Juicy whole turkey breast smoked with apple wood
Smoked Turkey Breast
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Servings
8
1 turkey breast
Difficulty
Medium
Cost
Moderate
$$
Smoked Turkey Breast
Juicy whole turkey breast smoked with apple wood
★4.8(24)
A bone-in turkey breast smoked low and slow until incredibly juicy with a golden, smoky skin. Better than any deli turkey and perfect for sandwiches or a holiday table.
30m
Prep Time
180m
Cook Time
210m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Smoking a turkey breast is far easier than a whole turkey and yields the most flavorful, juicy white meat imaginable. A simple brine and apple wood smoke create deli-quality results at home.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 bone-in turkey breast (5-7 lbs)
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 gallon water for brine
- 2 tbsp poultry seasoning
- Apple wood chips for smoking
Instructions
- 1
Dissolve salt and brown sugar in water. Submerge turkey breast and brine in the refrigerator for 8-12 hours.
- 2
Remove turkey, pat dry, and apply poultry seasoning all over. Let air-dry in the fridge for 1 hour.
- 3
Set smoker to 275°F with apple wood. Place turkey skin-side up on the grate.
- 4
Smoke for 2.5-3 hours until internal temperature in the thickest part reaches 165°F.
- 5
Rest covered with foil for 20 minutes before slicing thin against the grain.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Apple woodCherry or pecan wood
Both provide mild, sweet smoke ideal for poultry
Poultry seasoningMix of sage, thyme, and rosemary
Fresh herbs give a brighter flavor
Tips & Storage
Pro Tips
An overnight brine makes the biggest difference—do not skip it for turkey breast.
Let the skin air-dry in the fridge uncovered for crispier results.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate sliced turkey for up to 5 days. Freezes well for 3 months.
Reheating
Reheat slices gently in a 300°F oven with a splash of broth, covered in foil.
Nutrition Facts
Per serving (95mg) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates6g
Fat2g
Fiber580mg
Sugar0g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why brine turkey?
- Turkey breast is very lean and dries out easily. Brining adds moisture and seasons the meat throughout.
- Can I smoke a whole turkey?
- Yes, but a breast is easier to manage and cooks more evenly.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →