Smoked Turkey Breast (Use Any Grill!)

Kick up the flavor of your holiday meal by firing up the grill for this smoked turkey breast. It’s coated with herb and garlic compound butter, then smoked low and slow for a beautifully seasoned exterior and juicy, tender meat.

A turkey breast is a practical alternative to smoking a whole turkey, especially for a smaller gathering. Use my complete Thanksgiving food guide to plan everything else served with it.

Smoked Turkey Breast

This bone-in smoked turkey breast requires only a handful of ingredients and approximately 2½–3½ hours of cooking time, depending on its size and the temperature of your smoker.

Because the turkey cooks outside, the oven remains available for casseroles, vegetables and other holiday dishes. If you prefer an indoor cooking method, try my Sous Vide Turkey Breast or Roasted Boneless Turkey Breast.

Turkey Rub For Smoking

The herb and garlic compound butter complements the meat without overpowering its natural flavor. It also helps create a richly seasoned exterior while the turkey smokes.

You’ll need softened butter, minced garlic, fresh thyme, fresh rosemary, fresh flat-leaf parsley, kosher salt and black pepper. You can also substitute my prepared Turkey Rub.

Compound Butter For Turkey

Remove the turkey breast from the refrigerator about 30 minutes before seasoning it. This takes some of the chill off the skin and makes the softened compound butter easier to spread.

Mix the butter with the garlic, herbs, salt and pepper. The butter should be very soft but not melted. Thoroughly pat the turkey breast dry with paper towels before applying the butter so it adheres to the skin.

How To Smoke A Turkey Breast

This recipe works on a pellet smoker, electric smoker, gas grill or charcoal grill. Regardless of the equipment, set it up for indirect heat and maintain a steady cooking temperature.

1. Prepare the turkey: Remove the fully thawed turkey breast from the refrigerator 30 minutes before seasoning. Pat it completely dry.
2. Add the compound butter: Mix the softened butter with the garlic, herbs and seasonings. Spread it evenly over the turkey breast.
3. Prepare the smoker: Preheat the smoker or grill to 225°F and configure it for indirect cooking.
4. Smoke the turkey: Place the breast directly on the grates and smoke until the thickest part of the breast reaches 165°F.
5. Rest: Transfer the turkey breast to a cutting board and let it rest for 15–20 minutes before slicing.

If this is your first time smoking poultry, read my complete guide to Smoking a Turkey before getting started.

Grill And Smoker Options

• Pellet or electric smoker: Preheat to 225°F and load it with your preferred wood pellets.
• Gas grill: Turn on the burners on one side of the grill while leaving the opposite side off. Place the turkey over the unlit side and use a smoker box for the wood chips.
• Charcoal grill: Arrange the hot coals on one side of the grill and place the turkey on the opposite side. Add wood chunks directly to the coals and adjust the vents to control the temperature.

Turkey Breast Smoking Times

Cooking time varies according to the turkey’s weight, shape, starting temperature and the consistency of the smoker temperature. Use these times only as estimates:

• 225°F: Approximately 35 minutes per pound
• 250°F: Approximately 25 minutes per pound
• 275°F: Approximately 14–20 minutes per pound

Begin checking the internal temperature earlier than the estimated finish time. Always determine doneness with a reliable meat thermometer rather than cooking time alone.

Smoked Turkey Breast Temperature

Smoke the turkey breast until its thickest part registers 165°F on a digital meat thermometer. Check more than one area without touching the bone and use the lowest reading to determine doneness.

Once cooked, rest the turkey breast for 15–20 minutes before slicing. Resting gives the juices time to redistribute through the meat.

Supplies

• Fully thawed turkey breast: Never smoke a frozen or partially frozen turkey breast.
• Fuel: Make sure you have enough pellets, charcoal or propane for the entire cooking period.
• Smoking wood: Use wood chunks, chips or pellets appropriate for your smoker.
• Drip pan: Position a disposable pan beneath the turkey to catch the drippings.
• Digital thermometer: Use a dependable thermometer to monitor both the smoker and the turkey.
• Smoker box: A smoker box is useful for adding wood chips when smoking on a gas grill.

Best Wood For Smoking Turkey Breast

Turkey works especially well with mild or medium smoking woods. Stronger woods can be used, but should be applied sparingly so they don’t overpower the meat.

• Mild smoke: Apple or cherry
• Medium smoke: Pecan or maple
• Stronger smoke: Hickory

Should You Brine A Turkey Breast?

Brining is optional because the compound butter and low-temperature cooking method already produce flavorful, juicy meat. If you want to add another layer of seasoning, use my Smoked Turkey Brine or a Turkey Injection.

Check the turkey’s packaging before brining it. A turkey labeled enhanced, self-basting or pre-brined may already contain added salt.

Turkey Drippings

Place a drip pan beneath the turkey and add a few cups of water at the beginning of the cooking cycle. Watch the water level and add more as needed to keep the drippings from burning.

Use the collected drippings to make homemade Turkey Gravy. Taste the drippings before adding salt because brined and pre-seasoned turkey can produce salty juices.

Variations

Smoked Boneless Turkey Breast

You can use the same seasoning and smoking method for a boneless turkey breast. Because boneless breasts vary considerably in shape and thickness, begin checking the internal temperature well before the estimated finish time.

Dry Rub

Replace the compound butter with your favorite dry rub. If the seasoning contains a large amount of sugar, monitor the exterior closely because sugar can darken or burn during a long cooking period.

Recipe Tips

• Completely thaw the turkey before smoking. If needed, use this guide explaining how to thaw a turkey breast.
• Plan on approximately 1–1½ pounds of bone-in turkey breast per person, depending on the number of side dishes being served.
• Cook according to internal temperature rather than relying solely on minutes per pound.
• Let the turkey rest for 15–20 minutes before carving.
• Refrigerate leftovers in an airtight container within two hours and use them within 3–4 days.
• Use leftover meat for Turkey Sliders and save the bones for homemade Turkey Broth.

Side Dish Ideas

Serve smoked turkey breast with Green Bean Casserole With Bacon, Garlic Mashed Potatoes or Roasted Butternut Squash.

For more options, browse all of my Thanksgiving side dishes, including dedicated collections of Thanksgiving potato recipes and Thanksgiving vegetable recipes.

More Thanksgiving Recipes

For a larger gathering, make a whole Smoked Turkey. For smaller portions, try Smoked Turkey Wings.

Once you’ve chosen the turkey, browse my complete collection of Thanksgiving recipes to finish the menu.

If you’re serving wine, use my Best Wine With Turkey guide to choose a bottle that complements the smoky flavor.