My smoked turkey breast is brined, covered in herb butter, and smoked on the grill for a totally juicy and flavorful dish. It stays nice and moist, and it’s overall a very easy recipe to follow. I love to serve this as a great turkey for Thanksgiving, Christmas, or any holiday with all of my family’s favorite side dishes!
This smoked turkey breast was the first turkey breast recipe I developed with my Mom, and it’s still a favorite. It stays so juicy and has the perfect herb rub. Turkey breast is a great option for a smaller holiday gathering and quite a bit less work than smoking a whole turkey. Below I’ll show you how to smoke a turkey breast on a gas grill, charcoal grill, or a Big Green Egg.
What’s in This Smoked Turkey Breast Recipe?
- Brine: My easy turkey brine consists of just water, kosher salt, and granulated sugar. It helps infuse the meat with moisture and flavor.
- Turkey Breast: For this recipe, you can use either a bone-in or boneless turkey breast. You’ll want one that hasn’t been pre-seasoned.
- Butter: Unsalted butter forms the base of the rub. It helps infuse the meat with extra moisture and flavor as it cooks.
- Garlic: Enhances the savory flavor of the bird.
- Herbs: Fresh oregano, thyme, rosemary, and sage add an herbal flavor to the meat.
- Dijon Mustard: Adds a touch of acidity and spice to the meat.
- Red Pepper Flakes: Enhance that little touch of warming spice.
- Wood Chips: Infuse the meat with a smoky flavor. I recommend using applewood or cherry wood to complement the natural flavor of the meat.
- Apple Juice: Helps steam the meat as it cooks so it stays nice and moist. You can also use apple cider if you prefer. You’ll only need this if you’re using a Big Green Egg or charcoal grill.
Tips for Success
- I have found that using a turkey brine and herb butter helps keep the meat moist and tender. It really does make all the difference.
- The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the turkey and the of grill/smoker used. Check the recipe card for more specific time estimates. Generally, estimate 30 minutes of cooking per pound.
- The best way to know it’s done is to check the internal temperature regularly, and wait for it to reach 163°F. Check at the thickest part of the breast to be sure it’s cooked all the way through.
How to Store and Reheat
To store leftover turkey, it’s easiest to fully carve and slice it first. Place slices in an airtight container or resealable bag, or wrap tightly in aluminum foil. Keep in the refrigerator up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 225°F oven until warm. But leftovers also taste great cold for a quick lunch.
Serving Suggestions
This juicy smoked turkey breast is the best main dish for any holiday, or just a special dinner. I usually serve it with a plethora of my kid’s favorite Thanksgiving side dishes. They always gobble up creamy mashed potatoes, roasted mushrooms, loaded mac and cheese, and some dinner rolls.
Last but not least, I always make a batch of turkey gravy to drizzle over everything!
5-Star Reviews
“Amazing! We smoked our turkey breast and it turned out juicy and delicious!” – Melissa
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“The recipe was easy to follow, our smoked turkey breast turned out excellent!! Thanks Becky!!” – Mike
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“Followed this recipe almost exactly and cooked in a ceramic grill according to directions. The turkey was simply perfect. Thanks!” – Tom
Smoked Turkey Breast Recipe
Equipment
- Disposable 13×9-inch aluminum foil tray
- Smoker Big Green Egg, charcoal grill, or gas grill
Ingredients
For the Brine
- 3 quarts cold water
- ½ cup kosher salt
- ¼ cup granulated sugar
For the Turkey and Herb Butter
- 2 cups wood chips or 2 large wood chunks– Apple or Cherry recommended
- 1 (5-7 pound) unbrined whole turkey breast boneless or bone-in; not Butterball-style
- 9 tablespoons unsalted butter room temperature (1⅛ sticks)
- 2 cloves garlic minced
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh sage leaves
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 cups apple juice or apple cider or other fruit juice
Instructions
SEE NOTE and READ INSTRUCTIONS THOROUGHLY before starting.
