Name: Smoked Turkey Breast
Prep time: 15 min
Cook time: 270 min
Total time: 810 min
Ingredients: 2 quarts (1.9 liters) water; 1/2 cup (125 grams) kosher salt (1/2 cup Morton Coarse Kosher Salt, or 14 tbsp Diamond Crystal Kosher Salt, or 6 tbsp table salt); 1/4 cup (50 grams) brown sugar or coconut sugar; 2 quarts (1.9 liters) ice water (combined volume of ice and water should be 2 quarts); 2 tablespoons (25 grams) brown sugar or coconut sugar; 2 tablespoons (42 grams) table salt; 1/2 tablespoon black pepper; 1 tablespoon sweet paprika; 1 tablespoon garlic powder; 1 teaspoon cayenne pepper; 1 boneless turkey breast (see notes); 1/4 cup (60 ml) olive oil

Jump to Recipe

This smoked turkey breast is juicy, smoky and much easier to make than you might expect. Brining helps keep the lean turkey breast moist, while a simple brown sugar and spice rub adds plenty of flavor.

It was tested with a 4-pound (1.8-kg) boneless turkey breast on a Traeger, but you can use another type of smoker. Once the turkey goes on, the process is mostly hands-off, which makes it a great option for Thanksgiving when you have plenty of other things to cook.

It’s naturally gluten-free and dairy-free, and it’s paleo when made with coconut sugar instead of brown sugar.

My photographer doesn’t normally like turkey because she usually finds it dry. After trying this one, she said, “I don’t care for the taste of turkey, and I usually find it to be really dry; this was none of those, and I’ll definitely be making it again.”

If you’re looking for other easy ways to cook turkey breast, you might also like this Air Fryer Turkey Breast or Instant Pot Turkey Breast.

What’s to Love

Juicy turkey breast – the brine helps the lean breast meat stay moist during smoking.
Mostly hands-off – once the turkey is brined, seasoned and in the smoker, there’s very little left to do.
Great for Thanksgiving – smoking the turkey frees up your oven for side dishes and desserts, which is especially useful if you’re working with one oven.
Gluten-free and dairy-free – and it can also be made paleo by using coconut sugar.

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

Boneless turkey breast – use a fresh or fully thawed boneless turkey breast around 4 to 6 pounds (1.8 to 2.7 kg). This recipe was tested with a 4-pound (1.8-kg) breast. Don’t use a turkey breast that’s already salted, brined, injected, basted or enhanced. If that’s all you can find, skip the brine in this recipe.
Water and ice water – the brine starts with 2 quarts (1.9 liters) of water. After heating that with the salt and sugar, you’ll add ice and water with a combined volume of another 2 quarts (1.9 liters).
Salt – the brine uses 125 grams of salt. Different types of salt vary considerably by volume, so weighing it is the easiest option. See the tested conversions below.
Brown sugar or coconut sugar – either can be used in the brine and rub. Use coconut sugar for the paleo version.
Black pepper, sweet paprika, garlic powder and cayenne pepper – these make up the rest of the rub. You can omit the cayenne if you don’t want the extra heat. The recipe is gluten-free and dairy-free as written, but if you replace the homemade rub with a store-bought spice blend, check the label if gluten or dairy is a concern.
Olive oil – helps the rub stick to the turkey. You can also use a neutral oil such as canola or vegetable oil.

Salt Conversions

For the brine, you need 125 grams of salt. If you’re measuring by volume, use 1/2 cup Morton Coarse Kosher Salt, 14 tablespoons Diamond Crystal Kosher Salt or 6 tablespoons table salt.

For the rub, use 2 tablespoons (42 grams) of table salt.

You don’t have to brine a turkey breast before smoking it, but I recommend it for this recipe. The brine seasons the turkey and helps the lean breast meat retain moisture during the long smoking time.

How to Make It

Here’s an overview of how to smoke a turkey breast. Scroll down to the recipe card for the full amounts and instructions.

Make the brine – combine 2 quarts (1.9 liters) of water with the salt and sugar in a large pot. Heat over medium heat, stirring until the salt and sugar dissolve completely. Remove it from the heat and stir in 2 quarts (1.9 liters) of ice water.

Brine the turkey – submerge the turkey breast completely in the brine. If necessary, weigh it down with a plate, a stack of plates or another heavy object. Refrigerate for 8 to 24 hours.

Dry the turkey – remove it from the brine and pat it very dry. Transfer it to a large plate and let it sit for 30 minutes to 1 hour. Mix the rub ingredients while the turkey sits.

Preheat the smoker – heat it to 225 °F (107 °C) with the lid closed for about 15 minutes. Apple, cherry, pecan and maple are good wood choices.

Season the turkey – lightly coat the turkey breast with olive oil, including between the skin and meat. Generously and evenly apply the rub over the turkey and between the skin and meat.

Smoke – place the turkey directly on the grill grates, skin-side up. Insert the thermometer into the thickest part of the breast without touching the bone, if applicable. Smoke at 225 °F (107 °C) for about 30 to 40 minutes per pound, until the thickest part reaches 160 °F (71 °C). If the turkey starts to look dry, baste it with olive oil about once an hour.

