Name: The Best Smoked Turkey Breast Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 11 h 15 min
Cuisine: American
Ingredients: 1 4-5 pound boneless skinless turkey breast (fresh, not previously brined); 3 cups apple cider; 2 cups water; 1 cup apple cider vinegar; ¼ cup salt; ¼ cup brown sugar; ¼ cup Worcestershire sauce; 1 Tablespoon Hey Grill Hey Sweet Rub (or Turkey Rub); 2 Tablespoons Hey Grill Hey Sweet Rub; 1 Tablespoon garlic powder; 1 Tablespoon onion powder

If you’ve been hunting for The Best Smoked Turkey Breast Recipe, you’re in the right place. This recipe strikes the perfect balance between juicy, tender meat and that unmistakable smoky flavor that just hugs your palate. I absolutely love how the apple cider brine infuses subtle sweetness while the spice rub adds a savory kick — trust me, your family and friends will go crazy for this one. Keep reading because I’m sharing everything you need to nail it perfectly, every single time.

💚

Why You’ll Love This Recipe

Juicy, Flavor-Packed Results: The apple cider brine locks in moisture while adding a subtle sweetness that complements the smoky finish.
Effortlessly Impressive: Whether it’s your first smoke or your hundredth, this recipe is straightforward and forgiving for reliable results.
Versatile Flavor Profile: The sweet and savory rub pairs beautifully with applewood smoke, creating layers of deliciousness.
Great for Any Occasion: From holiday dinners to casual weekend cookouts, this smoked turkey breast steals the show every time.

The image shows a plate with five slices of golden-brown roasted turkey arranged in a curved line across the center. On the left side, two whole cooked carrots with a bright orange color sit beside the turkey. Behind the turkey slices toward the top center, there is a dollop of creamy mashed potatoes with specks of black pepper. On the right side of the plate, a small pile of roasted bright green Brussels sprouts appears slightly browned in spots. The food is served on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of The Best Smoked Turkey Breast Recipe really starts with simple, quality ingredients. Each one plays a role — from the tenderizing effect of the brine to the aromatic spices in the rub. Here’s a quick rundown with some handy shopping tips to make sure you get the best.

Boneless skinless turkey breast: Fresh is key here; avoid pre-brined or frozen pieces to make sure your brine does its job perfectly.
Hey Grill Hey Sweet Rub (or Turkey Rub): A flavorful, ready-made rub saves time and guarantees a balanced spice mix – you’ll find the recipe in the notes if you want to DIY!
Apple cider: Use pure apple cider (not apple juice) for that authentic tang and to enhance the smoke flavor.
Apple cider vinegar: Adds brightness to the brine and helps the turkey absorb flavors more deeply.
Brown sugar: Sweetens and balances the brine, which helps keep the turkey moist and tender.
Salt: Essential for brining, it opens the turkey’s muscle fibers, locking in juiciness.
Worcestershire sauce: Adds a subtle umami boost that makes the flavor complex and rich.
Garlic and onion powder: Provide savory depth to your rub and the overall flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a huge fan of tweaking this recipe depending on the season or what my family’s mood calls for — it’s surprisingly versatile! Feel free to play around and make this smoked turkey breast your own.

Herb-forward variation: I love adding fresh rosemary and thyme to the rub for a garden-fresh twist that brightens things up beautifully.
Spicy kick: When I want some heat, I toss in a bit of cayenne pepper or smoked paprika to the rub — it adds just the right amount of smoky warmth.
Brine alternatives: Experimenting with citrus brines (like adding lemon or orange zest) adds an interesting zing that freshens the profile.
Cooking technique: If you don’t have a smoker, I’ve had success using a charcoal grill with wood chips for that smoky flavor, or even finishing in the oven after a short smoke.

How to Make The Best Smoked Turkey Breast Recipe

Step 1: Mix Up Your Brine Magic

Start by combining apple cider, water, apple cider vinegar, salt, brown sugar, Worcestershire sauce, and your spices in a large bowl. I like to whisk this vigorously until the sugar and salt dissolve completely—that’s the key to a perfect brine. This step is like giving your turkey a delicious bath that locks in moisture and layers in flavor.

Step 2: Time to Brine

Submerge your turkey breast fully in the brine, cover tightly, and refrigerate for 8 to 12 hours. I usually do this overnight. Here’s what I learned: don’t rush this part because the brine needs time to penetrate deeply — otherwise, you might end up with less juicy meat.

Step 3: Preheat and Prep Your Smoker

Set your smoker to 275°F and get ready for magic. Applewood is my go-to wood for this recipe; it complements the cider’s sweetness perfectly. You’ll notice that the aroma alone gets you excited to eat.

