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Plate of sliced boneless turkey breast with herbs, garnished with lemon slices, alongside dark leafy greens and a bowl of sauce.
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5 from 2 votes

Rosemary Garlic Smoked Boneless Turkey Breast

Create a mouthwatering smoked boneless turkey breast infused with a fragrant rosemary garlic rub. This eawsy recipe guides you through the smoking process, ensuring juicy, flavorful meat that's perfect for any occasion.
Prep Time5 minutes
Cook Time2 hours 30 minutes
Resting Time5 minutes
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 239kcal
Author: Kita Roberts

Ingredients

For the spice rub:

  • 1 tsp rosemary
  • 1 tsp granulated garlic
  • ½ tsp mustard powder

For the turkey:

  • 3 lbs boneless turkey breast
  • 1 tsp salt
  • ½ tsp pepper

For the drip pan:

  • 2 cups Chicken broth
  • 2 Celery stalks cut in half
  • 1 Onion chopped in half
  • 1 head of Garlic 1/4 top removed
  • 1 lemon sliced in half

Instructions

Make the herb paste:

  • Combine the rosemary, granulated garlic, and mustard powder in a small bowl.

Prep the turkey breast:

  • Remove the turkey breast from its package and pat it dry. Its important to keep it in its netting for even cooking. If the breast is not secured in netting, use butcher’s twine to secure it every inch to form a cylindrical shape.
  • Sprinkle the turkey on all sides with the salt and pepper then pat the rosemary garlic spice mixture all over it to coat the entire surface area.
  • Place the turkey breast on a wire rack on a baking sheet and let it sit in the fridge to dry brine for 24 hours.

Preheat the smoker:

  • When ready to smoke, preheat your smoker to 250 degrees F with indirect heat. See our notes in the recipe card for gas and charcoal grills and pellet smokers.
  • Set up a drip pan below where your turkey breast will sit, on the cool side of the grill. Add chicken broth, celery, onion, lemon, and garlic to the drip pan.
  • Add the grill grate back on top and cover with the lid.
  • Allow the grill to preheat.

Smoke the boneless turkey breast:

  • When the grill has preheated, add the turkey breast to the cool side of the grill over the drip pan.
  • Close the lid and smoke until the meat reaches an internal temp of 165 degrees F with an instant read thermomter (about 2 ½ to 3 hours).
  • During the last 45 minutes, baste the turkey with the drippings every 10 minutes.

Rest and Serve:

  • When the turkey has reached 165°F, carefully remove it from the grill and transfer it to a rimmed cutting board to rest for 10 to 15 minutes.
  • Meanwhile, cut the netting from the breast.
  • When ready to serve, slice the smoked turkey into thin strips about ¼ thick for a traditional meal, or let the turkey breast cool completely and slice with a meat slicer for deli-style turkey lunchmeat.

Notes

For a gas grill: 
  • Prep the boneless turkey breast as directed. 
  • Prep your grill to smoke on a gas grill by adding wood chips to a smoker box as the grill preheats. 
  • Clean and oil your grill grates. 
  • Create a two-zone fire by turning 3 of the 4 burners to low (or off if needed). 
  • Place the drip pan on the cool side of the grill.
  • Place the turkey on a wire rack nestled over the drip pan and close the lid. 
  • Make sure the grill maintains an even temp of 250 degrees F and smoke as directed in the recipe.
  • We recommend maple, pecan, and apple wood chips. If you're feeling creative, you can blend these three for a unique flavor. 
For a charcoal grill: 
  • Prep the turkey breast as directed. 
  • When ready to cook, light your charcoal grill and arrange the coals for a two-zone fire. Add wood chips or a small wood chunk to the coals.  Do not put the grill grate back in place. 
  • Cover the grill and adjust the air vents to bring it to an even temperature of 250 degrees F. 
  • Place the drip pan on the grill's cooler side, add the grill grate, and then place the turkey on the grill grate over the drip pan. Reserve some broth for basting since it will be challenging to get to the drippings. 
  • Cover with the lid and smoke as directed.
  • We recommend Cowboy Brand briquets for their even and consistent heat, paired with a small chunk of maple, pecan, or applewood. If using smoking wood, remember to let the smoke burn clean before adding your food. 
For a pellet smoker: 
  • Prep the turkey as directed. 
  • When ready to cook, preheat your pellet grill according to the manufacturer's directions. 
  • Add the drip pan to the grill and place the turkey on the rack above it. If your pellet grill doesn't have two racks, use a wire rack nestled over the drip pan to hold the turkey breast. 
  • Close the lid and smoke the turkey breast as directed.
  • We recommend B&B apple or pecan wood pellets from your Traeger or other pellet grill for a mild, smoky flavor. 

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 3g | Protein: 52g | Fat: 2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Cholesterol: 143mg | Sodium: 602mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 3mg