20 Delicious Smoked Turkey Breast Recipes for Every Occasion

Welcome to your next culinary adventure with smoked turkey breast! Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food with a twist, we’ve got you covered. Dive into our roundup of 20 Delicious Smoked Turkey Breast Recipes that promise to delight your taste buds and impress at any occasion. Ready to explore? Let’s get smoking!

Classic Smoked Turkey Breast with Herb Butter

There’s something undeniably comforting about the smoky aroma of a perfectly cooked turkey breast, especially when it’s infused with a rich herb butter. This Classic Smoked Turkey Breast recipe is a game-changer for your next family dinner or special occasion.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, prepare the herb butter by mixing the softened butter, rosemary, thyme, sage, garlic powder, onion powder, salt, and black pepper in a small bowl until well combined.
2. Carefully loosen the skin of the turkey breast without tearing it. Spread half of the herb butter under the skin and the other half over the outside of the breast for maximum flavor.
3. Place the turkey breast in the smoker and add the soaked applewood chips to the coals. Smoke the turkey breast for about 3 to 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
4. Remove the turkey breast from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite every time.

The combination of smoky applewood and aromatic herbs creates a depth of flavor that’s both rustic and refined, making this turkey breast a standout dish that’s as impressive as it is delicious.

Tip: For an extra layer of flavor, try brushing the turkey breast with a little maple syrup during the last 30 minutes of smoking.

Maple Glazed Smoked Turkey Breast

Imagine slicing into a succulent smoked turkey breast, each piece glistening with a sweet and smoky maple glaze that’s simply irresistible. This Maple Glazed Smoked Turkey Breast is a showstopper that’s surprisingly straightforward to make at home.

Ingredients

• 1 (3 to 4-pound) boneless turkey breast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, rub the turkey breast with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the turkey breast in the smoker and smoke for about 3 hours, or until the internal temperature reaches 165°F.
3. In a small saucepan over medium heat, whisk together maple syrup, soy sauce, Dijon mustard, and smoked paprika. Bring to a simmer and cook for 5 minutes until slightly thickened.
4. During the last 30 minutes of smoking, brush the turkey breast generously with the maple glaze every 10 minutes.
5. Once done, let the turkey rest for 10 minutes before slicing. Serve with any remaining glaze on the side.

The magic of this recipe lies in the double hit of smoke—first from the smoker, then from the paprika in the glaze—creating layers of flavor that are deep and complex.

Tip: For an extra smoky flavor, use hickory or apple wood chips in your smoker.

Spicy Cajun Smoked Turkey Breast

Get ready to spice up your dinner routine with this Spicy Cajun Smoked Turkey Breast, a dish that packs a punch of flavor and is surprisingly simple to make.

Ingredients

• 1 (3 to 4-pound) turkey breast
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the turkey breast dry with paper towels.
2. In a small bowl, mix together 2 tablespoons Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3. Rub the turkey breast all over with 2 tablespoons olive oil, then evenly coat it with the spice mixture.
4. Place the turkey breast in the smoker and cook for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the turkey breast from the smoker and let it rest for 10 minutes before slicing.

The magic of this recipe lies in the deep, smoky flavor combined with the perfect blend of spices, creating a turkey breast that’s anything but ordinary.

Tip: For an extra kick, serve with a side of homemade spicy mayo by mixing mayonnaise with a dash of hot sauce.

Smoked Turkey Breast with Apple Cider Brine

Elevate your holiday table with this Smoked Turkey Breast, infused with the sweet and tangy flavors of an apple cider brine, ensuring every bite is juicy and full of flavor.

Ingredients

• 1 gallon apple cider
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tbsp whole black peppercorns
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 turkey breast (about 5-6 lbs)

Instructions

1. In a large pot, combine 1 gallon apple cider, 1 cup kosher salt, 1/2 cup brown sugar, 2 tbsp whole black peppercorns, 4 cloves smashed garlic, and 2 sprigs fresh rosemary. Bring to a boil, then remove from heat and let cool to room temperature.
2. Place the turkey breast in a large container and pour the cooled brine over it, ensuring it’s fully submerged. Cover and refrigerate for 12-24 hours.
3. Preheat your smoker to 225°F. Remove the turkey breast from the brine, pat dry, and place it on the smoker rack.
4. Smoke the turkey breast for about 3-4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Let the turkey rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

The apple cider brine not only tenderizes the turkey but also imparts a subtle sweetness that pairs beautifully with the smokiness, making this dish a standout at any gathering.

