Smoked Turkey Breast
Here’s my smoked turkey breast recipe for when people don’t want to do a full turkey. Skinless boneless breast, salt, pepper and garlic, smoked with cherry wood until it’s a nice dark red color. Remove and let it sit on butter and hot honey in a tray. You can dip the breast in the butter and slice. Then place the slices in the tray to dip. Great for Thanksgiving!
What You’ll Need For Smoked Turkey Breast
| Ingredient | Notes |
|---|---|
| Boneless turkey breast | I smoked two. One works the same way. Mine had skin on. I’ll explain why to take it off below. |
| Yellow mustard | I used this as a binder. Totally optional. |
| Salt, pepper and garlic powder | This is my Texas rub, but any coarse ground store-bought rub will work. Can use a sweet one too. |
| Paprika | Add for color if you’d like. |
| Butter | 2 sticks. I cut them into pats. |
| Hot honey | Use regular honey if you don’t want spicy. |
| Cherry wood | Gives a great red color and light smoke flavor. |
Check out the recipe card below for measurements.
Why I Remove The Skin
The skin on turkey breast will not get crispy on the smoker. It stays rubbery. So I remove it first thing. Grab a good knife and slide it under the skin to remove it in one piece. The rub will sit right on the turkey breast and the smoke can get to it as well.
How I Made This Smoked Turkey Breast Recipe
Use a good knife and remove the skin from the turkey breast.
Coat the turkey breast with a layer of mustard. Season with salt, pepper and garlic. You can add some paprika for color as well.
Set the smoker to low and slow using cherry wood. Place the turkey breasts directly on the smoker. Smoke until the internal temp reaches 160 degrees.
Cut 2 sticks of butter into pats and line a tray with them. Drizzle hot honey on top.
Once your turkey breast reaches 160, remove it from the smoker and place it on the butter and honey. Allow the turkey breast to rest 15 to 20 minutes.
Check the internal temp once rested. It will need to be at 165 degrees before serving.
Dip the turkey breast in the butter and honey.
Slice and put the slices back in the tray for dipping.
See the recipe card below for all instructions and timing on this smoked turkey breast recipe.
Why 160 Degrees?
Because turkey breast is so lean, if you cook it all the way to 165 on the smoker it will continue to rise while resting and end up dry. By taking it off at 160 and letting it rest on butter, we allow it to finish cooking and absorb more butter. The USDA minimum internal temp for poultry is 165, so make sure to check it once it’s finished resting. If it’s short, put it back on the smoker until it gets there.
Resting On Butter
Usually you rest a turkey breast on a cutting board. But I let mine rest on butter. 2 sticks of butter and hot honey lined in a tray. Place the turkey breast on top. When the butter starts to melt it combines with the hot honey and your turkey breast is sitting in it. Once rested, dip your turkey breast in the butter and honey combo. This way your turkey is shiny all over when you slice it.
Make Ahead
You can season your turkey breast the night before and store it in the fridge. Leftover turkey breast can be stored in the butter and honey and reheated covered.
Author’s Notes
Why I Don’t Do A Whole Turkey
You wanna remove the skin. The skin may come out rubbery on the smoker, so take it off before you season.
If you want, dry brine it overnight. Season it the night before. Or you can even inject it for extra flavor.
This is perfect for Thanksgiving if people don’t wanna eat a whole turkey.
Miguel
Tips From Miguel
- Remove the skin.
- Season it the night before if possible.
- You can inject the turkey breast for more flavor.
- Use hot honey or regular honey.
Frequently Asked Questions
What temp should you smoke turkey breast to?
Smoke to 160 degrees and allow it to rest on the butter. It should reach 165 degrees before serving, which is the USDA minimum temp for poultry. Check it after the rest.
Should I remove the skin from a turkey breast when smoking?
I prefer to. When smoking turkey breast at lower temperatures, the skin will not crisp up and it becomes rubbery. Removing it lets the seasoning stick better and the smoke get to the meat.
How long should I smoke a boneless turkey breast?
It will depend on your smoker and the size of your turkey breast. Use a thermometer as your guide, not the clock. I put a general time frame on the recipe card.
Can I use honey instead of hot honey?
Absolutely. It just won’t have the spicy flavor to it.
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- Hot and Fast Party Ribs
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Smoked Turkey Breast Recipe with Honey Butter
Ingredients
Equipment
Method
- If the turkey breast has skin on it, slide a sharp knife under the skin and remove it in one piece.
- Coat the turkey breast with a thin layer of yellow mustard if using. Season evenly on all sides with salt, black pepper and garlic powder. Add paprika if you want more color.
- Preheat the smoker to 250°F with cherry wood.
- Place the turkey breasts directly on the grates. Smoke until the internal temperature reaches 160°F, roughly 2 to 3 1/2 hours depending on size and thickness.
- While the turkey smokes, cut the butter into pats and lay them across the bottom of a tray. Drizzle the hot honey over the butter.
- Pull the turkey at 160°F and set it on top of the butter and honey. Rest for 15 to 20 minutes.
- Check the internal temperature after resting. It must reach 165°F before serving. If it is short, return it to the smoker until it gets there.
- Turn the whole breast through the melted butter and honey so the outside is coated and shiny.
- Slice to your preferred thickness. Return the slices to the tray with the honey butter and serve from the tray for dipping.
