Smoked Turkey Breast: Juicy, Flavorful, and Easy to Make

Smoked Turkey Breast is one of those dishes that looks impressive but is surprisingly approachable once you know the steps. When I first set my smoker to 225°F, I worried the meat might dry out or turn tough. Instead, I discovered that slow smoking with the right injection marinade and a bold rub makes turkey breast juicy, tender, and deeply flavorful. In this recipe, I’ll walk you through the process, share how long it takes to smoke turkey breast at 225, and give you tips to keep it moist, smoky, and perfect for family meals.

Smoked Turkey Breast: Juicy, Flavorful, and Easy to Make

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• Author: Riley Thompson
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Smoked Turkey Breast cooked low and slow at 225°F for juicy, tender meat with a flavorful injection and rub.

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Ingredients

Scale 1x2x3x

1 large turkey breast

1 injection syringe

1 tbsp chili powder

1 tbsp paprika

1 tbsp garlic salt

1 tbsp onion salt

1 tsp seasoning salt

1 tsp ground black pepper

1/4 cup softened butter

1/4 cup melted butter

1/4 cup oil

3 tbsp Worcestershire sauce

1/4 cup water

Juice of 1/2 lemon

1 tsp ground sage

1 tsp dried thyme

1 tsp garlic salt (extra)

1 tsp onion salt (extra)

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Instructions

Rinse and pat dry the turkey breast.

Mix rub ingredients with softened butter; coat the turkey evenly.

Prepare injection marinade and inject evenly throughout the breast.

Let turkey rest in the fridge for 1 hour to absorb flavors.

Preheat smoker to 225°F and place turkey inside.

Smoke turkey 30–40 minutes per pound until internal temperature reaches 165°F.

Tent with foil in last 30 minutes if browning too quickly.

Let turkey rest 20 minutes before slicing against the grain.

Serve with desired sides.

Notes

Maintain steady smoker temperature for even cooking.

Use a meat thermometer to ensure internal temp reaches 165°F.

Basting or tenting with foil helps retain moisture.

Leftovers make great sandwiches or wraps.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Main Course
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (~4 oz)
• Calories: 190
• Sugar: 1g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 90mg

Keywords: Smoked Turkey Breast, turkey smoker recipe, juicy turkey

The Story & Intro

My First Smoked Turkey Breast

Food has always been my way of connecting with family, whether through Saturday morning banana bread or learning to smoke meat later in life. One Thanksgiving, I decided to try a smoked turkey breast instead of the usual roasted bird. I set the smoker at 225°F, injected a buttery marinade, rubbed on spices, and waited. The smell of paprika, garlic, and wood smoke filled the air. Hours later, slicing into the breast revealed moist, flavorful meat with a pink smoke ring that proved patience pays off. That first smoked turkey breast showed me just how forgiving smoking can be.

Why Smoking at 225°F Matters

When you smoke turkey breast at 225°F, you give the meat time to absorb smoke while cooking evenly. The gentle heat keeps the outside from drying out before the inside reaches the safe internal temperature. This recipe focuses on making smoked turkey breast simple enough for a beginner yet flavorful enough to impress seasoned cooks. You’ll see exactly how long it takes to smoke turkey breast at 225, why covering or brining can affect results, and how to keep it juicy every time. With a good rub, the right marinade, and patience, smoking turkey breast becomes the highlight of any meal.

Ingredients & Preparation

Ingredient Breakdown

Here’s what you’ll need to make the perfect smoked turkey breast:

Step-by-Step Preparation

1. Prepare the turkey breast: Rinse and pat dry the breast, trimming excess fat if needed.
2. Mix the rub: Combine chili powder, paprika, garlic salt, onion salt, seasoning salt, pepper, and softened butter. Blend until it forms a paste.
3. Make the injection marinade: Melt butter, whisk in oil, Worcestershire, water, lemon juice, sage, thyme, garlic salt, and onion salt.
4. Inject the turkey: Use the syringe to inject marinade evenly into the breast, spacing injections every few inches.
5. Coat with rub: Spread the spice-butter paste over the surface of the turkey breast.
6. Let it rest: Cover loosely and let the breast rest in the fridge for 1 hour to absorb flavor.
7. Prep the smoker: Heat smoker to 225°F. Use fruitwood or hickory for best flavor.

By the time your turkey goes on the smoker, it’s already seasoned inside and out. This combination of injection and rub ensures a juicy, flavorful smoked turkey breast.

Cooking Notes & Nutritional Info

How Long Does It Take to Smoke Turkey Breast at 225°F?

The most common question with smoked turkey breast is timing. At 225°F, plan on 30–40 minutes per pound. For an average 6-pound breast, that’s about 3 to 4 hours. Always use a meat thermometer to check doneness rather than relying solely on the clock. The safe internal temperature is 165°F in the thickest part of the breast.

Here’s a quick reference:

Keep the smoker lid closed as much as possible—every peek releases heat and smoke, adding to your cooking time. If you’re curious about keeping even heat, check my Baking Techniques article; those same rules about patience and temperature control apply to smoking.

Nutritional Snapshot

A typical serving of smoked turkey breast (about 4 ounces cooked) looks like this:

This makes smoked turkey breast a lean, protein-packed option that fits well into a healthy meal plan. Pairing it with lighter sides, like fresh salads or roasted vegetables, balances out the richness of the butter and oil in the injection marinade. For more inspiration on balanced meals, see my Crockpot Garlic Butter Steak Bites With Potatoes and Green Beans Magic — they make a perfect side alongside smoked meats.

This section not only answers the first FAQ but also reassures readers that they can plan their smoking session with confidence.

Tips & Serving Suggestions

How to Keep Smoked Turkey Breast Juicy

One of the biggest fears when making smoked turkey breast is dryness. The key is layering moisture in every step: injection, rub, and slow smoking. Keep your smoker steady at 225°F and avoid opening it too often. Basting every hour with melted butter or the pan drippings helps lock in flavor. Another option is to tent the turkey breast loosely with foil during the last 30 minutes if the outside is browning too quickly. This protects the surface while still allowing smoke to penetrate. For more kitchen strategies like this, see my Kitchen Basics Guide.

Covering, Brining & Serving Ideas

Should you cover your turkey breast when smoking? For most of the cook, keep it uncovered so smoke can flavor the meat. If you want to cover, do it only toward the end for moisture retention. As for brining, you don’t have to brine a turkey breast before smoking, but it helps with flavor and tenderness. If you’re pressed for time, skip the brine—your injection marinade already works wonders.

When it’s time to serve, let the smoked turkey breast rest for at least 20 minutes before slicing. Cut thin slices against the grain for maximum tenderness. Pair it with hearty sides like baked beans or roasted sweet potatoes, or go light with crisp green salads. Leftovers make fantastic sandwiches, wraps, or even a protein boost for soups. For dessert pairing ideas, check out my Desserts collection—it’s hard to beat smoked turkey followed by something sweet.

With these tips, your smoked turkey breast will not only cook evenly but also carve beautifully, delivering juicy slices every time.

Conclusion

Smoking a turkey breast at 225°F doesn’t have to be intimidating. With a flavorful injection, a well-balanced rub, and a slow, steady smoke, you can achieve juicy, tender meat every time. Remember the key steps: prep the turkey with care, monitor the internal temperature, and use patience rather than high heat. Whether you brine or skip it, the combination of rub and marinade ensures depth of flavor. Slice against the grain, pair with your favorite sides, and enjoy the smoky aroma that fills the kitchen. This smoked turkey breast recipe will become a family favorite for holidays or weekend gatherings.

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