Smoked Turkey Breast with Herb Seasoning and Juicy Gravy Recipe
This smoked turkey breast recipe offers a succulent, flavorful main dish perfect for gatherings and special occasions. The turkey is rubbed with a fragrant blend of herbs and spices, then slowly smoked to achieve tender, juicy meat with a smoky aroma. A homemade gravy made from the turkey drippings and a simple roux adds a rich finishing touch to this classic dish.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 45 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Turkey and Seasoning
- 5–6 lb bone-in turkey breast
- 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
Smoking
- 2 cups chicken broth
Gravy
- 1/4 cup butter
- 1/4 teaspoon ground black pepper
- 2 cups turkey drippings or chicken broth
- 1/4 cup all-purpose flour
Instructions
- Preheat smoker: Set your smoker to 250 degrees Fahrenheit as per the manufacturer’s instructions, ensuring it reaches a steady temperature before placing the turkey inside.
- Prepare seasoning rub: In a small bowl, combine olive oil, softened butter, garlic powder, dried basil, ground sage, paprika, salt, and black pepper. Mix thoroughly to make an even seasoning paste.
- Apply seasoning to turkey: Rub the seasoning mixture on the inside of the turkey breast. Gently lift the skin and rub under the skin as well as on top. Flip the turkey to ensure all areas, under and over the skin, are evenly coated.
- Place and add broth: Transfer the seasoned turkey breast to a large disposable roasting pan. Pour 2 cups of chicken broth into the bottom of the pan to help keep the meat moist during smoking.
- Smoke the turkey: Place the pan in the preheated smoker and smoke the turkey for approximately 4 hours, or until the internal temperature reaches 160 degrees Fahrenheit. During the last hour, baste the turkey every 30 minutes to maintain moisture.
- Rest the turkey: Once done, remove the turkey from the smoker. Tent loosely with aluminum foil and let it rest for 30 minutes before carving to allow juices to redistribute.
- Prepare gravy base: In a saucepan over medium-low heat, melt 1/4 cup butter. Stir in 1/4 teaspoon black pepper.
- Make roux: Slowly add the all-purpose flour to the melted butter, whisking continuously to form a smooth paste without lumps.
- Add liquid and thicken gravy: Gradually whisk in 2 cups of turkey drippings (or chicken broth if drippings are insufficient). Continue cooking and whisking for several minutes until the gravy thickens to desired consistency.
Notes
- Ensure internal temperature reaches a safe 160°F and allow resting to achieve optimal juiciness.
- Use a meat thermometer for accurate temperature checking.
- Chicken broth added to the pan helps maintain moisture during smoking.
- Basting during the last hour enhances flavor and moisture retention.
- Gravy can be adjusted for thickness by adding more flour or broth as needed.
- Bone-in turkey breast adds flavor and helps retain moisture better than boneless.
Keywords: smoked turkey breast, smoked turkey recipe, turkey breast smoked, homemade turkey gravy, smoked poultry
