My Smoked Turkey Breast is brined, covered in an herb butter, and smoked on the grill for a totally juicy and flavorful dish. It stays nice and juicy, 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, served with all of my family’s favorite side dishes!
Why We Love This Smoked Turkey Breast Recipe
This was the first turkey breast recipe that I developed with my Mom, and it’s still a favorite. It stays so juicy and has the perfect herb rub. Turkey breast is such a great way to feed a crowd without all the fuss on the holidays, which is always my goal. Below I’m explaining how to smoke a turkey breast on a gas grill, charcoal grill, or a Big Green Egg. Here’s why I love this recipe 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. Don’t be intimidated by this recipe, it could not be more fool-proof.
- Juicy. 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.
- 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. 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
“The recipe was easy to follow, our smoked turkey breast turned out excellent!! Thanks Becky!!” – Mike
“Followed this recipe almost exactly and cooked in a ceramic grill according to directions. The turkey was simply perfect. Thanks!” – Tom
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!
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!!