For the Brine
- In a very large container, combine water, salt, and sugar. Whisk until the salt and sugar dissolve. Set the turkey breast in the water (add more water, if needed, to completely submerge) and refrigerate 8-12 hours.3 quarts cold water, ½ cup kosher salt, ¼ cup granulated sugar, 1 (5-7 pound) unbrined whole turkey breast
- Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside and out) with paper towels.
For the Herb Butter
- In a small mixing bowl, combine butter, garlic, oregano, thyme, rosemary, sage, mustard, salt, pepper, and red pepper flakes.9 tablespoons unsalted butter, 2 cloves garlic, 1 teaspoon chopped fresh oregano leaves, 1 teaspoon chopped fresh thyme leaves, 1 teaspoon chopped fresh rosemary leaves, 1 teaspoon chopped fresh sage leaves, 2 teaspoons Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon crushed red pepper flakes
- Using your fingers, carefully separate the skin from the breast from the meat underneath.
- Spread 3 tablespoons of herb butter under the skin of each breast and the remaining 3 tablespoons of butter over the outside of the breasts. Use 2-3 toothpicks per breast to secure the skin to the breast (along the edge of the breast). Securing the skin with toothpicks prevents the skin from shrinking during cooking.
For All Cooking Methods
- Soak the wood chunks or chips in water for 30 minutes while waiting for the coals to heat. If using wood chips, after soaking them, place them in a packet made with heavy-duty aluminum foil. Cut 3-4 slits into the top for the smoke to vent.2 cups wood chips
For Using a Big Green Egg
- Open the bottom vent all the way. Light the coals using 2 paraffin wax cubes set in a good, level base of lump charcoal. Leave the lid open until the fire is burning and the coals get hot.
- Close the bottom vent to about a 1-inch opening and close the top vent almost all the way. The top vent will need additional adjustments to keep the temperature at 225°F.
- Set the wood chunks on top of the coals and place the heat deflector plate, feet-side up, over the coals.
- Set the aluminum foil pan in the middle of the deflector plate and add 2 cups water and 2 cups apple juice or cider (most fruit juices will worto the pan).2 cups apple juice
- Set the cooking grate in-place and close the lid.
- Bring the internal temperature to 225°F, open the lid and clean and oil the grate.
- Set the turkey on the grate, close the lid and cook the turkey at 225°F for 2 hours. (Adjust the top vent as needed to keep the temperature at 225°F.)
- After 2 hours, check the internal temperature in the thickest part of the breast and continue cooking, adjusting the top vent as needed.
- As the internal temperature of the turkey gets closer to 163°F, check its internal temperature more often. Turkey breast takes about 35-45 minutes per pound when cooking at 225°F, so a 6-pound breast could take 2-3½ hours to cook at 225°F. The turkey is done when its internal temperature registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.
For Using a Charcoal Grill
- Thirty minutes before cooking the turkey, open the bottom vent of the grill halfway and place the foil pan in the center of the bottom grill and pour in 2 cups water and 2 cups apple juice or cider.2 cups apple juice
- Fill a charcoal chimney with charcoal and light it from the bottom. The coals are ready when the top coals are partially covered with ash, about 20-30 minutes.
- Pour half the coals along one side of the foil pan and the other half along the other side.
- Place the wood chunks/or foil packet of wood chips on top of one side of the coals.
- Set the cooking grate in place, close the lid and open the lid vent halfway. Heat the grill 5 minutes, then clean and oil the grate.
- Place the turkey, skin side up, over the foil pan in the center of the grill.
- Cover the grill (with the lid vent positioned over the turkeand cook 1½-2½ hours (keep the internal temperature of the grill between 325°F-350°F). The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.
For Using a Gas Grill
- Remove the top cooking grate and place the foil packet of wood chips on the primary burner. Replace the cooking grate and turn all burners to high. Cover the grill and heat until hot and the wood chips are smoking. This should take about 15 minutes.
- Reduce the heat to medium-low and adjust burners, as needed, to keep the grill’s internal temperature between 325°F-350°The total cooking time could be 1½-2½ hours. The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber-colored and beautiful.
For All Methods
- When the internal temperature reads 162°F-163°F, transfer the turkey to a cutting board, tent with foil, and allow it to rest 20-25 minutes before slicing.
