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Let’s talk about most people’s favorite part of the turkey: the white meat – a smoked turkey breast that’s delicious, juicy, and flavorful. In my post below, I’ll show you exactly how to make a delicious smoked turkey breast with minimal work and babysitting the cook. Win-win! If this is your first time cooking a turkey breast – you’re in the right place also!
This is an easy meal for the holidays or just a dinner for the family. I also like to make smoked turkey breast from time to time just to have lunch meat around instead of buying grocery store deli meat.
The breast meat is the most tender and juiciest, but it can also be dried out if cooked too long so following my helpful tips below will be important to make sure you get the best meat cooked possible on your pellet smoker. Note: This recipe can be used for both bone-in turkey breast, and boneless breast, even though I did this recipe with a bone-in smoked turkey breast.
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Let’s Prep:
Before we’re able to turn this boring old poultry into a delicious smoked turkey breast, there are a few things that will be helpful and come in handy for later on in the cook. First, make sure you have enough pellets in your hopper. This is, of course, the main source of smoke flavor for your cooking, and your fuel for the heat of your cook. I prefer to use a mild, fruit-based wood flavor for a smoked turkey breast like apple, or cherry, but there are also specialty blends out as well. You can pick your favorite or mix!
Now that we’ve got the heat and smoke flavor covered, it’s time to start prepping the bird. Carefully remove the thawed raw turkey breast out of the packaging and take care not to get the juice all over everything. You’re likely to get some on your countertops or sink, be sure to use a disinfecting wipe to clean as to not spread food-born pathogens that cause food poisoning or worse.
Brining: Is it necessary?
Brining is the process of soaking the bird in a solution of water mixed with brine seasoning mix, or a mix of salt and sugar. Before doing this, check your turkey and see if it’s pre-brined. Most from the grocery store come this way. If that’s the case, skip the brining as the meat will be too tenderized and come out mushy. You want a nice firm and juicy texture for your smoked turkey breast. You’ll add plenty of flavor with seasoning.
If you’ve got a skin-on turkey breast, remove the skin from the turkey breast, this will be controversial to some, however in order to get the most amount of flavor on your meat directly, including seasonings, remove the skin and either cook it separately or discard.
I like to slather my turkey with a light layer of mayo, thenI season my turkey breast with Queen Bee BBQ Rub (Discount Link) as it has all of the savory flavors, plus just a touch of sweetness that adds a huge flavor dimension to the the bird. Otherwise you can use a mixture of kosher salt, black pepper, garlic powder and onion powder if you’d like.
One more tip: let your turkey breast sit out for a bit before cooking so it reaches room temperature. This helps with even cooking, especially if you’re using a Traeger pellet grill or any pellet smoker. It’s a little trick I use to get the most out of each cooking session, ensuring the bird doesn’t go on the grill stone-cold.
Let’s Cook:
Smoked Turkey Breast on the way!
Now for the fun part – it’s time to smoke! Set up your pellet grill at a lower temperature (I usually go for about 225°F) and let it preheat. You’ll need quality wood pellets – I love using applewood or cherrywood for a mild, sweet flavor that pairs well with turkey. If you’re using a Traeger smoker or a Pit Boss pellet grill, their built-in temperature controls make it easy to keep things steady.
Once your grill is up to temperature, place the boneless turkey breast on the grill grates and position it for indirect cooking so it cooks evenly. This indirect method is perfect for a smoked turkey recipe because it allows the meat to absorb that flavorful smoke without drying out.
For best results, insert a meat thermometer into the thickest part of the turkey breast to monitor the internal temperature throughout the cook. You want the meat to stay tender, and this will help prevent overcooking. Turkey breast can dry out quickly, so I watch that thermometer closely to keep it juicy!
As the turkey smokes, you’ll notice it picking up that incredible smoke flavor. You want to keep it on the grill until the internal temperature reaches 160°F. Thanks to carryover cooking, the temperature will rise to a perfect 165°F after removing it from the grill.
For extra juiciness, consider a quick baste with melted butter halfway through the cooking time. If you’re using a Traeger grill or a similar pellet smoker, it’s straightforward to adjust the heat source and keep that steady, smoky flavor going. This is truly one of the best ways to achieve a juicy turkey breast that’s tender and full of flavor. If you’re cooking for a crowd or special occasion, a whole turkey breast can be cooked the same way, but it may take a bit longer depending on the size.
Let’s Eat:
When your smoked turkey breast has reached the perfect temperature, carefully remove it from the grill and tent it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute throughout the breast meat. This step is key – it helps to lock in all that moisture we worked so hard to retain.
For serving, slice the turkey against the grain for the most tender, juicy bites. This perfect turkey breast pairs wonderfully with side dishes like sweet potatoes, roasted vegetables, or even a simple salad. If you’re looking for a lighter meal, try serving it with steamed greens and roasted root veggies. And if you’re cooking for a small family or a small holiday gathering, this recipe is a great option without the need for a full whole bird.
If you happen to have smoked turkey breast, it’s perfect for sandwiches, salads, or even a cozy turkey soup. The smoke flavor from this recipe is light enough to enhance any dish without overpowering it. I especially love using it in a sandwich with a bit of dark meat and a dollop of cranberry sauce – a simple yet satisfying way to enjoy turkey any time of year. And the best part? You can freeze any extra smoked turkey breast slices for those days when you’re craving smoked turkey but don’t have time to fire up the grill.+
Looking for leftover inspiration? Check out my Leftover Thanksgiving Nachos!
Smoked Turkey Breast
Ingredients
- 1 Turkey Breast 8-9 llbs
- BBQ Rub / Seasoning
- Water for spritzing
- 2 C Mayonnaise for binder
Instructions
- Light your smoker to 275F and let it stabilize temp
- While smoker is coming up to temp, remove skin from thawed turkey breast and set aside. Liberally spread mayo all over the bird, being careful to not have all of it drip off. The moisture of the turkey will have the beginning be a little tough to stick, a thin layer is all you need.
- Liberally season the entire turkey breast with Queen Bee Seasoning (discount below) or your favorite BBQ Rub / seasoning
- Place in preheated smoker, I like using a turkey rack to help it stand up, and place a drip pan below it. You won't have enough drippings to make gravy from, however this will help keep your smoker clean.
- Let cook for 45-60 minutes with lid closed. Check and if rub is dry and doesn't come off on your finger when you touch it, spritz with water all over the breast.
- Repeat spritzing every 30-40 minutes during cook.
- Remove when breast is around 160F, and let it rest for 15 minutes. Carryover cooking will bring it to or slihgtly above the doneness target temp of 165F.
- Slice and serve hot!
