Go Back
Smoked Boneless Turkey Breast

Smoked Boneless Turkey Breast Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 (3-4 lb) boneless, skin-on turkey breast
  • 2 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Wood chips (hickory or apple), about 2 cups, soaked if your smoker needs it

Method
 

  1. Pat turkey dry. Mix salt, sugar, pepper, garlic powder, and paprika. Rub mixture all over turkey and under skin if possible. Place on a rack over a baking sheet and refrigerate, uncovered, 8 to 24 hours.
  2. Remove turkey from fridge 30 minutes before cooking. Set smoker to 225°F (107°C) with wood chips. Brush turkey with olive oil and place on the grate.
  3. Insert probe thermometer into the thickest part. Smoke until internal temperature reaches 160°F (71°C), about 2 to 3 hours. Tent loosely with foil if over-browning.
  4. Rest the turkey under foil for 15 minutes, then slice against the grain and serve.

Notes

The dry brine needs at least 8 hours in the fridge, so start this the night before. If you’re short on time, 4 hours will still season it decently, but the texture won’t be as juicy. Plan accordingly.