Smoked Boneless Turkey Breast is an alternative to roasted turkey, ideal for holidays or smaller gatherings. Infused with garlic herb seasoning and slow-smoked on a pellet grill, it's incredibly moist and tender.
Why You'll Love This Smoked Turkey Breast Recipe
Unlike traditional whole turkey roasts, smoked boneless turkey breast cooks quickly and evenly, making it ideal for busy weeknights or summertime grilling. Pellet smoker grilling adds a deep, smoky flavor that elevates the taste and presentation of the turkey breast.
- Effortless Elegance: Perfect for novice and experienced grillers alike, this recipe delivers impressive results with minimal prep and cooking time.
- Flavor Powerhouse: The combination of garlic, herbs, and smoke creates a deeply flavorful turkey breast that's anything but boring.
- Perfect for All Seasons: Enjoy this smoked turkey breast year-round, ideal for both hot summer barbecues and cozy winter feasts.
Ingredients Overview
Look for the boneless turkey breasts sold packaged similar to pork tenderloins. They come in packages with marinades also. They each about the same. You can also purchase a bone-in turkey breast, but the smoking time will be longer.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Smoke A Boneless Turkey Breast
Seasoned with a fragrant blend of garlic, herbs, and spices, the turkey breast is then smoked low and slow, yielding a tender, flavorful bird that's perfect for summer barbecues, holiday gatherings, or a delicious weeknight dinner.
Season The Turkey Breast
- Preheat the smoker to 225°F.
- Evenly season both sides of the turkey, by sprinkling salt, poultry seasoning, and black pepper over the turkey.
Place On The Smoker Grill
- Place the seasoned turkey breast on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
Smoke a Whole Turkey Faster
To roast or smoke a whole turkey faster on the Traeger, start with our How to Spatchcock guide. Flattening the bird helps it cook in about the same time as turkey breasts, with both juicy white and dark meat ready at once.
Prepare The Garlic Herb Butter
- Place the butter in a small, oven safe dish, along with the fresh rosemary, sage, thyme, and garlic cloves.
- Place in the smoker, next to your turkey breast, and leave it to smoke, uncovered, until the butter mixture is melted.
Place The Turkey Breast In A Foil Boat
- When the turkey hits 150 degrees, remove it from the smoker and place it in an aluminum foil boat.
- Remove the rosemary and thyme from the oven safe dish of butter. Pour the butter over the turkey in the foil boat. Finish wrapping the turkey in the aluminum foil.
Slice After Resting and Serve
- Place the foil wrapped turkey back in the smoker and continue to cook for 15 minutes or until the internal temp reaches 160 degrees.
- Remove from smoker and rest for 15-30 minutes. Unwrap the foil boat, discarding the butter. Transfer the turkey to a platter and slice. Serve immediately with lemon slices and fresh herbs as garnish.
Serving Suggestions
Slice the smoked boneless turkey breast against the grain for tender and juicy results. Serve with mashed potatoes, gravy from drippings, roasted vegetables, and fluffy dinner rolls for a complete and comforting meal.
Use leftover smoked turkey breast for sandwiches, wraps, or salads.
Substitutions and Variations
Here are a few delicious variations when making this smoked boneless turkey breast recipe.
- Feel free to experiment with different herbs in the butter. Fresh parsley, oregano, or marjoram would all be delicious options.
- For a touch of heat, add a pinch of cayenne pepper or red pepper flakes to the butter.
- If you don't have a pellet grill smoker, you can smoke the turkey breast on a charcoal smoker using wood chips of your choice.
Tips for Success
Here are a few tips for making this smoked boneless turkey breast:
- Use a reliable meat thermometer to ensure the turkey breast reaches the safe internal temperature of 165°F (74°C).
- Resist the urge to open the smoker frequently, as this can cause temperature fluctuations and affect the cooking time.
- Allowing the smoked turkey breast to rest after cooking ensures the juices redistribute throughout the meat, resulting in a more tender and flavorful bird.
Storage Options
- Smoked turkey breast can be stored in an airtight container in the refrigerator for up to 3 days.
- Smoked turkey breast can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, wrap the smoked turkey breast in foil and bake in a preheated oven at 300°F (149°C) until warmed through.
Related Recipes
- Oven-Roasted Asparagus
- Copycat Ocean Spray Cranberry Sauce Recipe
- Baked Sweet Potato Slices
- Smoked Turkey Stuffing
- Turkey Gravy From Drippings
Frequently Asked Questions
The ideal smoking temperature for turkey breast is 225°F (107°C). This low and slow cooking method ensures the turkey breast cooks evenly and stays moist.
Yes, you can use bone-in, skin-on turkey breasts for this recipe. The cooking time will likely be slightly longer than boneless, skinless breasts. You'll need to adjust the cooking time based on the thickness of the turkey breast.
The most reliable way to determine if your smoked turkey breast is finished is by using a meat thermometer. The internal temperature of the thickest part of the breast should reach 165°F (74°C). Additionally, the juices should run clear when a pierced with a fork.
Easy Holiday Recipes
Get The Recipe!
Garlic Butter Roasted Turkey Breast
Equipment
- Traeger Pellet Grill and Smoker
- ThermoPro Thermometer
- Hamilton Beach 40 oz Blender
- aluminum foil
Ingredients
- 20 oz Turkey Breast boneless
- 1 cup butter
- 1 tablespoon Coarse Salt
- 1 teaspoon Poultry seasoning
- 1 tablespoon Coarse Black Pepper
- 3 sprigs Sage
- 3 sprigs Thyme
- 3 sprigs Rosemary
- 6 cloves Garlic peeled and crushed
- Lemon slices for garnish
- Fresh herbs for garnish
Instructions
- Preheat the smoker to 225°F.
- Evenly season both sides of the turkey, by sprinkling salt and pepperover the turkey.1 tablespoon Coarse Salt, 1 tablespoon Coarse Black Pepper, 1 teaspoon Poultry seasoning
- Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.20 oz Turkey Breast
- Place the butter in a small, oven safe dish, along with the fresh rosemary, sage, thyme, and garlic cloves. Place in the smoker, next to your turkey breast, and leave it to smoke, uncovered, until the butter mixture is melted.1 cup butter, 3 sprigs Sage, 3 sprigs Thyme, 3 sprigs Rosemary, 6 cloves Garlic
- When the turkey hits 150 degrees, remove it from the smoker and place it in an aluminum foil boat.
- Remove the rosemary and thyme from the oven safe dish of butter. Pour the butter over the turkey in the foil boat. Finish wrapping the turkey in the aluminum foil.
- Place the foil wrapped turkey back in the smoker and continue to cook for 15 minutes or until the internal temp reaches 160 degrees.
- Remove from smoker and rest for 15-30 minutes. Unwrap the foil boat, discarding the butter. Transfer the turkey to a platter and slice. Serve immediately with lemon slices and fresh herbs as garnish.Lemon slices, Fresh herbs
Notes
- The leftover herbal butter is excellent served over potatoes, steak, toast, corn, or gravy!
- You can use this recipe in an oven as well. Nothing needs to be adjusted, including the cook temps.
Leave a Reply