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Smoked Turkey Breast | Kita Roberts GirlCarnivore.com

Smoked Turkey Breast

“If there was one thing I could eat every day, he said, it would be that.” And so, if it means he will eat a proper lunch every day, smoke I shall… Smoke indeed.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 12
Calories 217kcal


  • 4-5 lb turkey breast
  • 2 teaspoon cajun mustard
  • 2 teaspoon olive oil
  • 1 tablespoon dark brown sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon celery salt
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne
  • 4 tablespoon butter
  • 3 tablespoon maple syrup use the good stuff
  • 1 tablespoon honey


  • The day before smoking, combine the mustard and olive oil in a small bowl. Rub the turkey breast all over with the mixture.
  • In another small bowl combine the spices. Rub the turkey breast heavily with rub. Wrap in plastic wrap and let the flavors mingle in the fridge over night.
  • Soak chips and prep smoker according to manufacturers directions for a heat of 225 degrees F.
  • Prep your drip pan and water tray if needed. Place turkey in smoker and add wood chips. 
  • Smoke for 1 ½ hours and refresh chips as needed. Smoke for another hour.
  • Make the basting liquid. In a small saucepan, combine the butter, maple syrup, and honey over low heat until butter is just melted. Stir to combine.
  • Baste the turkey with the maple mixture. Close smoker and in 15 minutes baste again.
  • Once the turkey temps at 165-170, remove from smoker, cover with foil, and rest for 15 minutes before slicing.
  • Slice and serve.


Calories: 217kcal | Carbohydrates: 6g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 743mg | Potassium: 381mg | Sugar: 5g | Vitamin A: 260IU | Calcium: 28mg | Iron: 0.9mg