If you’re looking for a flavorful alternative to roasting a whole turkey this Thanksgiving, you have to try this Smoked Turkey Breast with Herb Butter! It’s infused with a citrus-and-herb brine, coated with homemade herb butter, and slowly smoked for a delicious main dish that feels special enough for the holidays.
Smoking turkey might seem intimidating if you’ve never tried it, but the process is easier than you might think. The key is to plan ahead for the brining time, prepare a flavorful herb butter, and use a reliable meat thermometer to know when your turkey is done.
I made this recipe with a 7-pound turkey breast in an electric smoker set to 225°F. The result was moist, flavorful turkey with a wonderful smoky aroma.
A smoked turkey breast is a great choice for a smaller Thanksgiving gathering, or you can serve it alongside another main dish when you’re feeding a crowd.

Smoked Thanksgiving turkey breast with herb butter

Why You’ll Love This Smoked Turkey Breast

Packed with flavor: A citrus, garlic, and thyme brine adds flavor before the turkey goes into the smoker.
Homemade herb butter: Butter, rosemary, thyme, sage, and garlic create a savory coating for the turkey.
Perfect for Thanksgiving: It’s a delicious alternative to a traditional roasted turkey.
Great for smaller gatherings: A turkey breast is a practical option when you don’t need a whole bird.
A hands-off cooking method: Once the turkey is prepared and in the smoker, a thermometer helps you monitor its progress.

Ingredients for Smoked Turkey Breast

This recipe has two main components: the brine and the herb butter.

Ingredients for the Turkey Brine

Water: The base of the brine.
Sugar: Balances the salt and adds a subtle sweetness.
Kosher salt: Helps season the turkey during brining.
Orange: Adds a fresh citrus note.
Fresh thyme: Gives the brine an earthy, herbal flavor.
Minced garlic: Adds savory depth.
Ice: Helps cool the brine before the turkey is added.

Ingredients for the Herb Butter

Butter: Use softened butter so it’s easy to mix and spread.
Fresh thyme: Adds an earthy, savory flavor.
Fresh rosemary: Brings a fragrant, woodsy note.
Fresh sage: A classic herb for Thanksgiving turkey.
Minced garlic: Adds extra savory flavor.
Kosher salt and black pepper: Season the herb butter.

You’ll also need a turkey breast, a smoker, and a reliable digital meat thermometer. Check the recipe card below for the exact ingredient quantities.

How to Make Smoked Thanksgiving Turkey Breast

For the best results, allow time to brine the turkey before smoking it. The brine needs to be completely cooled before the turkey is added, and the turkey should remain refrigerated throughout the brining process.

Step 1: Prepare the Brine

Add the water, sugar, kosher salt, minced garlic, and fresh thyme to a large pot. Squeeze the orange into the mixture, then add the orange slices.

Bring the mixture to a boil, stirring as needed to dissolve the sugar and salt. Remove the pot from the heat and let the brine cool. Add the ice, then make sure the brine is fully chilled before adding the turkey

Orange, garlic, and thyme brine for smoked turkey breast

Step 2: Brine the Turkey Breast

Place the turkey breast in a food-safe container and pour the cooled brine over it, making sure the turkey is submerged.

Cover the container and refrigerate for at least 8 hours or overnight. Keep the turkey refrigerated throughout the brining process.

Important: If your turkey breast has already been injected with a salt solution, check the packaging before brining. You may need to reduce the salt in the brine to avoid an overly salty result.

Step 3: Make the Herb Butter

In a small bowl, combine the softened butter, chopped thyme, rosemary, sage, minced garlic, kosher salt, and black pepper. Mix until the herbs and seasonings are evenly distributed.

This fragrant herb butter is what gives the turkey its delicious savory flavor.

You take softened butter and combine it with the chopped herbs and garlic. Then take some paper towels and pat the turkey dry so that the butter will stick better. I like to put the herb butter under the skin and inside the cavity of the turkey too.

