Smoked Boneless Turkey Breast is easy to make on the smoker at any time of the year. A simple way to meal prep for the week for salads, lunches, and sandwiches. It is also wonderful for a meal for a small crowd.
Why this works
- Simple - this smoked boneless turkey breast only needs a bit of dry rub to get started. It's as simple as my smoked bone-in turkey breast!
- Quick and delicious - boneless turkey breast is a quick cook that can be done in 2 to 3 hours. Serve it up with some delicious tomato cucumber salad for a nutritious weeknight meal.
- Great leftovers - use the leftovers in soups or make a great chicken salad for lunches.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card, where you will find the exact measurements.
- Turkey breast - pick out a turkey breast and thaw it according to the directions in the refrigerator prior to smoking.
- Dry rub - you can use your favorite commercial dry rub for this recipe, or your own homemade rub.
How to make smoked turkey breast
Take the thawed turkey breast and remove the netting it came in. Apply the dry rub all over the turkey breast.
You can leave it as is for smoking, but I like to tie it with cotton string to make it easier to move around the smoker.
Preheat your smoker to 250 degrees. Place the prepared turkey breast in the smoker. Cook until the internal temperature reaches 165 degrees.
I recommend using mesquite, hickory, or oak wood for smoking this turkey breast.
Remove from the smoker to a tray and tent with foil to allow the meat to rest for 10 - 15 minutes prior to serving.
For this smoked boneless turkey breast, you can smoke at a temperature as low as 225 degrees, but I do not recommend going any higher than 275 degrees.
Thaw the turkey breast in the refrigerator for 3-4 days prior to cooking. Allow the turkey to come to room temperature prior smoking after applying the dry rub.
Be careful not to overcook the turkey, and use a thermometer to monitor the internal temperature of the turkey breast. Wet brining can also produce a juicier turkey breast.
This is not necessary, but if you want a more pronounced smoke ring, then yes you can put a pan of water in the smoker while smoking the turkey breast.
Serve this smoked boneless turkey breast diced on salad, sliced on sandwiches, or with some delicious bacon Brussel sprouts. Make some smoked shotgun shells for appetizers as well or jalapeno poppers.
Storage & Reheating
Store for up to one week in an airtight container. Reheat in the microwave or serve cold. It can be frozen for up to three months and thawed in the refrigerator prior to eating.
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Smoked Boneless Turkey Breast
- 1 turkey breast
- ½ cup BBQ rub or favorite poultry seasoning
- Thaw turkey breast in refrigerator 3-4 days in advance of cooking.
- Remove from plastic and remove the netting.
- Apply dry rub all over the turkey breast. Tie with cotton string.
- Preheat your smoker to 225 degrees. Place the turkey breast inside the smoker, and cook until it reaches an internal temperature of 165 degrees.
- Remove turkey breast to tray, and cover with foil for 15 minutes before serving.
- Serve immediately or store in an airtight container for up to one week. Freeze up to three months, and thaw in refrigerator prior to serving.