Name: Smoked Turkey Breast
Prep time: 10 min
Cook time: PT-487767H10M58S
Total time: PT-487767H10M58S
Cuisine: American
Ingredients: 1 ¼ pounds (906 g) turkey breast; ½ cup melted butter; 1 tablespoon cumin; 1 tablespoon smoked paprika; 2 teaspoons coarse black pepper; 2 teaspoons salt; 1 teaspoon granulated garlic; 1 teaspoon onion powder; ½ teaspoon ground coriander (optional)

Why You’ll Love This Recipe

Smoking turkey breast locks in moisture while creating a deep, smoky flavor that pairs beautifully with warm spices like cumin and smoked paprika. The spice rub is simple but bold, enhancing the turkey without overpowering its natural taste. This method delivers a restaurant-quality smoked turkey that’s surprisingly easy to make at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¼ pounds (906 g) turkey breast
½ cup melted butter
1 tablespoon cumin
1 tablespoon smoked paprika
2 teaspoons coarse black pepper
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon onion powder
½ teaspoon ground coriander (optional)

Directions

Prepare the spice rub: In a small bowl, mix cumin, smoked paprika, black pepper, salt, granulated garlic, onion powder, and ground coriander (if using).
Coat the turkey: Brush melted butter evenly over the turkey breast. Rub the spice mixture all over the turkey, ensuring full coverage.
Preheat smoker: Set your smoker to 225–250°F (107–121°C).
Smoke the turkey: Place the turkey breast in the smoker. Smoke for 2–3 hours, or until the internal temperature reaches 165°F (74°C).
Rest and serve: Remove the turkey breast from the smoker and let rest for 10–15 minutes. Slice and serve as desired.

Servings and Timing

Serves: 4–6
Prep time: 10 minutes
Cook time: 2–3 hours
Total time: 2 hours 15 minutes–3 hours 15 minutes

Variations

Add a pinch of cayenne for a subtle heat.
Substitute smoked paprika with regular paprika for a milder flavor.
Brush with honey or maple syrup in the last 20 minutes for a glazed finish.
Serve with roasted vegetables, mashed potatoes, or in sandwiches.

Storage/Reheating

Store smoked turkey breast in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) with a splash of water or broth to retain moisture.

FAQs

Can I use a larger turkey breast?

Yes, adjust smoking time according to weight. Plan for approximately 30–40 minutes per pound.

Can I cook this in the oven instead of a smoker?

Yes, roast at 325°F (160°C) until the internal temperature reaches 165°F (74°C). Add a smoky flavor using smoked paprika or liquid smoke.

Can I prepare the rub ahead of time?

Yes, mix and store in an airtight container for up to 1 month.

Can I freeze the cooked turkey breast?

Yes, slice and freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.

How do I keep the turkey moist?

Brushing with butter and smoking slowly at a low temperature ensures juiciness. Let it rest before slicing.

Conclusion

Smoked Turkey Breast is a simple, flavorful, and impressive dish with tender, juicy meat and a smoky, spiced crust. Perfect for casual meals, holiday dinners, or sandwiches, it delivers bold flavor with minimal effort and is sure to become a favorite for any occasion.