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Moist, juicy and full of flavor, this whole, bone-in smoked turkey breast is the perfect addition to your Thanksgiving dinner, or an easy Sunday supper at any time of year. These step-by-step instructions yield the best turkey breast recipe without any stress or fuss (no brine necessary!). Serve the tender meat alongside your favorite sides like stuffing, green bean casserole, roasted root vegetables, mashed potatoes and corn casserole for a delicious harvest feast!
Table of Contents
- Why You’ll Love this Smoked Turkey Breast Recipe
- Smoked Bone In Turkey Breast
- Ingredients for No Brine Smoked Turkey Breast
- How to Smoke a Turkey Breast
- How Long to Smoke a Turkey Breast Per Pound at 225°F
- What to Serve with Smoked Turkey Breast
- Storage Tips
- Recipe Variations
- Tips for the Best Smoked Turkey Breast Recipe
- Smoked Turkey Breast Recipe
Looking for other turkey recipes? Try our maple glazed roasted turkey breast, a garlic and herb turkey breast, and a Crock Pot turkey tenderloin, too!
Why You’ll Love this Smoked Turkey Breast Recipe
Keith has been preparing this smoked turkey breast for years — on Thanksgiving and throughout the year — because it turns out perfectly moist, juicy, and flavorful every single time!
The easy recipe is especially ideal for holidays because it frees up your kitchen and oven space for all those extra sides, it doesn’t require you to wake up at 4:00 a.m. to put a huge whole turkey in the oven, and it doesn’t even need a brine. Instead, you get perfectly-cooked, tender white meat to serve a crowd — without any hassle!
Smoked Bone In Turkey Breast
We always smoke a bone-in, whole turkey breast, which the grocery store sells year-round in the frozen case. These weigh about 7 pounds each, but you can use this recipe with larger or smaller turkey breasts as well — just adjust the total smoking time based on the weight of the bird (see my notes below for per-pound time recommendations).
Make sure that you allow plenty of time for the bone-in turkey breast to thaw in the refrigerator before cooking. We try to allot about 1 week (or at least 3-4 days) for proper thawing, since this always seems to take longer than we expect!
Do you have to brine the turkey breast before smoking?
Absolutely not! In fact, we never do. This recipe and smoking method is about as simple as it gets, and it always yields perfect results. Why mess with a good thing?!
Brining is helpful when cooking a whole turkey, because the brine helps to prevent the white meat from drying out while you finish cooking the rest of the bird. Since we’re just smoking the breast, you can avoid dry meat by removing the turkey from the smoker as soon as it comes to the correct temperature — no brine necessary! That said, if you’d like to infuse more flavor and moisture into the meat before smoking, try this fall-inspired Apple Cider Turkey Brine. A brined turkey will certainly work with this recipe as well.
Should I wrap my smoked turkey breast?
No, for this cooking method, you do not need to wrap the turkey breast. Instead, the exposed skin will become a beautiful rich brown color and will have a perfectly crisp texture.
Cooking Temperature
Try to keep your smoker at about 225°F. It’s also fine to smoke the turkey breast at a higher temperature (such as 275-300°F or higher), but it will obviously cook much faster as the temperature rises. Always use an instant-read thermometer to know when your turkey is perfectly done.
Ingredients for No Brine Smoked Turkey Breast
This is a quick overview of the ingredients that you’ll need for the best smoked breast. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Whole turkey breast: with the bone and skin for the best flavor and texture; about 7 pounds total.
- Olive oil or melted butter: rubbing or brushing the skin with a fat such as butter or oil helps the skin turn crisp and golden brown while the inside of the turkey stays rich and tender.
- Seasoning: we use our favorite homemade all-purpose seasoning, which is a blend of garlic powder, dried minced onion, dried basil, dried parsley flakes and kosher salt. Substitute with just kosher salt and pepper, if you prefer. A barbecue rub is also great, but remember: the goal is to let the natural flavor of the smoked meat shine, so our seasoning merely enhances the dish (without overpowering).
- Wood chunks: you’ll need about 8 chunks total, and you can pick your favorite smoking variety. Good options include hickory, apple wood, maple and oak.
