Craving a juicy, flavorful turkey without the fuss of a whole bird? Our smoked boneless turkey breast, infused with a fragrant rosemary garlic blend, is the answer. This recipe delivers all the rich, smoky goodness you love, paired with the convenience of a quick-cooking cut.
We’ve smoked dozens of whole turkeys, experimenting with different rubs and techniques. This boneless breast recipe comes from multiple tests (the first one ended up in the trash…), hours tending to smokers, and tweaking spice blends. We’ve taken cues from traditional herb-roasted turkeys and given them a smoky twist that’s sure to impress.
Our rosemary garlic rub isn’t just delicious – it’s made to complement the natural flavors of the turkey and enhance the smoky notes. This recipe works if you’re cooking for a small Thanksgiving gathering, meal prepping for sandwiches, or just want to switch up your usual poultry recipes. It delivers big on flavor without the big time commitment.
Ingredients for smoked boneless turkey breast
- For the Spice Rub:
- Fresh rosemary or dried
- Granulated garlic
- Mustard
- For the Turkey:
- Boneless turkey breast – We used a small 3 pound Butterball boneless turkey breast for this. If you have a bone-in turkey breast, we recommend our smoked turkey breast recipe for better results (though you can use the same herb paste if you want).
- Kosher salt
- Black pepper
- For the Drip Pan:
- Chicken broth
- Celery, roughly chopped
- Onion, quartered
- Garlic cloves
- Lemon, halved
How to make a boneless smoked turkey breast recipe
- Mix the Spices:
- In a small bowl, combine rosemary, granulated garlic, and mustard to make the rub.
- Prep the Turkey Breast:
- Remove the turkey breast from its packaging and pat it dry. Keep it in its netting to ensure even cooking; if not available, use butcher’s twine to tie it every inch to maintain a cylindrical shape.
- Season the turkey with salt and pepper, then rub the mustard mixture all over its surface.
- Place the turkey on a wire rack set over a baking sheet and refrigerate to dry brine for 24 hours.
- Preheat the Smoker:
- Set your smoker to 225°F with indirect heat. See our notes in the recipe card for gas, charcoal or pellet grills.
- Prepare a drip pan under the grilling area, adding chicken broth, chopped celery, quartered onion, garlic, and lemon.
- Place the grill grate back on top and allow the grill to preheat.
- Smoke the Turkey:
- Place the turkey breast over the drip pan on the cool side of the grill.
- Close the lid and smoke until the internal temperature reaches 165°F with a meat thermometer inserted to the thickest part of the breast, approximately 2½ to 3 hours.
- During the last 45 minutes, baste the turkey with the pan drippings every 10 minutes.
- Rest and Serve:
- Once the turkey reaches the desired temperature, remove it from the grill and let it rest on a cutting board for 10 to 15 minutes.
- Carefully remove the netting or twine.
- Slice the turkey into thin strips for serving, or allow it to cool completely for slicing into deli-style lunch meat.
Tips for Smoking Turkey Breast without it drying out
- Maintaining Temperature: Ensure your smoker maintains a steady temperature and add more broth to the drip pan if needed to prevent drying out the turkey.
- Choose the right wood: The best smoking wood for turkey is mild fruitwood, such as apple wood, light pecan, or maple wood. You can use oak, but for the small size of this cut, we recommend something milder.
- Basting: Regular basting not only adds flavor but also helps to keep the turkey moist.
- Resting: Allowing the turkey to rest before slicing helps retain its juices, making for more flavorful and tender meat.
What to Serve with Smoked Turkey Breast
Smoked turkey breast is perfect for smaller Thanksgiving or holiday meals with traditional side dishes like creamy mac and cheese, mashed potatoes, cranberry sauce, or a wild rice pilaf.
For something lighter, consider a crisp green salad dressed with a tangy vinaigrette or roasted green beans garnished with almonds. Try air fried veggies for a simple healthy side.
Using Smoked turkey for Sandwiches
This recipe is perfect for making deli meat turkey sandwiches for lunches all week. Use a meat slicer to carve the smoked boneless breast into thin slices for gourmet sandwiches and pair them with an epic homemade aioli recipe for ever bigger flavors.
To make slicing easy, carve the smoked turkey after chilling it overnight in the fridge.
