This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Smoking a turkey breast on a gas grill may seem intimidating but with some simple preparation and technique you can achieve incredibly moist, flavorful results right in your own backyard. Whether it’s for a special occasion or a weeknight dinner, a smoked turkey breast makes for an impressive centerpiece with depth of flavor that your guests will rave about.
In this comprehensive guide we’ll walk through everything you need to know to smoke a turkey breast on a gas grill from start to finish.
Benefits of Smoking Turkey Breast on a Gas Grill
There are several advantages to choosing to smoke a turkey breast rather than roasting it in the oven:
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Infuses smoke flavor – The smoke from wood chips gives the turkey a unique, savory taste you can’t replicate any other way.
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Cooks evenly – Indirect heat allows the turkey to cook gradually without drying out.
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Frees up oven space – Perfect for holidays when you need the oven for sides.
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Moist and tender results – Long, low cooking retains juices incredibly well.
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Impressive presentation – Beautifully browned exterior with an irresistible aroma.
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Convenient – Easily achieved on a standard gas grill without specialty gear.
Step 1: Choose the Right Turkey Breast
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Bone-in or boneless – Bone-in turkey breasts are highly recommended for superior flavor and moisture, but boneless will work as well.
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Weight – Ideal size is 4 to 6 lbs for even cooking. Anything larger may require longer cook times.
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Quality – Look for a fresh turkey breast that feels firm and heavy for its size.
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Brining – Essential for flavor and moisture! See brining instructions below.
Step 2: Prepare Your Turkey Breast
Brining
Soaking the turkey breast in a saltwater brine before smoking infuses it with flavor and moisture.
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Mix 1 cup salt + 1 cup sugar per gallon of water until dissolved.
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Submerge turkey breast in brine for 8-12 hours.
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Rinse well, pat dry before smoking.
Seasoning
For extra flavor, try:
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Dry rub – Coat turkey with spices like paprika, garlic powder, salt and pepper.
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Marinade – Soak turkey in a flavorful wet marinade for 4-6 hours before smoking.
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Injectable marinade – Inject flavor like Cajun butter or broth deep into the meat.
Step 3: Set Up Your Grill for Smoking
You’ll need:
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Gas grill with lid and at least 2 burners
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Drip pan filled with water/apple juice
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Wood chips – apple, cherry, hickory
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Aluminum foil
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Meat thermometer
Create Indirect Heat
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Heat one side of grill to 225-250°F.
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Keep other burner(s) off to create cool side for smoke cooking.
Add Wood Chips
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Soak chips 30 mins.
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Wrap in foil pouch with holes poked in top.
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Place foil pouch over heated burner to produce smoke.
Step 4: Smoke the Turkey Breast
Once your grill is prepped, it’s time to smoke.
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Place turkey breast over unlit burner, skin-side up.
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Insert meat thermometer, keeping probe tip in thickest part of breast.
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Close lid and smoke until thermometer reads 165°F.
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Maintain temp between 225-250°F. Add more chips if needed.
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Total cook time: approx. 30-40 mins per lb.
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For crisper skin, finish over direct heat for last 5-10 mins.
Step 5: Rest and Slice the Turkey
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Let turkey breast rest 15-30 mins before slicing.
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Use a sharp knife to slice across the grain for tenderness.
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Slice into 1/4 inch slices and serve warm.
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Pair with classic sides like stuffing and cranberry sauce.
Turkey Smoking Tips
Follow these tips for the best possible results when smoking a turkey breast on your gas grill:
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Choose a quality wood chip flavor like hickory, apple, or cherry.
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Maintain an even, steady temperature between 225-250°F.
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Use a meat thermometer for perfect doneness – target 165°F.
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Flip turkey breast halfway through for even cooking.
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Let it rest before slicing to retain moisture.
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Cut across the grain for tender, juicy meat.
Get Creative with Flavor
The great thing about smoking your turkey breast is that it creates a savory base for all kinds of inventive flavors. Feel free to get creative with rubs, marinades and sauces:
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Applewood + maple syrup – For a sweet, smoky flavor
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Brown sugar rub – Caramelized, crispy exterior
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Jerk seasoning – Spicy and aromatic
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Citrus marinade – Bright, fresh taste
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Chipotle maple glaze – Smoky with a touch of heat
Don’t be afraid to try new flavor combos until you find favorites for your family and friends.
Frequently Asked Questions
What kind of wood chips are best for smoking turkey?
Apple, cherry, and hickory are excellent wood chips for smoking turkey breast. They each provide nuanced, fruitwood smoke flavors. pecan and maple also work well.
How long does it take to smoke a turkey breast?
Cook time depends on the weight, but plan for approximately 30-40 minutes of smoking time per pound. A 5 lb breast takes 2.5-3 hours. Use a meat thermometer for 165°F.
Can I use an electric smoker instead?
Absolutely! An electric smoker is great alternative, just follow same temperature and time guidelines. Add your favorite wood chips for flavor.
Do I need to brine turkey if I’m smoking it?
Brining is highly recommended, as it makes the meat extra flavorful, moist and tender. But you can skip brining if you prefer.
What internal temp should smoked turkey breast reach?
Cook until the thickest part of the breast reaches 165°F for safe consumption. The meat will be perfectly juicy at this temp.
Smoking a turkey breast on your gas grill delivers incredibly moist, tender meat infused with delicious smoky flavor. With some simple preparation and care, you can master this impressive cooking method. Surprise your family and guests with your own backyard take on a classic for any occasion.
Catching the Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had!
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished.
It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).