Tip: For an extra layer of flavor, add a few applewood chips to your smoker.

Honey Mustard Smoked Turkey Breast

Get ready to elevate your turkey game with this Honey Mustard Smoked Turkey Breast, a perfect blend of sweet and smoky flavors that’s sure to impress.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your smoker to 225°F using your choice of wood chips for a subtle smoky flavor.
2. In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Brush the turkey breast with 2 tablespoons olive oil, then generously coat it with the honey mustard mixture, ensuring even coverage.
4. Place the turkey breast in the smoker and cook for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Let the turkey rest for 10 minutes before slicing to allow the juices to redistribute.

The magic of this recipe lies in the dual-layer of flavor from the honey mustard glaze and the slow smoking process, creating a turkey breast that’s juicy inside with a perfectly caramelized crust.

Tip: For an extra flavor boost, let the turkey breast marinate in the honey mustard mixture overnight before smoking.

Garlic and Herb Smoked Turkey Breast

Transform your dinner with this Garlic and Herb Smoked Turkey Breast, a dish that’s bursting with flavor and perfect for any gathering.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the turkey breast dry with paper towels.
2. In a small bowl, mix together 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika to create a paste.
3. Rub the paste evenly all over the turkey breast, ensuring it’s well coated.
4. Place the turkey breast in the smoker and smoke for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the turkey breast from the smoker and let it rest for 10 minutes before slicing.

The slow smoking process infuses the turkey with a deep, woodsy flavor, while the garlic and herb crust adds a bright, aromatic touch. It’s a showstopper that’s surprisingly simple to prepare.

Tip: For an extra layer of flavor, try adding a handful of applewood chips to your smoker.

Smoked Turkey Breast with Cranberry Glaze

This Smoked Turkey Breast with Cranberry Glaze is a showstopper that brings together the smoky richness of turkey with the tart sweetness of cranberries, perfect for elevating your holiday table or Sunday dinner.

Ingredients

• 1 (4 to 5-pound) turkey breast, skin on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, rub the turkey breast with olive oil, then season evenly with salt, black pepper, and garlic powder.
2. Place the turkey breast in the smoker and cook for about 3 hours, or until the internal temperature reaches 165°F.
3. While the turkey smokes, make the cranberry glaze. In a small saucepan over medium heat, combine cranberries, orange juice, honey, and balsamic vinegar. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. During the last 30 minutes of smoking, brush the turkey breast generously with the cranberry glaze every 10 minutes.
5. Once done, let the turkey rest for 10 minutes before slicing. Serve with any remaining glaze on the side.

The magic of this dish lies in the contrast between the smoky turkey and the bright, tangy cranberry glaze, creating a flavor profile that’s both complex and comforting.

Tip: For an extra layer of flavor, add a handful of wood chips like apple or cherry to your smoker.

BBQ Rub Smoked Turkey Breast

Transform your turkey breast into a smoky, flavor-packed centerpiece with this easy BBQ rub and smoking technique.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for the best flavor.
2. In a small bowl, mix together 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper to create the BBQ rub.
3. Pat the turkey breast dry with paper towels, then generously coat it with the BBQ rub, pressing gently to adhere.
4. Place the turkey breast on the smoker rack and smoke for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the turkey breast from the smoker, let it rest for 10 minutes before slicing to serve.

The magic of this recipe lies in the perfect balance of sweetness and heat, with a smoky depth that makes it unforgettable. Tip: For an extra layer of flavor, brush the turkey breast with a little apple cider vinegar halfway through smoking.

Smoked Turkey Breast with Orange Zest

Elevate your smoked turkey game with a bright citrus twist that brings out the best in every slice.

