This post may contain affiliate links. Please read our disclosure policy.
If you’re cooking for a smaller crowd this Thanksgiving, then you have to make this smoked turkey breast recipe. It’s super easy to make and comes out delicious. Enjoy a tender, juicy and flavorful turkey breast in less time than a traditional roasted whole turkey. This is a must try recipe. Here we go!
Table of Contents
Step 1: Defrost the turkey.
Place the frozen turkey breast in the refrigerator 1-2 days before the cook day. You want to give it plenty of time to defrost. The defrost time will vary based on the weight of the turkey so be sure to take that into account. I used a bone-in turkey breast but you can also use a boneless one. Honestly, it doesn’t make any difference.
Step 2: Prep the turkey breast
Using kitchen shears or a sharp knife, cut off any remaining rib pieces so that the breast can lay flat.
Finally remove the skin which will allow the seasoning to penetrate the meat and pat it dry. Yes, we will not be using the skin in this recipe. Turkey skin can get very tough when cooking it low and slow, so it’s best to just remove it and expose all the meat.
To get started, coat the entire turkey breast with yellow mustard for the binder. You will not be able to taste the mustard once smoked. Next, season generously with Dad’s All Purpose rub for the salty and peppery flavor. Add a layer of corse ground black pepper for an extra punch of flavor. The turkey breast is a large piece of meat and can handle a lot of seasoning. The worst thing you can have aside from a dry turkey is a bland turkey.
Set the seasoned turkey breast aside and let it sweat and start absorbing the seasoning while you get the grill going.
Dad’s Seasonings
Must have grillin seasonings!
Step 3: How to smoke the perfect turkey breast?
Preheat the grill to 275 degrees and set for indirect heat. For my kettle grill, I used charcoal baskets that I placed on the sides to provide even heat. In the middle, place a foil pan with chicken broth. Place the grates over the top and the seasoned turkey on top. The broth will add additional moisture helping the meat stay tender and juicy. You can add a few wood chunks for some extra smokey flavor.
Leave it on until the internal temp of the protein reaches 130-135 degrees. Depending on the size of the breast, this part of the cook will take about 1.5 – 2 hours.
Once the internal temperature is reached, remove the smoked turkey breast from the grill and place it on a large foil sheet.
Melt a stick of unsalted butter and pour it over the turkey. Wrap the breast in the aluminum foil and place it back on the grill, meat side down. Cook for another hour or until the internal temperature reaches 160 degrees.
Remove the smoked turkey breast off the grill and let it rest for 10 minutes while still in the foil. Resting the turkey will allow the juices to redistribute throughout the meat and finish cooking to the appropriate temperature. If you keep it on the grill until 165-170 degrees and then rest it, your turkey will be overcooked. This is a common mistake people make when cooking/grilling/smoking meat.
Turkey Grilling Tips
- Grill to an internal temp of 160 degrees. The turkey will continue to cook while resting.
Once the turkey has rested, slice, serve and enjoy!
Happy Thanksgiving!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
The best way to avoid dry meat or know if any protein is ready is to check the internal temperature. Turkey are no different. Remove the turkey at 160 internal degrees for the perfect tender and juicy meat and avoid a dried out bird.
Similar Recipe Ideas:
Chicken & Turkey
Mexican Inspired Turkey Breast
Chicken & Turkey
BBQ Turkey Legs
Chicken & Turkey
Best Deep Fried Turkey
Chicken & Turkey
Smothered Turkey Wings
Smoked Turkey Breast
Ingredients
- 4 lbs Turkey breast
- 1 tbsp Yellow mustard
- 4 tbsp All purpose rub
- 3 tbsp Ground black pepper
- 1 stick Unsalted butter – melted
Instructions
- Place the frozen turkey breast in the refrigerator 1-2 days before the cook day to defrost.
- Carefully remove the skin from the turkey, and if using a bone-in breast, trim off any rib pieces that might be sticking out.
- Coat the entire turkey breast with yellow mustard and season with the all purpose rub and black pepper.
- Set the seasoned turkey breast aside and let it sweat and start absorbing the seasoning.
- Preheat the grill to 275 degrees and set for indirect heat. Add a few wood chunks for some extra smokey flavor.
- Place the turkey breast side up directly on the grates and smoke until the internal temp of the protein reaches 130 degrees. Total time 1.5-2 hours.
- Place the smoked turkey breast of a sheet of aluminum foil. Pour the butter over the smoked turkey breast, wrap it tightly and place it back on the grill. Cook for another hour or until the internal temperature reaches 160 degrees.
- Remove it from the grill and let it rest for 10 minutes while still in the foil.
- Slice, serve and enjoy!
