How long to smoke a 3lb turkey breast

Juicy and delicious, this smoked turkey breast recipe is easy to make and a family favorite! It turns out moist, tender, and full of flavor every time! A perfect choice for your Thanksgiving and Christmas dinner!

• ✔️ Quick Recipe Overview
• ℹ️ Why This Recipe Works
• 🛒 Ingredients You'll Need
• 🦃 Turkey Breast Brine
• 🔪 Step-By-Step Recipe Instructions
• 👩‍🍳 Storage
• 🙋 Frequently Asked Questions
• 💭 Expert Tips
• 🥘 Side Dishes
• 🍗 Leftover Recipe Ideas
• How To Make The Best Smoked Turkey Breast

One of the easiest meats to smoke is poultry. Just like my applewood smoked chicken, this a great beginner smoker recipe because it's not finicky, there's no stall, and it doesn't take any effort at all once it's on the smoker. This smoked turkey breast recipe takes both the flavor and texture to the next level. The turkey breast brine adds a tremendous amount of moisture which makes the white meat extra juicy and tender!

If you like the succulent and savory flavors of fresh rosemary, then you'll love the herb compound butter that covers the turkey breast. It helps obtain that golden browning of the skin and makes it slightly crispy. Smoking a turkey breast is easier than smoking a whole turkey and is the perfect size for a small gathering during the holidays or for a Sunday dinner. And no turkey injection is needed! The brine, dry rub, and herb compound butter is all that's needed to make the perfect smoked turkey breast every time! 

🛒 Ingredients You'll Need

For The Brine

The turkey breast brine consists of orange, lemon, chopped fresh garlic, fresh rosemary, bay leaves, and peppercorns. The base of the brine contains water, white wine, salt, and brown sugar. Sauvignon Blanc works well in the brine because of the hint of grapefruit flavor. It pairs exceptionally well with the orange and lemon.

For The Dry Rub

After the turkey has finished brining, apply a simple smoked turkey rub that consists of only garlic salt and onion powder. The rub ingredients are basic but provides a tremendous amount of flavor that pairs extremely well with the flavors in the herb butter.

For The Garlic Herb Butter

Making your own compound butter is a fast and simple process. And it's incredibly delicious because it adds a ton of flavor to whatever it's being cooked with. There are so many variations of compound butter you can make but with this recipe, I use fresh rosemary compound butter that consists of fresh rosemary, unsalted butter, coarse salt, and coarse pepper. Any type of unsalted butter works well, but using an extra-creamy butter tends to be more rich in flavor. A coarse salt, such as sea salt or Himalayan salt works best and when paired with freshly cracked black peppercorns, the flavor is intensified making this the most delicious herb butter rub for turkey!

🦃 Turkey Breast Brine

Before smoking a turkey breast, brining is a necessary step because it helps absorb extra moisture. White meat is drier than dark meat due to the lack of fat and the brining process helps raise to naturally raise the moisture level. Brining also helps regulate the cooking temperature so it cooks more evenly during the smoking process. It is a lot easier to maintain the temperature of meat while smoking if you brine the meat first. A good brine will also add additional flavors to the meat.

🔪 Step-By-Step Recipe Instructions

The first step to making the best smoked turkey breast recipe is to brine it. Start by placing the raw breast in a large bowl. There is no need to rinse it before adding the brine ingredients. In a separate large bowl, combine all the brine ingredients. Make sure to squeeze the juice from the lemon and orange into the bowl and then add in the rinds. That will add even more flavor.

Using a spoon, gently combine the ingredients and cover the bowl with plastic wrap or a lid. Place the bowl in the refrigerator and brine for 12-24 hours.

After the brining process is done, remove the turkey from the liquid and place on a large 9x13 dish or baking sheet. Discard the brine mixture.

In a small bowl, combine the ingredients to make the dry rub and set aside. In a separate medium bowl, combine the ingredients to make the rosemary compound butter and then mix until well combined, about 20 seconds. Set aside.

Using paper towels, gently pat the turkey until dry. Generously cover the meat with the turkey dry rub. Using a spatula or a basting brush, apply all of the rosemary butter to the breast, ensuring you cover each crevice on all sides. Set aside.