Homemade herb butter with rosemary, thyme, sage, and garlic

Step 4: Prepare the Turkey

Remove the turkey breast from the brine and discard the used brine. Do not rinse the raw turkey; rinsing can spread bacteria around the kitchen.

Pat the turkey dry with paper towels. Carefully loosen the skin and spread about half of the herb butter underneath it. Spread the remaining butter over the outside of the turkey breast.

If needed, use toothpicks to help hold the skin in place.

Keep the turkey refrigerated until you’re ready to put it in the preheated smoker.

Step 5: Preheat the Smoker

Preheat your electric smoker to 225°F, following the manufacturer’s instructions.

If your smoker has a water pan, fill it according to the manufacturer’s directions. I use water in mine, although apple juice or apple cider may also be an option if permitted by your smoker’s instructions.

Place a food-safe drip pan underneath the turkey if you’d like to collect the drippings for gravy.

Step 6: Smoke the Turkey Breast

Place the prepared turkey breast on the middle rack of the preheated smoker. Position the thermometer probe in the thickest part of the breast, avoiding bone if present.

For my electric smoker, I add hickory wood chips about 30 minutes after the turkey goes in, then add another handful around the 60-minute mark. Follow your smoker’s directions for adding wood chips and maintaining the proper temperature.

Keep the smoker closed as much as possible to maintain a steady cooking temperature.

Turkey breast smoking at 225 degrees in an electric smoker

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I love using a digital meat thermometer with my smoker. The one I use connects with the app on my phone where I can easily check the temp and gauge how long the turkey still has left. It also allows you to keep the door closed, so the heat can not escape. You can use a regular thermometer too. I place my thermometer in the thickest part of the turkey breast before I place it in the smoker.

Here is the meat grill thermometer that I use:

Groove Meat Grill Thermometer

Step 7: Cook to the Safe Internal Temperature

Cooking time will depend on the size and shape of your turkey breast, your smoker, and the actual cooking temperature.

For the 7-pound turkey breast I used, the smoking time was approximately 4½ hours at 225°F. Use this as a guide, not a guarantee.

The turkey breast is ready when a food thermometer confirms it has reached 165°F in the thickest part. Always rely on the internal temperature rather than time alone..

Step 8: Rest Before Slicing

Remove the turkey breast from the smoker once it reaches 165°F. Cover it loosely with foil and let it rest for 20–30 minutes before slicing.

Resting gives you time to finish your side dishes and helps make serving easier.

Smoked Turkey Breast Recipe

This smoked turkey breast is brined with orange, garlic, and thyme, then coated with homemade rosemary, sage, and garlic herb butter. Smoked at 225°F, it's a flavorful Thanksgiving main dish for smaller gatherings.

Prep Time 8

Cook Time 4 30

Total Time 12 30

Serving Size 6

Equipment

smoker

Ingredients

7 lb turkey breast you can give whatever size you need and adjust the cook time

Brine

12 cups water
½ cup sugar
⅓ cup kosher salt
1 orange cut into slices
5 sprigs of thyme
2 tsp minced garlic
2 cups ice

Herb Butter

1 stick butter softened
2 tsp thyme chopped
2 tsp rosemary chopped
2 tsp sage chopped
2 tsp garlic minced
1 tsp kosher salt
1 tsp pepper

Instructions

Brining Turkey

Pour water into a large pot. Turn on to high heat.
Add the sugar, salt, minced garlic, and sprigs of thyme.
Squeeze the oranges over the water before places the slices into the water.
Bring to a boil. Remove from heat and allow to cool about 30 minutes before adding ice. Make sure liquid is room temperature before putting the turkey breast into the brining liquid.
Put the lid on the pot and place in the refrigerator at least 8 hours or overnight.
Remove turkey an hour before you need to put it on the smoker. Rinse the turkey off well, pat dry with paper towels, and let it sit at room temperature.

