Description
This Best Smoked Turkey Breast Recipe delivers a juicy, flavorful turkey cooked low and slow with a perfect blend of spices and wood smoke. Perfect for holidays or any special meal, this recipe uses a simple seasoning rub and apple juice spritzing to keep the turkey moist and tender throughout the smoking process.
Ingredients
Scale
Turkey and Seasoning
- 1 whole boneless or bone-in turkey breast (4–6 pounds)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional)
For Spritzing
- 1 cup apple juice or chicken broth
Smoking
- Wood chips or chunks (apple, cherry, or hickory preferred)
Instructions
- Prepare the Turkey: Pat the turkey breast dry with paper towels to ensure the seasoning adheres properly. In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and optional cayenne pepper.
- Season the Turkey: Rub the turkey all over with olive oil, then coat it evenly with the mixed seasoning to infuse flavor.
- Preheat Smoker: Set your smoker to 225°F and add your preferred wood chips or chunks such as apple, cherry, or hickory for optimal smoky flavor.
- Smoke the Turkey: Place the turkey breast directly onto the smoker grate, skin side up. Smoke it for 3 to 4 hours, spritzing with apple juice or chicken broth every hour to maintain moisture.
- Check Doneness: Use a meat thermometer to check that the thickest part of the turkey has reached an internal temperature of 160°F indicating it is fully cooked and safe to eat.
- Rest the Turkey: Remove the turkey from the smoker, tent it loosely with foil, and allow it to rest for 15 to 20 minutes. This step helps the juices redistribute, ensuring juicy slices.
- Serve: Slice and serve the smoked turkey breast warm or at room temperature for best texture and flavor.
Notes
- For a juicier turkey, brine the breast overnight in a saltwater solution before seasoning.
- Using a bone-in turkey breast will add more flavor, but adjust the cooking time accordingly as it may require more time.
- Always use a reliable meat thermometer to ensure the turkey reaches the safe internal temperature.
- Spritzing keeps the meat moist and enhances flavor during the smoking process.
