Irresistible Smoked Pulled Turkey Breast Recipe
Making the whole bird may seem overwhelming, but what about making Pulled Smoked Turkey Breast instead? Perfectly seasoned and smoked, tender and juicy, this turkey breast is ideal for sandwiches, tacos or a hearty salad.
Cooking with just turkey breast is much easier, and the leftovers are so versatile. This is also a great option for meal prep or feeding a crowd.
If you’re looking for a deliciously smoky twist on a classic favorite, this Smoked Pulled Turkey Breast recipe is for you.
With just a few simple ingredients and a smoker, you can elevate your turkey game and enjoy a melt-in-your-mouth meal perfect for any occasion.
Turkey meat is delicious when prepared right. Follow this recipe to find out how to do it.
Why you will love this recipe
Tender & Juicy – smoking the turkey results in incredibly tender meat that falls apart effortlessly.
Rich smoky flavor – the slow smoking process infuses the turkey with a deep, smoky flavor that’s hard to resist, offering a new twist on traditional turkey dishes.
Versatile – whether you’re meal-prepping for the week or hosting a BBQ, this recipe is super versatile. Use the leftovers in sandwiches, wraps, or Turkey-Stuffed Pierogis.
Simple ingredients – with just a few seasonings and your smoker, you can achieve restaurant-quality flavor at home without any complex ingredients or steps.
Ingredients, Variations and Substitutions
The centerpiece of this dish is a whole turkey breast, which I deboned before cooking for easier handling and even smoking. If you prefer to skip the deboning process, choose boneless turkey breast.
Butter is the secret weapon for keeping the turkey breast moist and flavorful. I used two sticks of butter (one for each breast), melting some to brush over the turkey and slipping the rest when wrapping in foil. If you prefer a dairy-free option, swap it for plant-based butter or olive oil for a lighter touch, though you might lose some of the creaminess.
Salt and black pepper – use them generously to enhance the natural turkey flavor. Feel free to adjust the amounts to your taste or experiment with flavored salts for added depth. If you can, use kosher salt. Its larger crystals are easy to sprinkle evenly, ensuring consistent seasoning across the turkey breast.
Smoked paprika – adds a warm, smoky kick that beautifully complements the turkey. If you don’t have smoked paprika on hand, regular paprika will work, but you may want to add a dash of liquid smoke or chipotle powder to replicate that signature smoky profile.
Dried thyme and rosemary – bring a fragrant, herbaceous note that pairs perfectly with the turkey and smoky flavors. If you have fresh herbs, chop them finely and use a slightly larger quantity since fresh herbs are less concentrated. You can also use your favorite turkey rub.
Coriander – adds a subtle citrusy and earthy flavor that works well with the smoky paprika, thyme, and rosemary. It is a great addition to the seasoning mix. If you’re out of coriander, cumin is a good substitute. You can also try ground fennel seed or a pinch of dried lemon zest for a more citrus-forward alternative.
Equipment you will need
- Smoker or gas grill
- Meat Thermometer
- Wood pellets, charcoal or wood chips
- Aluminum Foil
- Basting Brush (optional)
- Tongs or Meat Fork
- Cutting Board & Sharp Knife
- Disposable pan (optional)
Top Tips for best tasting Pulled Turkey Breast
Choose the right turkey breast – bone-in turkey breast with skin on or boneless, skinless turkey breast. Either one will work as long as you cook it properly.
Brine for extra moisture – if you have time, brine the turkey breast overnight in a saltwater solution to enhance flavor and juiciness.
Don’t skip the dry rub – use a flavorful dry rub that complements the smoky flavor. Be generous with the seasoning, making sure it coats the turkey evenly.
Use the right wood chips – mild woods like apple wood, cherry wood, or pecan pair beautifully with turkey, while hickory adds a stronger, more robust flavor. If you’re using a charcoal grill or a smoker without a dedicated wood chip tray, remember to soak wood chips before using them. This will slow their burning, creating more smoke over time.
Keep the smoker temperature steady – smoke the turkey breast at 225°F–250°F (107°C–121°C) for a slow, even cook. A steady temperature ensures the meat stays juicy and tender.
Monitor internal temperature – The turkey is done when it reaches an internal temperature of 165°F (74°C). To pull it, you need an internal temperature of 195-205F.
Wrap to retain moisture (optional) – if the turkey looks like it’s drying out during smoking, wrap it in aluminum foil to lock in moisture.
Let it rest – after smoking, let the turkey rest for at least 30 minutes before shredding. This helps redistribute the juices for maximum flavor.