Herb Butter

In a small combined the softened butter, chopped herbs, minced garlic, salt, and pepper.
Spread half the herb butter under the turkey's skin. You may need to grab to loosen the skin. I like to use toothpicks to hold the skin in place so that it doesn't shrink back while cooking.
Spread the other half of the herb butter on top of the turkey.

Smoking Turkey

Start preheating your smoker about 30 minutes before you need to use it. Preheat to 225°F.
If you have a meat thermometer that can be used in the smoker insert the probe into the thickest part of the turkey breast.
Once the smoker is preheated place the turkey onto a middle rack. Follow your smokers direction as what liquid to place in drip pan and when to add wood chips, etc.
I use water in my drip pan and add the first handful of wood chips after 30 minutes of cooking. I add a second handful of wood chips after 60 minutes of cooking.
When the internal temperature of the turkey breast gets to 165°F remove from the smoker, cover loosely with foil and let it rest for 20-30 minutes before cutting.

How Long Does It Take to Smoke a Turkey Breast at 225°F?

The time depends on the size of the turkey breast and how your smoker performs. My 7-pound turkey breast took approximately 4½ hours at 225°F, but other turkey breasts may take more or less time.

The most important step is checking the internal temperature with a food thermometer. The turkey breast needs to reach 165°F in the thickest part before serving.

If you’re planning Thanksgiving dinner, allow extra time so you aren’t rushing the cooking process.

Tips for the Best Smoked Turkey Breast

Plan ahead. The turkey needs at least 8 hours in the brine, so start the day before you plan to smoke it.
Check the turkey’s packaging. Some turkey breasts are already injected with a salt solution. Adjust the brine as appropriate for the product you’re using.
Keep the brine cold. Always cool the brine completely before adding the turkey, and keep the turkey refrigerated while it brines.
Use a thermometer. Smoking time is only an estimate. Check the internal temperature to determine when the turkey is ready.
Choose wood chips you enjoy. Hickory gives the turkey a distinct smoky flavor. Follow your smoker’s instructions for the right type and amount of wood.
Let the turkey rest. A short rest after cooking makes it easier to slice and serve.

Can You Make Smoked Turkey Breast Without a Smoker?

If you don’t have a smoker, you can use the same general flavor inspiration for an oven-roasted turkey breast. Prepare the brine and herb butter, then cook the turkey in an oven-safe roasting pan according to a reliable turkey-breast roasting method.

Oven temperatures and cooking times will differ from the smoking method, so don’t use the smoker’s timing as an oven-roasting guide. As with smoked turkey, confirm that the thickest part reaches 165°F.

What to Serve with Smoked Thanksgiving Turkey

This smoked turkey breast is a wonderful centerpiece for a Thanksgiving meal, but it also works for Sunday dinner or another special gathering.

Serve it with some of these comforting favorites:

Instant Pot Sour Cream and Chives Mashed Potatoes
Corn Casserole Recipe
Corn Casserole Bites
Your favorite stuffing or dressing
Roasted seasonal vegetables
Homemade cranberry sauce

If you’re serving a smaller group, pair the turkey breast with a few favorite sides for a complete holiday meal.

How to Store Leftover Smoked Turkey

Allow leftovers to cool slightly, then slice the turkey and refrigerate it in shallow, covered containers within 2 hours of cooking.

Refrigerated cooked turkey should be used within 3–4 days. You can also freeze portions for longer storage. Reheat leftovers to 165°F, checking with a food thermometer.

A Flavorful Addition to Your Thanksgiving Table

This Smoked Turkey Breast with Herb Butter is a delicious way to add something special to your holiday menu. The citrus-and-herb brine, fragrant butter, and smoky flavor work beautifully together, and using a turkey breast makes it a practical option for smaller gatherings.

With a little advance planning and a thermometer to guide you, you can serve a flavorful smoked turkey breast for Thanksgiving or any special dinner.