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Smoked Turkey Breast

This smoked turkey breast recipe is adapted from Weber, and it comes out tender, juicy, and perfect every time!

Prep Time
15 mins
Cook Time
4 hrs
Additional Time
20 mins
Total Time
4 hrs 35 mins
Servings: 6 people
Calories: 110 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 whole turkey breast with bone and skin, about 7 lbs.
  • olive oil or melted butter
  • All-purpose seasoning or kosher salt and freshly-ground black pepper, to taste
  • 8 small wood chunks (such as hickory, apple wood, maple, or oak)

Instructions

    Cup of Yum
  1. Pat turkey breast dry with paper towels. Liberally salt and pepper the inside cavity.
  2. Brush the turkey breast with olive oil (or melted butter).
  3. Season liberally on all sides with all-purpose seasoning or with kosher salt and ground black pepper.
  4. Prepare the smoker for indirect cooking with very low heat (200°F - 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal. Brush the cooking grate clean. Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown, the meat is tender at the bone, and an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160°F - 165°F. Add two wood chunks to the smoker at the 1-hour, 2-hour, and 3-hour marks, along with additional charcoal, as necessary, to maintain a steady temperature.
  5. A good rule of thumb is about 35 minutes per pound when smoking a turkey breast at 225°F. It might be a bit faster if your heat gets slightly higher, or it might take a bit longer if the heat dips. For a 7-lb. turkey breast, it will likely take about 4 hours. The instant-read thermometer is always the best way to know when it’s cooked perfectly, though!
  6. Remove the turkey from the smoker and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 15-20 minutes before carving.

Notes

  • Allow plenty of time for the turkey to thaw in the refrigerator before cooking. We try to allot about 1 week (or at least 3-4 days) for proper thawing.
  • Let the turkey breast come to room temperature before smoking.
  • The meat is delicious warm, but it's also great at room temperature. If you're hosting a busy holiday gathering and you'd like to get the turkey breast done a little bit early, no problem. Tent it loosely with aluminum foil and let it rest for up to 2 hours at room temperature before slicing with a sharp knife and serving. After about 2 hours the turkey should be refrigerated.

Nutrition Information

Serving 3ounces of cooked meat Calories 110kcal (6%) Carbohydrates 1g (0%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 34mg (11%) Sodium 115mg (5%) Potassium 1mg (0%) Calcium 1mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 110

% Daily Value*

Serving 3ounces of cooked meat
Calories 110kcal 6%
Carbohydrates 1g 0%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 34mg 11%
Sodium 115mg 5%
Potassium 1mg 0%
Calcium 1mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.