Herb-Smoked Turkey Breast

Smoke-cook a turkey breast with apple, onion, and fresh herbs. Savor the aroma while you lounge on the hammock and let the smoker do the work.

Herb-Smoked Turkey Breast
Servings: 12 Prep 20 mins Grill 3 hrs 30 mins


  • 1 bone-in fresh turkey breast, about 7-1/2 pounds
  • 1 Granny Smith apple, cut up
  • 2 medium onions, cut up
  • 8 sprigs fresh thyme
  • 4 small sprigs fresh rosemary
  • 6 sage leaves, torn
  • 2 teaspoons seasoning salt (such as Adobo)
  • 1 teaspoon paprika

Make It

1. Rinse breast and pat dry. Loosen skin over both sides of turkey breast. Soak 2 to 3 cups wood chips in hot tap water.

2. Cover water pan completely with aluminum foil. Add apple, onion, 4 sprigs of the thyme, 2 sprigs of the rosemary and 3 of the sage leaves.

3. In a small bowl, combine Adobo and paprika. Place a generous amount between the skin and breast meat and remainder on the outside of skin. Tuck remaining herb sprigs under skin.

Prepare smoker:

4. Fire up about 10 pounds charcoal until gray and ashy. Place water pan in body of smoker and place body on top of grill base. Fill water pan with 6 to 8 cups hot tap water, and gently replace grill racks. Shake excess water off chips; add to charcoal through side door.

5. Place turkey breast on top grill rack, cover and smoke at 225 degrees F to 250 degrees F for 3-1/2 hours or until breast meat registers 160 degrees F on an instant-read thermometer. Let stand, covered with foil, for 20 to 30 minutes before slicing and serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 240, Fat, total (g): 7, chol. (mg): 107, sat. fat (g): 2, carb. (g): , fiber (g): , pro. (g): 41, sodium (mg): 486, Percent Daily Values are based on a 2,000 calorie diet.