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    Home » Recipes » Easy Main Dish Recipes

    Nov 9, 2023 by Andrea· This post may contain affiliate links · 2 Comments

    Smoked Turkey Breast

    Jump to Recipe

    Embark on a culinary adventure with this Smoked Turkey Breast recipe - an easy yet incredibly flavorful way to prepare turkey that's perfect for both special occasions and everyday enjoyment.

    2 smoked turkey breasts sliced and on a bed of lettuce on a ceramic platter.

    You may never cook turkey any other way once you discover the mouthwatering flavour and ease of smoking. I made these smoked turkey breasts on my Traeger Pellet Grill but you can use any smoker for this recipe.

    If you don't own a smoker no problem! Instructions on how to roast these turkey breasts in the oven is included below.

    If you are looking for other ways to cook turkey breasts check out these recipes for Pan Roasted Turkey Breast and Mushroom and Sausage Stuffed Turkey Breast.

    Jump to:
    • Why You Will Love This Recipe
    • 🥘Ingredients and Substitutions
    • Variations
    • 🔪How to Make Smoked Turkey Breast
    • Expert Tips
    • Recipe FAQs
    • What to Serve With Smoked Turkey Breast
    • 📖 Recipe
    • 💬 Comments

    Why You Will Love This Recipe

    Easy to Make: Simple and straightforward instructions make this recipe accessible to both novice and experienced cooks.

    Irresistibly Delicious: Smoked turkey is undeniably delicious. Brining the meat and topping with herbed butter not only keeps it from drying out but also adds a ton of flavour.

    Versatile: You can switch up the seasonings for smoked turkey breast depending on your own taste. Omit the butter or use your favourite BBQ rub for a twist.

    Perfect for Meal Prep: Smoked turkey breast is a delicious way to add lean protein to salads or sandwiches throughout the week.

    🥘Ingredients and Substitutions

    All labeled ingredients needed to make smoked turkey breast.

    Kosher Salt - Table salt or fine sea salt can be used as a substitute however you want to reduce the amount of fine salt to half a cup.

    Brown Sugar: White sugar, honey, or maple syrup can be other options for sweetness.

    Fresh Herbs: Dried herbs can be used if fresh herbs are unavailable. Dried herbs are much stronger than fresh. A general rule is 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried.

    Salted Butter: Unsalted butter can also be used. Add salt to taste if desired.

    Olive Oil (for basting): Melted butter or vegetable oil can be used as an alternative.

    For a complete list of ingredients see the recipe card below.

    Variations

    Citrus Infusion: Brighten things up by bumping up the lemon rind or adding rind from other citrus fruits such as oranges and limes.

    Spice Things Up: Add cayenne pepper or dried chili flakes to the butter mixture.

    Dairy Free: To make this recipe dairy free you can replace the butter with a non-dairy alternative or mix the ingredients with 2 to 3 tablespoon of olive oil and rub that on the skin.

    BBQ Rub: For a completely different flavour consider rubbing the breasts with your favourite spice rub instead of using the butter mixture. Click here for a homemade BBQ Spice Rub Recipe.

    Oven Roasted: If you don't have a smoker or prefer not to smoke the turkey breasts, bake in the oven at 350 degrees F (177 degrees C) for 20 minutes per pound for bone-in , or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).

    If you are looking for ways to use your smoked turkey meat have a look at these recipes: Hearty Turkey Veggie Soup, Green Chicken (or turkey) Chili, and Chicken (or turkey) Ranch Casserole.

    🔪How to Make Smoked Turkey Breast

    Brine ingredients in a large pot.

    Step 1 - Mix together the brine ingredients with the hot water. Turn on the heat and stir just until the salt and sugar have dissolved. Remove from heat and add ice water. Let sit until cooled.

    turkey breasts in brine in a large pot.

    Step 2 - Add turkey breasts to the brine and place in the refrigerator overnight. Use any container that will fit the breasts and the brine.

    herbed butter mixed in a ceramic bowl.

    Step 3 - Mix together the herbed butter mixture and set aside at room temperature.

    Herbed butter being stuffed underneath the skin.

    Step 4 - Remove breasts from brine, pat dry. Separate skin from flesh, creating a pocket. Using half of the butter mixture for each breast, stuff under the skin.

    prepared turkey breasts on a rack over a pan and ready to be smoked.

    Step 5 - Place breasts on a wire rack over a pan or directly on the grill with a drip tray underneath.

    smoked turkey breasts being brushed with olive oil after one hour.

    Step 6 - After one hour, baste the breasts every 45 minutes until the internal temperature reaches 165°F when taken in the thickest part of the flesh.

    one sliced turkey breast and one whole on a cutting board with a knife on the side.

    Step 7 - Transfer to a cutting board and let rest for 5 to 10 minutes. Remove from the bone and thinly slice.

    For detailed instructions see the recipe card below.

    Expert Tips

    Prepare your ingredients - In the restaurant world we call this "mise en place" which means "everything in its place". This is my number 1 piece of cooking advice. Before you start cooking make sure you have all your ingredients measured, chopped, drained etc. This is especially helpful when making one-pan meals that come together quickly.

    Use a Meat Thermometer: Invest in a good-quality meat thermometer to accurately monitor the internal temperature. Aim for 165°F (74°C) in the thickest part of the breast for safe and juicy meat.

