Smoked turkey breast makes a delicious, elegant, alternative to a whole bird-perfect for Thanksgiving, Christmas, or a summer cook out. It's great for anytime you want all the flavor without the fuss. A bone-in turkey breast rubbed with savory herbs and spices and smoked at a moderate 275°F stays tender and juicy while developing a golden-brown crust that's as beautiful as it is flavorful. It's simple to carve, and great for everything from weeknight dinners to holiday meals.
I've always loved the aroma of food cooking over smoke, and when we built our backyard, I finally had the perfect spot for a pellet grill. It quickly became one of my favorite ways to cook - the gentle, steady heat keeps turkey breast juicy, while the clean wood smoke infuses every bite with rich flavor. This recipe has become a holiday standby in my kitchen, and once you try it, I think it will be in yours too.
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Why You'll Love Smoked Turkey Breast
- All white meat - Perfect for families or gatherings where everyone prefers lean, tender turkey breast over dark meat.
- Hands-off cooking - The smoker (or pellet grill) does the heavy lifting-just season and let it go.
- Moist and flavorful - The bone-in breast stays juicy and tender, with just the right amount of smoky goodness.
- Great for leftovers - Slice for sandwiches, shred into soups, salads, or chili, or freeze extra for future meals.
For a faster dinner on your pellet grill, try these smoked chicken breasts, done in about an hour.
What You'll Need
You'll need a smoker or pellet grill for this recipe. And be sure you have enough pellets.
- Turkey - Use a bone-in, whole turkey breast for maximum flavor and moisture.
- Binder - A mix of Dijon mustard and mayonnaise helps the seasoning stick without overpowering the meat.
- Seasoning - Go simple with salt and pepper, use your favorite BBQ-style rub, or try a more traditional turkey rub with herbs (see the recipe card for my recipe).
- Glaze - Brush with plain melted butter or a blend of butter and a touch of maple syrup or honey near the end for extra flavor and shine.
Please see the recipe card for measurements, salt, and pepper.
Chef's Note: Whole turkey breasts can be tricky to find outside of the holiday season. I've ordered them online at times. If you're planning ahead, buy one to cook now and another to freeze another for a future smoked turkey dinner. They'll keep well in the freezer for up to 3 months.
Substitutions & Variations
- Pellets - I use a premium hardwood blend of hickory, cherry, hard maple, and apple. It gives the turkey a balanced, subtly sweet smoke without overpowering the meat's natural flavor. These pellets have no fillers and no additives, best for good smoking.
- Single wood - Try using milder fruitwoods like apple or cherry on their own-or combine them with a little hickory or pecan for deeper flavor. Avoid mesquite, which can be too strong for turkey. Another good options is pecan shell pellets.
New to pellet grills? Try these smoked chicken legs for an easy win.
Chef's tip on salt: I don't include salt in the rub itself-I prefer to season the meat separately for better control. If you'd like to add it to the rub, start with 1 to 1½ tablespoons of kosher salt per batch (the rub yields about 7 tablespoons total). For reference, Morton Kosher and La Baleine Kosher have very similar density, so they measure about the same. Diamond Crystal Kosher is much lighter and flakier, so a tablespoon contains significantly less salt by weight. If you're using Diamond Crystal, you may want to use the higher end of the range; if using Morton or La Baleine, stay closer to the lower end and adjust to taste.
How to a Smoke Turkey Breast
About 20 minutes before you are ready to smoke the turkey, fire up your pellet grill to 275°F. Be sure the grates are clean and the hopper full.
- Remove the turkey breast from the refrigerator and unwrap to get the chill off 1 - 1 ½ hours prior to smoking. Be sure to unwrap on a rimmed baking sheet to catch juices.
- Trim the excess fat at the neck. Season the bird with salt if using separately. Lightly coat with the mayo-mustard binder, then coat with the seasoning rub.
- When the grill is to temperature, place the turkey breast on the grill. Note your time so you know how long it has been going and use a probe or wireless thermometer set to 160°F, as carry over cooking will finish it as it rests.
- During the smoking, check the turkey occasionally. I like to give it a quick spritz of avocado oil for shine. Towards the end, glaze with melted butter with a little honey (or without) if desired for color, flavor, and moisture.
