Smoked Boneless Turkey Breast

Make this mouthwatering Smoked Boneless Turkey Breast for a weekend dinner, Thanksgiving or Christmas! Perfectly tender, moist and full of buttery herb flavor!


Smoked Boneless Turkey Breast sliced on a platter with lemon slices and herbs.


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knife and fork picking up a piece of sliced turkey.


The holiday season will be here before you know it! You'll soon be planning menus for Thanksgiving and Christmas.

This Smoked Boneless Turkey Breast is absolutely great for those holiday meals, especially if you'll have a smaller number of people. If you have more than 4 people, double or triple this recipe instead of making a whole bird. You can also serve this for a weekend dinner.

It's a great way to switch up your usual turkey recipe if you're making for the holidays. This turkey ends up very moist and tender, bursting with buttery garlic and herb flavor. The coarse pepper also adds so much flavor in every bite.

If you wish to save some of the butter or make extra butter before adding it with the turkey, it is a wonderful ingredient to top potatoes, steak, garlic toast, corn, or make gravy! Cool, then refrigerate in an airtight container for up to two weeks.

This turkey goes great with all the regular Thanksgiving basics! If you're looking for a new dressing recipe to try this year, I have the perfect one for you! This Old Fashioned Sage Cornbread Dressing is so hearty and delicious! Sage is always a must for me! 


Keep scrolling for tips, process photos and recipes for using leftover turkey! 


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Shopping list:


recipe ingredients displayed on a light background.


  • boneless skinless turkey breast
  • coarse salt
  • coarse black pepper
  • butter
  • fresh rosemary
  • fresh sage
  • fresh thyme
  • garlic


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • 165 degrees F is the official safe temperature for turkey. Removing it at 160 degrees F allows time for the turkey to keep cooking up to temperature while resting.
  • If you want to skip the blending step, you can simply pour the butter over the turkey without blending. Just don’t eat the sticks from the herbs. You also strain the butter with a mesh strainer, then pour over the turkey.
  • Any fruit wood or hickory would be a great choice for this recipe.
  • Place the flat side of the turkey down when putting it in the foil boat, the same way it was placed on the smoker, then add the butter mixture. You’ll want to set it back in the smoker just like this as well.
  • Refrigerate leftovers in an airtight container for up to five days. Store in the freezer for up to 3 months.
  • This can be roasted in the oven using the same times and temperatures.


butter, garlic and herbs in a cast iron skillet on a smoker rack.


Recipes using leftover turkey you might like:



You can add or substitute with these ingredients:


  • add lemon or orange halves to the butter and herb mixture, squeeze and remove before blending butter
  • add honey or brown sugar to the butter mixture
  • add hot sauce to the butter mixture
  • use seasoned salt or your favorite seasoning blend instead of coarse salt


butter being poured onto the whole smoked turkey breast.


Our favorite kitchen equipment and supplies used with this recipe:



I hope you enjoy this recipe as much as we did!


Smoked Boneless Turkey Breast in slices on a plate.
Yield 4 servings
Author Hot Eats and Cool Reads
Prep time
15 Min
Cook time
1 H & 45 M
Inactive time
30 Min
Total time
2 H & 30 M

Smoked Boneless Turkey Breast

Ingredients

  • 1 - 20 ounce boneless skinless turkey breast
  • 1 tablespoon coarse salt
  • 1 tablespoon coarse black pepper
  • 1 cup butter (2 sticks)
  • 3 fresh rosemary sprigs
  • 3 fresh sage sprigs
  • 3 fresh thyme sprigs
  • 1 bulb of garlic, peeled

Instructions

  1. Preheat the smoker to 250 degrees F.
  2. Evenly season both sides of the turkey, by sprinkling one seasoning at a time all over the turkey. Start with the salt, then black pepper.
  3. Place on the smoker, flat side down, and cook for about 1 ½ hours or until the turkey hits an internal temperature of 140-150 degrees F.
  4. Meanwhile, place the sticks of butter in a small, oven safe dish, along with the rosemary, sage, and thyme. Place in the smoker, next to your turkey breast, and leave it to smoke, uncovered, until the butter mixture is needed.
  5. When the turkey hits 150 degrees F, remove it from the smoker and place it in a foil boat.
  6. Remove the rosemary, sage and thyme from the butter. Pour the remaining butter mixture into a blender and blend until smooth. Pour over the turkey in the foil boat. Finish wrapping the turkey in the foil.
  7. Place the turkey back in the smoker and continue to cook for 15 minutes or until the internal temp reaches 160 degrees, then remove and rest for 15-30 minutes.
  8. Slice and serve!

Notes

165 degrees F is the official safe temperature for turkey. Removing it at 160 degrees F allows time for the turkey to keep cooking up to temperature while resting.


Refrigerate leftovers in an airtight container for up to five days.

Nutrition Facts

Calories

568.09

Fat

47.5 g

Sat. Fat

30.5 g

Carbs

6.85 g

Fiber

2.39 g

Net carbs

3.2 g

Sugar

2.35 g

Protein

26.43 g

Sodium

2140 mg

Cholesterol

178.26 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



Smoked Boneless Turkey Breast sliced on a platter with a recipe title text overlay.


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