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–+ servings
slices of a smoked turkey breast on a bed of fresh herbs and sliced lemons on a white platter
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time1 hour 45 minutes
Rest Time15 minutes
Total Time2 hours 15 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 6
Calories: 371kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 371kcal | Carbohydrates: 1g | Protein: 21g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1601mg | Potassium: 258mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 1008IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg