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🍗 Juicy, tender, and loaded with smoky flavor – this Smoked Texas Style Turkey Breast is a must-try for your next cookout or family dinner!
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This smoked turkey breast recipe is a bold, peppery classic inspired by traditional Texas smoked turkey. It’s juicy, easy to prep, and full of flavor from a simple rub. Whether you’re making smoked turkey for Thanksgiving or want something new for dinner, this one always delivers.
With minimal ingredients and a reliable smoked turkey temperature target, it turns out perfectly every time. Use your favorite wood chips and enjoy this go-to smoked turkey recipe all year long. Texas smoked turkey never goes out of style!
⭐ Why You’ll Love This Recipe
- Bold, smoky Texas flavor with just 5 ingredients
- Great for Thanksgiving or any time of year
- Uses a simple smoked turkey rub
- Cooks evenly and stays juicy
- Easy to scale for meal prep or leftovers
🛒 Ingredients & Substitutions
- turkey breast – use bone-in or boneless, depending on what’s available
- melted butter – substitute with olive oil for dairy-free
- granulated garlic – garlic powder works in a pinch
- coarse salt – kosher or sea salt works too
- black pepper – freshly cracked is best, but use what you have
✨ Variations
- Add smoked paprika or cayenne for extra heat
- Try a butter injection for even more flavor
- Use different wood chips like hickory, apple, or cherry
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🔥 Tips
- Use a meat thermometer to monitor the smoked turkey temperature
- If your turkey is pre-brined, reduce the salt by half
- Wrap the turkey breast tightly to keep it moist during the final cook
- Let it rest after cooking so the juices can redistribute
❓ FAQs
The smoked turkey temperature should reach 160°F before resting. It will continue to rise as it rests.
Absolutely. This Smoked Texas Style Turkey Breast is an easy and flavorful option for small gatherings or as an extra meat option.
Yes. Just note that it may take slightly longer to reach the correct temperature. Use a meat thermometer to check for doneness.
Post oak is traditional, but hickory, apple, or cherry also work well, depending on your flavor preference.
Yes. You can season the turkey breast and refrigerate it up to 24 hours before smoking.
Not for this smoked turkey breast recipe. If your turkey is already pre-brined, reduce the salt as noted.
Absolutely. Smoked turkey breast stores well and makes great sandwiches, salads, and wraps throughout the week.
Yes. Just ensure there is sufficient space around each one for even airflow, and monitor the internal temperature of each one separately.
Smoked mac and cheese, roasted or grilled vegetables, potato salad, Southern-style green beans, cornbread or biscuits, Texas-style baked beans, cucumber onion salad, coleslaw, grilled corn on the cob, and/or pickled vegetables.
🍽️ Other Recipes You May Enjoy
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Smoked Cajun Turkey Breast
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Smoked Garlic Herb Turkey Breast
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Smoked Mexican Turkey Breast
Chicken and Turkey
Instant Pot Turkey Breast
Smoked Texas Style Turkey Breast
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Equipment
- grill-safe thermometer
- smoker
Ingredients
- 1 turkey breast, (20-ounce) boneless, skinless
- ½ cup melted butter
- 1 ½ tablespoons granulated garlic
- 1 tablespoon coarse salt
- 1 tablespoon black pepper
Instructions
- Preheat your smoker to 250°F.
- Sprinkle the turkey breast with salt, followed by garlic and pepper, coating all sides evenly.
- Place the turkey directly on the smoker and cook for about 1 hour and 30 minutes, or until it reaches an internal temperature of 150°F.
- Transfer the turkey to a foil boat. Pour the melted butter over the top, then wrap tightly in the foil.
- Return to the smoker and cook for another 15 minutes, or until the internal temp hits 160°F.
- Remove from the smoker and let rest, wrapped, for 15 to 30 minutes before slicing and serving.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Keep sliced turkey separated with parchment paper for easy reheating.
♨️ REHEATING
- Oven: Wrap slices in foil and reheat at 300°F for 15-20 minutes.
- Skillet: Heat the slices in a covered skillet over medium-low heat, adding a splash of broth or butter.
- Microwave: Heat slices on a microwave-safe plate covered with a damp paper towel in 30-second intervals.
- Air fryer: Reheat at 300°F for 3-5 minutes until warmed through.
❄️ FREEZING
- Freeze fully cooled slices in a freezer-safe bag or container for up to 3 months.
- Separate layers with parchment paper to prevent sticking.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Use a meat thermometer to monitor the internal temperature.
- Wrap tightly in foil to retain moisture after basting with butter.
- Let the turkey rest for at least 10 minutes before slicing for maximum juiciness.
- Cut the salt in half if using a pre-brined turkey.
🍳 ALTERNATE COOKING METHODS
- Oven: Follow the same time and temperature as smoking.
- Offset smoker: Works just like a pellet smoker, with no adjustments required.
- Gas grill: Set up for indirect heat and maintain a temperature of 250°F throughout the cooking process.
♻️ LEFTOVERS
- Make turkey sandwiches, wraps, or sliders.
- Chop and add to salads, quesadillas, or soups.
- Use in turkey pot pie or creamy turkey pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