Leftovers and Reheating
Let the smoked turkey cool completely, then wrap any leftovers tightly in aluminum foil. Store in the fridge for up to four days.
Smoked turkey breast leftovers are versatile and can be used in a variety of dishes. Slice the turkey thin for use in salads or wraps for a light, protein-packed lunch. Chop it up and toss it into a creamy pasta bake or a hearty turkey pot pie for a comforting dinner.
Alternatively, use the leftover turkey to make a turkey and vegetable soup or add them to a frittata for a delightful breakfast option. These leftover ideas not only extend the enjoyment of your smoked turkey but also provide delicious, easy meals for the days following your feast.
More turkey recipes
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Create a mouthwatering smoked boneless turkey breast infused with a fragrant rosemary garlic rub. This eawsy recipe guides you through the smoking process, ensuring juicy, flavorful meat that’s perfect for any occasion.
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Prep the turkey breast:
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Remove the turkey breast from its package and pat it dry. Its important to keep it in its netting for even cooking. If the breast is not secured in netting, use butcher’s twine to secure it every inch to form a cylindrical shape.
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Sprinkle the turkey on all sides with the salt and pepper then pat the rosemary garlic spice mixture all over it to coat the entire surface area.
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Place the turkey breast on a wire rack on a baking sheet and let it sit in the fridge to dry brine for 24 hours.
Preheat the smoker:
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When ready to smoke, preheat your smoker to 250 degrees F with indirect heat. See our notes in the recipe card for gas and charcoal grills and pellet smokers.
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Set up a drip pan below where your turkey breast will sit, on the cool side of the grill. Add chicken broth, celery, onion, lemon, and garlic to the drip pan.
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Add the grill grate back on top and cover with the lid.
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Allow the grill to preheat.
Smoke the boneless turkey breast:
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When the grill has preheated, add the turkey breast to the cool side of the grill over the drip pan.
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Close the lid and smoke until the meat reaches an internal temp of 165 degrees F with an instant read thermomter (about 2 ½ to 3 hours).
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During the last 45 minutes, baste the turkey with the drippings every 10 minutes.
Rest and Serve:
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When the turkey has reached 165°F, carefully remove it from the grill and transfer it to a rimmed cutting board to rest for 10 to 15 minutes.
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Meanwhile, cut the netting from the breast.
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When ready to serve, slice the smoked turkey into thin strips about ¼ thick for a traditional meal, or let the turkey breast cool completely and slice with a meat slicer for deli-style turkey lunchmeat.
- Prep the boneless turkey breast as directed.
- Prep your grill to smoke on a gas grill by adding wood chips to a smoker box as the grill preheats.
- Clean and oil your grill grates.
- Create a two-zone fire by turning 3 of the 4 burners to low (or off if needed).
- Place the drip pan on the cool side of the grill.
- Place the turkey on a wire rack nestled over the drip pan and close the lid.
- Make sure the grill maintains an even temp of 250 degrees F and smoke as directed in the recipe.
- We recommend maple, pecan, and apple wood chips. If you’re feeling creative, you can blend these three for a unique flavor.
For a charcoal grill:
- Prep the turkey breast as directed.
- When ready to cook, light your charcoal grill and arrange the coals for a two-zone fire. Add wood chips or a small wood chunk to the coals. Do not put the grill grate back in place.
- Cover the grill and adjust the air vents to bring it to an even temperature of 250 degrees F.
- Place the drip pan on the grill’s cooler side, add the grill grate, and then place the turkey on the grill grate over the drip pan. Reserve some broth for basting since it will be challenging to get to the drippings.
- Cover with the lid and smoke as directed.
- We recommend Cowboy Brand briquets for their even and consistent heat, paired with a small chunk of maple, pecan, or applewood. If using smoking wood, remember to let the smoke burn clean before adding your food.
For a pellet smoker:
- Prep the turkey as directed.
- When ready to cook, preheat your pellet grill according to the manufacturer’s directions.
- Add the drip pan to the grill and place the turkey on the rack above it. If your pellet grill doesn’t have two racks, use a wire rack nestled over the drip pan to hold the turkey breast.
- Close the lid and smoke the turkey breast as directed.
- We recommend B&B apple or pecan wood pellets from your Traeger or other pellet grill for a mild, smoky flavor.
