Pat it dry with paper towels. The dryer the skin, the crispier and more delicious it will roast in the smoker.
Step 5: Apply Herb Butter
Generously spread that herb butter all over the turkey breast, making sure to cover every nook and cranny. This not only flavors the meat deeply but also helps retain moisture and promotes a beautiful golden crust during smoking.
Step 6: Smoke the Turkey
Place the turkey breast directly on the smoker rack. Keep a pan filled with apple juice under the bird to add moisture and catch drippings. Smoke the turkey at 225°F for approximately 4 hours, or until the internal temperature reaches 165°F in the thickest part of the breast. Resist the urge to open the smoker too often; consistent temperature is vital for that perfect cook.
Step 7: Rest Before Serving
Once cooked, remove the turkey breast from the smoker and tent it loosely with foil. Let it rest for at least 15 minutes. Resting allows the juices to redistribute, so every tender slice stays juicy and flavorful.
How to Serve Smoked Turkey Breast Recipe
Garnishes
For a stunning presentation, sprinkle a few fresh herb leaves like parsley or thyme on top to highlight the herbal notes infused in the turkey. Thin slices of lemon around the edges brighten the plate with a pop of color and a hint of citrus aroma that pairs beautifully with smoky poultry.
Side Dishes
This smoked turkey shines alongside creamy mashed potatoes, roasted root vegetables, or a fresh crisp salad with seasonal greens and a light vinaigrette. Applesauce or a tangy cranberry relish complements the subtle sweetness from the apple wood smoke, bringing balance and brightness to each bite.
Creative Ways to Present
Take your Smoked Turkey Breast Recipe to the next level by slicing it thin and serving over hearty artisan bread with a smear of Dijon mustard and mixed greens for an elevated sandwich. Or cube the leftovers for a smoky turkey salad tossed with walnuts, dried cranberries, and a citrus dressing.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover turkey tightly in plastic wrap or place in an airtight container. Store in the refrigerator where it will stay fresh and safe to eat for 3 to 4 days. This makes for quick lunches or tasty additions to your meal plans in the following days.
Freezing
If you want to freeze smoked turkey breast, slice or portion it beforehand, then wrap tightly in plastic wrap and foil or use a freezer-safe bag. Label and freeze for up to 3 months. Freeze with care to preserve moisture and flavor for those future cozy meals.
Reheating
Reheat leftovers gently in a low oven (around 275°F) covered with foil to prevent drying out. You can also warm slices in a covered skillet over low heat with a splash of broth or water. Avoid microwaving if possible to maintain texture and juiciness.
FAQs
Can I use bone-in turkey breast instead of boneless?
Absolutely! Bone-in turkey breast works beautifully and often stays juicier thanks to the bone. Just adjust smoking time accordingly and always check with a meat thermometer for doneness.
What type of wood chips are best for smoking turkey?
Apple and cherry wood chips are my top picks for smoking turkey because their mild, sweet smoke complements the poultry perfectly without overpowering its natural flavor.
Is it necessary to brine the turkey breast?
Brining may seem like extra work, but it’s a game-changer for moisture and taste. It infuses the meat with seasoning and ensures the turkey stays juicy throughout the long smoke.
Can this recipe be made on a grill instead of a smoker?
Yes! Set up your grill for indirect cooking at a low temperature and add wood chips in a smoker box or foil pouch. The key is maintaining steady heat and smoke for several hours.
How do I know when the smoked turkey breast is done?
Use a meat thermometer to check the internal temperature—the thickest part of the breast should read 165°F for safe and perfectly cooked meat.
Final Thoughts
Trying this Smoked Turkey Breast Recipe is like inviting a burst of smoky, herby sunshine to your dinner table. It’s a recipe that’s sure to become a favorite, whether you make it for a special occasion or a comforting family meal. I hope you enjoy the process as much as the delicious results—happy smoking!
Print
Smoked Turkey Breast Recipe
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 to 8 servings
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Description
This Smoked Turkey Breast recipe delivers tender, juicy, and flavorful meat infused with aromatic wood smoke and a herbed butter rub. Perfect for gatherings, the process involves brining the turkey breast to enhance moisture retention, applying a flavorful herb butter under the skin, and slowly smoking it over apple or cherry wood for a rich, smoky taste. The result is a mouthwatering centerpiece ideal for family dinners or special occasions.
Ingredients
Brine
- 3 quarts cold water
- ½ cup kosher salt
- ¼ cup granulated sugar
Wood Smoke
- 2 cups wood chips or 2 large wood chunks (Apple or Cherry recommended)
Turkey and Stuffing
- 1 (5-7 pound) unbrined whole turkey breast (boneless or bone-in; not Butterball-style)
Herbed Butter Rub
- 9 tablespoons unsalted butter (room temperature, about 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
Smoking Liquid
- 2 cups apple juice (or apple cider or other fruit juice)
Instructions
- Prepare the Brine: In a large container or stockpot, dissolve ½ cup kosher salt and ¼ cup sugar in 3 quarts of cold water. Stir well to ensure the salt and sugar are completely dissolved, creating the brine solution necessary for tenderizing and flavoring the turkey breast.
- Brine the Turkey: Submerge the turkey breast fully in the brine. Cover and refrigerate for 8 to 12 hours or overnight. This step helps the meat retain moisture during the smoking process, preventing it from drying out.
- Prepare the Wood and Smoker: Soak 2 cups of apple or cherry wood chips (or use 2 large wood chunks) in water for about 30 minutes. Preheat your smoker to 225°F (107°C), ensuring it is ready to maintain a low and steady temperature throughout the cooking process.
- Make the Herb Butter Mixture: In a bowl, combine 9 tablespoons of room temperature unsalted butter with minced garlic, chopped oregano, thyme, rosemary, sage, Dijon mustard, kosher salt, freshly ground black pepper, and crushed red pepper flakes. Mix thoroughly to create a fragrant and flavorful compound butter.
- Prepare the Turkey Breast: Remove the turkey breast from the brine, pat dry with paper towels. Gently loosen the skin over the breast meat without tearing it. Spread the herb butter mixture evenly beneath the skin, ensuring full coverage. This imparts rich flavor directly into the meat and keeps it moist during smoking.
- Smoke the Turkey: Place the turkey breast on the smoker grates. Add soaked wood chips or chunks onto the heat source for smoke generation. Pour 2 cups of apple juice into a smoker water pan or drip pan, replenishing as needed to maintain moisture. Smoke the turkey at 225°F for approximately 4 hours, or until the internal temperature reaches 165°F (74°C). Monitor the smoker to maintain temperature and smoke levels.
- Rest and Serve: Once cooked, remove the turkey breast from the smoker and tent loosely with foil. Allow it to rest for 15-20 minutes to redistribute juices before slicing. Serve warm for the best flavor and juiciness.
Notes
- Use a reliable meat thermometer to ensure the turkey reaches an internal temperature of 165°F for safe consumption.
- The brining time can be adjusted from 8 to 12 hours depending on your schedule but do not exceed 24 hours to avoid over-salting.
- If you don’t have a smoker, a grill set up for indirect heat with wood chunks can be used as an alternative.
- Allowing the turkey to rest after smoking is crucial for juicy slices—avoid skipping this step.
- Apple or cherry wood are recommended for a mild, sweet smoke flavor that complements turkey well.
- For a spicier variation, increase crushed red pepper flakes to ½ teaspoon.
- Ensure the butter is softened to room temperature to ease mixing with herbs and spices.
