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If you’re looking for a juicy and flavorful centerpiece for your next meal, smoked turkey breast is a fantastic choice. This recipe uses a citrusy butter rub and a savory herb seasoning to keep the turkey moist, tender and bursting with flavor. Slow smoking over hickory pellets gives the meat a rich, smoky taste that’s irresistible. Whether you’re making it for a holiday feast or just craving a special dinner, smoked turkey breast is a simple but impressive dish anyone can master.
You’ll love this pellet smoked turkey breast because it’s so tasty with citrus, herbs and spices for incredible depth of flavor and it’s pretty straightforward to make too.
Other holiday recipes to try include sweet potatoes with candied maple pecans, holiday beef wellington and leftover turkey shepherd’s pie.
Why You’ll Love It
It’s packed with flavor: The citrus butter and herb rub create a turkey that’s juicy and full of depth.
Perfect for holidays or any day: This smoked turkey breast is special enough for a big celebration but simple enough for a weekend dinner.
Low and slow cooking: Smoking at a low temperature locks in moisture and infuses every bite with smoky goodness.
Beginner-friendly smoking recipe: Even if you’re new to smoking meat, this recipe is straightforward and easy to follow.
Smoked Turkey Breast Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Turkey breast: A lean and tender cut perfect for smoking, staying moist with the right preparation.
Salted butter: Used to create a flavorful, citrusy rub that keeps the meat juicy.
White vinegar: Adds brightness and helps tenderize the turkey.
Orange juice: Freshly squeezed to give a sweet citrus flavor.
Orange zest: Boosts the bright, zesty notes in the butter rub.
Dried rosemary, sage and thyme: Classic herbs that add an earthy, savory aroma.
Celery salt: Adds depth and seasoning to the turkey.
Garlic powder and dried minced onion: Bring rich, savory flavors that balance the citrus.
Smoked paprika: Adds a hint of smoky depth and color.
Black pepper and red pepper flakes: Add a gentle heat to round out the flavors.
How to Make Juicy Smoked Turkey Breast
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the citrus butter: Mix the softened butter with vinegar, orange zest and orange juice, then refrigerate briefly.
Dry the turkey: Pat the turkey breast dry thoroughly with paper towels.
Mix the seasonings: Combine the herbs, spices and seasonings in a small bowl.
Coat the turkey: Rub the chilled citrus butter under and over the turkey skin, then apply the seasoning mix.
Preheat the smoker: Heat the smoker to 225°F with the lid closed.
Smoke the turkey: Place the turkey on a tray in the smoker and cook until the internal temperature reaches 160°F, checking with a thermometer every hour.
Rest and slice: Let the turkey rest briefly before slicing and serving.
Substitutions and Variations
Swap the wood pellets: Use apple, pecan or cherry pellets for a different smoky flavor profile.
Use a boneless breast: If you prefer, a boneless turkey breast can be used; just adjust the cooking time.
Adjust the seasoning: Add lemon zest instead of orange or spice it up with cayenne pepper for extra heat.
Serving Suggestions
With hot sides: Pair your smoked turkey with green beans or smoked asparagus, along with mashed potatoes.
With a salad: Enjoy a charred zucchini salad on the side, or perhaps one of these creamy potato salad recipes.
How to Store Smoked Turkey Breast
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 2 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in the microwave or in the oven.
Top Tips
Pat the turkey very dry: This helps the butter and seasoning stick better and promotes even smoking.
Rub under the skin: Getting the butter under the skin keeps the meat extra juicy and flavorful.
Monitor the temperature: Always use a meat thermometer and check regularly rather than relying on time alone.
Let it rest before slicing: Resting helps the juices redistribute so the turkey stays moist when cut.
Smoked Turkey Breast FAQs
No, always fully thaw the turkey breast in the refrigerator before smoking to ensure even cooking.
Any pellet smoker works great, but you can also use a traditional smoker or even a grill set up for indirect heat.
Smoked Turkey Breast Recipe
Smoked Turkey Breast
Ingredients
- 3 ½ Pounds turkey breast, bone-in
- ½ Cup salted butter, softened
- 1 Tablespoon white vinegar
- 2 Tablespoons orange juice, freshly squeezed
- 1 Tablespoon orange zest
- ½ Teaspoon rosemary, dried
- ½ Teaspoon sage, dried
- ½ Teaspoon thyme, dried
- 1 Teaspoon celery salt
- 1 Teaspoon garlic powder
- 1 Teaspoon minced onion, dried
- ½ Teaspoon smoked paprika
- ½ Teaspoon black pepper
- 1 Pinch red pepper flakes
Instructions
- Allow turkey breast to thaw in the fridge overnight if frozen. If fresh, skip this step.
- In a small bowl combine butter, vinegar, orange zest, and orange juice. Refrigerate for 15 minutes.
- Remove turkey breast from the fridge and pat dry with paper towels.
- Fill the auger with your favorite pellets. I suggest hickory for this recipe.
- Preheat the smoker to 225 degrees F lid closed for 15 minutes.
- In a small bowl or ramekin, combine rosemary, sage, thyme, celery salt, garlic powder, minced onion, smoked paprika, black pepper, and red pepper flakes.
- Coat the turkey breast with the citrus butter, using your hands to massage the butter into the turkey breast and getting right up in there under the skin if you're leaving the skin on.
- Next, rub the seasoning into the breast on all sides.
- Place the turkey in a baking dish and put it in the smoker. Smoke for 3 hours (or until an internal temperature of 160 degrees F is reached. Don't rely solely on time to know if the turkey is ready as cooking times may vary, be sure to check using a meat thermometer every hour).
- Let it rest for 10 minutes then serve with your favorite sides.
Notes
Rub under the skin: Getting the butter under the skin keeps the meat extra juicy and flavorful.
Monitor the temperature: Always use a meat thermometer and check regularly rather than relying on time alone.
Let it rest before slicing: Resting helps the juices redistribute so the turkey stays moist when cut.
Nutrition
Smoked turkey breast is a flavorful, juicy option that’s perfect for any special meal or family dinner. With its citrus butter rub, savory herb seasoning and rich smoky flavor, this turkey is anything but ordinary. The low and slow smoking method keeps the meat tender and delicious, while the simple ingredients come together for an unforgettable dish. Whether you’re planning a holiday feast or just want something extra special, this recipe is sure to impress everyone at the table.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Smoking turkey breast over wood chips gives it an amazing flavor—perfect for holiday feasts!
Perfectly smoky and tender. I was scared that the meat will dry out but it is just so good!
This recipe is a hit with my family! We’ve cooked it several times already.
I tried this and it was so delicious! Me and my family loved it too! Can’t wait to make this again <3
Tried this recipe and it was fantastic! Will be making it often.
The orange flavor was seriously good in this turkey recipe. The family all ate every last bit – so good!
Can’t wait to try this on my smoker!