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Home » Recipes » Holidays

Smoked Turkey Breast (Without Brine)

Published: Oct 14, 2021 Last Updated: Aug 2024 by Lindsay This post may contain affiliate links to products I use and enjoy. 20 Comments

Jump to Recipe
4.97 from 96 ratings

Delicious, easy whole smoked turkey breast with just a few simple steps! This is a smoked turkey with NO BRINE for no mess or extra planning. A turkey dry rub for smoking and a few hours in the smoker produce the most delicious, juicy turkey breast ever! I particularly love this with a squash casserole with Ritz cracker topping, aka heaven. Leftovers are really nice in creamy turkey salad, too!

plate of sliced smoked turkey with rosemary garnish on navy blue napkin.

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One thing about turkey: people either love it or "meh" it and really love sides. I fall on the "sides are preferable" side (lol) of things generally, unless the turkey is really freaking good.

And let me say this: smoked turkey is really freaking good.

(although, if you don't have a smoker, I have a roasted turkey breast and foolproof whole roast turkey that are also really, really good!)

I LOVE smoking turkeys for Thanksgiving or Christmas. The benefits are endless: the oven is free for side dishes to bake, and the low + slow way the smoker works means that the turkey stays super flavorful and juicy.

Jump to:
  • Recipe Notes
  • Turkey Dry Rub for Smoking Ingredients
  • Tools For Smoking a Turkey
  • Step By Step Instructions
  • Smoked Turkey Breast FAQ
  • Serving and Leftover Storage
  • Recipe
  • Side Dishes For Smoked Turkey
slices of turkey on a white plate with thanksgiving side dishes.

Recipe Notes

  • This is a smoked turkey breast without brine. I've brined turkeys over the years, and honestly I don't think it's worth it. The amount of liquid + time + fear of mess (yes I have spilled turkey brine, yes it was awful) just doesn't add up to THAT much extra flavor, for me.
  • Smoking a turkey, on the other hand, adds TONS of extra flavor.
  • Instead of brining, I do a dry rub overnight, uncovered, for the turkey. This allows the skin of the turkey to really dry out, so you'll still want to let the turkey be totally thawed by the night before you'd like to cook it.
  • I have smoked whole turkeys and turkey breasts, and I like both methods. One reason I chose a turkey breast is that the meat cooks all at the same time, and in a little bit less time - around 20 minutes/pound depending on the settings of your turkey. If you want some dark meat, it may be easier to buy turkey parts (split breast, legs, thighs, wings) and smoke them separately rather than doing a whole turkey. This further decreases the cooking time AND ensures even cooking on all parts of the turkey.
  • Choose a turkey or turkey breast (this is if you're doing a whole breast like in these pictures or a whole turkey) that is 10-14 pounds. Larger than 14 pounds can be unsafe for smoking because the internal temperature hovers for too long around 140F, which is the PERFECT temperature for unsafe bacteria to grow. GROSS. That said, if you need to smoke more than 14 pounds of turkey at once, just use the "cut into pieces" method like I described above and things will be fine.
  • Smoking Boneless Turkey Breast: This method works for bone-in OR boneless turkey. In general, smoking with bones in yields more flavor and zero dryness. However, boneless turkey breasts are lovely in the smoker, they'll just take lots less time - usually under an hour for split turkey breasts. Just keep an eye on the internal temperature to be sure they don't dry out.

Turkey Dry Rub for Smoking Ingredients

spices for a turkey dry rub for smoking in a small white bowl on light wood background.

For this smoked turkey breast rub I use onion powder, garlic powder, salt, sugar, and chili powder. This is a dry rub combo that I use on EVERYTHING; fish, chicken, anything broiled, grilled, or smoked - it's basically a really good homemade blackening seasoning to keep around at all times, if I do say so myself.

Tools For Smoking a Turkey

I have had a fairly inexpensive smoker for YEARS and we love it. It's also possible to turn a gas grill into a smoker - there are Youtube videos for everything. Before smoking a turkey, we always check to be sure we have an extra full propane tank, wood chips, etc.

