This smoked turkey breast gives you the best parts of a whole turkey without the hassle. It cooks quickly, stays easy to manage on any smoker, and delivers reliable results with an injection that keeps the lean meat moist from edge to center.
The method takes cues from the turkey I have eaten across Texas BBQ joints, where straightforward seasoning and clean-burning wood do the heavy lifting. You can keep that pepper-forward direction or choose from several other flavor options included below.
This is a flexible approach that works for weeknight cooks, holiday spreads, or anytime you want flavorful turkey without committing to a full bird.
Why you’ll like this smoked turkey breast
- Tender sliced turkey without dealing with a whole bird.
- Injection keeps the lean meat juicy, even if you cook it a little longer than planned.
- Simple seasoning lets you go pepper-forward like central Texas or switch to other flavor options.
- Cooks fast enough for weeknight meals but still fits holiday spreads.
This recipe only takes a bit of prep up front, mainly mixing the injection and seasoning the breast. Once that is done, the cook is hands-off, and you can smoke it right before serving.
If you want more turkey ideas, try our smoked turkey wings, bbq turkey legs or pellet grill whole turkey.
What you’ll need to make Smoked Turkey Breasts
- Turkey Breast – bone-in or boneless 3 to 7 lb. Bone-in holds its shape and looks great when sliced. Boneless cooks faster and is easier to handle.
- Turkey injection – Use our butter and broth injection or any store-bought option you like. The Game Over injection from Chicken Fried BBQ works well if you want a competition-style flavor.
- Mayonnaise – Acts as a binder and helps the skin brown. It also protects the lean meat so it stays moist during the cook.
- Salt and pepper – A simple mix fits the Texas approach and lets the turkey pick up clean smoke. You can switch to a poultry rub or a pepper-heavy brisket rub if you want a different flavor.
- Smoker or pellet grill – any smoker or pellet grill will work great for this recipe, as long as it can hold a steady temperature of 275°F for at least a few hours. I used my Traeger Ironwood XL with the Bear Mountain Gourmet BBQ Pellets.
- Injector – if you’re using a store-bought injection, it may come with an injector, but if you’re using homemade or competition injection you will need an injector.
- Beer can holder (optional) – A beer can chicken holder can keep a bone-in breast upright and make handling easier.
- Instant read thermometer – Essential for tracking internal temperature without overcooking.
Choosing your turkey breast
You can use a single large breast, a bone-in double breast, or a smaller boneless roast. All work with this method. The size will only affect how long the cook takes.
Most supermarket turkey breasts are “enhanced,” meaning they already contain added salt.
These do not typically need a wet brine, especially since the injection in this recipe adds flavor and moisture without oversalting the meat.
If the label only lists turkey, you can wet or dry brine it for four to six hours instead of injecting.
Skin-on is the default because it protects the meat and browns well at 275°F or hotter. If you prefer skinless, or want a closer look to the turkey served in some Texas BBQ shops, you can remove the skin and follow the same method.
Why inject?
Injection gets flavor and moisture into the thickest part of the breast right away. It works fast and keeps the meat from drying out during the cook.
Most turkey breasts sold in grocery stores have already been treated with a solution during processing. The package will list this clearly. If the ingredient line includes anything beyond “turkey,” the meat has been pre-treated and does not need a wet brine. Adding another brine on top can soften the texture and make it saltier than you want.
That is why I skip the wet brine and inject instead.
Seasoning options
- Texas-Style – Stick with Kosher salt, coarse black pepper, and a touch of garlic powder. This gives you the clean, pepper-heavy bite you find in central Texas shops.
- Cajun – Use a Cajun seasoning with a little extra black pepper. This gives you a slightly spicy crust and still pairs well with the injection.
- Herb and garlic – Add dried thyme, rosemary, and garlic powder to the salt and pepper mix. This works well for holiday-style turkey without needing a full brine.
- Maple or sweet heat – Season lightly with salt and pepper, then finish with a thin maple or honey glaze in the last 20 minutes. Gives you a balanced sweet and savory finish without overpowering the smoke.
How to make Smoked Turkey Breasts
1. Inject the turkey breast
Fill your injector with the mixture you are using and inject small amounts across the whole breast in a grid pattern. Space your injections about 1.5 to 2 inches apart to spread the moisture evenly without overloading any one spot.
