Smoked Turkey Breast (Buttery & Juicy)

Want to know how to smoke a turkey breast that’s actually worth eating? This simple method focuses on the basics: good seasoning, proper temperature control, and a foolproof wrapping technique to make a perfectly juicy and buttery Smoked Turkey Breast!

Any time I stop by a barbecue joint I’m always ordering their turkey. There’s a good chance the brisket is on point (#dadjoke) but I’m mostly curious about the turkey. When it’s done right, it’s absolutely incredible.

Since my recent obsession with turkey, I have made a ton of them at home. It’s actually not that complicated to make a perfectly juicy and buttery smoked boneless turkey breast. It just takes a quality turkey breast, some mayo for grip, your favorite dry rub, and butter. That’s it. No fancy ingredients, no complicated techniques – just solid fundamentals that deliver every time!

Smoked boneless turkey breast is incredibly versatile, making it a perfect alternative to the classic Thanksgiving turkey for your Thanksgiving feast—or any holiday celebration! Serve this with Red Chimichurri Sauce, Southwest Creamed Corn, Grilled Acorn Squash, or Smoked Baked Potatoes.

Key Ingredients

• Turkey Breast — Use a boneless turkey breast to save time on removing bones and make slicing a breeze.
• Mayo — This is optional, to use as a binder that will help the dry rub stick to the turkey breast.
• Canyon Crust Beef Rub — Or your favorite dry rub!
• Unsalted Butter — For added flavor and moisture.

What to Look for When Buying Turkey Breast

Turkey offers a lot of variety, much like chicken. Personally, I prefer boneless turkey breast that hasn’t been pre-brined or injected. This gives the meat a firmer texture and allows you to control the salt level yourself.

If you’re buying frozen, watch out for flat spots—they could indicate the turkey was thawed and refrozen. For the best quality, choose Organic or Natural turkeys. These options are free from artificial ingredients, preservatives, or additives, resulting in great flavor without the spongy texture caused by saline injections, which are common in many brands.

Substitutions or Variations for Flavor

• Mayo: Mayonnaise can be substituted for a neutral oil, but the outcome will be slightly different from the suggested recipe. The mayo is hardly noticeable in the final results, other than a slight tang, so if you can overcome the idea that it’s being used as a binder, you’ll have the best version of smoked turkey breast.
• Seasoning: Depending on the time of the year and what you are serving the smoked turkey breast for, you can switch out the seasoning options. Any poultry dry rub works well, or you can opt for an Italian blend for a cozy flavor. Top recommendations would be Sedona Sand & Canyon Crust, Cajun Dry Rub, or Signature Sweet & Smoky Rub.
• Meat: If you prefer chicken over turkey, I would try my juicy smoked chicken halves instead!

Recommended Equipment

• Heavy duty aluminum foil
• Quick reading temperature probe
• Food-safe gloves

How to Make Smoked Turkey Breast

1. Preheat the smoker to 250°F. Using your pellet grill or charcoal grill, ensure that the smoker maintains a temperature of 250-265°F for the best results. Add mild hardwood such as apple, pecan, or maple for additional flavor and smoke.

2. Prepping the turkey breast. Remove the skin and bone, if present. Pat dry with paper towels, and spread a thin layer of mayo over the entire turkey. Pour the seasoning over the bottom of the turkey breast, and then flip it up and season the top. Doing so will ensure the presentation side looks nice.

3. Smoke the breast. Place the turkey breast in the smoker and allow it to cook indirectly for about 90+ minutes (depending on size) until it reaches an internal temperature of about 140°F.

4. Wrapping with foil. Lay out a large sheet of heavy-duty foil and place the thin slices of butter in the middle. Set the warm turkey on top of the butter, ugly side down, and carefully wrap it tight. Be sure to pay attention to which side is the ugly side, as it needs to be facing up when it goes back into the smoker. Continue to smoke for another 30-40 minutes until it reaches about 158-160°F.

5. Rest and slice. Remove the turkey and let it rest in the foil for about 20-30 minutes. Carefully drain the buttery sauce into a bowl before unwrapping – this can be done by poking a hole in the bottom of the foil, allowing the liquid to pour out. Slice against the grain and enjoy!

Top Tips

• Use a boneless turkey breast for this process, for ease. The lack of bone allows more seasoning to adhere and flavor the meat, and it also makes slicing a breeze. Remove the bone carefully from the turkey breast if possible. If not, just know that the process will be the same for cooking temperatures and timing.
• Heavy duty aluminum foil is a requirement for this recipe. Pink butcher paper can work, but there’s a chance that the butter will drain out. The foil holds in moisture and liquids more effectively than the paper.
• Don’t forget to save the drippings from the foil! This juice is great for dipping, or you can make a homemade turkey gravy from it!

Pairings, Side Dishes, and Complimentary Recipes

Texas smoked turkey breast can be served with loads of different sides! Here are some of my personal favorite options:

• Smoked Baked Potatoes
• Spicy Tennessee Onions
• Poblano Sausage Stuffing
• Creamy Mac & Cheese
• Spicy Pork Belly Brussels Sprouts

FAQs