If you’re ready to impress your friends and family with something both simple and spectacular, this is the smoked turkey breast recipe you’ll come back to again and again. Tender, juicy meat kissed with aromatic herbs and a gentle haze of wood smoke make this centerpiece a true showstopper. Whether it’s a holiday table or just a crave-worthy weekend dinner, smoked turkey breast brings rich flavor and undeniable comfort, all with minimal fuss. Trust me, it’s a game-changer for anyone who loves rustic, home-cooked food loaded with savory goodness.

Smoked Turkey Breast Recipe - Recipe Image

Ingredients You’ll Need

With a modest ingredient list, each item goes a long way to building layers of taste, aroma, and that signature melt-in-your-mouth quality. None of these are here just for show—every ingredient is essential for perfecting your smoked turkey breast and elevating the whole experience.

Bone-in turkey breast (5-6 lb): Bone-in delivers juicier results and an old-school presentation—look for one with the skin still on.
Chicken broth (2 cups): Adds moisture to the pan and helps prevent the turkey from drying out as it smokes.
Olive oil (1/2 cup): Contributes richness and helps all the seasonings hug the turkey perfectly.
Butter (1/4 cup, softened): Melt-in-your-mouth buttery flavor soaks into the breast and under the skin.
Garlic powder (2 Tbsp): A hefty punch of savory flavor that infuses deep into the meat.
Dried basil (2 tsp): For a slight herbal floral, almost sweet note that brightens every bite.
Ground sage (1 tsp): Brings that classic, earthy turkey aroma—trust me, don’t skip it.
Paprika (1 tsp): Not only does it add a gentle warmth, but it gives the skin a beautiful golden tint.
Salt (1 tsp): Essential for bringing out every bit of flavor in the turkey breast.
Ground black pepper (1 tsp): Offers a subtle kick and rounds out the seasoning blend.
Butter (1/4 cup): For the gravy—this adds richness and a luscious base for the sauce.
Pepper (1/4 tsp): Another hint of zest for the gravy, complementing the turkey’s own seasoning.
Turkey drippings or chicken broth (2 cups): Creates the best-ever gravy by picking up all those smoky notes.
All-purpose flour (1/4 cup): Whisks into the fat for a foolproof, lump-free gravy every time.

How to Make Smoked Turkey Breast

Step 1: Fire Up the Smoker

Begin by preheating your smoker to 250 degrees Fahrenheit, following your smoker’s specific instructions. This gentle, even heat is the key to producing turkey breast that’s tender and bursting with smoky character, without drying out the meat. Set aside enough time to let it work its magic—you won’t regret it.

Step 2: Make the Flavor-Packed Rub

In a small bowl, combine the olive oil, softened butter, garlic powder, dried basil, ground sage, paprika, salt, and black pepper. Stir it all together to create a fragrant, spreadable paste. This blend is the heart of your smoked turkey breast, mingling classic holiday herbs with a garlicky, buttery richness.

Step 3: Season the Turkey Breast Generously

Now for the fun part! Rub the seasoning mixture all over the inside of the turkey breast. Gently lift the skin and work more rub underneath, then slather the rest over the top. Be thorough—flip the turkey as needed to get that flavorful blend under and over the skin. This ensures every bite is loaded with flavor.

Step 4: Set Up for Smoking

Place your seasoned turkey breast into a large disposable roasting pan. Pour the chicken broth into the bottom of the pan—this steams up during the smoke, adding even more moisture to the meat while making cleanup a breeze.

Step 5: Smoke to Perfection

Transfer the pan to your preheated smoker. Close the lid and let the aroma fill the air as the turkey breast slowly cooks for about 4 hours. Once the internal temperature hits 160 degrees Fahrenheit, it’s ready. During the last hour, baste the turkey every 30 minutes, using those pan juices to coax even more flavor and moisture into every crevice.

Step 6: Rest, Then Carve

Once your smoked turkey breast has finished smoking, carefully take it out of the smoker and loosely tent it with foil. Let it rest for at least 30 minutes—this crucial pause lets the juices redistribute, ensuring each slice is succulent and never dry.

Step 7: Make the Silky Gravy

While the turkey rests, melt 1/4 cup of butter in a saucepan over medium-low heat. Stir in the black pepper, then sprinkle in the flour, whisking continuously to make a smooth roux. Slowly pour in 2 cups of turkey drippings or chicken broth, whisking all the time. Cook the gravy for a few minutes until it thickens up into a glossy sauce, perfect for drizzling all over your smoked turkey breast.

