
Juicy whole turkey breast smoked with apple wood
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Servings
8
1 turkey breast
Difficulty
Medium
Cost
Moderate
$$
Juicy whole turkey breast smoked with apple wood
A bone-in turkey breast smoked low and slow until incredibly juicy with a golden, smoky skin. Better than any deli turkey and perfect for sandwiches or a holiday table.
30m
Prep Time
180m
Cook Time
210m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
(Updated )
Smoking a turkey breast is far easier than a whole turkey and yields the most flavorful, juicy white meat imaginable. A simple brine and apple wood smoke create deli-quality results at home.
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Shop thermometer options for this recipeDissolve salt and brown sugar in water. Submerge turkey breast and brine in the refrigerator for 8-12 hours.
Remove turkey, pat dry, and apply poultry seasoning all over. Let air-dry in the fridge for 1 hour.
Set smoker to 275°F with apple wood. Place turkey skin-side up on the grate.
Smoke for 2.5-3 hours until internal temperature in the thickest part reaches 165°F.
Rest covered with foil for 20 minutes before slicing thin against the grain.
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Both provide mild, sweet smoke ideal for poultry
Fresh herbs give a brighter flavor
An overnight brine makes the biggest difference—do not skip it for turkey breast.
Let the skin air-dry in the fridge uncovered for crispier results.
Refrigerate sliced turkey for up to 5 days. Freezes well for 3 months.
Reheat slices gently in a 300°F oven with a splash of broth, covered in foil.
Per serving (95mg) · 8 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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