Smoked Turkey Breast is one of the best ways to prepare turkey. This simple smoked turkey recipe keeps the meat tender and juicy and is ideal for sandwiches, salads, or chopped into soups. A lightly smoked turkey breast brings deep flavor while remaining versatile for weeknight meals or special occasions.
Smoked Turkey Breast
This smoked turkey breast is tender, juicy, and incredibly versatile. Serve it as the main course with classic side dishes, carve thick slices for a plated meal, or cut it thin for an outstanding turkey sandwich. Smoked turkey also holds up well cold, making it a great choice for meal prep.
Browse more easy Traeger and pellet grill recipes for inspiration.
How do I smoke turkey breast?
There are many approaches to smoking turkey breast. Some cooks prefer to brine first to add moisture and flavor; others rely on a generous seasoning rub and the gentle heat of the smoker. Wood pellet choice — from hickory to apple to cherry — affects the final flavor, but the most important factors are temperature and internal doneness.
To prevent drying, smoke the breast low and slow: 225–250°F is the ideal smoker temperature. Time varies with size, but a reliable meat thermometer is essential. Cook until the internal temperature reaches 165°F, then remove the turkey and let it rest for 10–15 minutes before slicing. A general guideline is about 30–35 minutes per pound, but always prioritize internal temperature over clock time for best results.
Buy a good thermometer
A dependable instant-read or leave-in meat thermometer takes the guesswork out of smoking. Accurate temperature monitoring ensures a moist, safe, and perfectly cooked smoked turkey breast every time.
How should I slice smoked turkey breast?
For a plated turkey dinner with gravy and sides, slice the breast into thicker pieces. If you’re making sandwiches, slice thinner and layer on rustic bread with mayo, mustard, lettuce, tomato, and cheese. Smoked turkey makes an excellent clubhouse sandwich and pairs especially well with bacon.
Store sliced smoked turkey in airtight containers for quick lunches—it’s economical and lets you control ingredients and preservatives. Homemade sliced turkey often tastes fresher and contains fewer additives than packaged deli meats.
If you’re feeding a crowd, consider smoking a whole turkey or a larger breast for Thanksgiving-style meals.
What should I serve with smoked turkey?
Smoked turkey is great cold on salads, in sandwiches, or warmed into soups and pastas. Leftovers can stretch into many meals: turkey noodle soup, turkey and wild rice casserole, or simple sandwiches. Grilled vegetables, roasted squash, and a savory dressing or stuffing all complement smoked turkey well.
- Simple all-natural sliced turkey sandwich
- Homemade turkey noodle soup
For a fuller holiday-style spread, pair smoked turkey with wild rice and mushroom dressing, grilled butternut squash, or smoked stuffing to create a mini turkey dinner without the fuss of roasting a whole bird.
How do I store leftover turkey?
Leftovers keep well in airtight containers or sealed bags in the refrigerator for 2–3 days. For longer storage, freeze cooked turkey in freezer bags or containers; it will keep quality for 2–3 months. Use thawed smoked turkey in casseroles, soups, sandwiches, or as a protein topping for salads.
Yield: 6 servings
Traeger Smoked Turkey Breast
This easy smoked turkey breast is cooked on a pellet grill and makes a flavorful, moist main or a convenient protein for sandwiches and sides.
Times
Prep Time: 10 minutes
Cook Time: About 3 hours (depending on size)
Total Time: About 3 hours 10 minutes
Ingredients
- 1 turkey breast
- 1/8 cup canola or vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon poultry seasoning
- Freshly ground black pepper, to taste
Instructions
- Preheat your pellet grill or smoker to 225°F.
- Pat the turkey breast dry. Rub with oil, then season evenly with salt, pepper, and poultry seasoning.
- Place the breast on the smoker and cook until the internal temperature reaches 165°F, monitoring with a reliable meat thermometer. Expect roughly 30–35 minutes per pound, but always go by temperature.
- Remove the turkey from the smoker and let it rest, loosely tented, for 10–20 minutes. Slice and serve.
Nutrition (approximate per serving)
Calories: 60 | Total Fat: 5g | Saturated Fat: 0g | Unsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 190mg | Carbohydrates: 0g | Protein: 4g
Nutrition information is an estimate. For medical or strict dietary tracking, consult a trusted source.