Name: Perfect Smoked Turkey Breast Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 1 large turkey breast; 1 injection syringe; 1 tablespoon chili powder; 1 tablespoon paprika; 1 tablespoon garlic salt; 1 tablespoon onion salt; 1 teaspoon seasoning salt; 1 teaspoon fresh ground pepper; ¼ cup room temperature butter; ¼ cup melted butter; ¼ cup oil; 3 tablespoons Worcestershire sauce; ¼ cup water; ½ fresh lemon juiced; 1 teaspoon ground sage; 1 teaspoon dried thyme; 1 teaspoon garlic salt; 1 teaspoon onion salt

Jump to Recipe· 4.5 from 25 reviews

If you’ve ever wanted to impress your friends and family with a juicy, flavorful turkey without the fuss of a full Thanksgiving bird, I’ve got just the thing for you. This Perfect Smoked Turkey Breast Recipe will change your turkey game forever. Trust me—it’s smokey, tender, and packed with savory goodness that hits all the right notes. Plus, I’ll walk you through every step so you don’t have to guess a thing. Ready to smoke up something spectacular?

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Why This Recipe Works

Marinating Inside and Out: Injecting the marinade and rubbing spices under the skin guarantees flavorful moisture throughout the breast.
Low and Slow Smoking: Smoking at 225 degrees lets the turkey cook gently, keeping it juicy and tender instead of drying it out.
Resting the Meat: Allowing it to rest after smoking redistributes the juices, so every bite stays succulent.
Simple, Bold Seasonings: The blend of chili powder, paprika, garlic, and herbs complements the smoky flavor perfectly without overpowering it.

Perfect Smoked Turkey Breast, smoked turkey breast, flavorful turkey breast, tender smoked turkey, how to smoke turkey breast - A white rectangular plate holds several slices of browned roasted turkey with crispy skin on top and tender white meat underneath, arranged in a slightly overlapping way. Around the turkey are thin orange slices and fresh green herbs like rosemary and sage. A pomegranate half with deep red seeds and a quarter piece rest on the plate, adding bright red and pink colors. Scattered small dark and red berries fill spaces between the turkey and fruit. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Perfect Smoked Turkey Breast Recipe lies in the balance of butter-rich marinade and bold rub spices that infuse deep flavor and keep the meat moist throughout the smoke. Plus, a fresh turkey breast is your best canvas for these flavors.

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Turkey breast: Choose a fresh, good-quality breast for the best texture and flavor; thaw it completely if frozen.
Injection marinade: Butter and oil give fat for juiciness, Worcestershire adds umami, and herbs like sage and thyme create that classic turkey warmth.
Butter: Soft or melted, it’s essential for rubbing under the skin to add richness and help the spices stick.
Chili powder & Paprika: Add smoky depth and subtle heat without making it spicy.
Garlic salt & Onion salt: Build savory layers without needing extra seasoning later.
Seasoning salt & Fresh ground pepper: Perfect finishing touches to round out the flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this recipe is—whether you want a classic smoky flavor or want to add a twist, like a spicy kick or herb swap, you can easily customize. Don’t be afraid to experiment to find your perfect match.

Variation: I’ve tried adding a bit of cayenne pepper for a smoky heat that my family adores; just a pinch in the rub makes it exciting but not overpowering.
Herbs swap: If you’re not a fan of sage or thyme, rosemary or tarragon work wonderfully as alternatives in the injection marinade.
Pellet choices: Applewood is my go-to for a mild sweet smoke, but hickory or cherry wood pellets bring a different, yet delicious, flavor profile.
For quicker meals: While longer marination is ideal, even just an hour in the fridge after rubbing the turkey works well if you’re tight on time.

Step-by-Step: How I Make Perfect Smoked Turkey Breast Recipe

Step 1: Prep and Inject for Flavor

Start with a fully thawed turkey breast, rinsed and patted dry with paper towels. Mix together the injection marinade ingredients—melted butter, oil, Worcestershire sauce, water, lemon juice, sage, thyme, and seasonings—and fill your injection syringe. Carefully inject the marinade into multiple spots throughout the breast with as few punctures as possible. This step is key for juicy, deeply flavored meat, so take your time and imagine you’re giving the turkey little flavor boosts wherever you poke it. I usually inject, pull back, and rotate the needle to spread it out.

Step 2: Butter Up and Season Thoroughly

Next, coat the entire turkey—including under the skin and inside the cavity—with softened butter. This buttery layer not only helps the rub stick but also helps the skin crisp up beautifully during smoking. Mix your chili powder, paprika, garlic salt, onion salt, seasoning salt, and fresh ground pepper to make your rub. Massage it over the whole turkey, again sliding some under the skin too. Wrap the bird tightly in cling wrap and refrigerate for at least 1 hour, though I recommend overnight if you can. The longer the marinate time, the better the flavor melds.

