Description

This smoked turkey breast is juicy, flavorful, and perfect for holidays, family gatherings, or meal prepping. With a perfect blend of seasoning and slow smoking, it develops a deep smoky taste and a tender texture. Whether served as a main dish or sliced for sandwiches, this turkey breast will impress your guests with every bite!

Ingredients

Scale

4–5 lb boneless turkey breast
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for spice)
1 tbsp dried thyme

For the Brine (Optional but Recommended):

5 cups water
1 cup kosher salt
⅔ cup brown sugar
2 cloves garlic, crushed
1 tbsp whole black peppercorns
1 sprig fresh rosemary

For Smoking:

2 cups wood chips (hickory, apple, or cherry wood)

Instructions

Step 1: Brine the Turkey (Optional, but Recommended for Juiciness)

In a large pot, combine water, salt, sugar, garlic, peppercorns, and rosemary. Stir until the salt and sugar dissolve.
Submerge the turkey breast in the brine, cover, and refrigerate for 12-24 hours.
After brining, remove the turkey, rinse it under cold water, and pat dry with paper towels.

Step 2: Season the Turkey

Brush the turkey breast with olive oil to help the seasoning stick.
In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne (if using), and thyme.
Rub the seasoning mixture evenly over the entire turkey breast.

Step 3: Prepare the Smoker

Preheat your smoker to 225°F.
Add your preferred wood chips (hickory for bold flavor, apple for mild sweetness, or cherry for a slightly fruity taste).
Place the turkey breast on the smoker skin-side up.

Step 4: Smoke the Turkey

Smoke the turkey for 2-3 hours, or until the internal temperature reaches 160°F in the thickest part.
Remove from the smoker and tent loosely with foil. Let it rest for 15-20 minutes to allow the temperature to rise to 165°F and keep the juices inside.

Step 5: Slice and Serve

Slice against the grain for the juiciest texture.
Serve warm with your favorite sides like mashed potatoes, roasted vegetables, or cranberry sauce.

Notes

Brining Tip: If you’re short on time, dry brining (rubbing salt directly on the turkey and refrigerating overnight) is a great alternative.
Wood Choice: Hickory gives a bold flavor, while apple and cherry provide a milder, slightly sweet taste.
Leftovers Idea: Use smoked turkey in sandwiches, salads, or wraps for a delicious meal the next day!

Prep Time: 15 minutes
Cook Time: 2-3 hours
Category: Lunch
Cuisine: American

Nutrition

Calories: 280g
Fat: 8g
Carbohydrates: 2g
Protein: 50g