Our Smoked Turkey Breast is super juicy and mouthwateringly delicious. It is super easy and a very simple process to follow. So whether you're a beginner or advanced at using the smoker, this recipe is for you. Plus everyone will enjoy the tasty results!
❤️ Why you'll love this recipe
- Smoked Turkey Breast is a great recipe for a small dinner looking for great flavor.
- This is a good option for a small family holiday dinner, this is the perfect recipe.
- A great recipe to make for meal prep for the week to make sandwiches, salads, casseroles.
- If the family does not love dark meat, this is also a great go-to because it's all white meat.
- Using the meat injector adds so much flavor to the meat that using a brine isn't necessary.
- 5-6 pound Turkey Breast, boneless or bone-in
- Chicken Stock - I prefer to use low-sodium or sodium.
- Unsalted Butter - Unsalted butter is pretty much always my first choice when cooking with butter.
- Granulated Garlic
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- 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.
This is an overview of the recipe with step-by-step photos. The full instructions are below in the recipe card.
Step 1: Prepare the smoker according to the manufactuers directions 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.
Step 2: Place your butter in a small bowl and microwave for about 30 seconds or until melted.
Step 3: Add the paprika, granulated garlic, and chicken stock to the bowl and mix well.
Step 4: Using an injector, inject the chicken stock mixture into the turkey, reserving ¼ cup of the mixture. Really bury that injector into the turkey and move around the turkey, injecting into different spots at different depths.
Step 6: Place the turkey on your smoker and smoke for 2 ½ hours or until the internal temperature reaches 165 degrees.
Step 7: Baste the turkey with the remaining stock mixture, about every half hour until done.
Step 8: Once the turkey breast reaches the 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.
Step 9: Carve into thin slices, serve, and enjoy!
Leftovers can be stored in the refrigerator in an airtight covered container for up to 3-4 days.
You can freeze the leftover turkey meat in a freezer-safe container or storage bag for up to 3 months.
Expert Tip: 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.
- Letting the turkey sit for a few minutes will allow it to be cool enough for you to cut. There’s really no other reason to let it sit.
- 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 make it easier to maneuver.
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 a turkey will add juiciness to any poultry recipe.
However, for this recipe, we wanted to make this both easy and tasty. Injecting the turkey with the seasoned stock adds amazing flavor and makes brining unnecessary for this recipe.
When you use a flavor injection there is no need to brine your 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.
Since I use fruit-flavored wood pellets, apple cider or grape juice work well.
Since this is a smaller turkey breast recipe, the turkey should defrost overnight, in the refrigerator.
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 the netting once it cools.
This is a great base recipe that uses simple ingredients to produce the juiciest results.
Feel free to make adjustments to ingredients depending on the results you are looking for.
Homemade Seasoning Salt is a fabulous addition to the ingredients. It uses Kosher salt, black pepper, garlic powder, and onion powder.
Looking for a Cajun-style meal, use our Homemade Cajun Seasoning.
If you like a little heat, add chili powder to the melted butter mixture.
For a sweeter butter, add some brown sugar.
Some other herbs you can try can be Rosemary, thyme, basil, and parsley.
For a fabulous Thanksgiving dinner celebration besides the Thanksgiving turkey, there are must-have side dishes. I've got my favorites for you.
My Homemade Mashed Potatoes are a winner any day of the week.
Stove and oven space an issue? Enjoy one of my favorites, Instant Pot Mashed Potatoes, my Granny's best tater recipe.
Homemade Cranberry Sauce is a must-have with your Holiday dinner.
Need a larger turkey breast, be sure to try our popular Bourbon Maple Glazed Turkey Breast.
Our air fryer turkey breast is another easy recipe that doesn't take up oven space.
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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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Smoked Turkey Breast Recipe
- 5 pound Boneless Turkey Breast Bone-In Turkey Breast can be used
- ½ cup chicken or turkey stock Note 1
- ¼ cup unsalted butter
- 2 teaspoons paprika
- 2 teaspoons granulated garlic
- apple juice for water bath, optional Note 2
- Prepare the smoker according to the manufactuers directions with the fruit- flavored wood pellets or chips. If using a water bath, add the apple juice/water combination to it now. Preheat the smoker to 325°F. F
- Place your butter in a small mixing bowl and microwave for about 30 seconds or until melted. Note 3
- Add the paprika, granulated garlic, and chicken stock to the bowl and mix well
- Using a meat injector, inject the chicken stock mixture into the turkey. Reserve ¼ cup of the mixture. Really bury that injector into the turkey and move around the turkey, injecting into different spots at different depths.
- Place the turkey in the smoker. 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!
- Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.