Smoked Turkey Breast

Ingredients

• 680–907 g (1.5–2 lb)boneless, skinless turkey breast
• 25 ml (5 tsp) Diamond kosher salt, or 15 ml (3 tsp) Morton kosher saltkosher salt
• 25 ml (5 tsp)coarse 16-mesh black pepper
• optionalturkey dry rub
• 113 g (4 oz)unsalted butter, melted or softened

Instructions

1. 1

   Dry brine

   For extra flavour and moisture retention, dry-brine the turkey breast overnight or for up to 24 hours before cooking.

2. 2

   Season the turkey

   If the turkey has not been brined, season it with the salt, then add plenty of coarse black pepper. Add the dry rub too, if using.

3. 3

   Insert the probe

   Place a remote probe thermometer in the thickest part of the breast.

4. 4

   Preheat the smoker

   Set the smoker for indirect heat and preheat it to 107–135°C (225–275°F). If it has several racks, plan to use the upper shelf.

5. 5

   Smoke the breast

   Place the seasoned turkey breast in the smoker, as far from the heat source as possible. Smoke until its internal temperature is about 64°C (148°F).

6. 6

   Wrap with butter

   Lay the breast on a large sheet of aluminium foil. Pour the melted butter over it, or place slices of softened butter on top, then wrap it tightly in the foil.

7. 7

   Finish smoking

   Return the wrapped breast to the smoker and cook until its internal temperature reaches 70–71°C (158–160°F). Once it is wrapped, you can raise the smoker temperature to 163°C (325°F) to speed up cooking if needed.

8. 8

   Rest the turkey

   Remove the breast from the smoker and leave it wrapped in the foil to rest for 15–20 minutes.

9. 9

   Slice and serve

   Unwrap the turkey and cut it against the grain into 6–13 mm (¼–½ inch) slices. Keep the juices and butter from the foil to use in gravy or drizzle over the meat.

What is smoked turkey breast?

Smoked turkey breast is a barbecue-style preparation in which a boneless breast is slowly cooked over indirect heat until smoky and tender. This American version takes cues from Texas barbecue, using a straightforward seasoning of salt and coarse black pepper.

Butter is added under foil near the end of cooking, helping the meat stay moist as it finishes. The result is easy to carve and works as a main course or in sandwiches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 53g protein, 0g carbs, 26g fat.

Turkey supplies most of the protein, while the butter contributes most of the fat and saturated fat; the meat itself contributes little carbohydrate. Serve a moderate amount of turkey with vegetables and a starchy side such as potatoes or cornbread for a more balanced plate.

Keep the seasoning simple

Salt and pepper: Coarse black pepper gives the outside a noticeable, peppery bite, while salt seasons the meat throughout. If using a dry brine, leave out the additional salt before smoking.

Dry rub: The rub is optional, so choose one that complements rather than overwhelms the smoke and pepper. Check whether it contains salt before adding it to a breast that has already been brined.

Use indirect heat

Smoker setup: The recipe calls for indirect heat at 107–135°C (225–275°F), so the breast cooks away from direct flames. Place it on the upper rack if your smoker has more than one.

Placement: Set the turkey as far from the heat source as possible. A probe thermometer helps you follow the temperature without repeatedly opening the smoker.

Wrap at the right time

First stage: Smoke the breast until the thickest part reaches about 64°C (148°F), then transfer it to foil. This gives the meat time to take on smoke before it is wrapped.

Butter finish: Add melted butter or softened slices, then seal the foil tightly. Cook until the breast reaches 70–71°C (158–160°F); raising the smoker to 163°C (325°F) after wrapping is an optional way to shorten the finish.

Check the temperature carefully

Probe placement: Keep the thermometer tip in the thickest section of the breast, away from the foil and any obvious gaps. The temperature there is the most useful guide to doneness.

Resting: Leave the turkey wrapped for 15–20 minutes after smoking. Resting gives the juices time to settle before you slice.

Slice and serve

Against the grain: Look for the direction of the muscle fibres and slice across them, aiming for pieces 6–13 mm (¼–½ inch) thick. Cutting across the fibres makes each slice easier to bite.

On the plate: Serve the slices with the buttery cooking juices, or use those juices as a base for gravy. Cornbread, slaw or roasted vegetables make fitting sides.

Recipe notes & tips

• If dry-brining overnight, keep the turkey covered in the fridge.
• Use the salt amount that matches your brand; the recipe gives different measures for Diamond and Morton kosher salt.
• Check that the probe is in the thickest part of the breast before smoking.
• Keep the smoker set for indirect heat and place the breast away from the heat source.
• Save the butter and juices in the foil rather than discarding them.
• Slice across the grain just before serving for tender-looking pieces.

Variations

• Add a dry rub: Use a favourite turkey rub for extra seasoning, checking its salt content first.
• Boost the pepper: Add more coarse black pepper for a sharper crust.
• Make gravy: Stir the reserved foil juices and butter into gravy.
• Serve in sandwiches: Layer the sliced turkey into rolls with slaw or your preferred toppings.
• Add a barbecue side: Serve with cornbread, slaw or roasted vegetables.

Common mistakes to avoid

• Adding salt after a dry brine: Skip the extra salt so the turkey is not over-seasoned.
• Using direct heat: Set the smoker for indirect cooking and keep the breast away from the heat source.
• Guessing doneness by time: Use a probe in the thickest part and follow the recipe's temperature cues.
• Wrapping too loosely: Seal the foil tightly so the butter and cooking juices stay with the breast.
• Slicing with the grain: Cut across the visible fibres for more tender slices.
• Skipping the rest: Keep the breast wrapped for 15–20 minutes before carving.

How to store

Refrigerate leftover turkey in an airtight container within 2 hours and use within 3–4 days. Reheat gently, covered, with a little reserved juice or water to help keep the slices moist.

Frequently asked questions