Ingredients

• 1 whole turkey breast (about 6 pounds)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons orange zest
• 1/4 cup fresh orange juice
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder

Instructions

1. Preheat your smoker to 225°F, using your choice of wood chips for flavor.
2. Pat the turkey breast dry with paper towels. Rub it all over with 2 tablespoons of olive oil.
3. In a small bowl, mix together 1 tablespoon salt, 1 teaspoon black pepper, 2 tablespoons orange zest, 2 teaspoons smoked paprika, and 1 teaspoon garlic powder. Rub this mixture evenly over the turkey breast.
4. Place the turkey breast in the smoker. Smoke for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. During the last 30 minutes of smoking, brush the turkey breast with 1/4 cup fresh orange juice every 10 minutes for a glossy, flavorful finish.
6. Remove from the smoker and let rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of smoky depth and vibrant orange zest creates a turkey breast that’s anything but ordinary, perfect for impressing at any gathering.

Tip: For an extra layer of flavor, let the turkey breast marinate in the rub overnight in the refrigerator before smoking.

Rosemary and Thyme Smoked Turkey Breast

Elevate your weeknight dinner with this Rosemary and Thyme Smoked Turkey Breast, a dish that brings the warmth of herbs and the rich, smoky flavors right to your table.

Ingredients

• 1 (3 to 4-pound) turkey breast
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the turkey breast dry with paper towels.
2. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Rub this mixture all over the turkey breast, ensuring it’s evenly coated.
3. Place the soaked applewood chips in the smoker. Put the turkey breast on the smoker rack, skin side up.
4. Smoke the turkey breast for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the turkey breast from the smoker and let it rest for 10 minutes before slicing.

The combination of rosemary and thyme with the subtle smokiness creates a turkey breast that’s juicy inside with a perfectly seasoned crust. It’s a showstopper that’s surprisingly simple to pull off.

Tip: For an extra layer of flavor, try brushing the turkey breast with a little melted butter during the last 30 minutes of smoking.

Smoked Turkey Breast with Peach Glaze

This Smoked Turkey Breast with Peach Glaze is a showstopper that combines the smoky depth of perfectly cooked turkey with the sweet tang of peach, creating a dish that’s as flavorful as it is beautiful.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 2 cups peach preserves
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the turkey breast dry with paper towels.
2. In a small saucepan over medium heat, combine 2 cups peach preserves, 1/4 cup apple cider vinegar, and 2 tbsp Dijon mustard. Stir until the mixture is smooth and heated through, about 5 minutes. Remove from heat and set aside half for glazing later.
3. Rub the turkey breast all over with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Place the turkey breast in the smoker. Smoke for about 3 hours, or until the internal temperature reaches 165°F, basting with the peach glaze every 45 minutes.
5. Once done, let the turkey rest for 10 minutes before slicing. Serve with the reserved peach glaze on the side.

The magic of this dish lies in the contrast between the smoky turkey and the bright, fruity glaze, making it a memorable centerpiece for any gathering.

Tip: For an extra layer of flavor, try adding a handful of wood chips like hickory or apple to your smoker.

Brown Sugar Smoked Turkey Breast

Transform your turkey breast into a succulent, smoky masterpiece with this brown sugar rub that caramelizes beautifully on the grill.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for flavor.
2. In a small bowl, mix together 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper.
3. Rub the turkey breast with 2 tablespoons olive oil, then evenly coat with the brown sugar spice mixture.
4. Place the turkey breast on the smoker. Smoke for about 3 hours, or until the internal temperature reaches 165°F.
5. Let the turkey rest for 10 minutes before slicing to allow the juices to redistribute.

The brown sugar creates a glossy, slightly sweet crust that contrasts perfectly with the smoky, savory flavors of the turkey. It’s a showstopper that requires minimal effort for maximum flavor.

Tip: For an extra layer of flavor, brush the turkey with a little maple syrup during the last 30 minutes of smoking.

Smoked Turkey Breast with Pineapple Marinade

Transform your smoked turkey breast into a tropical delight with this pineapple marinade that’s sure to impress at any gathering.