Rest – remove the turkey from the smoker at 160 °F (71 °C) and let it rest for 15 to 20 minutes. During the rest, the internal temperature should rise to 165 °F (74 °C). Then carve and serve.

Suggested Timeline

Smoking a turkey breast takes about 30 to 40 minutes per pound at 225 °F (107 °C), but the exact time can vary depending on the smoker and the size and shape of the turkey breast. Always use the internal temperature rather than the clock to determine when it’s ready.

For a 6-pound (2.7-kg) turkey breast that you want ready to carve for a 12 p.m. Thanksgiving meal, here’s a suggested timeline.

Day before serving:

Any time between about 6:30 a.m. and 10:30 p.m. – start brining the turkey breast. For a 24-hour brine, start around 6:30 a.m. For the minimum 8-hour brine, start around 10:30 p.m.

Day of serving:

6:30 a.m. – remove the turkey from the brine, pat it very dry and let it sit for 30 minutes to 1 hour.
7:00 to 7:15 a.m. – prepare the rub and preheat the smoker to 225 °F (107 °C) with the lid closed for about 15 minutes.
7:15 to 7:30 a.m. – coat the turkey with olive oil and apply the rub over the turkey and between the skin and meat.
7:30 a.m. – place the turkey breast in the smoker, skin-side up, and insert the thermometer into the thickest part of the breast.
7:30 to 11:30 a.m. – smoke the turkey until the thickest part reaches 160 °F (71 °C). A 6-pound (2.7-kg) breast will generally take about 3 to 4 hours at 30 to 40 minutes per pound, but start checking the temperature early rather than relying only on the clock.
By about 11:30 a.m. – remove the turkey once it reaches 160 °F (71 °C) and let it rest for 15 to 20 minutes.
By 12 p.m. – make sure the internal temperature has reached 165 °F (74 °C), then carve and serve.

Tips for Success

For a bone-in breast – place it bone-side down with the breast facing up. Cooking time will differ from a boneless breast, so rely on the internal temperature rather than the clock.
If you want to catch the drippings – place the turkey on a rack inside a foil pan so it doesn’t sit directly in the liquid and smoke can still circulate around it.
Choose a mild smoking wood – apple, cherry, pecan and maple work well with turkey. I also like those sweeter woods with this Smoked Spatchcock Chicken. Hickory and mesquite have a much stronger flavor and can overwhelm turkey, but they work well with something like this Smoked Ribeye Recipe.
Don’t tent it if crisp skin matters – foil traps steam and can soften the skin while the turkey rests.

Troubleshooting

The skin isn’t crisp – smoking at 225 °F (107 °C) won’t produce very crisp skin. For a crisper finish, when the turkey reaches about 140 °F to 150 °F (60 °C to 65 °C), lightly coat the breast with oil or butter if dairy isn’t a concern. Increase the temperature to 375 °F to 400 °F (190 °C to 200 °C) and cook for about 20 to 30 minutes, watching it closely, until the thickest part reaches 160 °F (71 °C). If your smoker can’t handle the higher temperature without producing excess smoke, transfer the turkey to a grill or oven instead. The skin can get crisper this way, but don’t expect it to become as crisp as fried chicken skin.

The turkey is cooking faster or slower than expected – the 30- to 40-minute-per-pound range is only an estimate. The smoker and the size, shape and type of turkey breast can all affect the timing, so rely on the internal temperature.

The turkey looks dry while smoking – baste it with olive oil about once an hour as needed.

The turkey breast is frozen – thaw it completely in the refrigerator before brining and smoking it. Don’t put a frozen turkey breast directly into the smoker.

Make Ahead & Storage

Make ahead – smoked turkey breast is best served the day it’s made, but you can make it 1 to 2 days ahead. After it rests, wrap it tightly in foil and refrigerate it. Before serving, brush it lightly with olive oil and reheat at 300 °F (150 °C) for about 20 to 30 minutes. The exact reheating time will depend on the size of the turkey breast.

Refrigerate – wrap leftover turkey in plastic wrap or foil and place it in an airtight container. Refrigerate for 3 to 4 days. Since it’s fully cooked, you can also eat it cold in sandwiches, salads or wraps, or serve it with cheese and crackers.

Freeze – wrap the turkey tightly in plastic wrap, then foil, and place it in a freezer bag. Freeze for 2 to 3 months. Thaw it overnight in the refrigerator, then lightly brush it with olive oil and reheat at 300 °F (150 °C).

What to Serve With Smoked Turkey Breast

I have lots of Thanksgiving recipes on my other site that pair well with smoked turkey. These are some good options:

Rainbow Carrots
Dairy-Free Cornbread
Red-Skinned Mashed Potatoes
Whole Wheat Dinner Rolls
Sweet Potato Goat Cheese Salad
Sweet Potato Mac and Cheese
Pear Cider
Buttermilk Biscuits – maybe it’s a little unconventional for dinner, but I love biscuits with smoked turkey.

I hope you’ll enjoy this smoked turkey breast! If you try it, I’d love to hear how it turned out in the comments below. Thanks! 🙂

Smoked Turkey Breast