Easy Smoked Turkey Breast

Smoked turkey breast has completely changed the way I do holiday dinners and family gatherings, making smoked turkey breast recipes my go to for tender, juicy results in about thirty minutes of prep and four hours of hands off cooking time. Whether you are searching for the best Traeger turkey breast or simply want a foolproof smoked turkey that delivers big flavor with minimal stress, this method gives you all the classic taste without the hassle of a whole bird. It is the ideal solution for creating a celebration worthy centerpiece with golden crispy skin and delicious homemade gravy, all with very little mess or leftovers.

I first created this smoked turkey breast the year we hosted Thanksgiving outdoors, and now my family requests it for easy weeknight meals and festive occasions alike. If you love that classic smoked whole turkey flavor but want something manageable and crave less waste, using a smaller turkey breast is a total game changer. With each batch, I have learned little tricks like basting with broth and seasoning under the skin to make it outrageously juicy and full of smoky character, every single time.

Gather Your Ingredients

• Five to six pound bone in turkey breast (smoked turkey breast): Opt for bone in for maximum juiciness, as the bone helps retain moisture during smoking; if only boneless is available, reduce smoking time and check temperature early for perfect results.
• Two cups chicken broth: Adds essential moisture throughout the smoke, preventing dryness and contributing savory flavor to the drippings; substitute with turkey broth if preferred.
• Half cup extra virgin olive oil: Ensures rich taste and golden, crisp skin; quality oil intensifies flavor and can be replaced with avocado oil if desired for a subtle difference.
• Quarter cup unsalted butter (softened): Creates a buttery crust and golden brown finish; unsalted allows for better seasoning control, and ghee can be used if dairy free is needed.
• Two tablespoons garlic powder: Delivers a deep savory note, which is crucial for the base flavor; fresh minced garlic may be substituted for extra punch.
• Two teaspoons dried basil: Brings a bright herbaceous quality to each bite; swap for Italian seasoning for a savory twist.
• One teaspoon ground sage: Completes the signature Thanksgiving taste, pairing expertly with smoke; dried thyme can supplement if needed.
• One teaspoon smoked paprika: Lends smoky complexity and vibrant color; try chipotle powder for more heat.
• One teaspoon kosher salt: Brings out all flavors and helps form a crisp crust; sea salt or smoked salt are alternative options.
• One teaspoon ground black pepper: Provides gentle heat and balance; freshly ground black pepper delivers the best flavor.
• Quarter cup butter (for gravy): Gives your gravy rich depth and silkiness; sub olive oil or vegan butter for dietary needs.
• Quarter teaspoon black pepper (for gravy): Adds subtle spice; adjust to taste.
• Two cups turkey drippings or chicken broth (for gravy): Makes a flavorful, silky gravy base; use pan drippings for richer taste or straight broth for simplicity.
• Quarter cup all purpose flour (for gravy): Ensures a thick, lump free texture; use gluten free flour blends for gluten free adaptation without loss of quality.

How to Make Smoked Turkey Breast

Mix the Seasoning Rub:

In a mixing bowl, combine half cup olive oil, softened butter, garlic powder, dried basil, sage, smoked paprika, one teaspoon kosher salt, and one teaspoon black pepper. Stir the mixture into a thick, aromatic paste with a warm, reddish hue. This seasoned rub is essential for infusing deep flavor into every bite of your smoked turkey breast and forms the base for that crave worthy crust.

Season the Turkey Thoroughly:

Pat the turkey breast dry with paper towels, then rub the prepared seasoning mix generously over the entire surface. Gently lift the skin and push some marinade underneath for even more flavor throughout. Make sure every nook and crevice is covered, including the underside, as this step is key for juicy and well seasoned smoked turkey breast.

Set Up for Smoking:

Place the seasoned turkey breast in a large disposable roasting pan and pour two cups of chicken broth into the bottom. The broth not only prevents the turkey from drying out but also creates rich drippings for homemade gravy. Arrange the pan inside your smoker so it is offset from direct heat if possible, allowing for even smoke circulation and slow, gentle cooking.

Smoke Low and Slow:

Preheat your smoker to 250 degrees Fahrenheit. Position the pan with turkey breast inside the smoker chamber and let it smoke for about four hours. Begin checking the internal temperature at three and a half hours. Use a meat thermometer inserted into the thickest part; the goal is 160 degrees Fahrenheit. Every thirty minutes in the last hour, baste the breast with pan juices for an extra juicy, golden finish.

Rest Before Carving:

When the smoked turkey breast reaches 160 degrees Fahrenheit, remove from smoker and tent loosely with foil. Let the meat rest thirty minutes before carving. This allows juices to redistribute, ensuring a moist, tender result with every slice and preventing dryness at the table.

