Smoked Turkey Breast

Smoked Turkey Breast
smoked turkey breast on a cutting board

Smoked Turkey Breast

Carson Morby
One of my all time favorites on the smoker is turkey breast. It's simple, quick, delicious, and perfect for tons of great leftover recipes as well
Course Main Course
Cuisine American


  • 2 Turkey Breasts They often come in packages of 2. Boneless is best, but bone-in works too
  • 4 Tbsp Butter Divided into 1 Tbsp chunks
  • 2 Tbsp Your Favorite BBQ Rub


  • Preheat your smoker to 225 degrees F
  • Remove the turkey from its packaging and apply a generous, even layer of your favorite BBQ rub to each side
  • Place the turkey breast into a foil pan
  • Place the foil pan on the cooking grate, and let smoke until the turkey reaches about 120 degrees F internal temperature
  • Place 2 slices of butter under the turkey breast, and 2 more on top. Place foil over the top of the pan, and let smoke until the turkey reaches an internal temperature of 162 degrees F
  • Remove the turkey from the heat, and let rest in the foil pan for about 15-20 minutes
  • Slice against the grain, and enjoy!

Smoked Turkey Breast

Smoked turkey breast has to be one of my favorite foods. A lot of people get turned away from the thought of eating turkey breast because they have too much dry turkey back in the day. Trust me, as a kid I was the same. There’s nothing worst than dry turkey.

So what changed my mind? Technique! And it’s not difficult technique either. Most of it has to do with what internal temperature the meat is when you pull it off the smoker. I’ve preached several times about the damaging effects of those little plastic turkey timers that come in the breast of whole turkeys. Those things aren’t designed to pop until they reach close to 180 degrees F on the internal temperature. That’s way too much!

The secret to good turkey breast is to remove it between 160-165 degrees F. The breast is considered “safe” at 165. So why would you remove it at 160? When you remove it from the smoker, let the turkey breast rest. While it is resting, the residual heat of the meat will continue to cook for a bit. That carry-over temperature will bring the meat to a safe doneness.

The best effect from this method? Moisture. The turkey won’t be dry. The fats and juices won’t be cooked out yet. They will be retained within the meat, and you will finally get the chance to enjoy tender and moist turkey breast. Follow this method outlined in the recipe above and you will enjoy some of the best turkey of your life. Enjoy!