- Carve and serve.
Becky’s Tips
- Note: Please note the cooking times are different depending on which type of grill or smoker used. The breasts can take anywhere from 1½ hours up to 4 hours, depending on the size of the breasts and the method used.
- Be sure to fully thaw the turkey breast ahead of time if you’re using a frozen one. I estimate about a half-pound of meat per guest, so keep that in mind when choosing a size.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Smoke a Turkey Breast Step by Step
Brine the Turkey: In a very large container, combine 3 quarts of cold water, ½ cup of kosher salt, and ¼ cup of granulated sugar. Whisk until the salt and sugar dissolve. Set a 5-7 pound unbrined whole turkey breast in the water (add more water, if needed, to completely submerge) and refrigerate 8-12 hours. Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside and out) with paper towels.
Mix the Herb Butter: In a small mixing bowl, combine 9 tablespoons of unsalted butter, 2 minced cloves of garlic, 1 teaspoon of chopped fresh oregano leaves, 1 teaspoon of chopped fresh thyme leaves, 1 teaspoon of chopped fresh rosemary leaves, 1 teaspoon of chopped fresh sage leaves, 2 teaspoons of Dijon mustard, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of crushed red pepper flakes.
Butter the Turkey: Using your fingers, carefully separate the skin from the breast from the meat underneath. Spread 3 tablespoons of herb butter under the skin of each breast and the remaining 3 tablespoons of butter over the outside of the breasts. Use 2-3 toothpicks per breast to secure the skin to the breast (along the edge of the breast). Securing the skin with toothpicks prevents the skin from shrinking during cooking.
Soak the Wood Chips: Soak 2 cups of wood chunks or chips in water for 30 minutes while waiting for the coals to heat. If using wood chips, after soaking them, place them in a packet made with heavy-duty aluminum foil. Cut 3-4 slits into the top for the smoke to vent.
Smoke the Wood Chips: I used the gas grill method. Remove the top cooking grate and place the foil packet of wood chips on the primary burner. Replace the cooking grate and turn all burners to high. Cover the grill and heat until hot and the wood chips are smoking. This should take about 15 minutes.
Smoke the Turkey: Reduce the heat to medium-low and adjust burners, as needed, to keep the grill’s internal temperature between 325°F-350°The total cooking time could be 1½-2½ hours. The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber-colored and beautiful. When the internal temperature reads 162°F-163°F, transfer the turkey to a cutting board, tent with foil, and allow it to rest 20-25 minutes before slicing.
We use an electric smoker. Should the turkey go directly on the grates with the temp the same at 225˚?
Hi Pat, we would recommend putting it on the grates, yes!
The recipe was easy to follow, our smoked turkey breast turned out excellent!! Thanks Becky!!
We’re so glad you enjoyed it, Mike!
Turned out so well the first time, I’m making it again today.
Wow, that looks wonderful, Arin!
So why not a Butterball? It’s all we buy
Works best this way!
So I don’t need the apple juice if I’m using a gas grill.
Best when used with a smoker or charcoal grill!
Followed this recipe almost exactly and cooked in a ceramic grill according to directions. The turkey was simply perfect. Thanks!
That looks AMAZING, Tom!!
I am confused. Is the herb butter to be used on a brined turkey or just the un-brined turkey?
It’s best on a turkey you brine yourself!
This took much longer than advertised (at 3.5 hours for a 6 lb breast it was still lagging, and I boosted the temp to 300 and above), but in the end it was worth it. Absolutely delicious. I used Fogo charcoal on the Big Green Egg, and apple chips, so it was sort of doubly smoked. Sublime. Just don’t take these times, at 225, as gospel. Would do again.
Everyone’s appliance sometimes cooks things different Thanks for sharing!
If I were to make this recipe using a wood pellet grill/smoker, would you suggest the same cooking temp as the green egg (225 degrees)?
Would like to know the same???
Yes 225-230 us is fine
I tried this recipe and it is very good, however, what is a serving since 428 calories seems a little high for a 3 oz siice of turkey.
The serving amount for this recipe is for 8 people. So really the serving is more than just a slice!