The Best Smoked Turkey Breast
On October 31, 2022 (Updated November 05, 2024)
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This smoked turkey breast is not only flavorful, but juicy to boost. Cider-brined turkey breast combined with a sweet and savory sweet rub makes for a turkey breast that is just as good for a weekday dinner as it is served on a special occasion.
Smoked Turkey Breast
This recipe is for (no bias here) the best smoked turkey breast you’ll ever have. We begin with a delicious apple cider brine, season with my KILLER turkey rub, and finish up with a few hours in the smoker. These three elements combine to bring you a tender, juicy turkey breast that is like no other. Don’t take my word for it, try it yourself!
Smoking a turkey breast also infuses the turkey with amazing smoky flavor. Between the brine, seasoning, and the smoke, you can guarantee that this turkey will taste completely incredible. It’s also a great option if you’re wanting a delicious holiday meal but you’re only cooking for a few people.
This recipe calls for a boneless turkey breast, but you could also cook it with bone in turkey breast. It might be easier to find one over the other, but if you can find a boneless turkey breast over a bone in turkey breast, go with the boneless.
Smoked Turkey Breast Brine
Let’s take a moment to talk about the turkey breast brine in this recipe. This isn’t your mama’s turkey brine. No, no. It’s packed with so many amazing ingredients with the main goal of adding flavor, moisture, and tenderness to your turkey breast.
Make sure you have the following on hand prior to making this brine.
- 3 cups apple cider
- 2 cups water
- 1 cup apple cider vinegar
- 1/4 cup salt
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 Tablespoons Hey Grill Hey Sweet Rub
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Smoked Turkey Breast Rub
When seasoning this turkey breast, there are two great rub options to try:
1. Sweet Rub
I find that a good sweet rub is best to compliment the apple cider brine and smoke flavor.
If you like that sweet heat BBQ flavor, you can go with my homemade sweet rub. It combines 8 ingredients (including brown sugar and smoked paprika) that never overpowers the flavor of the meat. You can make your own Sweet Rub at home by following my recipe on this site.
For those of you who have been long-time Hey Grill Hey followers, you likely know how often I use this sweet rub. It’s my go-to, and one that I’m happy to share with my friends. If you want to stock up on this great rub, you can purchase my Signature Sweet Rub from Patio Provisions. We also sell 2-pound refill bags so you never have to worry about running out!
2. Turkey Rub
If you want to combine BBQ and traditional turkey flavors, I highly recommend my new Smoked Turkey Rub Recipe. It’s got BBQ zing with a great addition of traditional turkey herbs and spices. I think it’s pretty bomb!
How to Smoke a Turkey Breast
Guys, smoking turkey breast only requires 4 steps; it’s so easy! This is one that you can’t mess up. It’s a good one to try when you’re ready to branch out from simple turkey, and you want to try something that takes a little more time and effort. Here’s how to smoke a turkey breast:
- Brine the turkey. Whisk all ingredients for the brine in a bowl. Submerge the turkey breast in the brine, and refrigerate for 8-12 hours.
- Add some flavor! Remove the turkey from the brine, and pat dry with a paper towel. Sprinkle the turkey breast with my Best Sweet Rub Recipe or my Smoked Turkey Rub. You can also purchase my Signature Sweet Rub pre-made and delivered straight to your door from Patio Provisions.
- Put that turkey in some smoke. Get your smoker going at 275 degrees F. You can use whatever wood you have on hand, but apple wood goes great with this turkey breast (it compliments the cider brine perfectly!). Smoke for 3 hours, or until the internal temp of the turkey breast reaches 165 degrees F with an internal thermometer.
- Rest and enjoy. Remove the turkey breast from the smoker, cover it with foil, and rest for 5 minutes. Serve warm.
How Long to Smoke a Turkey Breast
It will take approximately 3 hours to fully smoke a turkey breast when your smoker is consistently running at 275 degrees F. Keep the ol’ meat thermometer on hand (I used my instant-read thermometer for this smoke) and pull the turkey breast off the smoker when the internal temperature of the thickest part of the turkey breast reaches 165 degrees F.
The FDA recommends turkey breast be cooked to a minimum temperature of 165 degrees F, and for this turkey breast, that’s the exact temperature you want to be watching for. The turkey will come off safely cooked and beautifully moist.