5. Wrap the smoked turkey in foil and allow it to rest for approximately 20 minutes before carving.
6. Slice each half breast off of the whole, then slice crosswise for serving.
Chef's Tip: Avocado Spray! During smoking, I give the turkey a quick mist of avocado oil spray a couple of times when I am checking on the bird. It helps lock in surface moisture, adds a gentle sheen, and encourages a more beautiful, even crust-especially when paired with a sugar-containing rub or glaze.
Tips for Smoking Turkey Breast
Smoking times will vary depending on the size of turkey breast you use and the temperature you smoke at, so here's a helpful guide to get it just right:
How Long to Smoke a Turkey Breast
- At 275°F: Plan on about 38 minutes per pound. A 4-pound bone-in breast takes around 2½ hours, a 6-pound about 4 hours.
- At 250°F: Plan on about 50 minutes per pound. A 6-pound breast takes just over 5 hours.
Use a probe thermometer and cook to 160°F internal, then let it rest to 165°F. (Always go by temperature, not just time.)
Best Temperature for Smoked Turkey Breast
I like 275°F as my go-to - it cooks faster and gives better browning. If you want extra smoke flavor and have the time, 250°F works too. Feeling impatient? Start at 250°F for smoke, then raise to 275°F near the end for color and a faster finish.
Cook to Temperature, Not Time
Use a thermometer and pull the turkey breast at 160°F. Resting will bring it to the safe 165°F while keeping it juicy.
Resting is a Must
Loosely cover with foil and rest for 20 minutes before slicing so the juices redistribute for tender, moist meat.
Use a Reliable Thermometer
Use your smoker's built-in probe, a good instant-read, or a wireless thermometer like the Meater to monitor without lifting the lid.
Turkey Breast Size and Yield
A bone-in turkey breast yields about 55% - 60% edible meat. A 6-pound breast gives roughly 3.3 - 3.65 pounds cooked meat, enough for 8 -10 servings.
Serving Suggestions
What to serve with smoked turkey breast? It pairs well with both classic holiday sides and lighter summer dishes. For Thanksgiving side dishes or for Christmas, serve with mashed potatoes, stuffing, cranberry sauce, and roasted vegetables. In summer, try fresh salads, grilled corn, or a cold green bean salad. Leftovers make excellent sandwiches and wraps.
Storage
How to store smoked turkey breast: Cool completely, then wrap in foil or place in an airtight container. Refrigerate for up to 4 days, or freeze sliced or whole portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
It depends on the size of the turkey breast and your smoker temperature. A 6-pound bone-in turkey breast typically takes around 3½ hours at 275°F, a 4-pound maybe 2 ½ hours, but this has been my experience on my grill. Always go by internal temperature, not time. Use a probe thermometer and pull the turkey when it reaches 160°F, then rest 15-20 minutes before carving.
Yes! Boneless turkey breast works too, and will cook faster. Just know you may sacrifice some moisture and flavor compared to bone-in, and you can considering brining it for more moisture and flavor. Keep a close eye on temperature-boneless breasts can be done in as little as 1½ to 2 hours, depending on size.
Not with this method. The bone-in cut, a good rub, and careful temperature control result in tender, juicy meat-no brine needed. That said, if you're a briner, go for it! I have a turkey brining recipe on this site. Just pat the meat dry before adding the binder and rub, and skip extra salt.
Absolutely. Leftovers store well in the fridge for up to 4 days and freeze beautifully. I often freeze a second raw turkey breast to smoke later-it's a great way to enjoy smoked turkey beyond the holidays when they can be harder to find in the stores.
Both temps work well, but 275°F is my preferred sweet spot. It develops beautiful color, keeps things moving without drying out the meat, and delivers a lightly smoky flavor a little faster. Smoking at 250°F adds more smoke exposure but takes longer, which can be a bonus for smoky flavor. Choose based on your schedule and smoker setup.
More Smoked Recipes
Craving more smoky flavor? Try these other pellet grill favorites and expand your smoking recipes game with these tested favorites.
Did You Make This Recipe?
If you make this smoked turkey breast, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Smoked Turkey Breast (Bone-in)
Equipment
- Pellet grill
Ingredients
- 6 pound whole bone-in turkey breast yield approximately 3.3 pounds meat
- 4 tablespoons unsalted butter
- 2 ounces bbq-style dry rub or turkey rub Notes below
- salt optional
- 1 ½ tablespoons creamy Dijon mustard
- 1 ½ tablespoons mayonnaise
Instructions
Pull the turkey
- Remove the turkey breast from the refrigerator an hour ahead of smoking to get the chill off. Trim any extra hanging fat at the neck. About 20 minutes before smoking fire up the pellet grill to 275°F. Fill the hopper with pellets, and be sure grates are clean.
