Smoked Boneless Turkey Breast in a Masterbuilt Electric Smoker

boneless turkey breast on the grates of a Masterbuilt smoker

Smoked Boneless Turkey Breast in a Masterbuilt Electric Smoker

An easy fresh garlic and herb rub makes this boneless turkey breast so flavorful. Smoking it in a Masterbuilt electric smoker keeps it moist and juicy.

Prep Time 10

Cook Time 2

Rest Time 20

Total Time 2 30

Servings

Calories 174kcal

Author Mads Martigan

Cost $20

Equipment

Masterbuilt Electric Smoker

Ingredients

1 Boneless Turkey Breast about 3 pounds

Garlic Herb Rub

2 tablespoon Olive Oil
2 tablespoon Lemon Juice freshly squeezed
3 cloves Garlic minced, about 1 Tablespoon
1 tablespoon Fresh Rosemary or 1 teaspoon dried
1 tablespoon Fresh Sage or 1 teaspoon dried
1 tablespoon Fresh Thyme or 1 teaspoon dried
2 teaspoon Dry Mustard
2 teaspoon Kosher Salt
½ teaspoon Freshly Ground Black Pepper

Instructions

Prepare the Turkey Breast

Remove the turkey from the package, rinse, and remove the netting.
1 Boneless Turkey Breast
In a small bowl, whisk together the garlic herb rub ingredients into a paste.
2 tablespoon Olive Oil, 2 tablespoon Lemon Juice, 3 cloves Garlic, 1 tablespoon Fresh Rosemary, 1 tablespoon Fresh Sage, 1 tablespoon Fresh Thyme, 2 teaspoon Dry Mustard, 2 teaspoon Kosher Salt, ½ teaspoon Freshly Ground Black Pepper
Coat the entire exterior of the turkey breast with the rub and set it aside.

Set Up and Start the Masterbuilt Smoker

Start the Masterbuilt and set the temperature to 275°F.
Add a water pan to the bottom shelf. Oil the grates of the middle shelf.
Once the smoker is up to temperature, add the wood chips.
When smoke starts coming out of the top vent, about 5 to 10 minutes after adding the wood chips, it's time to put the turkey in.

Smoke the Turkey Breast

Place the turkey breast on the oiled grates in the center of the middle rack above the water pan.
After about 45 minutes, insert a leave in thermometer to monitor the cooking process.
Rotate and flip the breast as needed for even cooking. Refill the wood chips as needed.
Cook until the internal temperature reaches 160°F, then remove to a cutting board to rest and rise the final 5 degrees for a final internal temperature of 165°F.

Rest and Slice

Allow the turkey breast to rest on a cutting board for 15-20 minutes.
Slice the turkey against the grain using a good meat slicing knife. Serve immediately.

Notes

Leftover turkey breast should be refrigerated for up to 3-4 days.

To reheat, place the turkey in a pan with a little bit of chicken broth or turkey stock in the bottom. Cover with aluminum foil and heat in the oven on 300°F until heated through.

Nutrition