More Smoked Turkey Recipes
It’s turkey season, baby! Turkey for me, turkey for you! And yes, I would highly consider eating turkey in my big brown shoe. Not only is turkey the quintessential main course for Thanksgiving, but it’s great on Christmas, and for Sunday dinner.
And with Hey Grill Hey by your side, you can make a different turkey for each occasion, and each one will come out bursting with flavor and perfectly cooked. Check out more smoked turkey recipes below:
Smoked Turkey Breast Recipe
Smoking a turkey breast for your family should be easy, and Hey Grill Hey is here to help! Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube, or our Facebook Page.
This post was originally published in November 2019. We recently updated it with more information and helpful tips. The recipe remains the same.
The Best Smoked Turkey Breast
Video
Ingredients
- 1 4-5 pounds boneless turkey breast fresh, not previously brined
- 1 Tablespoon Hey Grill Hey Sweet Rub or Turkey Rub (recipes in notes)
Cinder Brine
- 3 cups apple cider
- 2 cups water
- 1 cup apple cider vinegar
- ¼ cup salt
- ¼ cup brown sugar
- ¼ cup Worcestershire sauce
- 2 Tablespoons Hey Grill Hey Sweet Rub
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
Instructions
- Make the brine. Combine all ingredients for the brine in a large bowl and whisk until the sugar and salt dissolve.
- Brine the turkey breast. Submerge the turkey breast in the brine. Cover and refrigerate for 8-12 hours.
- Preheat. Preheat your smoker to 275 degrees F. Apple wood goes great with this meat to compliment the apple cider.
- Season. Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with Sweet Rub or Turkey Rub.
- Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F.
- Rest and enjoy. Remove the turkey from the smoker. Cover lightly with foil, let rest for 5 minutes, then slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG! I had a larger than normal bone-in breast (8 pounds) so I made double the brine. The recipe doesn’t specify what kind of salt and I used Kosher salt, but I’m guessing the recipe was written for table salt … felt like a tad more salt would have been better. We thoroughly enjoyed the turkey right off the grill, but we always look forward to the cold sandwiches later. Without a doubt these are the best sandwiches we have ever had from smoked turkey. If Thanksgiving wasn’t so close, I’d be looking for another turkey breast very soon, but we’re going to wait now until Thanksgiving and will probably do 2 in order to have plenty of leftovers for sandwiches. Thank you for such a great recipe.
Would this recipe refer to apple juice or actual apple cider?Would it not be better to call apple juice if that is the case?
Either will work. Cider is better.
I’m wondering if the alcohol might leave any bitterness.I have both unfiltered apple juice and hard cider. I would use the hard cider but I have had experiences with beer that seemed to leave a bitter taste.
I don’t believe that the apple cider in this recipe would be the hard (alcoholic) variety although it could add some interesting flavor. I would go with the apple juice if I had to choose between the two, juice or hard cider.
Oh yeah! No need to rinse brine, just pat dry add olive oil. Rub generously with homade seasoning recipe provided and toss into bradley smoker at 275… delicious. New favorite smoker recipe
Did you notice it smelled awful when you took it out of the brine? I’m assuming it’s the Apple cider vinegar, but just want to make sure nothing went wrong and it’s okay to eat.
Do you rinse the bird after the brining phase?
Very interested in this recipe. But most of of what I’ve seem cooked is on a pellet smoker. Has anybody tried it in an offset smoker? Wondering because I feel an offset makes better a better crust
It’ll work great in an offset smoker!
I do all my smoking on an offset, and all the birds I’ve done have been juicy and delicious, I do 250 degrees and pretty robust smoke for the first 2 hours then just heat, the skin is decadent
Mine is in the brine. No brown sugar but substituted with white sugar and maple syrup..Can’t wait to smoke this tomorrow
I only have a store bought pre-brined frozen bone-in Turkey breast. Would this brine make it too salty? Would I be able to decrease or omit the salt from the brine?
Soak the breast overnight in water and then re-brine. The soak will remove most of the old brine.
Would you change anything for a farm raised/fresh Wholebird? (Besides tripling amounts) just concerned because most birds bought from the store are pre-brined.
I am going to try this for thanksgiving. My question is, does the dry rub go right on the turkey skin? Our family isn’t big fans of skin and I wonder if skin prevents the rub from infusing into the actual meat. What if we remove the skin before cooking?
I just made this with a frozen oven ready Jennie O turkey breast and it turned out amazing! I thawed it and followed the recipe exactly. One of the best turkeys I’ve cooked so far.