Salt, binder, and seasoning
- Salt the turkey breast (unless the rub you're using has salt). Combine the mayonnaise and mustard for the binder until smooth, pat the turkey dry and apply binder to the turkey in a light but even coating. You may not use it all. Season with turkey rub, bbq-style rub, or your favorite rub.
Smoke the turkey breast
- Place the turkey directly on the grates and set a timer depending on the size of your turkey breast. Occasionally check on the bird and give it a spray of avocado oil for shine (optional). Timing notes below.Occasionally check on the turkey, and give it a quick spray of avocado oil if desired.
Finish and glaze
- Near the end of smoking, use a pastry brush and brush a little melted butter on the turkey for a nice shine, finish, flavor, and moisture. Add a little honey or maple syrup if you'd like.
Rest and slice
- Pull the turkey from the grill and wrap loosely in foil for 20 minutes. With a long slicing knife, free each breast half from the sides of the turkey, then slice them crosswise for serving into slices.
Notes
Savory Turkey Rub (Make 2 ounces, about 7 tablespoons)
- 2 tablespoons brown sugar
- 1½ teaspoons rubbed sage
- 1½ teaspoons granulated garlic
- 1 teaspoon dried thyme
- ½ teaspoon paprika (smoked or sweet)
- ½ teaspoon black pepper
- ¼-½ teaspoon onion powder
- (Optional) ¼-½ teaspoon ground fennel
- (Optional) 1½ teaspoons kosher salt
Turkey Temp and Timing Notes:
I've tested both 250°F and 275°F on my pellet grill for smoked turkey breast.-
- 275°F is my go-to for a slightly faster cook and better browning.
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- 250°F adds a touch more smoke flavor but takes quite a bit longer. If you're craving more smoke and have time, go low and slow. If you're getting impatient, raise the heat!
Nutrition
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Barb says
Have you ever dry rubbed the turkey breast the day before and let uncovered in the fridge overnight ? I've done this with whole chickens , assuming with the mayo/mustard it would work the same.
just trying to make Thanksgiving day a little less hands on.
thanks
Sally Cameron says
Hi Barb. Great question. Several thoughts...For smoked turkey breast, an overnight dry-rub step isn’t really necessary — the long, gentle smoking gives you deep flavor without needing to season a day ahead. And because I use a Dijon–mayo binder, you actually don’t want to apply that the night before; it keeps the skin slightly moist instead of drying it (and helps the rub stick).
If you’d like to prep ahead to make Thanksgiving more hands-off, here’s what I'd do: unwrap the turkey breast, pat dry, and let it air-dry uncovered in the fridge overnight on a wire rack over a rimmed baking sheet (no rub, no binder). On cooking day, add the binder and rub right before smoking — it takes about two minutes. Mix the binder the night ahead, and the rub too, and cover it and set it out so you're ready to get it done fast.
One more note: if you’d like to air-dry the turkey breast overnight, you can lightly salt it before it goes into the fridge. I keep salt out of my turkey rub so you can season the meat separately and have full control, and an overnight salt works beautifully with this method — it gently seasons the meat and helps the surface dry. Then Thursday use the binder and salt free rub.
Please let me know how this works for you. I am doing the same thing for Thanksgiving! Please comment back and let me know how everyone enjoyed it (especially the cook). Happy Thanksgiving!
Barb Mayer says
Thanks for all your help. The turkey breast turned out well. was done a little earlier than planned , smoking for me is never a set time it seems , every piece of meat is a bit different. It tasted very good. I did air dry overnight salted in the fridge , and followed your recommendations.
I appreciate your time and suggestions.
Sally Cameron says
Great Barb! Alwasy a pleasure to help! Thanks for reporting back, and I am so glad it came out well. You are right on timing and temperature, smoking is a thing of it's own. Going by temperature is always the right move. I did a 6 pounder at 275 and it took exactly 4 hours. We ate earlier too! If you need suggestions on using leftovers let me know. happy Thanksgiving and now, Merry Christmas!
Rob says
What are the quantities of mayo and mustard for the rub?
Sally Cameron says
Hey Rob, 1 1/2 tablespoons of each, and you many not need it all. Thanks for asking, amended the recipe card. If you smoke one please report back. I'd love to hear how it came out for you.