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

Recently reviewedThis recipe was last reviewed on July 18, 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'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.

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