Smoked Turkey Breast – Girls Can Grill

When you don’t need to cook a whole turkey, try this recipe for smoked turkey breast. It’s simple and incredibly juicy.

Different types of turkey breast explained

When you go to the grocery store, you’ll likely find a few different types of turkey breasts in the poultry or freezer section.

In the fresh meat section, turkey breasts are often packaged in pairs and come skinless and boneless. If you buy these, you’ll have something that looks similar to a really large chicken breast.

In the freezer section, you’ll find turkey breast roasts. These are basically the same skinless, boneless turkey breasts that are sandwiched together to make a roast. They’re held together with elastic butcher’s netting.

Lastly, you’ll find bone-in turkey breast. This includes the full breast bone with the bird’s two breasts laying on top of the bone. All other cuts of the turkey have been removed.

You can use this recipe for any of those three types of turkey breasts. The key is to smoke it slow and low to the proper internal temp.

Ingredients

• Turkey Breast Roast: You’ll find these in the freezer section. They are boneless and include at least two turkey breasts that are shaped into a roast and held together with butcher’s netting. They usually weigh around three pounds and come with a packet of turkey gravy.
• Turkey Brine: This wet brine uses salt, sugar, water and turkey rub. I also use ice to cool it down quickly.
• Turkey Rub: My homemade blend includes spices like kosher salt, lemon pepper, garlic, paprika and thyme.

Substitutions: If the turkey breast roast you pick out is already brined, you can skip the brine step. 

See the full recipe card below for servings and a full list of ingredients.

How to smoke turkey breast

1. STEP ONE: Heat the water, salt, sugar and 3 tablespoons of turkey rub in a large pot over high heat. Cook for 5-10 minutes, until the salt dissolves. Turn off the heat and stir in the ice. 

2. STEP TWO: Remove the turkey breast from the packaging but keep the netting around the breast. Place it in a large bowl and cover it with water. Cover the bowl with plastic wrap and refrigerate for 6-8 hours.

3. STEP THREE: Remove the breast from the brine. Rinse with cold water. Pat dry with a paper towel. Season all over with the turkey rub.

Setup your grill with indirect heat

You can cook this recipe on a gas grill, charcoal grill or pellet grill. The key is to cook it over indirect heat. Set your grill up with a temperature of 225F degrees with an indirect heat zone.

Gas Grill: If you’re using a gas grill, leave one burner off and turn at least one burner on. Adjust the burner temperature, until the grill temperature gauge registers between 225F degrees. You’ll cook the turkey over the grill grate that has the burner turned off.

If you want to add smoke flavor, fill a smoke box or foil pouch with wood chips and add it to the hotter side of the grill.

Charcoal Grill: If you’re using a kettle-style charcoal grill, push the hot coals to one side. Place the grill grate over the coals and cook the turkey breast over the side where there are no coals. If you’re using a drum smoker or ceramic cooker, use the diffuser to block the direct heat.

Pellet Grill: Pellet grills are automatically set up with an indirect heat zone because they have a metal diffuser plate that rests over the fire pot. Simply, add your wood pellets, turn the grill to 225F degrees and let it heat up. Then, you can place the turkey breast anywhere on the grill.

Ninja Grill: Check out my special turkey breast recipe for the Ninja Woodfire Grill.

WOOD PAIRING: Cherry wood, pecan wood and apple wood go great with turkey. 

4. STEP FOUR: Place the seasoned turkey breast on the smoker and cook for 4 1/2 to 5 hours, or until the internal temperature reaches 160F degrees.

PRO TIP: I use a leave-in thermometer, like a Thermoworks Smoke, so I know exactly when the turkey is ready. Insert it into the center, which is the thickest part of the breast.

5. STEP FIVE: Remove the turkey breast from the grill and immediately remove the netting. Cover with aluminum foil and let rest for a few minutes.

How to serve smoked turkey breast

After the turkey has rested, transfer it to a serving platter or large cutting board. Use a sharp knife to cut it into 1/4-inch thick slices.

Serve with your favorite Thanksgiving sides like turkey gravy, cranberry sauce, sausage stuffing, green bean casserole, sweet potato casserole and smoked mac and cheese.

Storage

Store leftover smoked turkey breast in an airtight container in the refrigerator for 3-5 days. You can also freeze it for up to six months.

For leftover juicy turkey breast, don’t slice the whole roast. Just slice what you plan to eat each day. That way the roast will retain moisture and stay tender. It’s great reheated or enjoyed cold on sandwiches and in salads.