Apple Wood Smoked Turkey Breast

Apple Wood Smoked Turkey Breast


Sometimes simple is better, like a split turkey breast or two on the smoker. With an easy barbecue butter rub and injection, have turkey that comes out moist and juicy. It's great for a main course and delicious for turkey sandwiches or soup the day after. Here’s how you can use your smoker or grill to make quick work of smoking a turkey breast.

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Serves 2-3
For the Turkey
turkey breast, split
For the Marinade
teaspoon barbecue rub
tablespoons melted butter
For the Seasoning
salt & pepper to taste

Ingredient Tips

Turkey Breast
Smoking a turkey doesn't have to be a daunting task. Using a turkey breast is more manageable than a whole turkey and takes a fraction of the time.
Double the Fun
You can easily double this recipe with by adding of another turkey breast and doubling the amount of barbecue rub and melted butter.


Prep: 20 minutes, Cook: 3 hours

Combine the 1 teaspoon of barbecue rub and 4 tablespoons of melted butter. Allow the combination cool to room temperature.


While the combination cools, let the split turkey breast come to room temperature as well.


Using an marinade injector, inject the cooled rub and butter into the turkey breast at regular intervals.

Hot Tip: If you don't own an injector, use a fork to poke holes into the meat, and massage the cooled butter and rub into the turkey breast.

Prepare your smoker according to directions. If using your grill, heat one half of the grill to medium- low (300-325°F). Make sure to leave the other half of the grill off. This will create two separate cooking zones, one with direct heat and the other with indirect.


Add apple wood chips to your smoker. If using your grill, add a handful of apple wood chips to an aluminum foil pouch or cast-iron smoker box. Let the pouch or smoker box heat on the direct side of the grill until smoke appears.

Hot Tip: If using a foil pouch, make sure to seal the foil pouch tightly. Poke a small hole in the top.

With smoke appearing, salt and pepper the turkey skin. Place the breast into the smoker or in an aluminum pan on the indirect side if using the grill.


Smoking times will vary based on your smoker or grill type, weather conditions, etc. Cooking to the internal temperature is the best way to ensure that the turkey is safely prepared, but not over cooked. Use a thermometer to verify that your turkey has reached an internal temperature of 160°F in the breast meat.

Hot Tip: We suggest checking the temperature of the turkey after about 3 hours of cooking.
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  • Saltwater_chef | Nov 16, 2017

    For a little kick, add your favorite hot sauce to your melted butter. I prefer melted unsalted butter and my favorite is Louisiana Hot Sauce brand. Oh yeah!

    This was Helpful (0)
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