Shred while warm -shred the turkey while it’s still warm, as it’s easier to pull apart and it stays tender.
Get creative with sauces – Pair with your favorite BBQ sauce, a smoky gravy, or even a zesty cranberry relish to take it to the next level.
Skin on or off?
The skin acts as a natural barrier to lock in moisture and protect the meat during the smoking process. Without it, the turkey breast is more likely to dry out. However, there are ways to prevent that from happening.
This time, I decided to smoke the turkey breast without the skin. I wanted the butter to penetrate the meat and elevate its flavor.
Things to keep in mind
- Moisture Management – without the skin, you’ll need to be extra diligent about keeping the turkey breast moist. Regularly basting or brushing with melted butter or broth can help.
- Seasoning – removing the skin lets the seasoning adhere directly to the meat, enhancing the flavor, but you’ll want to season generously to make up for the flavor the skin usually provides.
- Texture – if you love crispy skin, removing it means you’ll miss out on that, but the trade-off is a more consistent smoky flavor throughout the meat.
Alternative Tips
- If you’re set on removing the skin, consider wrapping the turkey breast in foil once it hits 165°F to lock in moisture for the rest of the cook.
- Another option is to smoke the skin separately and use it as a garnish or a crunchy topping.
Step-by-step instructions
- Remove the bone from the turkey breast, if not already done.
- Pat turkey dry with paper towels and rub olive oil or melted butter all over it. (this is optional step).
- Season the turkey generously on both sides with your dry rub, ensuring it is evenly coated.
- Set your smoker to a lower temperature of 180°F – 200°F and a high smoke setting.
- Add your preferred wood chips (apple or cherry wood for mild sweetness, hickory wood for a stronger smoke flavor).
- Place the seasoned turkey breast on the smoker grates, ensuring the surface is exposed to absorb the smoky flavor.
- Smoke on the high smoke setting for about 30 minutes, allowing the meat to develop that rich, smoky aroma.
- Change the smoker temperature to 225°F and the regular smoke setting.
- Smoke until the turkey breast reaches an internal temperature of 165°F in the thickest part. Use an instant-read thermometer to ensure the meat is at the correct temperature.
- Once the internal temperature reaches 165°F, briefly remove the turkey. Transfer turkey breast onto a foil and apply butter on top and underneath the turkey breast.
- Wrap the turkey breast tightly in aluminum foil to retain moisture and flavor.
- Return the wrapped turkey breast to the smoker and continue cooking until it reaches an internal temperature of 195°F. This ensures the meat becomes tender enough to pull apart easily.
- Remove the turkey from the smoker and let it rest, still wrapped in foil, for 20-25 minutes to allow the juices to redistribute.
- Carefully unwrap the turkey breast and shred the meat using two forks or your hands.
- Serve with your favorite BBQ sauce, on buns, or as a topping for salads, tacos, or bowls.
Best ways to enjoy Pulled Turkey
- Pulled Turkey Sandwich
- Turkey Tacos
- Hearty Grain Bowl
- BBQ Turkey Pizza
- Thanksgiving-Inspired Wrap with Cranberry Sauce
- Loaded Baked Potatoes
- With a side of stuffing
- Salad Protein Booster
- Smoked Turkey Chili
- Pulled Turkey Sliders
- Breakfast Hash
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Storage instructions, reheating
Cool the Turkey Properly
- Allow the pulled turkey to cool to room temperature before storing. Avoid leaving it out for more than 2 hours to prevent bacterial growth.
Refrigerate
- Place the turkey in an airtight container or resealable bag.
- Store in the refrigerator for up to 4 days.
Freeze for Longer Storage
- Divide the turkey into portions and store them in freezer-safe bags or containers.
- Label it with the date and freeze it for up to 3 months.
- For best results, remove as much air as possible from the bags to prevent freezer burn.
Reheating in the Oven (Best for Large Batches)
- Preheat your oven to 325°F (160°C).
- Place the turkey in a baking dish and add a few tablespoons of broth, water, or BBQ sauce to keep it moist.
- Cover the dish with foil and heat for 15–20 minutes or until warmed.
Reheating on the Stovetop (Quick Option)
- Place the turkey in a skillet over medium heat.
- Add a splash of broth or water and stir occasionally to prevent sticking.
- Heat for 5–7 minutes or until warmed through.
Microwave (For Single Portions)
- Place the turkey on a microwave-safe plate and cover with a damp paper towel to retain moisture.
- Heat on medium power for 1–2 minutes, stirring halfway through to ensure even heating.
