Smoked Turkey Breast
This Smoked Turkey Breast is juicy and flavorful with the perfect amount of crust. This cooks low and slow for the best smoked turkey!
Servings: 5
Ingredients
- 3 lb. Boneless Turkey Breast
Turkey Rub:
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Paprika
Garlic Herb Butter:
- 4 Tablespoons Salted Butter (melted)
- 1/2 to 1 teaspoon Garlic Powder
- 1 teaspoon Fresh Rosemary and Thyme (minced)
Instructions
- Preheat the smoker to 225 degrees. We used the Traeger wood pellet blend.
- Place the turkey on the cutting board and prepare it by removing any skin. Pat the turkey breast with paper towels.
- Make the spice rub by combining sugar, salt, pepper, garlic powder, onion powder, and paprika in a bowl. Stir to combine. Coat the turkey breast with the spice rub by rubbing it in with your hands. You don't have to use all of the rub but try to get all of the turkey breast.
- Place the turkey breast on the smoker grill grate. Cook for 40-45 minutes per side or until the internal temperature reaches between 165 degrees F. Note: 165 degrees is the safe temperature for poultry. The exact time will vary depending on how large the breast is and how thick it is. I strongly suggest a meat thermometer to ensure it is fully cooked.
- Remove and wait 15 minutes before cutting to allow the juices to settle. Cover the turkey breast with foil to keep warm.
Garlic Herb Butter:
- In a microwave-safe bowl, melt butter. Stir in garlic and herbs. Drizzle over the sliced turkey breast and serve.
Notes
What type of turkey breast should I use?
We tested out several types of turkey breasts to discover the differences in how they cook and how they taste. We opted for the boneless turkey breast for ease because we just wanted to slice and serve. First, we tested the Jennie-O Oven Ready Homestyle Boneless Turkey Breast. This comes in a bag. What I liked about this one is that it stayed together, was very uniform, and had great flavor. We couldn't find it in every store so check to see if your local grocery store carries it. Second, we tested out a more traditional boneless turkey breast -- Butterball Boneless Turkey Breast Roast. This one came with a little skin on it and was not as uniform as the first one we tested. But the flavor turned out to be phenomenal. We also recipe tested this smoked turkey breast with and without a brine. What is a brine? Brining is similar to marinating and involves soaking the turkey in a solution to tenderize it. We found that brining did make the turkey breast more tender and infuse flavor but it still tasted amazing with the smoked turkey breast rub only.Nutrition
Calories: 368kcal | Carbohydrates: 3g | Protein: 59g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1098mg | Potassium: 677mg | Fiber: 1g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg