These turkey burgers are incredibly juicy and flavorful thanks to using ground turkey thighs and adding mayonnaise for creaminess.
Its important to avoid using ground turkey breast, or your burgers could end up too dry.
These juicy burgers are delicious! And like all burgers, theyre ready fast – in just 20 minutes – making them ideal for a quick weeknight dinner.
They make a nice variation from beef burgers (like baked hamburgers and grilled hamburgers), and they are just as good! [feast_advanced_jump_to]
Heres a look at the ingredients needed to make these turkey burgers. The exact measurements are included in the recipe card below.
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the ingredients. In a medium bowl, mix the ground turkey, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, paprika, and chopped parsley.
Form into patties. With wet hands for easier handling, form the mixture into four ½-inch-thick patties.
Cook the burgers. Heat the olive oil in a large, 12-inch skillet over medium heat. Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
Smoking a turkey breast is a fantastic way to prepare this lean tasty poultry for a special meal. When done right hot smoking results in a juicy, flavorful turkey breast that makes an impressive centerpiece. While whole smoked turkeys are common for holidays, smoking just the breast is an easy way to enjoy delicious smoked turkey any time of year.
In this article, I’ll walk through the entire process of smoking a Butterball turkey breast from start to finish. Whether you are new to smoking meat or a seasoned pro, follow these tips and techniques for mouthwatering results every time.
Benefits of Smoking a Turkey Breast
There are several advantages to smoking a turkey breast rather than cooking an entire bird
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** Quicker cooking time** – A bone-in turkey breast usually takes only 2-3 hours to fully cook and rest when hot smoked at 250°F or above This saves lots of time compared to the 5+ hours needed for a whole turkey,
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Less waste – With no wings, legs or back to trim off, there is much less waste when you smoke just the breast. You get 100% edible, delicious meat.
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Easier to serve – Carving and serving a smoked turkey breast is much simpler. Slices neatly and feeds smaller groups.
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Incredible flavor – Smoking infuses the lean turkey breast with smoky richness that you just can’t match with roasting alone.
So for your next turkey dinner, go for the boneless, skinless breast and smoke it for maximum flavor and ease.
Step 1: Choose a Premium Turkey Breast
I recommend using a high-quality, boneless, skinless turkey breast like the Butterball brand. The breast weighs 4-5 pounds and will generously feed 6+ people. Go for the largest one that will fit in your smoker.
Skinless is ideal since the smoked flavor will fully penetrate the meat rather than being blocked by the skin. Boneless also makes carving much simpler.
Inspect the breast and ensure it looks fresh with no tears or blemishes. Rinse it under cold water and pat dry thoroughly with paper towels before moving to the next step.
Step 2: Prep the Meat with a Dry Brine
To ensure a juicy, well-seasoned turkey breast, I recommend dry brining before smoking. This easy technique enhances flavor and moisture through osmosis.
Make the dry brine by combining:
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon each garlic powder, onion powder, paprika, black pepper
Rub the mixture evenly all over the turkey breast. Place in a tray or dish and refrigerate, uncovered, for 8-12 hours. The salt will start to draw moisture out, then that will get reabsorbed along with the spices.
After brining, rinse the turkey under cold water and pat very dry again with paper towels. Let it sit at room temperature while you prep the smoker.
Step 3: Prepare the Smoker and Wood Chips
Set up your smoker and get it preheated to 250°F. Add your choice of flavorful wood chips like hickory, apple, cherry or pecan. For poultry, I like using a blend of apple and cherry.
Soak the wood chips in water for 30-60 minutes before adding to prevent burning. Scatter soaked chips directly on your smoker’s hot coals or heating element. Always keep extra dry wood chips on hand to replenish smoke as needed during cooking.
Step 4: Apply a Dry Rub
For even more flavor, you can coat the brined turkey breast with a dry rub before smoking. Here’s a tasty homemade rub recipe:
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
Mix the rub ingredients together. Apply liberally all over the turkey breast, gently massaging it into the meat. Let the breast sit for 5-10 minutes so the rub adheres.
The combination of brining and a flavorful rub gives incredible turkey flavor inside and out.
Step 5: Smoke the Turkey Breast
Once your smoker maintains 250°F and has good TBS (thin blue smoke), carefully place the seasoned turkey breast on the middle rack, directly over the drip pan.
Insert a digital meat thermometer into the thickest part of the breast, taking care that the probe tip does not touch bone. Keep the thermometer displays outside the smoker so you can monitor it.
