Want to make a juicy, flavorful Smoked Turkey Breast? This recipe uses a simple brine and your favorite BBQ rub, then smoked at 250°F for delicious results.
I created this Smoked Turkey Breast recipe because I love all things smoked! I have spent the past 10 years perfecting my smoking skills! This brining and smoking technique is my tried-and-true method for a flavorful, juicy turkey breast that's perfect for Thanksgiving or any special occasion.
My family loves how juicy and tender this turkey turn out. It is perfect for smaller gatherings, plus it is perfect for sandwiches, wraps and a quick weekday meal.
If you love this easy recipe, be sure to try out some other delicious smoked favorites, including Smoked Spiral Ham, Smoked Cream Cheese and Smoked Tuna Dip!
Reader Review: "This is my new way to make turkey. My family loved it, and it was so tender and flavorful." - Jason
Why You'll Love this Recipe
- Juicy and flavorful: A simple brine helps the turkey breast retain moisture while adding flavor.
- Easy to prepare: Once the turkey is brining, the smoker does most of the work.
- Perfect for smaller gatherings: This is perfect when you don't need to cook a whole turkey.
- Great leftovers: Slice leftover turkey for sandwiches, wraps, salads, or easy weeknight meals.
Ingredients
- Bone-In Split Turkey Breast: I used a 4-pound turkey breast, which is a nice size for a smaller family meal.
- BBQ Rub: Your favorite BBQ rub adds savory flavor and a delicious seasoned crust to the turkey.
Ingredients for the Brine
- Water: Forms the base of the brine and helps distribute the seasonings.
- Kosher Salt: Seasons the turkey and helps it retain moisture.
- Brown Sugar: Adds a subtle sweetness that balances the salt.
- Bay Leaves: Adds a mild, herbal flavor.
- Mustard Seeds: Brings a tangy, earthy flavor to the brine.
- Peppercorns: Provides the perfect peppery bite.
Tim's Tip: Don't skip the brine! This adds flavor before it ever hits the smoker.
How to Make A Smoked Turkey Breast
1. Prepare the Brine: Bring 1.5 cups of water to a boil in a saucepan. Add in the kosher salt and stir until it dissolves. Stir in the brown sugar, bay leaves, mustard seeds and peppercorns.
Add in 1 cup of ice to help cool the mixture, then add in remaining cold water. Make sure the brine is completely chilled before adding the turkey.
Place the turkey breast in the brine, making sure its submerged. Cover and refrigerate for 24 hours.
2. Remove the Turkey from the Brine: Remove the turkey breast from the brine and discard the liquid. Pat the turkey dry with paper towels.
3. Preheat the Smoker: Preheat your smoker to 250°F.
4. Season the Turkey: Generously season the turkey breast on all sides with your favorite BBQ rub. Place the turkey breast in the preheated smoker.
Smoke until the internal temperature reaches approximately 140°F. Then carefully wrap it in foil.
5. Finish Smoking the Turkey: Return the foil-wrapped turkey breast to the smoker and continue cooking until the thickest part of the breast reaches a safe internal temperature of 165°F.
This turkey breast took approximately 2 hours, but cooking time will vary depending on the size and shape of the turkey breast and your smoker.
6. Rest and Slice: Remove the turkey breast from the smoker and let it rest for about 10 minutes. Check that the internal temperature has reached 165°F before serving.
Carefully unwrap the turkey, slice the meat, and enjoy!
Made this recipe? Let me know!
Expert Tips
- Pat the Turkey Dry: Removing excess moisture from the skin helps the rub stick.
- Use a Meat Thermometer: Turkey breast can dry out when overcooked, so monitor the internal temperature throughout the smoking process.
- Keep the Smoker Temperature Steady: Maintaining 250°F helps the turkey cook evenly.
- Choose a BBQ Rub you Love: A sweet smoky, or savory rub will all work well with this recipe.
- Let the Turkey Rest: Resting the turkey for about 10 minutes before slicing helps keep the meat juicy!
Substitutions and Variations
- Boneless Turkey Breast: You can use a boneless turkey breast instead of bone-in. Cooking time may be shorter, so monitor the internal temperature closely.
- Different BBQ Rubs: Use your favorite store-bought BBQ rub. A sweet, smoky, spicy, or savory rub will all work well.