  • Smoker
  • Candy Thermometer
  • Wood Chips

Step By Step Instructions

Start by measuring and mixing the ingredients for the dry rub. Place a wire cooling rack inside of a baking sheet, then put the turkey breast on the rack.

Drizzle the turkey breast with some oil (anything you cook with is fine), and rub the spice blend all over the turkey breast.

raw turkey breast covered in dry rub.

Then, place the turkey breast in the fridge UNCOVERED and let it rest overnight. This will allow the skin to dry out a bit and get really crispy in the smoker.

Now, it's time to cook the turkey!

To smoke, follow the instructions on whatever smoking device you're choosing to use.  Mine is gas, so I light it, fill a pan with smoking wood chops and a pan with water, stick the turkey in, and wander off.

whole smoked turkey breast on baking sheet.

Set your smoker to cook on low, 175F-200F is the ideal range here. The higher the temp, the faster the turkey will cook, so keep an eye on it and adjust the temperature on the smoker as needed to maintain a low cooking temperature.

A note on wood:  sometimes with these long smoking endeavors, the wood will stop smoking after 3 hours or so if you've only used a bit of wood. That is FINE. As long as the gas or charcoal are still going the bird will still be cooking. Frankly, things taste pretty darn smokey after 4 hours of being covered in wood smoke.

I like to test the internal temperature of the bird after about 3 hours, then again every hour or so until the turkey breast is done. Digital or standard thermometers work fine, don't obsess over it. I use a digital candy thermometer.

The ideal internal temperature for a healthy cooked turkey is 165F. The turkey will continue to cook AFTER it is out of the smoker, so remove it from the smoker sometime between 155F and 160F - it'll be fully cooked, I promise.

Take the bird out, let it rest, prepare your other side dishes.

thanksgiving plate with stuffing, onion casserole, broccoli, and sliced turkey.

Smoked Turkey Breast FAQ

How Long Do I Smoke A Whole Turkey?

The general rule of thumb for smoking a whole turkey is 30 minutes per pound plus one hour when smoking on low heat (175F-200F). I find this to be a bit generous, but it's good for planning purposes. The turkey is ready to be removed from the smoker when the thickest part of the thigh reaches 160F (it will continue to cook after it is removed from the smoker to reach 165F, the correct internal temperature for turkey).

How Long Do I Smoke A Turkey Breast?

Turkey breast smokes for about 20 minutes per pound when smoking on low heat (175F-200F). It's ready to be pulled from the smoker when the thickest part of the best reaches 160F with a meat or candy thermometer.

Do You Smoke Turkey Breast Up Or Down?

For a whole turkey breast, be sure you smoke the turkey breast side up to maximize crispy skin all over. Although, I've smoked a turkey breast upside down before and it's completely fine. This is not something I'd worry about, sorry to the purists.

Serving and Leftover Storage

To slice your turkey breast, use a sharp knife to cut the entire breast off the bone on each side (so you'll do this twice). Then, cut thin slices across the turkey breast.

Leftovers keep nicely in the fridge for 4 days or so - a little bit longer than roasted turkey because the meat doesn't dry out as quickly. I also sometimes freeze smoked turkey to get out later and use in chili or on sandwiches.

SERIOUSLY this the most delicious, flavorful, juicy turkey breast you'll ever eat. You will love it.

Note that sometimes with smoked turkey (and other meats), it'll look a little pink on the inside. It's not raw.  It's just...what happens when you smoke things. It has to do with the conversion in the meat of nitrites to nitrates. I looked it up!

close up of sliced smoked turkey with fresh rosemary sprig on the side.

Enjoy this smoked turkey breast! It is totally foolproof, delicious, and leftovers keep really well in the fridge - this turkey won't dry out nearly as quickly as roasted turkey will, and it's excellent frozen for sandwiches later on.

Happy smoking!

Recipe

plate of sliced smoked turkey with rosemary garnish on navy blue napkin.

Smoked Turkey Breast Without Brine

Lindsay Howerton-Hastings
The most foolproof method for smoking a whole (or half) turkey breast. No brine, tons of flavor! Try this ASAP, trust.
4.97 from 96 ratings
Print Recipe Pin Recipe
Cook Time 4 hours hrs
Course Main Dish
Cuisine American

Equipment

  • Candy Thermometer
  • Measuring Cups And Spoons
  • Baking Sheets

Ingredients
  

  • 1 turkey breast 10-12 pounds, thawed
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons oil any kind you cook with

Instructions
 

  • The night before cooking the turkey, place the turkey skin-side up on a large platter or roasting pan – anything fairly secure that will fit in the fridge.
  • Mix all of the seasonings together (this is a great all-purpose grilling blend, FYI!).
  • Drizzle the turkey with the oil, and rub the spice blend all over the turkey, using it all up. Place the turkey on the platter (or vessel) UNCOVERED in the fridge overnight.
  • About 6 hours before you’d like to eat, prepare your smoking setup. Smoke the turkey at a low temperature, 175F-200F for about 4 hours, checking the internal temperature with a meat thermometer after 2.5 hours and then every 45 minutes after that.
  • At this low temperature, plan for about 20 minutes per pound of smoking time. However, be mindful that the size of your turkey, your smoking setup, and how cold your turkey is at the starting point will affect overall cooking time.
  • The turkey is done when the internal temperature reaches 165F at the thickest part. Remove the turkey from the smoker and let it rest on a platter for 30 minutes (at least) before slicing and serving.

Notes

This recipe works well with a whole turkey or just a breast, like I did here. However, be mindful that turkeys larger than 14 pounds can sometimes be cause for concern when smoking as they sit in a dangerous, bacteria-growing zone longer than is recommended for food safety. If you’d like to cook a whole turkey and need more than 14 pounds of meat, I recommend smoking two smaller turkeys OR cutting the large turkey into smaller pieces for more quick, even cooking and no questionable food safety. If you aren’t into cutting up whole raw turkeys, most meat counters will do it for you.
On timing, I like to start the turkey EARLY in the morning (like, 5am and then back to bed) for a larger bird, especially for a lunchtime meal. The turkey will be fine if it gets done quickly to rest at room temperature, and longer cooking time allows for smoking on a lower temp which results in juicier, more tender turkey. If short on time, the smoker can be turned up to 225-250F.
To portion turkey, plan for 1 pound of turkey per person to include leftovers. A 12 pound turkey can serve 12+, for example.
To thaw a turkey, leave it in the fridge for at least 48 hours. If you forget, leave it on the counter for several hours, then in the fridge overnight with the dry rub on the uncovered turkey.
Smoking: This recipe was tested using a gas smoker – the chimney kind that uses propane and wood chips. It hasn’t been tested with a pellet smoker, big egg-style, or grill-turned-into-smoker. However, the method is the same: keep the temperature as close to 175-200F as you can, let the slow-smoke magic happen, and the bird will be done when the internal temperature reaches 165F.
Tried this recipe?Let me know how it was!

Side Dishes For Smoked Turkey

  • Cast iron skillet of vegetarian oysters rockefeller.
    Oyster Mushrooms Rockefeller
  • Side angle view of squash casserole with a wooden spoon scooping into the baking dish.
    Favorite Squash Casserole
  • Serving dish of strawberry cucumber salad with pickled white onions.
    Strawberry Cucumber Salad
  • sauteed zucchini and onions
    Hibachi Vegetables

More Holidays

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  • Table set for Thanksgiving with yellow sunflowers and several platters of food.
    Favorite Easy Thanksgiving Recipes
  • Steamed small yukon gold potatoes with rosemary in a large white bowl.
    7 Yummy Potato Dishes for Easter

Reader Interactions

Comments

  1. Gene Betz

    October 07, 2024 at 11:22 am

    I'm trying this recipe (seasoning tonight and smoking tomorrow) and would like to know what brand of kosher salt you use. I know this might sound picky but the 2 major brands of kosher salt measure out completely different so I always weigh my salt. Thank you.

    Reply
    • Lindsay

      October 09, 2024 at 8:41 am

      Not a picky question at all! I use Diamond Kosher salt in the red box.

