Introduction

Smoked turkey breast is a flavorful and juicy alternative to traditional roasted turkey. With a blend of aromatic spices and a slow smoking process, this dish results in tender meat with a smoky aroma that’s perfect for any occasion.

A whole roasted chicken with a golden brown crispy skin sits upright in a silver metal tray, resting on a layer of rich, orange-brown cooking juices at the bottom. The chicken's skin is seasoned with visible specks of spices, showing a slightly textured surface from roasting. The tray is placed on a black grill with dark metal grates visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5-6 lb bone-in turkey breast
2 cups chicken broth
1/2 cup olive oil
1/4 cup butter (softened)
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup butter
1/4 teaspoon black pepper
2 cups turkey drippings or chicken broth
1/4 cup all-purpose flour

Instructions

Step 1: Preheat your smoker to 250 degrees Fahrenheit following the manufacturer’s directions.
Step 2: In a small bowl, combine olive oil, softened butter, garlic powder, dried basil, ground sage, paprika, salt, and black pepper to create the seasoning mixture.
Step 3: Rub this seasoning inside the turkey breast. Gently lift the skin and rub the mixture under the skin and on top. Flip the breast and repeat, ensuring all surfaces are well coated.
Step 4: Place the seasoned turkey breast in a large disposable roasting pan and pour 2 cups of chicken broth into the bottom of the pan.
Step 5: Place the pan in the preheated smoker and smoke for about 4 hours, or until the internal temperature reaches 160 degrees Fahrenheit. During the last hour, baste the turkey every 30 minutes to keep it moist.
Step 6: Remove the turkey from the smoker, tent with aluminum foil, and let it rest for 30 minutes before carving.
Step 7: For the gravy, melt 1/4 cup butter in a saucepan over medium-low heat. Stir in 1/4 teaspoon black pepper.
Step 8: Slowly whisk in the flour, maintaining smoothness as the mixture thickens.
Step 9: Gradually whisk in 2 cups of turkey drippings or chicken broth. Continue cooking and whisking until the gravy thickens to your desired consistency.

Tips & Variations

For extra smoky flavor, use wood chips such as hickory or applewood in your smoker.
Substitute turkey drippings with chicken broth for a lighter gravy if preferred.
Try adding fresh herbs like rosemary or thyme under the skin for an aromatic twist.

Storage

Store any leftover smoked turkey breast in an airtight container in the refrigerator for up to 4 days. The gravy can be refrigerated separately for up to 3 days. Reheat turkey gently in the oven or microwave with a splash of broth to maintain moisture. Reheat gravy on the stovetop, whisking to restore smoothness.

How to Serve

A white plate on a round wooden board holds a meal with three main parts: On one side, there are two thick slices of light pink turkey covered with smooth, light brown gravy. Next to the turkey is a heap of golden brown stuffing made of bread chunks and small green vegetable pieces, also topped with gravy. On the other side of the plate is a small pile of bright green beans, plain and fresh. The plate sits on a white marbled surface with a grey and white checkered cloth and some green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I smoke a boneless turkey breast instead?

Yes, boneless turkey breast can be smoked using the same process, but reduce the cooking time and monitor the internal temperature closely to avoid drying out.

What is the best way to tell when the turkey is done?

Use a meat thermometer to check the internal temperature. The turkey breast is safely cooked at 160 degrees Fahrenheit. Letting it rest after smoking allows the juices to redistribute for moist meat.