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Sliced smoked turkey breast with golden skin

Juicy whole turkey breast smoked with apple wood

Smoked Turkey Breast

Smoked Turkey Breast

3h 30mMedium

Prep Time

30 min

Cook Time

3 hr

Total Time

3 hr 30 min

Servings

8

1 turkey breast

Difficulty

Medium

Cost

Moderate

$$

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Smoked Turkey Breast

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

American CuisineMain CourseGluten-Free
Sarah Chen
Sarah Chen

February 28, 2023(Updated April 13, 2026)

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.

Why This Recipe Works

Brining the turkey before smoking ensures the lean white meat stays moist throughout the long cook. Apple wood provides a mild, sweet smoke that complements poultry without overpowering it.

Ingredients

  • 1 bone-in turkey breast (5-7 lbs)
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 1 gallon water for brine
  • 2 tbsp poultry seasoning
  • Apple wood chips for smoking
PrecisionUtility

Test Kitchen Pick

Thermometer

Helpful Tool

Why a thermometer helps here

This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.

The easiest upgrade here is accuracy, not another pan.

  • Makes doneness more repeatable
  • Helps avoid dry or overcooked protein

If you cook meat or fish regularly, an instant-read thermometer gets used constantly.

Shop thermometer options for this recipe

Instructions

  1. 1

    Dissolve salt and brown sugar in water. Submerge turkey breast and brine in the refrigerator for 8-12 hours.

  2. 2

    Remove turkey, pat dry, and apply poultry seasoning all over. Let air-dry in the fridge for 1 hour.

  3. 3

    Set smoker to 275°F with apple wood. Place turkey skin-side up on the grate.

  4. 4

    Smoke for 2.5-3 hours until internal temperature in the thickest part reaches 165°F.

  5. 5

    Rest covered with foil for 20 minutes before slicing thin against the grain.

Serving Suggestions

Ways to Serve This Dish

  • Serve with classic coleslaw and cornbread on the side

  • Pair with fresh-cut fries or roasted potato wedges

Substitutions

Apple woodCherry or pecan wood

Both provide mild, sweet smoke ideal for poultry

Poultry seasoningMix of sage, thyme, and rosemary

Fresh herbs give a brighter flavor

Tips & Storage

Pro Tips

  • 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.

Storage

Refrigerate sliced turkey for up to 5 days. Freezes well for 3 months.

Reheating

Reheat slices gently in a 300°F oven with a splash of broth, covered in foil.

Nutrition Facts

Per serving (95mg) · 8 servings

Calories240
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein42g
Carbohydrates6g
Fat2g
Fiber580mg
Sugar0g
Sodium2g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why brine turkey?
Turkey breast is very lean and dries out easily. Brining adds moisture and seasons the meat throughout.
Can I smoke a whole turkey?
Yes, but a breast is easier to manage and cooks more evenly.

Explore More

More American RecipesMore Main CourseGluten-Free RecipesGrill Recipes
Sarah Chen

About Sarah Chen

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.

View all recipes →

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