      Reply
  2. Swathi

    October 30, 2022 at 1:21 pm

    5 stars
    Smoked turkey looks delicious perfect treat. .

    Reply
  3. Keri

    October 29, 2022 at 8:15 am

    5 stars
    I've never smoked a turkey before, but this recipe makes it look foolproof!

    Reply
  4. Julie

    October 29, 2022 at 3:56 am

    5 stars
    Wonderful smokey flavours.Fabulous recipe.

    Reply
  5. Andrea

    October 28, 2022 at 11:50 pm

    5 stars
    looks so simple and delicious to whip up! can't wait to try!

    Reply
  6. Jamie

    October 28, 2022 at 4:14 pm

    5 stars
    This turkey looks so flavorful and delicious!

    Reply
  7. Brianna May

    April 08, 2022 at 10:41 am

    5 stars
    This smoked turkey is incredible! I love to make sandwiches with it.

    Reply
  8. Andrea

    April 06, 2022 at 6:14 pm

    5 stars
    Simple recipe! And perfect for lunches! Love it!

    Reply
  9. Keri

    April 06, 2022 at 6:04 pm

    5 stars
    This was so incredibly smoky and delicious! Thank you for another great recipe.

    Reply
  10. Lilly

    April 06, 2022 at 3:09 pm

    5 stars
    Such a great recipe! My turkey turned out delish! The whole family enjoyed it

    Reply
  11. Leslie

    October 14, 2021 at 7:34 pm

    5 stars
    This is the turkey recipe of all recipes! There is no other way to eat turkey after this!

    Reply
  12. Nayomi

    October 14, 2021 at 5:14 pm

    I used to think Turkey was every. Meh as well until I tasted smoked Turkey. It's sooo much better, I can't believe I found a recipe I can make my own with now

    Reply
    • Lindsay

      October 17, 2021 at 9:46 am

      Right? It's the best way to eat turkey!

      Reply
  13. Amy

    October 14, 2021 at 2:13 am

    5 stars
    It's getting warmer where we are and the BBQ and smoker are back in action! I was looking for a lean protein for the smoker and this was perfect! I added a bit of extra chilli powder as we love a good kick. Easy recipe and really delicious.

    Reply
  14. Bernice

    October 13, 2021 at 10:32 pm

    5 stars
    I've been brining my turkey for years so I've got it down to a science but sometimes I like to switch things up a little bit. I've never smoked a whole turkey so I think this would be a great place to start. Thanks for all the great tips and flavourful rub recipe.

    Reply
  15. cindy

    April 16, 2014 at 10:17 am

    haha! You are funny, I quite enjoyed reading your blog. So it's almost Easter and we want to do something similar but only smoke the turkey for a couple hours and then cook it in the oven...do you think it would be worth it even to do it in the smoker for a few hours?

    Reply
    • funnyloveblog

      April 16, 2014 at 12:46 pm

      Absolutely! The smoke flavor will impart after the first 90 minutes or so, but it's really so easy to do the entire thing in the smoker because you don't have to dirty extra pans or your oven. Although, if you wanted to you could smoke the whole thing a day or two in advance then just heat it up in the oven beforehand. The brining and smoking ensures that the turkey doesn't dry out, so you can reheat it with no issues. If I can ask - why the desire to half-smoke half-bake? Just curious. 🙂

      Reply
      • cindy

        April 16, 2014 at 6:36 pm

        Weeeeeeell...I have never done a whole turkey just like that, we usually just smoke our fish...lol. We have a 'big chief' smoker and not even sure it gets hot enough to cook it all the way thru.

      • funnyloveblog

        April 17, 2014 at 10:22 am

        It should! Turkeys smoke low and slow, as long as you can get it to the appropriate internal temperature it should be fine. I cook mine at 225F or even lower if I have time for 4-6 hours. I've done them for 8 before, though! The trick is to not buy a bird larger than 14 lbs. Larger can keep the turkey cooking too slowly, and the internal temperature gets to a point where bacteria can grow quickly. With smaller birds the dangerous temperature isn't a factor because it passes more quickly. I say go for it! You could always do two small birds and roast one, smoke one for insurance!

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Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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