Smoked Turkey Breast Recipe
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There is something wildly satisfying about pulling a perfectly smoked turkey breast off the grill. The color. The smell. The way everyone suddenly appears in the backyard asking, “Is it ready yet?”
Smoked Turkey Breast (Juicy, Buttery, Foolproof)
Smoked Turkey Breast Recipe
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This smoked turkey breast is simple — like, five-minutes-of-prep simple — but tastes like you babysat it all day. It’s buttery, smoky, and packed with flavor. And because we’re using a boneless breast, it cooks faster and more evenly than a whole turkey. Which means you get all the glory with way less effort.
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Whether you’re feeding the family on a random Tuesday or want something impressive without committing to a full holiday bird, this one hits every time.
Why You’ll Love This Smoked Turkey Breast
First, it’s forgiving. Smoking low and slow keeps the meat tender and juicy.
Second, butter. We’re basting it with butter twice. Once before the rub (to help it stick and add richness), and again wrapped in foil with a parsley butter drizzle that melts into every bite.
Third, it’s fast for a smoker recipe. You’re looking at about 2–3 hours total, not an all-day commitment.
And lastly, leftovers. This slices beautifully for sandwiches, wraps, salads, and late-night fridge raids.
Ingredients You’ll Need
- Boneless turkey breast
- Salted butter
- Fresh parsley
- Poultry rub or BBQ rub (we used our basic spice rub recipe + smoked paprika and brown sugar)
That’s it. Simple ingredients working together to create layers of smoky, savory flavor with just a hint of sweetness from the rub.
Step By Step Directions
- While your smoker is preheating, melt a portion of the butter and rub it all over the turkey breast. This helps the seasoning cling and starts building that rich flavor.
- Coat the turkey generously with your spice rub. Don’t be shy here, this is where the crust and most of the flavor come from.
- Place the turkey directly on the smoker rack and let it cook at a high smoke/low temp for about 90 minutes, flipping halfway through.
- While that’s going, melt the remaining butter and stir in fresh parsley.
- Transfer the turkey to a large sheet of foil (crimp the sides up to catch juices), drizzle with the herb butter, and wrap tightly, being careful not to disturb the seasoning.
- Return it to the smoker and increase the heat, cooking until it reaches a safe internal temperature.
- Let the turkey rest before slicing. This step is non-negotiable if you want juicy meat.
- Slice and serve with the remaining melted herb butter if you’re feeling extra (which you should).
Should I Brine the Turkey Before Smoking?
You absolutely can, and if you have the time, I recommend it. Brining helps the turkey retain moisture and adds another layer of flavor, especially if you’re using a lean boneless breast. If you’d like to go that route, use my simple brine recipe here (it’s easy and totally worth the extra step). Just be sure to pat the turkey completely dry before adding the butter and spice rub so you still get that beautiful smoky crust.
Do I Have to Wrap the Turkey in Foil?
No, but it definitely helps. Wrapping the turkey in foil during the final stage of cooking helps lock in moisture and prevents the outside from getting too dark while the inside finishes coming up to temperature. If you prefer a slightly firmer crust, you can skip the foil and continue cooking uncovered — just keep a close eye on the internal temperature so it doesn’t dry out.
Tips for Perfect Smoked Turkey Breast
Use a meat thermometer. Pull it at 160°F. It will continue to rise slightly as it rests.
Don’t skip the rest. Resting locks in juices and makes slicing easier.
Wrap carefully. You want to keep that nice spice crust intact.
Adjust sweetness to taste. If you prefer less sweet, reduce or skip the brown sugar in your rub.
Make it simpler. Feel free to use your favorite store bought rub to save time. I am a big fan of this Kinder’s Woodfired Garlic Rub!
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or extra butter to keep it from drying out.
You can also freeze sliced turkey for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating.
More Great Smoker Recipes
- Smoked Pork Tenderloin Recipe
- Smoked Chicken Thighs
- Smoked Chicken Legs
- See all our best recipes for the smoker!
How to Make Smoked Turkey Breast
Smoked Turkey Breast Recipe
Ingredients
- 20 ounces boneless turkey breast
- 1 stick salted butter (½ cup total), divided (divided: ¼ stick melted, ¾ stick melted separately)
- 2 tablespoons fresh parsley minced
- 4-6 tablespoons poultry rub or BBQ rub*
Instructions
- Preheat your smoker to extreme smoke mode if available, or to 200°F.
- Melt ¼ stick of the butter and rub it evenly over the turkey breast. Coat the turkey generously with spice rub, pressing gently so it adheres.
- Place the turkey directly on the smoker rack and cook at on extreme smoke (or 200°F) for 45 minutes. Flip and cook for an additional 45 minutes.
- Melt the remaining butter and stir in the minced parsley.
- Carefully transfer the turkey to a large sheet of foil, raising the edges to catch drippings. Drizzle with the herb butter, being careful not to disturb the seasoning. Reserve any remaining butter for serving.
- Wrap the turkey tightly in foil and return it to the smoker. Increase the temperature to 300°F and continue cooking until the internal temperature reaches 160°F.
- Remove turkey from the smoker and allow it to rest for at least 15 minutes before slicing.
- Slice and serve with the remaining melted herb butter, if desired.
Notes
- Always cook to internal temperature rather than time.
- Larger turkey breasts will require additional cooking time.
- Letting the turkey rest before slicing helps retain juices.
- If brined beforehand, pat the turkey completely dry before applying butter and seasoning.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Pellet Smoker – Having used several different kinds of smokers over the years, I have to say that I am a huge fan of the pellet smoker. I don’t think I’ll ever go back!
- Digital Thermometer – I like this style thermometer for the smoker because you can just leave it in the whole time.
- Kinder’s Woodfired Garlic Rub – This is my go-to rub if I’m not in the mood to make my own!
Other Awesome Turkey Recipes
- Slow Cooker Turkey Breast Recipe
- Turkey Wrap Recipe
- Turkey Meatloaf Recipe
- Turkey Meatballs Recipe
- Turkey Chili Recipe
- See all our easy turkey recipes!
Final Thoughts
This smoked turkey breast is simple, flavorful, and reliable — the kind of recipe that makes you feel like you know exactly what you’re doing, even if you’re just winging it with a stick of butter and a good spice rub.
(It also makes incredible sandwiches the next day.)
And honestly? That’s the best kind of cooking.
Frequently asked questions
Yes, but cooking time will increase. Always cook to internal temperature, not time.
Absolutely. Just plan on increasing the cooking time and always cook to internal temperature, not time. A larger breast will take longer to come up to temp, especially during the 300°F finishing stage. Use a meat thermometer and pull it at 160°F.
No, but wrapping helps retain moisture while it finishes cooking.
Just set your smoker to 200°F and follow the same process.
Flipping helps smoke circulate evenly, but it’s not absolutely required.
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