• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Meet Kelly
  • Browse All Recipes
  • Contact

The Anthony Kitchen logo

  • Recipe Index
  • Dinner Ideas
  • Dessert
  • Entertaining
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Contact
  • Stay in touch...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home · Recipes · Cooking Method · Smoked Turkey Breast and Rub Recipe

    November 15, 2023

    Smoked Turkey Breast and Rub Recipe

    Jump to Recipe Print Recipe

    Of all the turkey recipes out there, you'll be so happy you landed on this Smoked Turkey Breast recipe. This recipe is beyond simple yet incredibly delicious--all thanks to a simple brine and quick brown sugar rub.

    Sliced Smoked Turkey Breast on a platter with rosemary, cranberries, and orange slices

    And another piece of good news is that bone-in turkey breasts are so easy to find and budget friendly. Not to mention impressive when they hit the table.

    Sliced Smoked Turkey Breast on a platter with rosemary, cranberries, and orange slices

    HOW TO SMOKE A TURKEY BREAST

    This incredibly flavorful, juicy turkey breast is sweet and savory with the brown sugar rub. It's perfect for the holidays like Thanksgiving and Christmas and outdoor cooking with friends and family.

    Because of the abundance of meat you get with a Smoked Turkey Breast, it's a great choice for make-ahead lunches and meal prep, too.

    Below is a quick overview of our easy Smoked Turkey Breast recipe. We'll touch more on each of these items below.

    1. Brine the turkey.
    2. Rub all over with brown sugar-spice mixture.
    3. Smoke (can use a pellet or wood smoker for this recipe).
    4. Rest, carve, and serve!

    For more great options to add to your cookout menu, try Smoked Brisket or Smoked Beef Ribs!

    SMOKED TURKEY BREAST BRINE

    Brining a turkey is always a good idea, especially if you intend to smoke one! Here's what you'll need to whip up a quick turkey brine.

    • ¾ cup brown sugar
    • ¾ cup Kosher salt
    • 6 quarts of cold water

    In a large stock pot, combine the water, sugar, and salt. If you only have granulated sugar on hand, that is a fine substitute for brown sugar. However, you should not substitute any other kind of salt. Kosher salt is the only salt you should use in a smoked turkey brine.

    Stir the sugar, salt, and water until the sugar and salt have dissolved. Then, add the turkey breast to the brine and transfer it to the refrigerator.

    Refrigerate for at least 4 hours or up to overnight.

    Once the brine time is up, you'll remove your turkey from the brine and pat it dry with paper towels.

    Raw turkey breast being pat down with a paper towel

    Allow the turkey to sit at room temperature for about 30 minutes to remove the chill. Putting an ice-cold turkey on your smoker will affect cooking time.

    Set the turkey on a work surface and prepare the seasoning. 

    Uncooked whole turkey breast

    RUB FOR SMOKED TURKEY BREAST

    Making a rub for your bird is super easy and can be done ahead of time. The flavor that comes from this Smoked Turkey Breast rub is one you will want to come back to again, I promise. It's that easy and that good.

    For the turkey rub you will need the following:

    • ⅔ cup of brown sugar
    • 1 tablespoon, plus 2 teaspoons Kosher salt
    • 2 teaspoons black pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons paprika

    Combine the brown sugar, salt, black pepper, garlic powder, and paprika in a small bowl and rub the skin of your turkey breasts all over with the rub. 

    Seasoning mix for the Smoked Turkey Breast rub in a white dish next to a fork

    TRAEGER SMOKED TURKEY BREAST

    With a pellet grill, you can set the grill, and it regulates itself since there's no actual flame you have to keep under control.

    To smoke turkey breasts on a pellet grill, add hardwood pellets to the hopper, set to 275°F, and preheat your grill for about 15 minutes.

    Add your seasoned turkey breast to the grill and close the smoker. Cook for 2-½ hours. Then, increase the heat to 350°F and cook for 30-minutes-to-one hour more, checking for doneness after 30 minutes at 350°F.

    Cook until a thermometer inserted into the thickest part of the breast registers 165°F. Then, pull it from the grill and place it on the cutting board. Tent with aluminum foil and set it aside to rest for about 15-20 minutes. 

    SMOKED TURKEY BREAST ON A SMOKER

    Unlike a Traeger or pellet grill, a wood smoker will not remain a constant temperature. Your fire is going to go up and down throughout the cook.

    Because of the varying temps, you want to ensure you stay within a range since landing on a specific temperature is nearly impossible throughout the duration of the cook.

    To smoke turkey breast in a wood smoker, add wood chunks to the fire box and set it up for indirect cooking.  You'll want to shoot for a temperature range between 225-275°F  throughout the duration of your cooking.

    Once your smoker has reached the proper temperature range, place the turkey breast over indirect heat and cook for about 2 hours and 45 minutes to 3 hours.

    Seasoned whole turkey breast on the smoker

    Check the coloring of your turkey breasts after the 2-hour mark, and it if has browned enough to your liking, wrap it with butcher paper, and return to indirect heat to finish cooking.

