Smoked Turkey Breast
Juicy, herb butter-basted bone-in turkey breast infused with sweet applewood smoke and carved into thick succulent deli slices in 3 hours.
smoker Timer
Set for 180 mins @ 250°F (121°C)
Ingredients
Base recipe calibrated for 8 adults.
Get to the Point Execution
Rub 5 lb bone-in turkey breast with olive oil, poultry herbs, garlic, salt, and pepper.
Smoke skin-side UP at 250°F for 2 hours until skin is golden and internal temp hits 145°F.
Wrap tightly in butcher paper with 4 tbsp herb butter.
Return to smoker for 45–60 mins until thickest part reaches 165°F; rest 15 mins before carving.
Step-by-Step Guided Instructions
Thoroughly pat a 5 to 6 lb bone-in whole turkey breast dry with paper towels. Rub skin and cavity with 1 tbsp olive oil, 1 tbsp kosher salt, 1 tsp dried sage, 1 tsp dried thyme, 1 tsp garlic powder, and 1/2 tsp black pepper.
Bone-in turkey breast stays far juicier on a smoker than boneless roasts because the rib cage insulates the meat.
Preheat smoker to 250°F using apple or maple wood. Place turkey breast skin-side UP on the grates. Smoke undisturbed for 2 hours until skin is deep golden bronze and internal temperature registers 145°F.
Applewood provides sweet, mellow smoke that complements lean poultry without turning bitter.
Pull turkey breast from smoker. Place on a large sheet of peach butcher paper. Lay 4 tbsp sliced unsalted butter over the breast skin. Wrap tightly and return to smoker at 250°F for 45 to 60 minutes until thickest breast meat hits 165°F.
Wrapping in butcher paper with butter at 145°F steams and bastes the lean white meat, locking in moisture so it never dries out.
Transfer wrapped breast to a cutting board. Let rest sealed in paper for 15 minutes. Slice each breast half off the bone in one large lobe, then carve across the grain into thick 1/4-inch juicy medallions.
Carving off the bone first allows you to slice cleanly across the grain without tearing the skin.
Skip smoking a whole 16-lb turkey where the breasts dry out waiting for the dark legs to finish. Smoking a bone-in turkey breast takes 3 hours flat, and wrapping in butcher paper with 4 tablespoons of butter guarantees the juiciest sliced turkey you've ever tasted.
Slice into thin cold cuts for lunch sandwiches or serve with warm mashed potatoes and cranberry sauce.
- Mashed potatoes with turkey gravy
- Green bean casserole
- Cranberry sauce
- Dinner rolls
Reheat slices wrapped in foil with 1 tbsp broth at 300°F for 10 minutes.