How to Serve Smoked Turkey Breast

Garnishes

Shower your platter with fresh herbs like parsley, sage, or thyme sprigs; their fragrance elevates the smoky aroma. Slices of orange or lemon give a colorful, festive flair, and a little zest brightens the entire dish.

Side Dishes

No smoked turkey breast feast is complete without classic companions. Creamy mashed potatoes, roasted root vegetables, and tangy cranberry sauce strike that perfect balance. A simple green salad dressed lightly cuts through the richness and rounds out the meal.

Creative Ways to Present

Try slicing the smoked turkey breast and fanning it across a wooden board, surrounded by roasted seasonal veggies and vibrant pomegranate seeds. Or serve it as sliders on soft buns with a dollop of gravy or cranberry relish—a guaranteed crowd-pleaser for gatherings and leftovers alike.

Make Ahead and Storage

Storing Leftovers

Once everyone’s had their fill, store any leftover smoked turkey breast in an airtight container in the refrigerator. It will hold beautifully for up to four days, maintaining its buttery texture and bold smoky flavor.

Freezing

If you made extra (or want to save some for a rainy day), wrap cooled slices tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep for up to three months, ready to brighten up weeknight dinners or sandwiches.

Reheating

For best results, reheat slices of smoked turkey breast in a covered dish with a splash of broth or gravy at 300 degrees Fahrenheit until warmed through. This keeps the meat moist and as flavorful as it was straight from the smoker.

FAQs

Do I need to brine the turkey breast before smoking?

While brining can add another layer of juiciness and seasoning, this recipe’s rich rub and slow smoking method keep the turkey remarkably moist. If you love the added security, a simple overnight brine works beautifully, but it’s entirely optional.

What type of wood chips should I use?

Hickory, apple, or cherry wood are all excellent choices for smoked turkey breast. Apple brings subtle sweetness, cherry offers a pretty hue, and hickory delivers that classic, robust smoke flavor.

Can I use a boneless turkey breast instead?

Absolutely! Just keep a close eye on the temperature and check a bit earlier, as boneless breasts may cook a little faster. The bone does add some richness, but boneless is still delicious and easier for slicing.

How do I know when the smoked turkey breast is cooked through?

The only way to be sure is to use an instant-read thermometer. Remove the turkey from the smoker when the thickest part of the breast reaches 160 degrees Fahrenheit, then let it rest so it finishes coming up to the safe temp of 165 as it sits.

What if I don’t have a smoker?

You can replicate the magic in a regular grill by using indirect heat and wood chips in a foil pouch. It won’t be exactly the same, but you’ll get that smoky essence and delicious results right at home.

Final Thoughts

Give yourself the gift of an unforgettable meal with this smoked turkey breast recipe—each slice is juicy, smoky, and beautifully seasoned. Whether you’re feeding a crowd or just treating yourself, this is one dish you’ll look forward to making (and savoring!) every time. Try it out and prepare to crave those leftovers, too!

Smoked Turkey Breast Recipe

★★★★★

5.3 from 22 reviews

Author: Chloe
Total Time: 4 hours 30 minutes
Yield: 8–10 servings 1x
Diet: Gluten Free

Print Recipe

Description

Learn how to make a delicious smoked turkey breast with a flavorful seasoning rub and homemade gravy. This recipe yields a juicy and tender turkey that is perfect for a special occasion or holiday meal.

Instructions

Smoked Turkey: Preheat smoker to 250 degrees. Combine olive oil, butter, garlic powder, basil, sage, paprika, salt, and pepper. Rub mixture on and under turkey skin. Place turkey in a roasting pan, pour broth into the pan, and smoke for 4 hours at 160 degrees F, basting every 30 minutes. Let rest before carving.
Gravy: Melt butter, stir in black pepper, add flour, whisk until smooth. Slowly whisk in turkey drippings or broth, cook until thickened.

Notes

Ensure the turkey breast reaches an internal temperature of 160 degrees F for safe consumption.
Adjust seasoning to taste preferences.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 6 oz)
Calories: 380
Sugar: 1g
Sodium: 580mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 42g
Cholesterol: 130mg

Keywords: Smoked Turkey Breast, Thanksgiving, Holiday Recipe, Turkey Gravy, Smoker Recipe