Ingredients

• 1 cup pineapple juice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 1 smoked turkey breast (about 3 lbs)

Instructions

1. In a medium bowl, whisk together 1 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp olive oil, 2 cloves minced garlic, 1 tsp ground ginger, and 1/2 tsp black pepper until the sugar is dissolved.
2. Place the smoked turkey breast in a large resealable plastic bag or shallow dish. Pour the marinade over the turkey, ensuring it’s fully coated. Seal or cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your smoker to 225°F. Remove the turkey from the marinade, letting excess drip off. Discard the remaining marinade.
4. Smoke the turkey breast for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The combination of smoky and sweet flavors in this turkey breast is a game-changer, with the pineapple marinade adding a juicy tenderness that’s hard to beat.

Tip: For an extra layer of flavor, brush the turkey with a little extra pineapple juice during the last 30 minutes of smoking.

Smoked Turkey Breast with Chipotle Rub

This Smoked Turkey Breast with Chipotle Rub is a game-changer for your next barbecue, offering a perfect blend of smokiness and spice that’s sure to impress.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon ground chipotle pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for flavor.
2. In a small bowl, mix together 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 tablespoon ground chipotle pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the rub.
3. Rub the turkey breast all over with 2 tablespoons olive oil, then apply the spice rub evenly, covering all sides.
4. Place the turkey breast in the smoker and cook for about 3 to 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove from the smoker and let rest for 10 minutes before slicing.

The chipotle rub not only adds a deep, smoky flavor but also creates a beautifully caramelized crust that’s irresistibly tasty.

Tip: For an extra layer of flavor, brush the turkey breast with a little maple syrup during the last 30 minutes of smoking.

Smoked Turkey Breast with Bourbon Glaze

Elevate your holiday table with this Smoked Turkey Breast with Bourbon Glaze, a dish that marries the deep flavors of smoke and sweet bourbon into a succulent centerpiece.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup bourbon
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika

Instructions

1. Preheat your smoker to 225°F. Rub the turkey breast with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the turkey breast in the smoker. Smoke for about 3 hours, or until the internal temperature reaches 165°F.
3. While the turkey smokes, make the glaze. In a small saucepan over medium heat, combine bourbon, honey, soy sauce, Dijon mustard, and smoked paprika. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. During the last 30 minutes of smoking, brush the turkey breast generously with the bourbon glaze every 10 minutes.
5. Remove the turkey from the smoker and let it rest for 10 minutes before slicing. Serve with any remaining glaze on the side.

The magic of this recipe lies in the glaze’s balance—bourbon’s warmth with honey’s sweetness creates a glossy, flavor-packed crust that’s irresistible.

Tip: For an extra smoky flavor, use hickory or applewood chips in your smoker.

Smoked Turkey Breast with Sage Butter

Smoked turkey breast gets a luxurious upgrade with a sage butter that melts into every bite, creating a dish that’s as flavorful as it is impressive.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh sage, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, prepare the sage butter by mixing the softened butter, chopped sage, garlic powder, onion powder, salt, and black pepper in a small bowl until well combined.
2. Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat with your fingers, being careful not to tear it. Spread half of the sage butter under the skin and the remaining half over the outside of the turkey breast. Drizzle with olive oil.
3. Place the turkey breast in the smoker. Smoke for about 3 to 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
4. Remove the turkey breast from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful.

The sage butter not only infuses the turkey with aromatic flavors but also keeps the meat incredibly juicy, making this dish a standout for any gathering.

Tip: For an extra layer of flavor, add a few sprigs of fresh sage to the smoker alongside the turkey.

Smoked Turkey Breast with Cherry Wood

Smoking turkey breast with cherry wood infuses it with a subtly sweet, fruity aroma that’s irresistible. Perfect for a weekend cookout or a special family dinner.

Ingredients

• 1 whole turkey breast (about 6-7 pounds)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• Cherry wood chips, soaked in water for at least 30 minutes

Instructions

1. Preheat your smoker to 225°F using cherry wood chips for that signature sweet smoke flavor.
2. Pat the turkey breast dry with paper towels. Rub it all over with 2 tablespoons of olive oil.
3. In a small bowl, mix together 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon smoked paprika. Generously season the turkey breast with this mixture.
4. Place the turkey breast in the smoker. Smoke for about 3 to 4 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the turkey breast from the smoker and let it rest for 15 minutes before slicing. This ensures the juices redistribute, making every bite moist and flavorful.

