Smoked Turkey Breast With Garlic And Herbs
Smoked turkey breast with garlic and herbs is a twist on the traditional Thanksgiving main you’ll love! Full of smoky flavor and buttery herbs, you’ll never go back to roasting a turkey after trying this!
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I use my smoker any chance I get so it’s no surprise that I would use it for Thanksgiving and Christmas.
Why wouldn’t I want a smoked turkey breast?
It’s easy to make and extra delicious with that smoky flavor infused throughout.
And it frees up my oven for pies and side dishes.
Love that!
Ingredients
To make this you’ll need:
- Turkey breast– A 20 ounce turkey breast
- Butter– A whole 2 sticks
- Herbs and seasonings– Fresh sage, thyme, and rosemary along with a peeled bulb of garlic and coarse salt and black pepper.
How to Smoke a Turkey Breast
To make smoked turkey breast, preheat the smoker to 250 degrees.
While the smoker preheats, evenly season both sides of the turkey, by sprinkling one seasoning at a time all over the turkey starting with the salt.
Then, put the seasoned turkey breast on the smoker.
Next, put the sticks of butter and the fresh rosemary, sage, and thyme in a small, oven safe dish and put them in the smoker, next to your turkey breast.
Leave the butter mixture it to smoke, uncovered, alongside the turkey until the butter mixture is needed.
When the turkey hits 150 degrees, remove it from the smoker and place it in a foil boat.
Then, remove the rosemary and thyme from the butter.
Put the butter mixture into a blender and blend until smooth.
Pour over the turkey in the foil boat.
Finish wrapping the turkey in the foil.
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.
Slice and serve!
Enjoy!
What wood should I use to smoke turkey breast?
A mild, sweeter wood works well for this recipe.
You could use:
- apple
- cherry
- another fruit wood
- pecan
- maple
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 5 days.
Can You Freeze Sliced Smoked Turkey?
Yes! Once cooled sliced smoked turkey can be put in an airtight container or ziplocking freezer bag for up to 3 months.
How to Serve Smoked Turkey
Serve smoked turkey breast the way you would serve roasted turkey breast on the holidays, accompanied with all the sides and fixins.
Smoked turkey breast also makes delicious turkey sandwiches!
Tips and Tricks
- A meat thermometer is crucial when you smoke poultry. It will let you know when the turkey is cooked perfectly.
- If you pull the sticks from the herbs out of the butter, you can skip blending the butter and just pour it directly over the turkey.
- The smoked herb butter is also delicious on potatoes and vegetables in general.
- For a pretty presentation, place the smooth side of the turkey down when putting it in the foil boat and adding the butter mixture. You’ll want to set it in the smoker just like this as well.
- This recipe works for an offset smoker or oven as well. Nothing needs to be adjusted, including the cook temps.
Other Recipes to Smoke on Thanksgiving
Smoked turkey breast is a showstopping twist on the classic holiday main!
Make it this holiday season and enjoy!
Looking for other recipes to smoke on Thanksgiving or Christmas?
Try these:
- Smoked Brisket
- Smoked Spatchcock Chicken
- Smoked Eye Of Round
- Smoked Crab Dip
- Smoked Deviled Eggs
- Smoked Cheesecake
If you’ve tried this SMOKED TURKEY BREAST, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Turkey Breast With Garlic And Herbs
Equipment
- aluminum foil
- Meat Thermometer
- Blender (optional)
- Smoker
Ingredients
- 1 20 oz Turkey Breast
- 2 sticks Butter 1 cup
- 3 Sage Sprigs
- 3 Thyme Sprigs
- 3 Rosemary Sprigs
- 1 bulb Garlic peeled
- 1 tbsp Coarse Salt
- 1 tbsp Coarsely Ground Black Pepper
Instructions
- Preheat the smoker to 250 degrees.
- Evenly season both sides of the turkey, by sprinkling one seasoning at a time all over the turkey. Start with the salt.1 tbsp Coarse Salt, 1 tbsp Coarsely Ground Black Pepper, 1 20 oz Turkey Breast
- Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
- Place the sticks of butter in a small, oven safe dish, along with the fresh rosemary, sage, thyme, and garlic. Place in the smoker, next to your turkey breast, and leave it to smoke, uncovered, until the butter mixture is needed.2 sticks Butter, 3 Sage Sprigs, 3 Thyme Sprigs, 3 Rosemary Sprigs, 1 bulb Garlic
- When the turkey hits 150 degrees, remove it from the smoker and place it in a foil boat.
- Remove the rosemary and thyme from the butter. Pour the butter mixture into a blender and blend until smooth. Pour over the turkey in the foil boat. Finish wrapping the turkey in the foil.
- 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.
- Slice and serve!
Notes
- A meat thermometer is crucial when you smoke poultry. It will let you know when the turkey is cooked perfectly.
- If you pull the sticks from the herbs out of the butter, you can skip blending the butter and just pour it directly over the turkey.
- The smoked herb butter is also delicious on potatoes and vegetables in general.
- For a pretty presentation, place the smooth side of the turkey down when putting it in the foil boat and adding the butter mixture. You’ll want to set it in the smoker just like this as well.
- This recipe works for an offset smoker or oven as well. Nothing needs to be adjusted, including the cook temps.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
