Smoked Turkey Breast
Intermediate 4 hours 8–10 servings Pellet

Smoked Turkey Breast

Smoking a whole turkey is a project. Smoking a bone-in turkey breast gives you 90% of the flavor with half the effort, half the cook time, and none of the dark-meat drama. A simple herb butter under the skin and a low-and-slow smoke produces turkey that's genuinely moist — not the dry stuff your aunt apologizes for every Thanksgiving.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

Recently reviewedThis recipe was last reviewed on June 9, 2026.

Ingredients

  • 1 bone-in turkey breast (5–7 lbs)
  • ½ cup unsalted butter, softened
  • 2 tbsp fresh sage, chopped
  • 2 tbsp fresh thyme, chopped
  • 4 cloves garlic, minced
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 cup chicken broth for the pan
  • Apple or cherry wood pellets

Step by Step

1

Make the herb butter

Mix softened butter with sage, thyme, garlic, salt, pepper, and paprika. This goes under the skin, not on top — that's the secret to flavor penetration and moisture retention.

2

Loosen the skin and stuff with butter

Gently slide your fingers between the breast skin and meat, working from the neck end. Create a pocket across both lobes without tearing the skin. Stuff the herb butter under the skin and smooth it into an even layer. Rub any excess on the outside.

3

Smoke at 250°F in a pan with broth

Place the breast in a disposable aluminum pan and pour chicken broth into the bottom. Set your smoker to 250°F with apple or cherry wood. Smoke until the thickest part of the breast reads 160°F — about 3.5–4 hours. The pan catches drippings and prevents drying.

4

Rest and carve

Tent loosely with foil and rest for 20–30 minutes. The internal temp will climb to 165°F during the rest — exactly where it needs to be. Carve against the grain into thick slices. The herb butter will have created a flavor-packed layer under every slice of skin.

Pro Tips

  • Bone-in breast stays juicier than boneless. The bone acts as a heat sink and slows cooking, giving the meat more time to render collagen and retain moisture.
  • Save the drippings from the pan. Strain them and whisk with a little flour for the best turkey gravy you've ever had — it's already smoky.
  • Leftovers make incredible sandwiches. Pile slices on sourdough with cranberry sauce, mayo, and arugula. It's basically Thanksgiving on a bun.

Common Questions

Frequently Asked Questions

How long does Smoked Turkey Breast take to cook?
Total time is about 4 hours including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a pellet. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
8–10 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Bone-in breast stays juicier than boneless. The bone acts as a heat sink and slows cooking, giving the meat more time to render collagen and retain moisture.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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