Smoked Turkey Breast

Simple, Juicy, and Packed with Holiday Flavor

Thanksgiving doesn’t always have to mean a full bird. This recipe focuses on a store-bought turkey breast, smoked low and slow over charcoal and seasoned with our Competition BBQ Rub. It’s a perfect option if you’re cooking for a smaller crew or just want an extra turkey breast for sandwiches and leftovers. The seasoning gives it a Memphis-style BBQ edge — savory, sweet, and full of bark-building potential.

Ingredients

• 1 bone-in or boneless turkey breast (3–5 lbs)

• 2–3 tbsp olive oil or melted butter

• Generous amount of Ranch & Rifle Competition BBQ Rub

• Optional: applewood or cherry wood chunks, for added smoke

Equipment

• Charcoal grill or smoker

• Meat thermometer

• Foil or butcher paper, optional for resting

Instructions

1. Prep the Turkey Breast

Remove the turkey breast from packaging and pat dry thoroughly with paper towels. Rub all over with olive oil or melted butter to help the seasoning stick and promote browning.

Coat generously with Competition BBQ Rub, making sure to cover all sides evenly. Let the turkey sit at room temp while you prep the fire — this helps take the chill off for more even cooking.

2. Set Up Your Grill or Smoker

Set up your charcoal grill for indirect heat at around 275–300°F. Add a few chunks of applewood or cherry wood for a mild, fruity smoke that pairs perfectly with poultry.

3. Smoke the Turkey

Place the turkey breast on the cool side of the grill, skin side up (if bone-in), and close the lid. Smoke until the internal temperature hits 160–165°F, which usually takes about 1.5 to 2.5 hours, depending on the size.

Monitor the grill temp and internal temp closely — a meat thermometer is your best friend here.

4. Rest and Serve

Once the turkey hits temp, remove it from the grill and tent it loosely with foil. Let it rest for at least 15–20 minutes before slicing — this keeps all those juices right where you want them.

Slice and serve with your favorite holiday sides, or shred it for next-day sandwiches with leftover cranberry sauce.

Pro Tips

• For even juicier results, you can dry brine the turkey breast with salt the night before (just remember to wash off the salt in the morning).

• Don’t skip the rest — it’s crucial for juicy slices.

• Leftovers? Try making BBQ turkey sliders with pickles and slaw.

Tag @Ranch.and.Rifle this Thanksgiving and show us what’s smoking at your place. Whether you’re feeding two or twenty, we’re here for the good food and even better company.