Step 4: Season Your Turkey Breast

Once your turkey’s out of the brine, pat it dry thoroughly. Then sprinkle your Hey Grill Hey Sweet Rub or homemade turkey rub all over the breast. This seasoning crust seals in that fabulous smoky flavor and gives the outside a gorgeous color. I like to be generous here, especially on the sides.

Step 5: Smoke It Low and Slow

Place the turkey breast directly on the smoker grate, close the lid, and let it smoke for about 3 hours. You want to smoke until the internal temperature hits 165°F, which I always check with a reliable meat thermometer. Patience here pays off — you’ll get tender, juicy meat with a beautiful smoky crust.

Step 6: Rest and Enjoy

Remove the turkey from the smoker and tent it loosely with foil. I let it rest for about 5 minutes — this allows the juices to redistribute, making every bite melt-in-your-mouth good. Then, slice it up and savor the reward for your effort.

👨‍🍳

Pro Tips for Making The Best Smoked Turkey Breast Recipe

Use a Thermometer: Rely on an instant-read thermometer for perfect doneness—nothing beats hitting that 165°F internal temp exactly.
Brine Overnight: I once cut the brine short and ended up with dry turkey—don’t skip this step or skimp on time!
Pat Dry Thoroughly: Drying the turkey before seasoning is super important to get a nice bark and prevent steaming.
Maintain Smoker Temp: Consistent 275°F keeps the turkey cooking evenly without drying out—check wood chips to keep the smoke steady.

How to Serve The Best Smoked Turkey Breast Recipe

The image shows a lightly browned roasted meat on a wooden board, sliced into six even pieces in the foreground with the larger unsliced portion in the background. The meat has a textured crust with visible herbs and spices on the outside, while the inside is pale and smooth. In the background, there are silver utensils and fresh green herbs, adding a natural touch. The surface beneath the board has been changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve up this smoked turkey breast, I like simple garnishes that don’t compete but add a fresh, colorful touch—think chopped fresh parsley or thyme sprinkled over the slices. Sometimes a few lemon wedges on the side brighten everything up beautifully.

Side Dishes

This turkey pairs wonderfully with roasted garlic mashed potatoes, honey-glazed carrots, or a crisp apple and fennel slaw. I’ve discovered that sweet sides like maple-roasted butternut squash also complement the smoky, slightly sweet flavors perfectly.

Creative Ways to Present

For special celebrations, I like to arrange slices on a rustic wooden board alongside seasonal fruits (think sliced apples or cranberries), nuts, and some artisanal bread or crackers. It makes for a stunning centerpiece and encourages everyone to graze happily.

Make Ahead and Storage

Storing Leftovers

I wrap leftover turkey tightly in plastic wrap and then foil, storing it in the fridge for up to 3 days. This keeps it moist and flavorful without drying out. It’s wonderful cold or reheated, and great for sandwiches and salads.

Freezing

If you want to freeze, slice the turkey first, then arrange in a single layer on a baking sheet until just firm, and transfer slices into freezer bags. This way slices don’t stick together, and you can thaw exactly the amount you need. Frozen turkey lasts about 2 months for best quality.

Reheating

To reheat without drying out, I cover the slices in a foil packet with a splash of broth or apple cider, then warm gently in a 300°F oven until heated through. This method keeps the meat tender and juicy, just like freshly smoked.

FAQs

Can I use bone-in turkey breast for this smoked turkey breast recipe?

Absolutely! You can smoke bone-in turkey breast, but cooking times will be longer, and checking with a thermometer is essential to ensure the thickest part reaches 165°F. Just keep in mind that it might need an additional 30 to 60 minutes depending on size.
Do I have to brine the turkey breast?

While technically you can smoke without brining, I highly recommend it because brining dramatically improves moisture retention and flavor. Skipping the brine risks ending up with drier meat, especially during long smoking.
What’s the best wood for smoking turkey breast?

Applewood is my favorite as it complements the natural sweetness of the turkey and cider brine without overpowering. Hickory or cherry wood also work wonderfully if you want a stronger smoke flavor.
How do I know when the smoked turkey breast is done?

Use an instant-read thermometer inserted into the thickest part of the breast. Once it reaches 165°F, it’s safe and perfectly cooked. Trying to eyeball it usually leads to under or overcooking, so a thermometer is your best friend here.

Final Thoughts

Honestly, this The Best Smoked Turkey Breast Recipe has become one of my go-to dishes whenever I want to impress without fuss. It’s juicy, smoky, and bursting with flavor thanks to that incredible cider brine and seasoning combo. If you follow the steps and tips here, I’m confident you’ll be just as hooked as I am. So fire up your smoker, invite some friends, and get ready for a turkey that’s firm enough to hold slices yet tender enough to melt in your mouth—your taste buds will thank you!