Smoked Turkey Breast
Last tested on: 10/12/2026
This smoked turkey breast gets a savory dry rub and a slow smoke until it builds a nice crust, then finishes wrapped in foil with butter. That butter wrap keeps the slices juicy and leaves you with plenty of drippings for gravy or for dipping. It’s one of my favorite ways to prepare turkey, whether it’s for Thanksgiving or meal prep for school sandwiches.
Any time I stop by a barbecue joint, I’m 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 one of the best things on the tray.
I’ve made a ton of smoked turkey breasts at home, including five for our family Thanksgiving last year. The process is straightforward: season the breast, smoke it until it develops a nice crust, then wrap it with butter to finish cooking.
Serve this with Red Chimichurri Sauce, Southwest Creamed Corn, Grilled Acorn Squash, or Smoked Baked Potatoes.
Why This Process Works
- Buttery, juicy turkey: Wrapping with butter creates a flavorful sauce from the melted butter and turkey drippings.
- Smoke first, wrap later: Smoking the breast unwrapped gives it time to develop color and smoke flavor before finishing in foil.
- Simple temperature control: Cooking at 250°F gives the turkey time to develop a nice crust without dragging out the process.
Key Ingredients
- Boneless turkey breast: Cooking a 4-5 pound breast works well for this recipe. I prefer one that hasn’t been pre-brined or injected so I can control the seasoning.
- Mayonnaise: Optional, but a thin layer helps the seasoning stick. You can also use a neutral oil.
- Cactus Crust Roast Seasoning: My savory roast seasoning with herbs, garlic, smoky chiles, and orange. Canyon Crust, Sedona Sand, or your favorite poultry rub will also work.
- Unsalted butter: Added during the wrapping stage for extra flavor and plenty of buttery drippings.
Substitutions and Variations for Flavor
- Binder: Substitute the mayonnaise with a neutral oil, or skip the binder entirely. I like using mayo because it helps the seasoning stick and adds a little tang.
- Seasoning: You can change the flavor depending on what you’re serving. Check out some of our homemade seasoning recipes such as my Southwest Cajun Dry Rub or Signature Sweet & Smoky Rub.
- Chicken: Prefer chicken instead? Try my Juicy Smoked Chicken Halves using a similar approach.
Recommended Equipment
- Heavy-duty aluminum foil
- Instant-read thermometer
- Food-safe gloves
How to Make Smoked Turkey Breast
Step 1: Preheat the smoker
Preheat your pellet grill or charcoal smoker to 250°F, maintaining a temperature between 250 and 265°F. Mild hardwoods like apple, pecan, or maple work well with turkey.
Step 2: Prep and season the turkey
Remove the skin and bone, if present, and pat the turkey dry with paper towels.
Raw boneless turkey breast with the skin removed
Boneless turkey breast coated with mayo and a dry rub before smoking
Spread a thin layer of mayonnaise over the breast, if using. Season the bottom first, then flip and season the top. This keeps the presentation side looking nice and even.
Note: Mayonnaise is optional, but I like using a thin layer to help the seasoning stick to the turkey. It also adds a little tang without making the finished turkey taste like mayo. You can substitute a neutral oil or skip the binder entirely.
Step 3: Smoke the turkey breast
Place the turkey breast in the smoker over indirect heat. Smoke for approximately 90 minutes or longer, depending on the size, until the internal temperature reaches about 140-145°F.
The outside should have developed a nice color from the seasoning and smoke.
Step 4: Wrap with butter
Lay out a large sheet of heavy-duty aluminum foil and place the turkey breast in the center. Arrange the butter pads on the ugly side of the turkey, then wrap tightly to seal in the butter and juices.
Return the wrapped turkey to the smoker for another 30 to 40 minutes, or until the internal temperature reaches 158 to 160°F. Make sure it sits butter-side up when it goes back on the grill or smoker.
Note: Pulling the turkey at 158 to 160°F helps prevent overcooking and drying out the breast. A large piece of turkey like this will continue cooking as it rests, reaching 165°F through carryover heat. Keeping it wrapped in foil with the hot butter and juices helps retain that heat during the 20 to 30-minute rest.
Step 5: Rest and slice
Remove the turkey from the smoker and let it rest in the foil for 20 to 30 minutes.
Before unwrapping, carefully poke a hole in the bottom of the foil and drain the buttery drippings into a bowl. Save these for serving or making gravy.
Unwrap the turkey, slice against the grain, and serve.
Top Tips
- Use heavy-duty foil. It holds the melted butter and drippings inside the package. Butcher paper can allow the butter to seep out.