    Cooked Smoked Turkey Breast being wrapped in butcher paper
    Smoked Turkey Breast wrapped in butcher paper on a smoker

    Cook until a thermometer inserted into the thickest part of the breast registers 165°F. Then, pull it from the smoker, and if the breast is not wrapped, tent it with aluminum foil and set it aside to rest. 

    If smoked meats are your jam, make Smoked Pork Chops or Smoked Chicken Legs next time.

    REST, CARVE, AND SERVE

    Allow the turkey to rest at least 15-20 minutes before slicing. If you carve the turkey too soon, the juices will run out all over your board. 

    Whole Smoked Turkey Breast on a baking sheet

    If you end up with extra, use the rest of this turkey in our Turkey and Dumplings recipe. There is no better way to put leftover turkey to use!

    HOW TO CARVE A TURKEY BREAST

    To carve the turkey breast, carefully use a sharp knife to cut each breast half away from the bone. Then, place the breast skin-side up on the cutting board and cut into thick slices, cutting against the grain. 

    Cooked, sliced Smoked Turkey Breast on a baking sheet

    Serve right away with fresh rosemary for some garnish and enjoy!

    WHAT TEMPERATURE TO SMOKE A TURKEY BREAST?

    The temperature at which you smoke a turkey breast highly depends on your cooking vessel.

    TEMPERATURE FOR A WOOD SMOKER

    You want to keep the temperature on a wood smoker no lower than 225°F and no higher than 275°F.

    The peaks (when the flame combusts and the temperature is high) are when your turkey breast can develop bark. However, you won't have those bit peaks on a pellet smoker.

    TEMPERATURE FOR A PELLET GRILL

    So, if you are cooking your Smoked Turkey Breast on a pellet smoker, you want to smoke it at 275°F for the bulk of the cook and then crank it up to 375°F for the last 30-45 minutes of the cook.

    Raising the temperature at the end of the cook will help you develop crispy skin and beautiful coloring on your bird.

    WHY YOU NEED A MEAT THERMOMETER

    Besides the smoker, you'll find no other tool is as beneficial for this recipe as an instant-read thermometer. 

    There are many factors that can affect the time of your cook. We already covered how temperature can rise and fall on a wood smoker, which can make exact cooking times difficult to predict. 

    Other factors affecting cook time are the turkey's internal temperature when it hits the grill, the exact size of the turkey breast (larger breasts will take longer to cook), and external weather conditions. 

    Because of all these variants, you really need to have a meat thermometer on hand. This way, you can easily gauge the temperature of your turkey breast as the cook goes on, and use your best judgment as to when to pull the bird. 

    Note that larger cuts of meat will rise 5-10 degrees in temperature as they are resting.

    FREQUENTLY ASKED QUESTIONS

    Do you have to trim turkey breasts?

    You might find extra skin or loose pieces of meat still attached to your turkey breast. If preferred, trim away these unwanted areas.

    How long does it take to smoke a turkey breast?

    It can take up to 2 hours and 45 minutes to smoke a turkey breast.

    How to smoke a turkey breast on a pellet grill?

    Add hardwood pellets to the hopper, set to 275°F, and preheat your grill for about 15 minutes.

    Add your seasoned turkey breast to the grill and cook for 2-½ hours. Then, increase the heat to 350°F and cook for 30 minutes to one hour more, checking for doneness after 30 minutes at 350°F.

    Cook until a thermometer inserted into the thickest part of the breast registers 165°F. Then, pull it from the grill and place it on the cutting board. Tent with aluminum foil and set it aside to rest for about 15-20 minutes. 

    Can I use a boneless turkey breast for this Smoked Turkey Breast recipe?

    You should know that a boneless turkey breast is only one breast side, while bone-in turkey breasts are both sides. So not only are you cooking twice the meat, but you have a bone that will ultimately slow down the cook time. 

    What is Smoked Turkey Breast's temperature of doneness?

    To determine the doneness of a turkey breast, insert the probe of an instant read thermometer into the thickest part of the breast. Once the temperature registers 165°F, pull it from the smoker and set it aside to rest. 

    Sliced Smoked Turkey Breast on a platter with rosemary, cranberries, and orange slices

    WHAT TO SERVE WITH SMOKED TURKEY BREASTS

    • Red Skinned Mashed Potatoes
    • Brussels Sprout Salad
    • Sweet Potato Souffle
    • Cornbread Dressing
    • Cream Corn Casserole
    • Simple Turkey Gravy
    • Overhead view of mashed potatoes topped with two squares of butter and chives in a mixing bowl.