Reheating from Frozen
- For frozen turkey, thaw in the refrigerator overnight.
- Reheat using one of the above methods, adding extra liquid to help restore moisture as needed.
Irresistible Smoked Pulled Turkey Breast
Equipment
- smoker or gas grill
- meat thermometer
- wood pellets, charcoal grill, wood chips
- aluminum foil
- cutting board & sharp knife
- tongs or meat fork
- Disposable pan (optional)
Ingredients
- 2 sticks butter
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Dried thyme
- 1 tbsp Dried rosemary
- 1 tsp Coriander
- 1 tsp Smoked paprika
Instructions
- Remove the bone from the turkey breast, if not already done.
- Pat turkey dry with paper towels and rub olive oil or melted butter all over it. (this is optional step).
- Season the turkey generously on both sides with your dry rub, ensuring it is evenly coated.
- Set your smoker to a lower temperature of 180°F – 200°F and a high smoke setting.
- Add your preferred wood chips (apple or cherry wood for mild sweetness, hickory wood for a stronger smoke flavor).
- Place the seasoned turkey breast on the smoker grates, ensuring the surface is exposed to absorb the smoky flavor.
- Smoke on the high smoke setting for about 30 minutes, allowing the meat to develop that rich, smoky aroma.
- Change the smoker temperature to 225°F and the regular smoke setting.
- Smoke until the turkey breast reaches an internal temperature of 165°F in the thickest part. Use an instant-read thermometer to ensure the meat is at the correct temperature.
- Once the internal temperature reaches 165°F, briefly remove the turkey. Transfer turkey breast onto a foil and apply butter on top and underneath the turkey breast.
- Wrap the turkey breast tightly in aluminum foil to retain moisture and flavor.
- Return the wrapped turkey breast to the smoker and continue cooking until it reaches an internal temperature of 195°F. This ensures the meat becomes tender enough to pull apart easily.
- Remove the turkey from the smoker and let it rest, still wrapped in foil, for 20-25 minutes to allow the juices to redistribute.
- Carefully unwrap the turkey breast and shred the meat using two forks or your hands.
- Serve with your favorite BBQ sauce, on buns, or as a topping for salads, tacos, or bowls.
Notes
Nutrition
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Conclusion
Cooking turkey does not need to be intimidating. Start with turkey legs, turkey thigh, or boneless breast meat, like in this recipe.
Whether hosting a backyard BBQ, meal-prepping for the week, or looking for a main course to feed a family, this Pulled Turkey recipe delivers. With its rich taste, juicy texture, and versatility, it’s sure to become a household staple. This turkey recipe will become your favorite!
FAQ
Can I use a bone-in turkey breast for this recipe?
Yes! A bone-in turkey breast works perfectly, though the cooking time may be slightly longer. If you prefer, you can remove the bone for easier shredding after cooking.
How do I keep the turkey breast from drying out?
- Season the turkey well, apply butter both under the skin and on top, and wrap it in foil once it reaches 165°F.
- Maintaining a low and consistent smoker temperature also helps lock in moisture.
- Baste the turkey meat with butter or broth during the cook
- Spritz with broth or apple juice every hour or so
Can I use this recipe with other cuts of turkey or different meats?
Absolutely! This method works for other turkey cuts like thighs or even chicken breasts. Adjust cooking times based on the size and thickness of the meat.
What if I don’t have a smoker? Can I make it in the oven?
You can mimic the smoky flavor by cooking the turkey in the oven, adding liquid smoke, or using a stovetop smoker box. Here are oven instructions: set your oven to 325°F (163°C). Prepare the turkey, remove the bone (if needed), and season it. Place the turkey breast on a baking rack in a roasting pan. Cover it loosely with aluminum foil to retain moisture. When the turkey hits 165°F, place the butter underneath and on top of the turkey. Wrap tightly in foil and continue cooking until the internal temperature reaches 195°F (90°C) for pull-apart tenderness. Let the turkey rest for 15 minutes before shredding.
Can I make this ahead of time?
Yes, smoked pulled turkey reheats well! Store in the fridge or freezer and reheat with a splash of broth or BBQ sauce to retain its juicy texture.
Do I need to baste the turkey while it’s smoking?
Basting isn’t necessary, as the slow-smoking process and the butter applied later in the cook will keep the meat moist. However, you can spritz it with apple juice or broth every hour if desired.
What should I serve with pulled turkey?
Pulled turkey pairs beautifully with coleslaw, cornbread, baked beans, or roasted vegetables. For a lighter option, serve it over a salad or in a wrap.
