Smoked Turkey Breast with TexasBBQRub
A whole bone-in turkey breast rubbed with a garlic-butter and TexasBBQRub mixture, then smoked over fruit wood. This is perfect for holidays or anytime you want juicy sliced turkey with real smoke flavor.
This recipe uses
TexasBBQRub Original
2-time American Royal People's Choice Award winner. Classic Texas flavor: bold, slightly sweet, hint of heat. Perfect for all BBQ.
Shop TexasBBQRub Original →Ingredients
- 1 whole turkey breast (5-7 lb, bone-in, skin on)
- 1/2 cup TexasBBQRub Original
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 Tbsp olive oil (optional, for skin crisp)
- 1 tsp kosher salt (if the bird is not pre-seasoned)
- 1/2 cup water or low-sodium chicken broth (for the drip pan)
- Wood chunks or chips: apple or cherry (fruit wood for a mild, sweet smoke)
Instructions
- Prep the Bird: Pat the turkey breast dry. Gently slide your fingers under the skin on the breast side and create a cavity.
- Butter-Garlic Rub: Mix melted butter, minced garlic, and 1/4 cup TexasBBQRub. Slip half of this mixture under the skin, spreading it evenly.
- Season the Exterior: Rub the remaining butter-garlic mix over the skin, then coat the outside with the remaining 1/4 cup TexasBBQRub and a light drizzle of olive oil.
- Set Up the Smoker: Preheat to 225-250 degrees F using indirect heat. Add a handful of apple or cherry wood chunks to the firebox. Place a water/drip pan with 1/2 cup water or broth beneath the grill grates.
- Smoke: Position the breast skin-side up on the grate. Close the lid and smoke until the internal temperature reaches 165 degrees F in the thickest part. This usually takes 3-4 hours for a 5-lb breast, longer for larger pieces.
- Rest: Remove from the smoker, tent loosely with foil, and rest for 15-20 minutes before slicing. This locks in juices.
Bill's Pitmaster Tips
- The butter-garlic-rub mixture under the skin is what makes this turkey breast special.
- Fruit wood only for turkey — heavy smoke overpowers the delicate meat.
Pro Tips
- Fruit woods (apple, cherry) keep the flavor light and let the TexasBBQRub shine. Avoid heavy hickory for breast meat.
- Keep the smoker steady; a swing of 15 degrees F can add 20-30 min to the cook.
- Spritz the breast with a 1:1 mix of apple juice and water every hour after the first 90 min.
- For ultra-moist breast, place it in a turkey-cooking bag for the first 2 hours, then remove the bag for the final hour to develop a nice bark.
- Cut against the grain after resting; this yields the most tender slices.
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