The cherry wood smoke gives this turkey breast a beautiful pink hue and a flavor that’s subtly sweet and deeply aromatic, setting it apart from your average smoked meat.

Tip: For an extra layer of flavor, brush the turkey breast with a little maple syrup during the last 30 minutes of smoking.

Smoked Turkey Breast with Jalapeno Honey

Get ready to elevate your smoked turkey game with this irresistible Smoked Turkey Breast glazed with a spicy-sweet Jalapeno Honey sauce. It’s the perfect centerpiece for any gathering, offering a smoky depth with a kick that’ll have everyone asking for seconds.

Ingredients

• 1 (4 to 5-pound) turkey breast, skin-on
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup honey
• 2 jalapenos, seeded and finely chopped
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, rub the turkey breast all over with olive oil, then season evenly with kosher salt, black pepper, garlic powder, and onion powder.
2. Place the turkey breast in the smoker, skin side up, and smoke for about 3 hours, or until the internal temperature reaches 165°F.
3. While the turkey smokes, make the Jalapeno Honey glaze. In a small saucepan over medium heat, combine honey, chopped jalapenos, and apple cider vinegar. Simmer for 5 minutes, then remove from heat.
4. During the last 30 minutes of smoking, brush the turkey breast generously with the Jalapeno Honey glaze every 10 minutes.
5. Once done, let the turkey rest for 10 minutes before slicing. Serve with any remaining glaze on the side.

The magic of this recipe lies in the balance between the smoky turkey and the vibrant, spicy-sweet glaze, creating a flavor profile that’s complex yet utterly approachable.

Tip: For an extra smoky flavor, use hickory or applewood chips in your smoker.

Smoked Turkey Breast with Lemon Pepper

This Smoked Turkey Breast with Lemon Pepper is a game-changer for your next family dinner, offering a juicy, flavorful centerpiece with minimal fuss.

Ingredients

• 1 (4 to 5-pound) turkey breast, skin-on
• 2 tablespoons olive oil
• 2 tablespoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, pat the turkey breast dry with paper towels.
2. In a small bowl, mix together 2 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt.
3. Rub the turkey breast all over with 2 tablespoons olive oil, then evenly coat with the seasoning mixture.
4. Place the turkey breast on the smoker, skin side up. Smoke for about 3 hours, or until the internal temperature reaches 165°F when checked with a meat thermometer.
5. Remove the turkey breast from the smoker and let it rest for 10 minutes before slicing.

The lemon pepper seasoning creates a bright, zesty crust that perfectly complements the smoky, tender turkey. It’s a standout dish that’s surprisingly simple to pull off.

Tip: For an extra layer of flavor, add a few sprigs of fresh thyme or rosemary to the smoker alongside the turkey.

Smoked Turkey Breast with Whiskey Glaze

This Smoked Turkey Breast with Whiskey Glaze is a showstopper that’s surprisingly simple to make, offering a perfect balance of smoky and sweet flavors.

Ingredients

• 1 (4 to 5-pound) turkey breast
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup whiskey
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard

Instructions

1. Preheat your smoker to 225°F. While the smoker heats, rub the turkey breast with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the turkey breast in the smoker and cook for about 3 hours, or until the internal temperature reaches 165°F.
3. While the turkey smokes, make the glaze by combining whiskey, honey, soy sauce, and Dijon mustard in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
4. During the last 30 minutes of smoking, brush the turkey breast generously with the whiskey glaze every 10 minutes.
5. Once done, let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this dish lies in the whiskey glaze, which caramelizes beautifully on the turkey, creating a sticky, flavorful crust that’s irresistible.

Tip: For an extra smoky flavor, use hickory or applewood chips in your smoker.

Conclusion

We hope this roundup of 20 delicious smoked turkey breast recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe offers a unique twist to savor this versatile cut. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for your next culinary adventure. Happy cooking!