Smoked Turkey Breast is brined, covered in an herb butter, and smoked on the grill for a flavorful dish. It stays nice and juicy, and it’s overall a very easy recipe to follow. It makes a great turkey for Thanksgiving, Christmas, or any holiday, served with all the best side dishes! Find out how to smoke a turkey breast on a gas grill, charcoal grill, or a Big Green Egg.
Why We Love This Smoked Turkey Breast Recipe
This was the first turkey breast recipe that we developed, and it’s still a favorite. It stays so juicy and has the perfect herb rub. Here’s why we love it so much:
- Easy. In the recipe card, you’ll find instructions for both charcoal and gas grills, as well as for a Big Green Egg.
- Juicy. Using a turkey brine and herb butter helps keep the meat moist and tender.
- Flavorful. Smoking the turkey gives such a great depth of flavor. I recommend using applewood or cherry wood to complement the natural flavor of the meat.
How to Smoke a Turkey Breast
There are so many different ways you can smoke your turkey breast. In this recipe, I give instructions for using a Big Green Egg, a charcoal grill, or a gas grill. You’ll need wood chunks, chips, or pellets for your smoker–use what you think is best for the equipment you have.
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.
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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.
To reheat, I recommend placing slices in the oven at 225°F until warm. But leftovers also taste great cold for a quick lunch.
How to Freeze
To freeze, tightly wrap a stack of slices in aluminum foil or plastic wrap, and then place them in a freezer-safe resealable bag. Freeze up to 3 months. You can thaw before reheating, or heat directly from frozen.
Serving Suggestions
This juicy smoked turkey breast is the best main dish for any holiday, or just a special dinner. Serve it with any of your favorite Thanksgiving side dishes. You can’t go wrong with creamy mashed potatoes, roasted mushrooms, loaded mac and cheese, corn casserole, and some dinner rolls. And don’t forget the turkey gravy to drizzle over everything!
If using a Big Green Egg, the temperature should be kept at 225°F. If using a gas or charcoal grill, the temperature should be kept between 325-350°F.
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.
I absolutely recommend brining the turkey! Brining helps to keep the moisture in the breast while it cooks, and it helps to add flavor. The salt penetrates the meat, which makes it overall more tender and juicy.
Brine the turkey for 8-12 hours for the best results. Fully submerge the turkey in the solution, and place it in the fridge the day before you plan to cook it.
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.
Brining before smoking is really the best way to keep it from drying out. It’s the simplest secret to a juicy turkey!
5-Star Review
“Amazing! We smoked our turkey breast and it turned out juicy and delicious!” -Melissa
More Turkey Breast Recipes To Try
- Honey Baked Turkey
- Thanksgiving Turkey Breast
- Air Fryer Garlic Rosemary Turkey
- Grilled Huli Huli Turkey Breast
- Roast Turkey Breast
- Deep Fried Turkey Breast
- Crockpot Turkey Breast
- Sheet Pan Turkey Breast Dinner
- Instant Pot Garlic Turkey
- Air Fryer Turkey Breast
- Bacon Wrapped Turkey Breast
- Instant Pot Turkey Breast
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!
I think there might be some confusion/typos in this post! Am I to believe there is any chicken in this recipe? Thanks!