How to Smoke a Turkey Breast
This simple recipe yields a tender and juicy turkey breast with tons of smoky flavor! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Pat turkey breast dry.
- Season the inside cavity.
- Brush or rub the skin with olive oil or melted butter.
- Season with all-purpose seasoning or just a combination of kosher salt and ground black pepper.
- Prepare the smoker.
- Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown and the meat is cooked through.
- Add two additional wood chunks and extra charcoal to the smoker every hour in order to maintain the proper temperature.
How Long to Smoke a Turkey Breast Per Pound at 225°F
The total smoking time will depend on a variety of factors, such as the temperature of your individual smoker, the temperature of the turkey breast when it goes into the smoker, and the size and shape of your turkey breast. A good rule of thumb is about 35 minutes per pound when smoking a bone in turkey breast at 225°F. So in this case, a 7-pound turkey breast needs about 4 hours in the smoker.
Internal Temperature
An instant-read thermometer is always the best way to know when your turkey breast is cooked perfectly. The meat thermometer should register an internal temperature of 160-165°F when inserted into the thickest part of the breast (not touching a bone). The temperature of the meat will continue to rise slightly as it rests.
What to Serve with Smoked Turkey Breast
Whether it’s Thanksgiving, Christmas, or just a regular Sunday supper, this smoked turkey breast goes well with just about any of your favorite side dishes. Try these easy options:
- Green Bean Casserole
- Apple and Butternut Squash Casserole
- Southern Cornbread Dressing or Sausage Stuffing
- Sweet Potato Casserole
- Sour Cream and Chive Mashed Potatoes or Cheesy Party Potatoes
- 2-Ingredient Pumpkin Muffins, Easy One-Bowl Pumpkin Muffins, or Pumpkin Bread
- Cast Iron Cornbread, Sour Cream Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread, Broccoli Cornbread, or Cornbread Muffins
- 3-Ingredient Buttermilk Biscuits, Cathead Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, or Cheddar Biscuits with Chives and Bacon
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- Homemade Crescent Rolls or Soft Dinner Rolls
- Cheddar Chive Beer Bread {No Knead, No Yeast!} or No-Knead Honey Beer Bread
- Cranberry Sauce, Cranberry Fluff, or Cranberry Salad
- Jiffy Corn Casserole
- Ambrosia Salad
- Cranberry Muffins, One-Bowl Cranberry Orange Muffins, or Mom’s Cranberry Orange Bread
- Kale Apple Salad with Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Homemade Applesauce, Southern Fried Apples, or Baked Apple Slices with Brown Sugar and Cinnamon
Storage Tips
Smoked turkey will keep in an airtight container in the refrigerator for 3-4 days. You can’t beat a leftover turkey sandwich the day after Thanksgiving! Wrapped tightly, the turkey will last in the freezer for up to 3 months.
Recipe Variations
- Change the seasonings that you use. Try a bbq rub when it’s not Thanksgiving, use a simple combination of kosher salt and freshly ground black pepper, or try other herbs and spices like sage, rosemary, thyme or oregano.
- Try different types of wood for smoking. Hickory smoked turkey breast is a classic, but apple wood, oak, or maple are all good options as well.
- Stuff the cavity. We sometimes like to add aromatics to the inside cavity of the turkey breast before smoking to give the meat a little bit more holiday flavor. For instance, use chunks of celery, onion, and lemon, along with sprigs of fresh thyme, fresh sage, and fresh rosemary. You can also try bay leaves.
- Room temperature. The meat is delicious warm, but it’s also great at room temperature. If you’re hosting a busy holiday gathering and you’d like to get the turkey breast done a little bit early, no problem. Tent it loosely with aluminum foil and let it rest for up to 2 hours at room temperature before slicing with a sharp knife and serving. After about 2 hours the turkey should be refrigerated.
Tips for the Best Smoked Turkey Breast Recipe
- If starting with a frozen turkey breast, allow plenty of time for the meat to thaw. Plan on at least 3-4 days in the refrigerator for the meat to completely thaw.
- Let the turkey breast come to room temperature before smoking.