      Best Red Skin Mashed Potatoes

    • Brussels Sprout Salad

      Brussels Sprout Salad

    • Sweet Potato Souffle

      Sweet Potato Souffle Recipe

    • Southern Old-Fashioned Cornbread Dressing | Thanksgiving Recipe

    • Cream Corn Casserole with Cream Cheese

      Cream Corn Casserole with Cream Cheese

    • Simple Turkey Gravy

      How to Make a Simple Turkey Gravy | Recipe

    5 from 2 votes
    Sliced Smoked Turkey Breast on a platter with rosemary, cranberries, and orange slices
    Print
    Smoked Turkey Breast
    Prep Time
    15 mins
    Cook Time
    2 hrs 45 mins
    Brine Time
    4 hrs
    Total Time
    7 hrs
     

    This easy Smoked Turkey Breast recipe is one you will want at your next holiday or family-and-friends cookout!

    Course: Dinner
    Cuisine: American
    Keyword: Smoked Turkey Breast
    Servings: 8
    Calories: 578 kcal
    Author: Kelly Anthony
    Ingredients
    FOR THE BRINE AND TURKEY:
    • ¾ cup brown sugar
    • ¾ cup Kosher salt
    • 6 quarts water
    • 6 pound fresh, bone-in turkey breast
    FOR THE RUB:
    • ⅔ cup brown sugar
    • 1 tablespoon, plus 2 teaspoons Kosher salt
    • 2 teaspoons black pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons paprika
    Instructions
    MAKE THE BRINE:
    1. Add the sugar, salt, and water to a large stockpot and place over medium-high heat. Allow to come to a boil, then turn off the heat and stir until sugar and salt are dissolved. Set the brine aside until completely cooled.

    BRINE THE TURKEY:
    1. If desired, trim away any excess skin or unwanted pieces from the turkey breast. Place the turkey in the cooled brine, cover the pot, and refrigerate for 4 hours or up to overnight.

    2. After the brine time is up, remove your turkey from the liquid and pat it dry with paper towels. Transfer to a work surface and allow to sit at room temperature for about 30 minutes to remove the chill.

    MAKE THE RUB:
    1. Combine the brown sugar, salt, black pepper, garlic powder, and paprika in a small bowl and rub the skin of your turkey breasts all over with the rub. 

    IF USING A PELLET GRILL:
    1. Add pellets to the hopper and set to 275°F. Preheat your grill for about 15 minutes.

    2. Add your seasoned turkey breast to the grill and close the smoker. Cook for 2-½ hours.

    3. After 2-½ hours, increase the heat to 350°F and cook for 30 minutes to one hour more, checking for doneness after 30 minutes at 350°F.

    4. Cook until a thermometer inserted into the thickest part of the breast registers 165°F. Then, pull it from the grill and place it on the cutting board. Tent with aluminum foil and set it aside to rest for about 15-20 minutes. 

    IF USING A WOOD SMOKER:
    1. Add wood chunks to the fire box and set it up for indirect cooking.  Your temperature should sit between 225-275°F  throughout the duration of your cook.

    2. Once your smoker has reached the proper temperature range, place the turkey breast over indirect heat and cook for about 2 hours and 45 minutes to 3 hours.

    3. Check the coloring of your turkey breasts after the 2-hour mark, and if it if has browned enough to your liking, wrap it with butcher paper and return to indirect heat to finish cooking.

    4. Cook until a thermometer inserted into the thickest part of the breast registers 165°F. Then, pull it from the smoker, and if the breast is not wrapped, tent it with aluminum foil and set it aside to rest. 

    REST, CARVE, AND SERVE.
    1. Allow the turkey to rest for at least 15-20 minutes before slicing.

    2. To carve, carefully use a sharp knife to cut each breast half away from the bone. Then, place the breast skin-side up on the cutting board and cut into thick slices, cutting against the grain. Serve and enjoy!

    Nutrition Facts
    Smoked Turkey Breast
    Amount Per Serving
    Calories 578 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 11g69%
    Trans Fat 0.2g
    Polyunsaturated Fat 9g
    Monounsaturated Fat 18g
    Cholesterol 240mg80%
    Sodium 4048mg176%
    Potassium 607mg17%
    Carbohydrates 4g1%
    Fiber 2g8%
    Sugar 1g1%
    Protein 44g88%
    Vitamin A 390IU8%
    Vitamin C 1mg1%
    Calcium 54mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Image for Pinterest
    « Chocolate Gravy | Quick and Easy Recipe
    18 Gifts Coffee and Tea Drinkers Want »
    • Share
    • Tweet
    • Yummly

    Looking for more recipes?

    Be sure to check out the recipe index where you can browse recipes by meal type and category!

    Check Out the Recipe Index

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

    Trending recipes

    • Peppercorn Sauce for Steak with green beans and leafy greens
      Peppercorn Sauce for Steak
    • Shrimp cocktail with shrimp, lemon, and cilantro in a cocktail glass
      Shrimp Cocktail Sauce Recipe
    • 45 AWESOME Gift Ideas for Home Cooks
    • Master image collage for all baked goods items. Products are featured in colored squares.
      45 Gifts Bakers Swoon For
    • 27 Unique Gifts for Hosts & Hostesses
    • 18 Gifts Coffee and Tea Drinkers Want

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign up for weekly recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Contact

    • Work with me
    • Contact