- Add Citrus: Add a few orange or lemon slices to the cooled brine for a subtle citrus note that complements the turkey.
- Make it Spicy: Choose a spicy BBQ rub or add a pinch of cayenne pepper to give the turkey a little heat.
Storage
- Refrigerator: Allow the turkey to cool slightly, then refrigerate leftovers in an airtight container within 2 hours of cooking. Enjoy within 3-4 days.
- Freezer: Remove the meat from the bone and store it in an airtight freezer-safe container or bag for up to 3 months for best quality.
- Reheating: Reheat sliced turkey with a splash of broth or a little butter in a covered dish to help prevent it from drying out. Heat leftovers to 165°F.
FAQs
Yes! A boneless turkey breast works well with this recipe. Cooking time may be shorter, so start checking the internal temperature early and cook until it reaches 165°F.
The best way to keep smoked turkey breast juicy is to brine it for the 24 hours before smoking, which helps the meat retain moisture.
For the best flavor and juiciness, brine your turkey for 24 hours in the refrigerator. This gives the salt, brown sugar, and seasonings time to flavor the meat!
What to Serve with Smoked Turkey Breast
Smoked turkey pairs beautifully with classic BBQ sides and comforting family favorites. Here are a few ideas to complete your meal.
Made this recipe? Let me know!
Recipe
Smoked Turkey Breast
Equipment
Ingredients
- 4 lb Turkey Breast
- 2 tablespoon BBQ Rub
For the Brine
- 8.5 cups water
- ½ cup Kosher Salt
- ¾ cup Brown Sugar
- 6 Bay Leaves
- 1 teaspoon Mustard Seed
- 1 teaspoon Peppercorns
Instructions
- Prepare the Brine: Bring 1.5 cups of water to a boil in a saucepan. Add in the kosher salt and stir until it dissolves. Stir in the brown sugar, bay leaves, mustard seeds and peppercorns. Add in 1 cup of ice to help cool the mixture, then add in remaining cold water. Make sure the brine is completely chilled before adding the turkey. Place the turkey breast in the brine, making sure its submerged. Cover and refrigerate for 24 hours. 8.5 cups water ½ cup Kosher Salt ¾ cup Brown Sugar 6 Bay Leaves 1 tsp Mustard Seed 1 tsp Peppercorns
- Remove the Turkey from the Brine: Remove the turkey breast from the brine and discard the liquid. Pat the turkey dry with paper towels.
- Preheat the Smoker: Preheat your smoker to 250°F.
- Season the Turkey: Generously season the turkey breast on all sides with your favorite BBQ rub. Place the turkey breast in the preheated smoker. Smoke until the internal temperature reaches approximately 140°F. Then carefully wrap it in foil. 4 lb Turkey Breast 2 tbsp BBQ Rub
- Finish Smoking the Turkey: Return the foil-wrapped turkey breast to the smoker and continue cooking until the thickest part of the breast reaches a safe internal temperature of 165°F. This turkey breast took approximately 2 hours, but cooking time will vary depending on the size and shape of the turkey breast and your smoker.
- Rest and Slice: Remove the turkey breast from the smoker and let it rest for about 10 minutes. Check that the internal temperature has reached 165°F before serving. Carefully unwrap the turkey, slice the
Notes
- Pat the Turkey Dry: Removing excess moisture from the skin helps the rub stick.
- Use a Meat Thermometer: Turkey breast can dry out when overcooked, so monitor the internal temperature throughout the smoking process.
- Keep the Smoker Temperature Steady: Maintaining 250°F helps the turkey cook evenly.
- Choose a BBQ Rub you Love: A sweet smoky, or savory rub will all work well with this recipe.
- Let the Turkey Rest: Resting the turkey for about 10 minutes before slicing helps keep the meat juicy!
-
Storage
- Refrigerator: Allow the turkey to cool slightly, then refrigerate leftovers in an airtight container within 2 hours of cooking. Enjoy within 3-4 days.
- Freezer: Remove the meat from the bone and store it in an airtight freezer-safe container or bag for up to 3 months for best quality.
- Reheating: Reheat sliced turkey with a splash of broth or a little butter in a covered dish to help prevent it from drying out. Heat leftovers to 165°F.
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