A bone-in turkey breast gives you all the holiday flavor without the hassle of a whole bird. It fits on any smoker and is done in a few hours. A dry brine and a little butter under the skin keep the lean meat juicy.
The recipe
Ingredients
- 1 bone-in, skin-on turkey breast, 6–8 lb, fully thawed
- 1 tbsp kosher salt (about 1/2 tsp per lb), for the dry brine
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tsp chopped fresh thyme or 1/2 tsp dried
- 3 tbsp herb-and-paprika poultry rub (use a salt-free blend or go light if dry brining)
- 1 tbsp olive oil
- Smoking wood: apple, cherry, pecan or maple (chunks, chips or pellets)
Steps
- Thaw a frozen breast in the refrigerator, allowing about 1 day per 4–5 lb. Never thaw it on the counter.
- Pat the breast dry. Sprinkle the salt evenly over all sides and under the skin. Set it on a rack over a sheet pan and refrigerate uncovered for 12–24 hours.
- Set up your smoker for 275°F with apple, cherry, pecan or maple. Let the fire settle until the smoke runs thin and blue.
- Mix the softened butter, garlic and thyme. Gently loosen the skin with your fingers and spread the butter over the meat under the skin.
- Rub the outside with the olive oil and season with the poultry rub.
- Place the breast skin side up on the grate and insert a leave-in probe into the thickest part, not touching the bone.
- Smoke until the thickest part reads 165°F, the USDA safe temperature for poultry, about 30 minutes per pound. Check a second spot to be sure.
- If the skin is still pale when the breast reaches about 150–155°F, raise the heat to 350–375°F and finish it there. Watch the probe so the meat doesn't climb much past 165°F.
- Rest the breast, loosely tented with foil, for 20–30 minutes. Carve the meat off the bone in one piece, then slice across the grain.
Why this works
Turkey breast is very lean, so it dries out fast if you overcook it. The dry brine seasons the meat deep down and helps it hold onto moisture. Butter under the skin bastes the meat as it smokes. Running the smoker at 275°F instead of 225°F gets you through the cook faster and gives the skin a better chance to brown.
The rub
Turkey likes savory herbs more than sugar. Our herb-and-paprika poultry rub was built for it. Since the breast is already dry brined, use a light coat so it doesn't get too salty.
Best wood
Fruit woods like apple and cherry are classic for turkey. Cherry gives the skin a deep mahogany color. Pecan and maple are mild and a little sweet. Strong woods can overpower the delicate meat, so use them sparingly. See our wood pairing chart for more ideas.
How to tell it's done
Go by temperature, not time. Turkey is safe at 165°F in the thickest part of the breast. Pulling it right at 165°F keeps it juicy, and it will climb a few more degrees as it rests. A leave-in probe plus a quick check with an instant-read thermometer is the easiest way to nail it.
Make ahead / storage
Refrigerate leftovers within 2 hours and use within 3–4 days, or freeze up to 3 months. Smoked turkey makes great sandwiches. Reheat slices covered with a splash of broth until hot.
Variations
- Boneless breast. It cooks faster, about 20–25 minutes per pound. Tie it with twine so it cooks evenly.
- Whole bird. For a bigger crowd, try our smoked whole turkey.
- Citrus herb. Add lemon zest and chopped sage to the butter.
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