Smoked Turkey Breast – the most amazing smoked turkey breast recipe! Simple, easy to make and it makes the MOST moist and flavorful turkey!!
- 8–9 pound turkey breast (ensure fully thawed)
- 4 tablespoons butter (or ghee)
- 1 teaspoon ground sage (optional)
- salt and pepper
- Preheat: Preheat smoker to 215 degrees F.
- Remove: Remove turkey breast from packaging; remove any giblets or gravy pack.
- Dry: Place turkey breast on large plate and pat dry with a clean paper towel.
- Herbed Butter: Combine butter and ground sage in a small bowl. Rub Herbed Sage Butter all over the turkey breast, both sides, in every nook and cranny.
- Season: Season generously with salt and pepper.
- Smoker: Place on smoker grates and close the lid.
- Temp: Cook at 215 degrees F. for (really anywhere between 200-220 degrees F.) for the first 2-2.5 hours. Then increase the heat to 350 degrees F. until the internal temp at the thickest part of the turkey (without touching the bone) is 165 degrees F. and juices run clear.
- Baste: Feel free to baste the turkey once or twice with melted butter, but do so quickly as you will lose a lot of heat very quickly. Opening the smoker for too long will increase your cooking time.
- Rest: Remove from smoker and place on large plate. Baste and then let rest for 20-30 minutes (feel free to cover with foil).
- Carve: Carve and serve immediately.
- Thaw: Make sure your turkey is fully thawed before cooking – if it is still partially frozen it will effect the cooking time. Read: How to Thaw a Turkey
- Dry: Make sure you pat it dry! This really helps with the browning process
- Brine: It is totally up to you if you want to brine your turkey breast first. I have tested it both ways and its delicious no matter what. Brining just takes it to that next level. If you brine it first you can just rinse and follow the instruction as written. Read: Brining a Turkey: 101
- Butter: You can use either regular butter (or ghee) or mix in some ground sage to make Herbed Sage Butter!
- Seasoning: you can also use this Smoked Turkey Dry Rub or Classic Turkey Seasoning).
- Rest: Don’t forget to let it rest – once you take it off the smoker let it rest for 20-30 minutes.
- Carving: Here is a great tutorial on how to carve turkey breast.
- Got leftovers? Store in an airtight container in the refrigerator for up to 3 days. I also love this Turkey + Wild Rice Soup!
- Dairy-Free: If you are completely dairy-free, feel free to use olive oil instead of butter or even some vegan butter!
- Turkey Breast Weight: You can still easily use this recipe with a turkey breast that is less than 8 pounds or more than 9 pounds. Simply let the smoker temp and internal temp be your guide (see recipe card, below).
- Aluminum Pan: Yes, you can cook this in an aluminum cooking tray, but you might lose a little bit of smokey flavor and it might marginally effect the cooking time, but then you will catch all those drippings so you can make turkey gravy!
- Wood Chips: I recommend cherry wood or apple wood for this recipe.
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