How to Smoke a Juicy, Flavorful Butterball Turkey Breast

Butterball is one of the most popular and widely available brands of whole turkeys and turkey breasts. With their mild flavor and tender meat, Butterball turkey breasts are an excellent choice for smoking Follow this simple step-by-step guide for tips on preparing and smoking a delicious Butterball turkey breast.

Selecting and Preparing the Turkey Breast

When selecting a Butterball turkey breast to smoke opt for one that is

• Boneless for easier slicing
• Skin-on for moisture and flavor
• 4-7 pounds to feed 6-10 people
• Fresh or thawed vs frozen

A day before smoking, remove the turkey breast from packaging and pat dry. Place it on a baking sheet or pan and leave uncovered in the refrigerator overnight. This helps form a tacky outer layer called a “pellicle” that will help the smoke stick to the meat.

Next, make a simple brine to infuse flavor and moisture:

• 1 quart vegetable or chicken broth
• 1 cup apple cider
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper

Whisk together the brine ingredients until the salt and sugar dissolve. Submerge the turkey breast in the brine, cover, and refrigerate for 8-12 hours.

Prepare the Smoker and Wood Chips

Set up your smoker or pellet grill to cook at 225-240°F using indirect heat. This low and slow temperature is ideal for deliciously smoked turkey.

Use wood chips or chunks to generate smoke. Good flavor matches for turkey include:

• Apple
• Cherry
• Hickory
• Maple

Soak the wood chips in water for 30 minutes before adding to the smoker. Replenish chips every 45-60 minutes to maintain steady smoke.

Smoking the Turkey Breast

When ready to smoke, remove the turkey breast from the brine and pat dry with paper towels.

Apply a dry rub for flavor and color. A basic poultry rub combines:

• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper

Coat the turkey breast evenly with the dry rub.

Once the smoker is preheated, place the turkey on the middle or upper rack, away from direct heat. Insert a probe meat thermometer into the thickest part of the breast to monitor temperature.

Smoke the turkey for 2-3 hours, until the internal temperature reaches 160-165°F. Maintain the smoker temperature around 225-240°F for optimal results.

Resting, Carving, and Serving

When the turkey breast is finished smoking, carefully remove it from the smoker. Let it rest for 15 minutes before slicing to allow juices to redistribute.

To carve, use a sharp knife to cut thin slices across the grain of the meat. Arrange the smoked turkey slices on a platter.

Season or drizzle with barbecue sauce, if desired. Serve the smoked turkey breast warm alongside favorite sides.

Leftovers will keep refrigerated for 4-5 days. Sliced turkey also freezes well for 2-3 months.

Tips for Maximizing Flavor

Here are some additional tips for getting the most flavor and moisture when smoking a Butterball turkey breast:

• Brine the meat as described to make it extra juicy.

• Cook to just 160-165°F so the breast stays tender and moist.

• Use sweet, fruit-based smoking woods like apple, cherry, or maple.

• Apply a bold dry rub with spices, garlic, brown sugar.

• Let the breast rest before slicing so juices are retained.

• Carve across the grain for tenderness.

• Serve with barbecue sauce for added flavor.

• Store leftovers with broth or au jus to prevent drying out.

Common Smoking Mistakes

It’s easy to end up with dried out, bland turkey if you aren’t careful in your prep and smoking method. Avoid these common pitfalls:

• Not brining or seasoning properly
• Cooking too hot or too long
• Using the wrong wood for flavor
• Skipping the resting period
• Cutting with instead of across the grain
• Forgetting to baste or add sauce

As long as you brine, apply rub, smoke at 225-240°F, and rest the meat properly, you’ll end up with a juicy, well-flavored smoked Butterball turkey breast.

Injecting Flavor

While brining helps keep turkey breast meat moist, you can take flavor to the next level with injection.

Mix an injection marinade using broth, melted butter, and your favorite seasonings. Use a meat injector syringe to infuse the marinade deep into the meat before smoking.

Some good injection marinade recipes include:

Cajun Butter Injection

• 1 cup melted butter
• 1/4 cup Cajun seasoning
• 2 tablespoons garlic powder
• 2 tablespoons Worcestershire sauce

Garlicky Herb Injection

• 1/2 cup olive oil
• 1/4 cup chicken broth
• 5 cloves minced garlic
• 2 tablespoons chopped rosemary
• 2 tablespoons chopped thyme

Brown Sugar Bourbon Injection

• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 3 tablespoons bourbon
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder

Inject the marinade into a few different spots in the turkey breast for maximize flavor distribution.

Pairing Rubs and Sauces

What you coat the turkey breast with before and after smoking impacts the final flavor. Mix and match rubs and sauces to create depth:

• Brown sugar rub + peach or apricot glaze
• Poultry seasoning rub + herbed pan gravy
• Cajun rub + spicy barbecue sauce
• Lemon pepper rub + citrus herb sauce
• Coffee rub + molasses or bourbon glaze

Experiment with sweet, savory, spicy, herby, or tangy flavor combinations to complement the smoked turkey.

Carving a Smoked Turkey Breast

Since a boneless turkey breast has an uneven shape, it can be tricky to carve properly. Here is a simple carving method:

1. Place breast skin-side up on cutting board.

2. Using a sharp knife, slice horizontally to remove the top half of the breast meat.

3. Turn over and repeat horizontal slices to portion the bottom half.

4. Cut the large portions crosswise into 1/4 inch slices.

5. Arrange slices neatly on a platter to serve.

Slicing horizontally across the width of the breast makes it easier to control your knife work. You’ll end up with uniform slices ready for serving.

Safely Storing Leftovers

Smoked turkey stays fresh longer than plain roasted turkey, but you still need to follow safe storage guidelines:

• Allow turkey to cool completely before refrigerating.

• Store sliced turkey in shallow airtight containers.

• Use leftover turkey within 3-5 days.

• Refrigerate au jus, gravy, or pan drippings separately.

• Freeze leftover turkey for 2-3 months.

• Reheat fully to 165°F before serving again.

With proper handling, smoked Butterball turkey breast leftovers can be safely enjoyed for almost a week after cooking.

More Delicious Smoked Turkey Recipes

Looking for more amazing smoked turkey inspiration? Try these winners:

Spicy Smoked Turkey Legs – With jalapeño and cayenne!

Marinated Smoked Turkey Breast – Soaked in a garlic herb marinade.

Spatchcock Smoked Turkey – Flattened and grilled turkey.

Apple Cider Smoked Turkey – With an apple cider glaze.

Smoked Turkey Breast Sandwiches – Leftover turkey on rolls.

So try smoking your next Butterball turkey breast for incredible flavor! Smoked turkey also makes amazing sandwiches, salads, casseroles, and more.