Preparing The Smoker

As the turkey sits, go ahead prepare the smoker. Regardless of what type of smoker is used, ensure it is preheated to 225°F before placing in the meat. It's best to use a mild flavored wood such as apple, cherry, or pecan. Ensure there is a water pan in the smoker, even if using an electric or pellet smoker. This step helps regulate the internal temperature of the smoker and provides moisture to the meat while smoking.

Once the smoker is preheated to 225°F, place the turkey directly on the smoker rack. If your turkey has a bone, ensure to place it bone side down. If it's a boneless turkey breast, it should be breast side up. To help keep as much smoke in as possible, go ahead and insert a digital meat thermometer into the thickest part of the breast at a slight angle. Close the lid of the smoker and let it smoke low an slow, for about 4 hours.

For this recipe, smoke to temperature and not time. There are many factors that go into how long it takes to smoke a certain type of meat so relying on a digital thermometer is key. Once the digital thermometer reaches 165°F, it's done.

Remove the turkey from the smoker and cover with aluminum foil. Let it rest for 15-20 minutes before carving.

Use a sharp knife when carving the meat. The thickness of the slices depends on preference, but I prefer ½-inch slices. If carving a bone in turkey, you can either slice the meat while the breast is still attached to the bone or you can remove the meat from the bone and then slice. If you choose to remove the meat and then slice, make sure you cut the meat against the bone.

This smoked turkey breast is not only easy to make, but it turns out incredibly tender and juicy! The savory flavor is bursting with smoky flavor in every bite. White meat has never tasted so good, especially when it's served with this homemade cranberry sauce!

👩‍🍳 Storage

Leftover smoked turkey can be stored in a container with a lid in the refrigerator for 3-4 days. You can also freeze leftover turkey meat! To freeze, place the slices in a freezer safe container and store for up to 3 months. When ready to eat, place the frozen meat in the refrigerator and allow it to slowly thaw. For best results, reheat in the oven or on the stovetop. It can also be reheated in the microwave.

🙋 Frequently Asked Questions

How long does it take to smoke a turkey breast?

At 225°F, it takes about 45 min per pound, give or take. When I smoke a 4 pound turkey, it typically takes about 4 hours to smoke. But always smoke to internal temperature of the meat and not time.

Do you have to brine a turkey breast before smoking?

No. You don't have to, but it is highly recommended to keep the turkey breast from drying out in the smoker. White meat is dry because there is minimal fat present. The brining process causes the meat to retain more moisture. The turkey breast brine in this recipe uses ingredients that not only provides a lot of flavor, but helps trap in the moisture resulting in juicy and flavorful meat.

💭 Expert Tips

• Turkey breasts can typically be found at a local grocery store. Also check with a local butcher shop. Butcher shops tend to freeze whole turkeys and thaw and cut them as needed throughout the year.
• For this recipe, I recommend using an all natural, unbrined turkey breast (not Butterball). Butterball turkeys contain a solution that helps keep them moist and juicy.
• Use either a fresh or frozen turkey breast. If it's frozen, make sure it's fully thawed before you start the brine process. Always thaw a frozen turkey in the refrigerator and never at room temperature.
• Use a mild wood flavor such as apple, cherry, or pecan. White meat is delicate and using a stronger wood such as hickory or mesquite will overpower the flavor of the meat.
• Smoking multiple turkey breasts at the same time works well and should not change the overall smoke time.
• For best results, keep your smoker temperature between 225°F and 250°F. The key to amazing results is smoking at a low temperature over a longer period of time.

🥘 Side Dishes

Smoked turkey breast pairs amazingly well with so many different side dishes. For the holidays, I love pairing it with potatoes. These homemade mashed potatoes are creamy, rich, and full of buttery flavor. These easy mashed sweet potatoes also pair well with a subtle taste of butter, cinnamon, and spice. This wild rice pilaf is made with cranberries and pecans and is perfect for the holidays!

Since the smoker is already in use, make these smoked green beans with bacon and this smoked mac and cheese! Both taste great with this turkey recipe. Soups and salads also pair well and I love serving this brussel sprout salad as a side dish. The homemade balsamic vinegar dressing on the bed of cool and crisp brussels sprouts and flavor of bacon is beyond amazing! Also try serving this with this savory butternut squash soup or even a hubbard squash soup!

