Smoked Turkey Breast with Maple Sage Butter
A seasonal smoked turkey breast recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 25 minutes
- Cook Time: 165 minutes
- Total Time: 940 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Smoking
- Cuisine: American
Ingredients
Scale
- 1 bone-in, skin-on turkey breast (5 to 6 pounds), fully thawed
- 2 tablespoons kosher salt
- 1 tablespoon packed brown sugar
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 6 tablespoons unsalted butter, softened
- 2 tablespoons pure maple syrup
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons fresh thyme leaves
- 1 teaspoon orange zest
- 1 cup low-sodium chicken or turkey stock
- Applewood or cherry wood chunks or pellets
Instructions
- Dry-brine the turkey: Pat the turkey dry. Mix salt, brown sugar, pepper, garlic powder, and paprika, then season the turkey all over and under the skin. Refrigerate uncovered on a rack for 12 to 24 hours.
- Prepare the smoker: Heat the smoker to 275°F (135°C) for indirect cooking. Add applewood or cherry wood according to the smoker instructions.
- Make the maple sage butter: Mix butter, maple syrup, sage, thyme, and orange zest. Spread half beneath the skin and rub the remaining butter over the outside.
- Start smoking: Place the turkey breast skin-side up in a shallow roasting pan. Pour stock into the pan without wetting the skin. Smoke for 2 to 2 1/2 hours, rotating once if the smoker has hot spots.
- Finish to temperature: Continue cooking until the thickest breast meat reaches 165°F (74°C), tenting loosely with foil if the skin darkens too quickly. Total smoking time is usually 2 1/2 to 3 hours.
- Rest and carve: Rest the turkey for 20 to 30 minutes. Remove the breast meat from the bone, slice across the grain, and spoon over the warm pan juices.
Notes
For best results, verify doneness by the stated temperature and texture cues. Refrigerate perishable leftovers within 2 hours.