- Since smoking times can vary greatly depending on a variety of factors, it’s always best to use an instant-read thermometer to know exactly when your turkey is done. It should reach an internal temperature of 165°F.
- Allow the turkey to rest for at least 15-20 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture.
Recipes Using Smoked Turkey Breast
If you’re lucky enough to have leftovers, try using the meat in any of these dishes:
Leftover Turkey Soup with Wild Rice
1 hour hr 15 minutes mins
Leftover Turkey Rice Casserole
35 minutes mins
Turkey Pot Pie Pockets
50 minutes mins
Smoked Turkey Breast
Ingredients
- 1 whole turkey breast with bone and skin, about 7 lbs.
- Olive oil or melted butter
- All-purpose seasoning or kosher salt and freshly-ground pepper, to taste
- 8 small wood chunks (such as hickory, apple wood, maple or oak)
Instructions
- Pat turkey breast dry with paper towels. Liberally salt and pepper the inside cavity.
- Brush the turkey breast with olive oil (or melted butter).
- Season liberally all-purpose seasoning or kosher salt and ground black pepper.
- Prepare the smoker for indirect cooking with very low heat (200°F – 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.
- Brush the cooking grate clean. Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown, the meat is tender at the bone, and an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160°F – 165°F.
- Add two wood chunks to the smoker at the 1-hour, 2-hour, and 3-hour marks, along with additional charcoal, as necessary, to maintain a steady temperature.
- A good rule of thumb is about 35 minutes per pound when smoking a turkey breast at 225°F. It might be a bit faster if your heat gets slightly higher, or it might take a bit longer if the heat dips. For a 7-lb. turkey breast, it will likely take about 4 hours. The instant-read thermometer is always the best way to know when it’s cooked perfectly, though!
- Remove the turkey from the smoker and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 15-20 minutes before carving.
Notes
- If starting with a frozen turkey breast, allow plenty of time for the meat to thaw. Plan on at least 3-4 days in the refrigerator for the meat to completely thaw.
- Let the turkey breast come to room temperature before smoking.
- Since smoking times can vary greatly depending on a variety of factors, it’s always best to use an instant-read thermometer to know exactly when your turkey is done. It should reach an internal temperature of 165°F.
- Allow the turkey to rest for at least 15-20 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture.
- Change the seasonings that you use. Try a bbq rub when it’s not Thanksgiving, use a simple combination of kosher salt and freshly ground black pepper, or try other herbs and spices like sage, rosemary, thyme or oregano.
- Try different types of wood for smoking. Hickory smoked turkey breast is a classic, but apple wood, oak, or maple are all good options as well.
- Stuff the cavity. We sometimes like to add aromatics to the inside cavity of the turkey breast before smoking to give the meat a little bit more holiday flavor. For instance, use chunks of celery, onion and lemon, along with sprigs of fresh thyme, sage and rosemary.
- Room temperature. The meat is delicious warm, but it’s also great at room temperature. If you’re hosting a busy holiday gathering and you’d like to get the turkey breast done a little bit early, no problem. Let it rest for up to 2 hours at room temperature before slicing and serving. After about 2 hours the turkey should be refrigerated.
Do you remove the backbone portion or leave it on? Will that effect the cooking time? I have found that removing it allows the breast to sit upright on the smoker and use the back bone to make gravy.
Hi, Debbie! I have never removed the backbone, but you can certainly do so if that’s easier for you when it comes to smoking. I imagine it might lessen the total cooking time, so you’ll just need to keep an eye on the temperature as it cooks. Let us know if you give it a try!
We plan to smoke a whole turkey for Thanksgiving this year……..12-14lbs.
Would the above recipe work for a whole turkey? Please let us know asap……thank you!!
Hi Dottie,
We haven’t tested it, but it should work! You’ll likely just need more wood/charcoal and to allow for a longer cooking time. Hope this helps!
Turkey skin will not render the fat at 225 degrees. The skin will be rubbery. You have to smoke at a higher temperature (275-300) in order to get the skin crispy. Ask ANY professional bbq / smoker and they will tell you the same. You can cook the turkey low and slow at 225 and it will be juicy, but be prepared to toss the skin.