🍗 Leftover Recipe Ideas

There is so much you can do with leftover turkey! Smoked turkey slices are amazingly delicious on sandwiches the next day. It can also be added to soups! This Leftover Turkey and Rice Soup is one of my all-time favorite ways to use up leftover turkey. The smoky flavor adds depth to this soup! It's also really tasty when added to this Spaghetti Squash with Goat Cheese and Arugula. It can even be substituted for chicken in a chicken and rice casserole!

Follow Recipes Worth Repeating for more amazing recipes!

• ▢

  Smoker any type

• ▢ 4-5 lb Turkey Breast, either boneless or bone-in

For The Turkey Breast Brine

• ▢ 12 cups cold water
• ▢ ½ cup salt
• ▢ ½ cup dark brown sugar, packed
• ▢ 8 cloves garlic, chopped
• ▢ 2 sprigs fresh rosemary
• ▢ 10 whole peppercorns
• ▢ 2 bay leaves
• ▢ 1 lemon
• ▢ 1 orange
• ▢ 1 cup white wine, Sauvignon Blanc or Chardonnay
• ▢ 2 cups ice

For The Turkey Rub

• ▢ ½ Tablespoon garlic salt
• ▢ 1 teaspoon onion powder

For The Rosemary Compound Butter

• ▢ 8 Tablespoons unsalted butter, room temperature
• ▢ 2 sprigs fresh rosemary, finely chopped
• ▢ 2 teaspoons coarse ground pepper
• ▢ 1 teaspoon coarse salt, kosher, sea, or Himalayan salt

Brining Process

• In a large bowl, combine the water, salt, brown sugar, garlic, rosemary, peppercorns, bay leaves, lemon, orange, and white wine. Ensure you squeeze the juice from the lemon and orange into the bowl and then add in the rinds.

• Add 2 cups of ice to the brine and then cover the bowl with a lid or plastic wrap. Place the bowl in the refrigerator to brine for 12-24 hours.

Preparing The Turkey

• After the brining process, remove the turkey breast from the liquid and place on a large dish. Discard the brine mixture.

• Using paper towels, gently pat the turkey until dry.

• Combine the garlic powder and onion powder in a small bowl and using your hands, generously cover the meat with the dry rub. Set aside.

• In a separate bowl, use a handheld mixer on low speed to mix the room temperature butter, salt, pepper, and finely chopped rosemary until well combined, about 20 seconds. Set aside.

• Apply all of the rosemary compound butter to the turkey using a spatula or basting brush, ensuring you cover each crevice on all sides. Set aside.

Preparing The Smoker

• Preheat the smoker until it reaches an internal temperature of 225°F. Use a mild flavored wood such as apple, cherry, or pecan. Fill a water pan with 8-10 cups of water and place it in the smoker.

• Once the smoker has preheated to 225°F, place the turkey breast directly on the smoker rack. If the turkey has a bone, ensure you place it bone side down. The breast should be facing upward.

• To help keep as much smoke in as possible, insert a digital thermometer into the thickest part of the breast at an angle, ensuring it does not touch the bone. Close the lid to the smoker.

• Smoke for 4 hours or until the internal temperature of the meat reaches 165°F. Always smoke to temperature, not time.

• Remove the turkey from the smoker and put it on a plate. Cover with aluminum foil and allow it to rest for about 20 minutes before carving and serving.

• Turkey breasts can typically be found at a local grocery store. Also check with a local butcher shop. Butcher shops tend to freeze whole turkeys and thaw and cut them as needed throughout the year.
• For this recipe, I recommend using an all natural, unbrined turkey breast (not Butterball). Butterball turkeys contain a solution that helps keep them moist and juicy.
• Use either a fresh or frozen breast. If it's frozen, make sure it's fully thawed before you start the brine process. Always thaw a frozen turkey in the refrigerator and never at room temperature.
• Use a mild wood flavor such as apple, cherry, or pecan. White meat is delicate and using a stronger wood such as hickory or mesquite will overpower the flavor of the meat.
• Smoking multiple breasts at the same time works well and should not change the overall smoke time.
• For best results, keep your smoker temperature between 225°F and 250°F. The key to amazing results is smoking at a low temperature over a longer period of time.

Calories: 565kcal | Carbohydrates: 25g | Protein: 66g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 11037mg | Potassium: 878mg | Fiber: 1g | Sugar: 21g | Vitamin A: 585IU | Vitamin C: 23mg | Calcium: 98mg | Iron: 2mg

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