Smoke the turkey breast for approximately 2.5-3 hours, keeping the smoker temperature steady between 250-275°F. Apple or cherry wood chips give great mild flavor.
Maintain thin blue smoke throughout the cook by adding a handful of soaked chips every 30 minutes as needed. Don’t let your smoke fully dissipate or go white/cloudy.
Step 6: Check for Doneness
After 2.5 hours, start checking the turkey breast’s internal temp. Remove it once it reaches 165°F. The temp will still rise a bit during resting time.
Gently poke the breast with your finger – it should feel firm with a bit of spring. Use forks or grill tongs to transfer the smoked turkey to a cutting board.
Tent loosely with foil and let rest for 15-20 minutes before slicing. This allows the juices to redistribute evenly.
Step 7: Carve and Serve
Once rested, use a sharp knife to slice the turkey breast across the grain into 1/4 inch thick pieces. Cut at a slight angle for wide slices that are perfect for sandwiches or plating.
Serve the smoked turkey breast warm or at room temperature. It also stores well refrigerated for up to 4 days. Enjoy it on salads, in wraps, pitas or sandwiches.
The turkey will have a lovely burnished, reddish-pink smoke ring around the edges and be juicy and tender inside with incredible smoky flavor in every bite. Smoked turkey breast makes fantastic sandwiches, appetizers or a healthy main course.
Smoking Turkey Breast FAQs
Here are answers to some frequently asked questions about smoking boneless turkey breasts:
Should I brine before smoking turkey breast?
Yes, brining is highly recommended. It helps keep the lean meat moist and adds seasoned flavor. About 12 hours in a salt, sugar and spice brine is ideal.
What wood is best for smoking turkey?
Apple, cherry and pecan wood chips all pair wonderfully with poultry. Use them alone or in blends. Hickory can work too but will give stronger flavor.
How long per pound to smoke turkey breast?
Plan on approximately 1 hour 15 minutes per pound when smoking turkey breast at 250°F. A 5 pound breast takes around 5-6 hours total including rest time.
Can you smoke frozen turkey breast?
It’s best to thaw turkey breast completely before smoking to ensure even cooking. Place frozen breast in the fridge for 24-36 hours to thaw.
Should I wrap turkey breast while smoking?
Wrapping is not necessary. Leaving it uncovered the entire time allows for maximum smoke absorption.
Smoking a whole turkey can seem daunting, but smoking just the boneless, skinless breast makes enjoying smoked turkey much more approachable on any occasion.
Follow these simple steps for incredible results. Brine, rub and smoke a Butterball turkey breast for 2-3 hours for the juiciest, most flavorful turkey you’ve ever tasted.
Keeping the Burgers Juicy
Were making these burgers with relatively lean meat, which means they have the potential to dry out. Here are my tips for keeping them juicy:
- Use ground turkey thighs (93% lean) and not ground turkey breast, which is too lean.
- Add mayonnaise and Dijon mustard. These creamy ingredients add much-needed moisture to the burgers.
- Instead of grilling the burgers, its best to pan-fry them in a generous amount of olive oil. The olive oil adds flavor and helps the burgers retain moisture. Grilling as a cooking technique is suitable for fatty meats, not lean ones.
These burgers are a bit sticky (which means they are moist and will be nice and juicy), so its helpful to shape them with slightly wet hands.
Be Generous with the Oil
Theoretically, you could use just two tablespoons of olive oil for pan-frying these burgers. When you use four tablespoons, about half of it remains in the skillet. But using more oil ensures tastier, crispier burgers that are cooked evenly.
Make sure theyre not too dry. To achieve this, use ground turkey thighs (not breast) and add a creamy ingredient such as mayonnaise.
You could, but its unnecessary, especially if you use ground turkey thighs and add mayonnaise and Dijon mustard. If you add an egg, the patties will be too moist, and then you will need to add a filler such as breadcrumbs (gluten-free if needed), ground pork rinds, or almond flour.
If you dont add an egg, theres no need to add breadcrumbs or any other type of filler to the mixture.
These turkey burgers are excellent on 90-second bread or cloud bread. I spread the buns with sriracha mayo and add lettuce and tomatoes.
You can also serve them in a lettuce wrap or simply on a plate with a side salad (such as this arugula salad) and quick pickles or pickled red onions.
My kids eat these burgers in a bun, as shown in this photo:
For extra flavor, you can top them with sauteed mushrooms, sauteed onions, or caramelized onions.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the leftovers for up to three months.