Make Homemade Gravy:

While the turkey rests, melt quarter cup butter in a medium saucepan over medium low heat. Stir in the black pepper, then sprinkle in flour. Whisk constantly to form a smooth, golden roux that smells toasty but not burnt, about two to three minutes. Gradually whisk in two cups of pan drippings or broth, bring to a simmer, and cook until gravy thickens and becomes silky, about five minutes. Taste and adjust seasoning as needed for perfect flavor.

Carve and Serve:

Carve the smoked turkey breast across the grain into neat slices for maximum tenderness. Serve hot and drizzle generously with creamy homemade gravy. This approach ensures every plate features juicy, smoky turkey with rich, flavorful sauce, delivering that classic holiday experience with minimal effort.

The first time I basted my smoked turkey breast with broth during the smoke, I was shocked by how moist the meat stayed even after slicing. Now it is a must have tradition for every family event, bringing that classic Thanksgiving flavor to the table whenever we crave it. Using a lean turkey breast also lets us feel good about serving seconds and adds a delicious, wholesome balance to rich, festive meals.

Smart Swaps and Variations

This smoked turkey breast recipe is incredibly flexible so you can suit your preferences and dietary needs. Boneless turkey breast cooks a little faster but yields equally tender results if you check temps early with a thermometer. Gluten free flour blends seamlessly into the gravy, keeping it smooth for those with celiac or gluten sensitivity. Olive oil stands in well for butter in both the rub and the gravy to make the dish fully dairy free. If you want a bolder smoked flavor, try using only hickory wood or mix cherry and apple pellets for variety. In warmer weather, skip the gravy and serve with chimichurri or herby yogurt sauce for a lighter twist that works for picnics and alfresco meals.

How to Store and Reheat Smoked Turkey Breast

Proper storage keeps your smoked turkey breast juicy and versatile for days. Let leftovers cool completely, then slice and place into an air tight container, preferably with some of the pan juices or gravy to lock in moisture. Store in the refrigerator for up to four days or wrap tightly in plastic and freeze for up to three months. To reheat, lay slices in a baking dish with a splash of broth, cover with foil, and warm gently in a 300 degree Fahrenheit oven until heated through, about twenty minutes. This prevents dryness and ensures leftovers taste just as great as day one.

What to Serve with Smoked Turkey Breast

Smoked turkey breast shines with a variety of sides for any occasion, from classic mashed potatoes and roasted vegetables to lighter green salads or slaws. For a comforting holiday meal, pair it with honey butter cornbread, cranberry sauce, and oven roasted green beans. Sliced leftovers make excellent sandwiches or salads for easy lunches throughout the week, while festive herbs and citrus bring extra color to your serving platter. Whether for a holiday spread or cozy Sunday supper, these pairings help transform your smoked turkey into a memorable centerpiece every time.

Nutritional Benefits

Smoked turkey breast is a lean, high protein main with over twenty five grams of protein per serving, providing satisfying nourishment without heaviness. This recipe is naturally low carb and enriched with good fats from olive oil and pan drippings, making it suitable for low carb and gluten free diets. Since turkey breast contains little saturated fat compared to other cuts, it is a heart healthy choice that works well for a variety of healthy eating plans while still feeling celebratory and indulgent.

Recipe Success Tips

To avoid dry or bland smoked turkey breast, always use a reliable meat thermometer and base your timings on reaching an internal temperature of 160 degrees rather than the clock. Under seasoning is another common pitfall; massaging rub under the skin and basting with broth infuse maximum flavor. If your smoker cooks hotter or cooler than expected, adjust as needed and remember that resting after cooking is essential so the meat reabsorbs juices and remains succulent. For a crispier skin when baking instead of smoking, finish under the broiler for just a few minutes and watch closely.

This smoked turkey breast recipe consistently creates easy, festive meals with incredible flavor and no stress. Give it a try for your next gathering and enjoy the perfect balance of smoky tenderness and simple homemade goodness, whether you smoke it on your Traeger or favorite backyard smoker.

Common Questions About This Recipe

→ What temperature should smoked turkey breast reach?

The smoked turkey breast should reach an internal temperature of 160°F for safe consumption and juicy results.

→ Can I use boneless turkey breast?

Yes, boneless turkey breast can be used, although bone-in provides extra moisture and flavor during the smoking process.

→ Which wood pellets are best?

Apple, cherry, or hickory pellets work well. Apple gives a sweet touch, cherry adds tartness, and hickory delivers bold smokiness.

→ How do I keep smoked turkey moist?

Basting with broth during smoking and using bone-in turkey helps retain moisture, ensuring juicy slices every time.

→ How do I make gravy from pan drippings?

Whisk butter, flour, and turkey drippings in a saucepan over medium heat, stirring until thickened for a full-flavored gravy.