Smoked Turkey Breast Easy (Print-Friendly Version)
Smoked turkey breast is a top pick for spring gatherings and summer picnics. Infused with olive oil, garlic, sage, and cooked low and slow, the tender meat is finished with homemade gravy—one to keep handy.
# Ingredients You’ll Need:
→ Turkey and Seasoning
01 -
1 bone-in turkey breast, 5 to 6 pounds
02 -
2 cups chicken broth
03 -
1/2 cup olive oil
04 -
1/4 cup unsalted butter, softened
05 -
2 tablespoons garlic powder
06 -
2 teaspoons dried basil
07 -
1 teaspoon ground sage
08 -
1 teaspoon paprika
09 -
1 teaspoon kosher salt
10 -
1 teaspoon ground black pepper
→ Gravy
11 -
1/4 cup unsalted butter
12 -
1/4 teaspoon ground black pepper
13 -
2 cups turkey drippings or chicken broth
14 -
1/4 cup all-purpose flour
# How to Make It:
01 -
In a small bowl, blend olive oil, softened butter, garlic powder, dried basil, ground sage, paprika, salt, and black pepper until fully combined.
02 -
Rub the seasoning mixture generously inside the turkey breast cavity. Carefully lift the skin and apply a layer underneath and on the exterior, ensuring full coverage.
03 -
Place the turkey breast in a large disposable roasting pan. Pour chicken broth into the bottom of the pan to maintain moisture during smoking.
04 -
Position the pan in a preheated smoker. Smoke for approximately 4 hours, or until the internal temperature of the breast reaches 160°F. During the final hour, baste every 30 minutes.
05 -
Remove the turkey from the smoker, tent loosely with aluminum foil, and allow it to rest for 30 minutes before slicing.
06 -
In a saucepan over medium-low heat, melt the butter and stir in ground black pepper. Gradually add flour while whisking to form a smooth roux.
07 -
Slowly incorporate turkey drippings or chicken broth, whisking until gravy thickens. Simmer for several minutes to desired consistency before serving.
# Extra Suggestions:
01 -
Ensure turkey reaches an internal temperature of 160°F for safe consumption. Bone-in turkey breast is recommended for moisture retention. Opt for hickory, apple, or cherry wood pellets to enhance flavor profile.