    Even Brining: Ensure the turkey breasts are fully submerged in the brine for even flavor distribution. Any container that will fit both the breasts and the brine will work. If using a bag, place the bag in a container or on a tray in case of leaks.

    Dry the Skin: Before smoking, pat the turkey skin completely dry. Dry skin helps achieve a crispy texture during smoking.

    Consistent Temperature: Maintain a consistent smoking temperature. Fluctuations can affect cooking times and may result in unevenly cooked turkey.

    One smoked turkey breast thinly sliced on a wood board.

    Recipe FAQs

    What's the purpose of basting with olive oil during smoking?

    Basting adds moisture and helps develop a flavorful crust. It's an essential step in achieving a golden, bronzed exterior on the smoked turkey breast.

    Can I use boneless turkey breasts for this recipe?

    Absolutely! You can use boneless turkey breasts for this recipe. Adjust the cooking time accordingly, as boneless breasts may cook slightly faster than bone-in ones. Additionally, removing the bones allows for easier slicing and serving.

    What's the best way to store leftovers?

    Store leftover smoked turkey breast in an airtight container in the refrigerator. It should stay fresh for up to 3 days.

    Can I prepare smoked turkey breasts in advance?

    Yes you can! Smoked turkey breast makes delicious leftovers. Heat in the microwave or covered in a preheated 350 degree F oven, until heated through.

    Can I freeze smoked turkey breast meat?

    Yes, you can freeze smoked turkey breast for future use. It is delicious used in soups, chilis, and stews. Ensure it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or a freezer bag. Use within 3 months for the best quality.


    What to Serve With Smoked Turkey Breast

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    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    2 smoked turkey breasts thinly sliced on a bed of lettuce.

    Smoked Turkey Breast

    Whether you're hosting a special occasion or simply enjoying a casual meal, Smoked Turkey Breast can be the star of the show or a delightful addition to soups, salads and many more.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: All
    Prep Time: 15 minutes minutes
    Cook Time: 3 hours hours
    Brining time: 1 day day
    Servings: 4 to 6
    Calories: 348kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    Brine

    • 2 split turkey breast halves, bone-in, skin-on
    • 4 cups hot tap water
    • 8 cups ice water
    • ¾ cup Kosher salt, or ½ cup table or fine sea salt
    • ½ cup brown sugar, packed
    • 2 tablespoon black peppercorns
    • 3 bay leaves
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary

    Herbed Butter

    • 8 tablespoon salted butter (112 g/4 oz)
    • 1 clove garlic, minced
    • ½ teaspoon ground black pepper
    • 1 tablespoon lemon zest, or zest from one lemon
    • 4 teaspoon mixed fresh herbs, finely chopped, such as rosemary, thyme, sage, and parsley
    • olive oil for basting

    Instructions

    • In a large pot, combine hot tap water and brine seasonings. Heat and stir until sugar and salt are dissolved. Remove from heat, add 8 cups ice water, and cool. Place turkey breasts in the brine, refrigerate overnight.
      4 cups hot tap water, ¾ cup Kosher salt,, ½ cup brown sugar,, 2 tablespoon black peppercorns, 3 bay leaves, 1 sprig fresh thyme, 1 sprig fresh rosemary, 8 cups ice water
    • Mix herb butter ingredients, set aside.
      8 tablespoon salted butter, 1 clove garlic,, ½ teaspoon ground black pepper, 1 tablespoon lemon zest,, 4 teaspoon mixed fresh herbs, finely chopped,
    • Preheat smoker to 225° - 250°F, following manufacturer’s instructions. Use any hardwood for smoking.
    • Remove breasts from brine, pat dry. Separate skin from flesh, creating a pocket. Rub half of the butter mixture under the skin of each breast.
    • Place breasts on a wire rack over a pan or on the smoker grill with a drip tray underneath.
    • After one hour, start basting with olive oil every 45 minutes. Smoke until the outside is bronzed and internal temperature reaches 165°F, taking 2 to 3 hours.
    • Let rest for 10 minutes before slicing along the breastbone. For cold serving, cool to room temperature, remove from bone, and slice. Store leftovers in the refrigerator for up to 3 days.

    Notes

    Storage: Store leftover smoked turkey breast in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To Freeze: Cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or a freezer bag. Use within 3 months for the best quality.
    Oven Roasting: If you don't have a smoker or prefer not to smoke the turkey breasts, bake in the oven at 350 degrees F (177 degrees C) for 20 minutes per pound for bone-in , or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C). 
    Nutrition Facts are an estimate only using an online calculator and have not been approved by a Registered Dietitian. Numbers may vary depending on the size of the turkey breasts and whether or not the skin is consumed. 

    Nutrition

    Serving: 1serving | Calories: 348kcal | Carbohydrates: 1g | Protein: 62g | Fat: 10g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 172mg | Sodium: 845mg | Potassium: 4mg | Sugar: 1g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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      5 from 1 vote (1 rating without comment)

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    1. Mary Muir says

      November 12, 2023 at 7:40 pm

      Looks delicious and beautifully plated. I hope mine turns out as nice.

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      • Andrea says

        November 14, 2023 at 10:32 am

        Let me know how it turns out when you try it Mary!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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