Step 3: Smoke Low and Slow

Fire up your smoker and preheat to 225°F. Place the turkey breast breast-side up on the rack, insert a probe thermometer into the thickest part of the breast, and close the lid. Patience here is your friend—let the smoker work its magic as the internal temp slowly climbs toward 165°F. This usually takes a couple of hours depending on the size. Avoid peeking too often because maintaining that steady temperature is key!

Step 4: Rest Before Carving

Once the thermometer hits 165°F, remove your turkey breast from the smoker and let it rest, tented lightly with foil, for about 20 minutes. This resting period allows the juices to redistribute, so each slice stays moist and flavorful. Resist slicing too early—I know it’s tempting!

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Tips from My Kitchen

Use a Reliable Thermometer: This makes or breaks your turkey. I once ruined a bird by guessing doneness—don’t do what I did!
Inject Evenly: Spread the injection marinade in as many spots as possible without over-poking; it helps spread flavor and moisture.
Wrap Tightly Before Refrigerating: Keeps the seasonings locked in moisture and flavor during marination.
Avoid Opening the Smoker Too Often: Every time you open it, heat escapes and extends your cook time.

How to Serve Perfect Smoked Turkey Breast Recipe

Perfect Smoked Turkey Breast, smoked turkey breast, flavorful turkey breast, tender smoked turkey, how to smoke turkey breast - A large roasted dark brown meat piece sits in the center of a white plate, surrounded by fresh dark purple grapes in bunches. There are cut halves of bright orange small citrus fruits and yellow lemon wedges placed evenly around the meat. Green rosemary leaves and sage leaves add greenery around the edges. Two red pomegranate halves with seeds showing are placed on opposite sides near the meat. All this is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh herbs like rosemary and thyme sprinkled on top just before serving—it adds that pop of color and aroma that makes your turkey look as amazing as it tastes. Lemon wedges on the side brighten the smoky flavor beautifully too.

Side Dishes

I usually pair this smoked turkey breast with classic sides like creamy mashed potatoes, roasted Brussels sprouts, and a tangy cranberry relish. Sometimes I add a light, peppery arugula salad to balance the richness. These sides complement the deep smoky flavor perfectly.

Creative Ways to Present

For special occasions, I’ve laid sliced turkey breast over a bed of wild rice studded with dried cranberries and toasted pecans. It looks beautiful on a large platter and lets guests help themselves buffet-style. You can also do turkey sliders with cranberry mayo for casual gatherings—always a hit!

Make Ahead and Storage

Storing Leftovers

I wrap leftover smoked turkey breast tightly in foil, then pop it into an airtight container in the fridge. It stays delicious for up to 4 days, perfect for sandwiches or meal prep.

Freezing

To freeze, slice the turkey first, then place portions in freezer bags with parchment paper between layers to prevent sticking. It reheats wonderfully when thawed, and I find the flavor holds up well for up to 3 months.

Reheating

I like to reheat slices gently in a skillet over low heat with a splash of broth to keep moisture. You can also wrap slices in foil and warm them in a 300°F oven to avoid drying out—just watch closely!

FAQs

Can I smoke a turkey breast without injecting the marinade?

Absolutely! Injecting helps add moisture and flavor deep inside the meat, but if you skip it, make sure you rub the turkey thoroughly and allow enough marination time. The smoke will still impart delicious flavor, just possibly a bit less tender inside.
How long does it take to smoke a turkey breast at 225 degrees?

Cooking times vary based on size, but generally plan on around 2.5 to 3.5 hours for a roughly 4-6 pound breast. Always rely on your meat thermometer and cook to an internal temperature of 165°F for safety and juiciness.
What type of wood pellets work best for smoking turkey?

Applewood pellets are my favorite because they add a mild, sweet smoke that complements turkey beautifully. Hickory and cherry pellets are great options too, each bringing a different flavor nuance to explore.
Can I cook this turkey breast on a gas grill with a smoker box?

Yes! If you don’t have a dedicated smoker, a gas grill with a smoker box and wood chips can mimic the smoking process. Keep the heat steady around 225°F and watch the internal temperature carefully to avoid drying out.
How important is the resting time after smoking?

Resting is essential! Waiting 20-30 minutes lets the juices redistribute inside the meat, which means every slice is moist rather than dry. Cutting too soon causes those delicious juices to spill out.

Final Thoughts

This Perfect Smoked Turkey Breast Recipe has quickly become a staple in my kitchen, especially when I want that ‘wow’ factor without the stress of a huge bird. The first time I made it, the family kept asking for more—and let me tell you, once you get the hang of that injection and rub combo, you’ll feel like a smoking pro too. So grab your smoker, prep that turkey, and get ready to enjoy a juicy, flavorful feast that’s bound to make any meal memorable.