Place your turkey inside something to catch any of the mixture that spills out.
Tip: Angle the needle slightly as you insert it. This helps avoid liquid pushing back out.
2. Add the binder and seasoning
Spread a thin, even layer of mayonnaise (or your favorite binder) over the turkey breast. I like using mayo because as well as helping the rub stick it helps the skin brown.
Season all sides with kosher salt and coarse black pepper. Keep the layer light. You already added plenty of flavor with the injection, but you can switch to a poultry rub if you want a different profile.
Tip: Season the underside first so you do not disturb the top.
When I smoke poultry, I like to keep the seasoning pretty simple.
Set the breast on a beer can chicken holder to help it sit upright. A throne-style holder lets you pour leftover injection into the base for extra flavor.
3. Fire up the smoker
Preheat your smoker or pellet grill to 275°F. I smoked this turkey breast on my Traeger Ironwood XL and used the Bear Mountain Gourmet BBQ pellets.
Use a mild wood or pellet blend such as oak, pecan, or apple. These give you clean flavor without overwhelming the turkey.
Note: Avoid heavy woods like mesquite or hickory unless you prefer a stronger smoke.
4. Set the turkey on the smoker
Place the turkey breast on the grates once the smoker is at temperature. If you used a beer can chicken holder, keep it upright on the smoker.
You can prop the breast upright on a halved onion. It keeps the turkey stable on the grates and lifts it slightly for better airflow.
Do not spritz the turkey. Spritzing creates steam on the skin and can leave it rubbery. The mayo binder already helps protect the meat from drying out.
5. Smoke until 160°F
You’re shooting for an internal temperature of about 160°F, as the breast will continue to carry over cook while it rests. Most turkey breasts finish in 1.5 to 3 hours at 275°F, depending on size. Start checking the thickest part of the breast after 90 minutes
A great way to tell if your turkey is done is to use an instant-read thermometer, such as the Thermoworks Thermapen.
6. Rest and slice
Let the turkey breast rest for 15 to 20 minutes before slicing. This keeps the juices in the meat instead of on the cutting board.
Slice into ¼ to ½ inch pieces for serving. For sandwiches, let the breast cool fully and slice thin.
Note: A light pink edge is a smoke ring, not undercooked meat.
What to serve with smoked turkey breast
Print
How to Smoke a Turkey Breast
Juicy smoked turkey breast with a simple injection and light seasoning. Easy to cook on any smoker and flexible enough for different flavor options.
Course Main Course
Cuisine American
Prep Time 30 minutes minutes
Cook Time 3 hours hours
Resting Time 20 minutes minutes
Total Time 3 hours hours 50 minutes minutes
Servings 4
Calories 465kcal
- 8 lb turkey breast, bone-in boneless, skin-on
- ½ cup turkey injection course ground
- ⅓ cup mayonnaise enough to coat
- 2 tsp Kosher salt
- 1½ tbsp coarse black pepper
Fill your injector with the poultry injection and inject small amounts across the breast in a grid pattern, spacing each injection about 1.5 to 2 inches apart.
Spread a thin, even layer of mayonnaise over the entire breast. This helps the seasoning stick and protects the meat during the cook.
Season all sides with kosher salt and coarse black pepper. Keep the layer light. You can swap in a poultry or brisket rub if you want a different flavor.
Set your smoker or pellet grill to 275°F. Place the turkey breast on the grates. Smoke until the internal temperature reaches 160°F in the thickest part. Most turkey breasts finish in 1.5 to 3 hours, depending on size.
Remove the turkey from the smoker and rest for 15 to 20 minutes. The internal temperature should rise to 165°F during the rest.
Slice across the grain and serve. For sandwiches, chill fully and slice thin.
Does my turkey breast need to be boneless and skinless? No, this is a personal choice. If you’re looking for a slightly healthier option then skinless is the way to go.
What if I don’t have Kosher salt? You could use table salt but reduce the quantity to half that of Kosher salt. Calories: 465kcal | Carbohydrates: 2g | Protein: 98g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 2679mg | Potassium: 1130mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 99IU | Vitamin C: 0.01mg | Calcium: 72mg | Iron: 3mg
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