Smoked Turkey Breast Bone Out

By Brooke Smith | Team GWG Ambassador

Smoked Turkey Breast Bone Out - Field to Plate


  • 3 pounds boneless turkey breast
  • 2 tablespoons melted butter

Dry Rub Ingredients

  • 1/4 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Dried Rosemary
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Sage
  • 1/4 tsp Dried Paprika
  • 1/8 tsp Red Pepper Flakes
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper


  1. Preheat smoker to 225°F
  2. Make the dry rub in a small bowl and set aside
  3. Pat your turkey breast dry with paper towels. Use the melted butter and coat all sides of the turkey using your hands to rub in the butter.
  4. Season the turkey with poultry seasoning as desired. Use your hands to massage the seasoning into the breast.
  5. Place the turkey breast directly onto the smoker grill grate and cook for 40-45 minutes per pound or until internal temperature reaches 160°F. Note: 165°F is the official safe temperature. Removing the breast at 160°F in theory allows time for the turkey to keep cooking up to the safe temperature.
  6. Remove from heat and cover with tin foil.
  7. Wait at least 20-30 minutes before slicing to allow the juices to settle in.

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