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Franklin's Smoked Turkey Breast Recipe

Franklin's Smoked Turkey Breast

Dax Phillips
3 from 2 votes
Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Turkey
Servings 8


  • 3.5 lb turkey breast
  • 2 whole sticks of butter unsalted
  • 3 tbsp course cracked black pepper
  • 1 tbsp salt
  • heavy duty aluminum foil
  • your favorite wood chips for smoking I used cherry


  • Start by mixing the salt and pepper in a bowl. remove the skin from the turkey breast and discard it.
  • Rub the turkey breast with the black pepper and salt, all over all of the sides. Now get your smoker ready. I’ve been using the Smokenator 1000 for some time now, but you could use your grill if you desire. Once the smoker comes to temperature (I shoot for about 250 degrees), add the turkey breast, cover, and let it slowly smoke for about 2.5 hours. Once the turkey is slightly browned, carefully remove it and place it on a plate.
  • Pull 2 big sheets of aluminum foil off, enough to easily wrap the turkey breast, and top the breast with the two sticks of butter. Cover with the foil, and return back to the smoker, butter side down. Make sure the breast is completely covered and to not have butter dripping down into your smoker!
  • Continue cooking for another 1-2 hours, or until the center of the breast registers around 160 degrees.
  • When you are ready to serve, carefully remove the foil from the turkey breast, and pull apart with a couple of forks.