Our Smoked Boneless Turkey Breast recipe is juicy, tender, and delicious. Whether you're a beginner or advanced at using the smoker, this recipe is for you. Everyone will enjoy the aromatic smoky flavor and juicy results.
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Why you'll love this recipe
- Smoked Turkey Breast is an easy dinner with great flavor.
- Our smoked boneless turkey is a great option for a small family holiday dinner.
- This is an affordable meal to make for meal prep. Make sandwiches, salads, and casseroles.
- If the family does not love dark meat, this is also a great go-to because it's all white meat as we use a boneless breast of turkey.
- Using the meat injector adds so much flavor to the meat that using a brine on the turkey isn't necessary.
- A very easy, simple process to follow for great results.
Ingredient List
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- 5-6 pound Turkey Breast, boneless or bone-in
- chicken stock - I prefer to use low sodium or sodium.
- unsalted butter
- paprika
- granulated garlic
- optional water bath for smoker uses apple juice and water
Equipment
- Meat Injector
- Instant Read Meat Thermometer
- Smoker: This is the smoker we use. It has served us well.
- Wood Pellets - Fruity wood chunks such as cherry or apple work well. Pecan is another good recommendation for this recipe; wood chips can be used.
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Prepare the smoker according to the manufacturer's instructions with the fruit-flavored wood pellets or chips. If using a water bath, add the apple juice/water combination to it now. Preheat your smoker to 325°F.
- Place your butter in a small bowl and microwave for about 30 seconds or until melted.
- Add paprika, granulated garlic, and chicken stock in the bowl.
- Using an injector, inject the chicken stock mixture into the turkey, reserving ¼ cup of the mixture. Push the injector into the turkey and move it around the turkey, injecting it into different areas at different depths
- Place the turkey in the preheated smoker and smoke for 2 ½ hours or until the internal temperature reaches 165 degrees F.
- Baste the turkey with the remaining stock mixture, about every half hour until done.
- Once the turkey breast reaches an internal temperature of 165°F has been reached, pull the turkey off the smoker rack. I prefer to tent it with aluminum foil. Let it sit for about 20 minutes.
- Once the turkey has cooled. Carve and serve with your favorite sides.
Eileen's Tips for Success
- It's most important to focus on the internal temperature of the meat rather than the time spent in the smoker. As the smoker temperatures and size of the turkey can vary.
- I keep the smoker at 325°F because the size of the turkey is small. After much experimentation, I found this is the best temperature for a small boneless turkey breast to smoke.
- Letting the turkey sit for at least 20 minutes will allow it to be cool enough for you to cut.
- You can cook your turkey breast either with or without the netting. However, leaving the netting on helps it cook more evenly as well as making it easier to maneuver in the smoker.
- Make a great gravy for the turkey starting with this Instant Pot Turkey Stock.
- Use an instant-read thermometer to get an accurate internal temperature of the turkey.
Frequently Asked Questions
We love using fruit-based wood pellets because they do not overpower the flavor of the meat.
A good guide is about 1.25 to 1.50 pounds of turkey for each person.
Brining is not necessary for this turkey because we are using an injection of ingredients.
Injecting the turkey with the seasoned stock adds amazing flavor so for this recipe, no need to brine the turkey.
When it comes to smoking poultry, exact times are difficult to determine.
It is best to focus on the temperature of both the smoker and the internal temperature of the turkey breast or whole turkey to determine the actual doneness of the meat.
If you want extra flavor in the water pan of the smoker, add a bit of apple cider, or grape juice works well to add flavor to the turkey meat.
Defrost turkey in the refrigerator. For every 4-5 pounds of frozen turkey, it will take about 24 hours to thaw.
Between using liquid in the water pan, injecting the meat with liquid basting the turkey, and ensuring to oversee the cooking process, you will have a nice juicy turkey breast.
I recommend keeping the netting on the turkey while you smoke it.
I even keep it on if I roast turkey. It keeps the form of the turkey.
Remove and discard the netting from the turkey once it cools.
Yes. Follow the manufacturer's instructions and this recipe to make a great turkey in the electric smoker.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- This is a great base recipe that uses simple ingredients to produce the juiciest results.
- Feel free to make adjustments to ingredients depending on your specific needs.
- Our Turkey Dry Rub is a great rub for this
- Homemade Seasoning Salt is a fabulous addition to the ingredients. It uses Kosher salt, black pepper, garlic powder, and onion powder.
- Homemade Cajun Seasoning, for a Cajun style.
- Spice: If you like a little heat, add chili powder to the melted butter mixture.
- Sweet: For a sweeter butter, add 2 Tablespoons light brown sugar to the mixture.
- Herbs: Some other herbs you can use are dried rosemary, dried thyme, dried basil, and dried parsley.
Make-ahead, storage, and freezer tips
Storage - Leftovers can be stored in the refrigerator in an airtight covered container for up to 3-4 days.
Freezer: Freeze the leftover turkey meat in a freezer-safe container or storage bag for up to 3 months. Defrost turkey in the refrigerator overnight.
Similar recipes
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Smoked Turkey Breast Recipe
Equipment
Ingredients
Instructions
- Prepare the smoker according to the manufacturer's directions with fruit-flavored wood chips. If using a water bath, add the apple juice/water combination to it now. Preheat the smoker to 325°F/163°C.
- Place ¼ cup unsalted butter in a small mixing bowl and microwave for about 30 seconds or until melted. Note 3
- To the butter mixture, mix in ½ cup chicken stock, 2 teaspoons granulated garlic, and 2 teaspoons paprika. Insert the mixture into a meat injector.
- Use the meat injector to inject all but ¼ cup of the mixture into the turkey. (Note 4)
- Place the prepared turkey in the preheated smoker. (Note 5)Smoke for 2 ½ hours or until the internal temperature of the meat reaches 165°F. Baste the turkey with the remaining stock mixture, about every half hour until done.
- Once 165°F has been reached, remove the turkey from the smoker. Let it rest for about 20 minutes. I prefer to cover it with aluminum foil while it rests.
- Carve, serve, and enjoy!
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Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
Granville Furgason
This year will be the year I finally nail the turkey. The last couple I made turned out real dry and tough. I don't know why I've had such a difficult time of it. This year is gonna be the one!
Eileen xo
Awesome Granville. I hope you swing back and let me know how your turkey came out.