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.
- Cook temp
- 250°F
- 121°C · preheat
- Total time
- 190 min
- 10 prep · 180 cook · 15 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 15 min
- Before slicing
Smoked Turkey Breast · Meat Church BBQ
Matt Pittman of Meat Church shows how to season turkey breast, smoke until golden, and wrap with butter to keep the white meat juicy.
- Target //Cook at 250°F (121°C) for 3 hours.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 15 mins before slicing.
- Golden Rule //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.
- Family Tweak //Slice into thin cold cuts for lunch sandwiches or serve with warm mashed potatoes and cranberry sauce.
Ingredients
- 5 lbsBone-In Whole Turkey Breast, thawed, patted dry
- 1 tbspOlive Oil
- 4 tbspUnsalted Butter, sliced, for wrapping phase
- 1 tbspKosher Salt
- 1 tspDried Sage & Thyme, each
- 1 tspGarlic Powder
- 1/2 tspBlack Pepper
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Get to the point
- 1
Rub 5 lb bone-in turkey breast with olive oil, poultry herbs, garlic, salt, and pepper.
- 2
Smoke skin-side UP at 250°F for 2 hours until skin is golden and internal temp hits 145°F.
- 3
Wrap tightly in butcher paper with 4 tbsp herb butter.
- 4
Return to smoker for 45–60 mins until thickest part reaches 165°F; rest 15 mins before carving.
Step by step
Tap a step to cross it offMoisture Prep & Poultry Herb Rub
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.
WhyBone-in turkey breast stays far juicier on a smoker than boneless roasts because the rib cage insulates the meat.
Sweet Applewood Smoke Ingestion
120 minPreheat 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.
WhyApplewood provides sweet, mellow smoke that complements lean poultry without turning bitter.
Herb Butter Butcher Paper Wrap
50 minPull 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.
WhyWrapping in butcher paper with butter at 145°F steams and bastes the lean white meat, locking in moisture so it never dries out.
Rest & Cross-Grain Carving
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.
WhyCarving off the bone first allows you to slice cleanly across the grain without tearing the skin.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- Slice into thin cold cuts for lunch sandwiches or serve with warm mashed potatoes and cranberry sauce.
- Serve with
- Mashed potatoes with turkey gravy · Green bean casserole · Cranberry sauce · Dinner rolls
- Reheating
- Reheat slices wrapped in foil with 1 tbsp broth at 300°F for 10 minutes.
- Calories
- 290
- Protein
- 42 g
- Carbs
- 0 g
- Fat
- 12 g
Nutrition source: USDA FoodData Central #171077. Cook-time basis: Traeger Pellet Smoker 250°F applewood smoke test; USDA FSIS 165°F standard.
Frequently Asked Questions
How do you reheat leftover smoked turkey breast without ruining the texture?
Reheat slices wrapped in foil with 1 tbsp broth at 300°F for 10 minutes.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 15 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Slice into thin cold cuts for lunch sandwiches or serve with warm mashed potatoes and cranberry sauce.
What are the best side dishes to serve with this?
Recommended sides include Mashed potatoes with turkey gravy, Green bean casserole, Cranberry sauce, Dinner rolls.