- Cook to temperature, not time. The size and shape of the breast can change how long it takes to smoke.
- Save the drippings. Spoon them over the sliced turkey, use them for dipping, or turn them into a homemade gravy.
What to Serve with Smoked Turkey Breast
Smoked turkey breast works just as well for a holiday meal as it does for a weekend barbecue. Here are a few of my favorite sides:
Frequently Asked Questions
A 4 to 5-pound boneless turkey breast typically takes about 2 to 2.5 hours at 250°F, including resting time. The exact time depends on the size and thickness of the breast, so use a thermometer.
I prefer 250°F. It gives the turkey plenty of smoke flavor while keeping the cooking time manageable.
Smoke the breast unwrapped until it reaches about 140°F, then finish it in foil with butter. Pay attention to the internal temperature and allow the turkey to rest before slicing.
No, I don’t typically brine turkey breast for this recipe. You can brine it if you prefer, but make sure to dry the surface well before adding the seasoning.
Pull it off the smoker at 158 to 160°F while it’s still wrapped in foil, then let it rest for 20 to 30 minutes. Carryover cooking keeps the temperature climbing during the rest, bringing it up to the USDA-recommended 165°F. Check it with an instant-read thermometer in the thickest part of the breast.
More Recipes to Try
- Smoked Pulled Turkey
- Butterflied Chicken Drumsticks
- Smoked Spatchcock Turkey
- Smoked Turkey Pastrami
- Smoked Chicken Thighs
Try It and Tag Us
If you smoked a turkey breast using this method, let me know how it went in the comments. Did you stick with Cactus Crust or use your own seasoning? I always enjoy hearing what people are cooking.
Smoked Turkey Breast (Buttery & Juicy)
This smoked turkey breast is seasoned with a savory dry rub, smoked at 250°F, and finished in foil with butter for juicy slices and flavorful drippings.
- Total Time: 2 1/2 hours
- Yield: About 6-8 1x
Ingredients
- 4–5 pound boneless turkey breast
- 1 tablespoon mayonnaise (optional)
- 3 tablespoons Cactus Crust Roast Seasoning (or preferred seasoning)
- 4 tablespoons unsalted butter, divided into 4 pads
Instructions
- Preheat the smoker to 250°F, maintaining a temperature between 250 and 265°F. Use a mild hardwood such as apple, pecan, or maple.
- Remove the skin and bone, if present. Pat the turkey dry and apply a thin layer of mayonnaise, if using. Season the bottom first, then flip and season the top.
- Place the turkey breast in the smoker over indirect heat. Smoke for approximately 90 minutes or longer, depending on the size, until the internal temperature reaches 140 to 145°F.
- Lay out a large sheet of heavy-duty aluminum foil and place the turkey breast in the center. Arrange the butter pads on the ugly side of the turkey, then wrap tightly to seal in the butter and juices.
- Return the wrapped turkey to the smoker for approximately 30 to 40 minutes, until the internal temperature reaches 158 to 160°F.
- Remove and rest in the foil for 20 to 30 minutes. Carefully drain the buttery drippings into a bowl, then unwrap and slice against the grain.
Notes
Use an instant-read thermometer to monitor the internal temperature.
Save the buttery drippings for serving or making gravy.
Substitute your favorite poultry seasoning if you’re not using Cactus Crust.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Chicken & Turkey
- Method: smoking
- Cuisine: American BBQ, BBQ
Nutrition
- Serving Size: 4 slices
- Calories: 398
- Sugar: 0.5 g
- Sodium: 564.7 mg
- Fat: 11.3 g
- Carbohydrates: 2.3 g
- Protein: 67.7 g
- Cholesterol: 178.4 mg
Brad Prose has been crafting recipes over live fire for 20 years. He’s the author of two cookbooks, Chiles and Smoke and Epic BBQ Sandwiches, and the creator of the original smash burger taco, as credited by the Washington Post, TODAY Show, Good Morning America, and Food Network. Brad is the force behind Chiles and Smoke, the home of Sonoran BBQ: bold flavors built around chiles, smoke, and the traditions of the American Southwest. Follow along on Instagram, YouTube, and Facebook.
brad
happy day after thanksgiving
your smoked turkey recipe was amazing. came out moist and very flavorful, much better than the roasted turkey that was made by others. also saw that you do not recommend brining as i saw that after i posted my last comment.
pretty much done smoking as the temps are getting cold so see you in the spring
thank you very much for this great recipe and the chicken recipe as they are great.
That’s awesome to hear! We smoked 5 turkey breasts using this method for Thanksgiving this year and also enjoyed it with the family. I appreciate your feedback!