Smoked Turkey Breast

Smoked Turkey Breast created by Oliver1010

Southern Living

Ready In:
5hrs 20mins



  • Soak wood chips in water 12 hours.
  • Combine salt and the next 3 ingredients; rub mixture over turkey breast.
  • Prepare smoker by following manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature for 15-20 minutes.
  • Drain wood chunks, and place on coals.
  • Place turkey on upper cooking grate; cover with smoker lid.
  • Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 5 hours or until a meat thermometer inserted into the thickest portion is 170°; let stand 10 minutes before slicing.
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  1. brwydave
    Yesterday, I smoked two 1/2 turkey breasts at the same time in my smokin tex smoker. One was using this recipe, and the other required brining in apple cider with salt, sugar and more. This recipe was simpler, easier, cheaper, and less time consuming during preparation. The result, when we had smoked turkey breast, mayo, cranberry sauce sandwiches on sour dough, both my wife and I agreed that this version tasted better. Today, when the meat was filleted off the ribs, we could not tell the difference - both were excellent. We will go with the easier and cheaper recipe. Thanks. Dave in Portland
  2. Chasmo1950
    Came out perfect. Perfect pink smoke ring around inside. I covered with a glaze made up with Jack Daniels brown sugar, ketchup, and red peppers and poured over entire breast at temp 140 letting it sit on yop for remander of time. Jucicy favorable and a hugh hit with all who dined with us.
  3. Becky M.
    Please explain to a friend why you are supposed to soak the wood chips
  4. drkhrse
    do you put it in a pan in the smoker? Wrap it in foil at all?
  5. Tom K.
    Made this for the first time tonight and it was fantastic. This is about the third smoked turkey breast recipe I've tried, and it was by far the easiest - no brining, no prep the day before, just season it and cook it! I used the seasoning as stated but smoked with applewood chips instead of hickory. Wonderful flavor! I also used @Little_Sister's suggestion of water, chicken stock and beer in the moisture/drip pan. This was the moistest, most tender turkey I've ever had - I could cut it with a plastic fork. After allowing the bird to rest, we sliced it and ate it warm. The best. And, with an 8-pound bird we'll have plenty of leftovers to eat cold. Highly recommended!

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