Smoked Bone-In Turkey Breast with Honey Butter
This smoked bone-in turkey breast with honey butter shows you how to smoke moist turkey with a beautiful honey butter and spice coating. These easy techniques will help you avoid common mistakes so you can smoke a turkey breast to perfection this Thanksgiving. All you need is 35 minutes of hands-on prep time and a few simple ingredients.
Looking for more smoked turkey ideas? Don’t miss my recipes for Smoked Turkey Breast with Creole Butter Injection and these easy Smoked Turkey Legs.
Quick Look: Smoked Bone-In Turkey Breast with Honey Butter
- What It Is: Smoked bone-in turkey breast injected with a Creole butter marinade, seasoned with a homemade rub, and smoked over applewood chunks, then wrapped in honey butter.
- Why Make THIS Version? The injection and honey-butter wrap keep the meat incredibly moist while seasoning it from the inside out. The honey butter especially brings a wonderful caramelization that pairs perfectly with the applewood smoke flavor.
- Key Ingredients: Bone-in turkey breast, Tony Chachere’s Creole style butter injectable marinade, Tony Chachere’s Creole Seasoning, yellow mustard, butter, and honey.
- Dietary Info: 100% carnivore-approved!
- Prep Time: 35 minutes.
- Resting Time: 12 hours in the fridge overnight after injecting; 15 minutes before smoking; 30 minutes after smoking.
- Smoking Time: 3 to 4.5 hours. Exact times will vary.
- Total Time: 16 hours 20 minutes to 17 hours 50 minutes.
- Pairs Well With: Pair with Thanksgiving side dishes, like my No Bake Smoked Mac and Cheese, Onion Boil, or Loaded Chicken Bacon Ranch Russet Potatoes.
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Why This Recipe Works
- Injecting the Meat for Moisture: I inject the breast on both sides with a Creole injection mixture to ensure that the meat is always moist and juicy.
- Chilling After Injecting: I let the injected turkey chill in the fridge overnight before smoking to allow the injection to permeate the meat.
- Removing the Skin for Better Flavor: I remove the skin before applying the mustard binder and spice rub to help the flavors get absorbed directly into the meat.
- Smoking Uncovered: I smoke the breast to 140°F before adding the honey and butter wrap. This gives the seasoning time to adhere and the exterior time to develop color.
- Wrapping with Honey & Butter for Extra Moisture: Once the meat hits 140°F, I wrap it in foil with melted butter and honey, which coats and bastes the meat for additional moisture and a hint of sweetness.
Key Ingredients
- Bone-In Turkey Breast: Choose a bone-in turkey breast, as it has a better flavor and is usually more moist than boneless. I recommend going with a 5-6 pound breast.
- Tony Chachere’s Creole Butter Injection: It saves time using this pre-made injection, and it brings a great flavor to the meat. Injecting the meat helps it stay moist and flavors it from the inside.
- Butter: You’ll need some sliced butter for wrapping the turkey breast toward the end of the cooking. Along with the honey, it bastes the meat as it cooks for extra moisture.
- Honey: You’ll need some honey for the butter and honey wrap. It adds a subtle sweetness to the meat, and the sugars caramelize during the smoke for a rich golden color on the outside of the meat.
See recipe card for full information on ingredients and quantities.
Substitutions or Additions
- Can’t Find Tony Chachere’s Creole Butter Injection? Simply combine ½ cup melted unsalted butter with 1½ tablespoons Tony Chachere’s Original Creole Seasoning. Let the mixture cool before injecting if the butter is very hot.
- Spicy Version: Add ¼ teaspoon cayenne pepper to the homemade rub and use hot honey instead of regular if desired.
- Other Wood Options for Smoking: I recommend using applewood, but other slightly sweet woods like pecan or oak are delicious too. Avoid using mesquite or hickory, as they’re quite strong and can make the turkey taste bitter.
- Other Turkey Cuts: Boneless or smaller breasts (or other cuts of turkey like a tenderloin) will cook faster, so watch them more closely as they smoke. Pull them from the heat when they reach 165°F in the thickest part, away from the bone.
How to Make Smoked Bone-In Turkey Breast with Honey Butter
- Thaw the turkey and remove the packaging and giblets. Pat it dry with paper towels. Fill the injector and inject small amounts throughout both breast halves. Angle the needle in several directions from each entry point, injecting slowly while withdrawing it.
- Place the breast skin-side up on a wire rack over a rimmed baking sheet and refrigerate at 40°F or below for 12-16 hours, or overnight.
- After the turkey has sat in the fridge overnight, remove the skin and pat the meat dry with paper towels.
- Apply a thin coating of mustard to the meat, then combine the spices and generously sprinkle the spice rub on the top and bottom. Gently press the seasoning onto the surface and let it sit for 15-20 minutes in the fridge while the smoker preheats.
- Place the turkey breast-side up on the grate. Insert a leave-in thermometer probe into the thickest breast meat without touching bone. Smoke until the thickest parts of both breasts reach 140°F internally away from the bone, about 2-3 hours.
- Lay out 2-3 sheets of heavy-duty foil on a work surface. Spread out the sliced butter and honey on the center of the foil, then place the turkey skin side up on the mixture.
- Wrap tightly, taking care that exposed bones do not puncture the foil. Return to the smoker at 250°F until it reaches 160°F in the thickest part of both breasts away from the bone; about 45-90 minutes.
- Once the breast reaches 160°F, pull it from the heat and let it rest, wrapped in foil, for 20-30 minutes, or until it reaches 165°F in the thickest parts. (If it doesn’t hit this temp after the rest, return it to the heat until it hits 165°F.) Unwrap and reserve the juices, then slice and drizzle with the juices. Enjoy with Smoked Baked Beans and Bacon Wrapped Onion Bombs!
James’ Grill Master Pro Tips
- Refrigerator Thawing Method: To thaw the turkey breast in the refrigerator, keep it in its packaging on a rimmed tray on the bottom shelf at 40°F or below. It will take 24-48 hours for a 5-6 pound breast. Check the cavity and thickest areas for remaining ice before injecting.
- Want to thaw the turkey more quickly? Place the turkey in a leakproof bag, submerge it in cold water, and change the water every 30 minutes. This method of thawing will take about 30 minutes per pound. Cook it immediately after thawing; skip the rest after injection.
- If the turkey contains an added salt solution, reduce the Tony's Original Creole Seasoning in the rub to 1 teaspoon. Also, don’t add additional salt, and be sure to use unsalted butter.
Smoked Bone-In Turkey Breast with Honey Butter FAQs
How long does a turkey breast take on a smoker?
It takes approximately 3 to 4.5 hours of smoking at 250°F for a 5-6 pound bone-in turkey breast to reach 160°F in the thickest part, away from the bone. Then, let it rest for 30 minutes covered with foil, during which time the internal temperature should rise to the USDA recommended internal temperature of 165°F. If it doesn’t hit this temperature, return it to the heat until it does.
Is it better to smoke a turkey breast at 225°F or 250°F?
I recommend smoking a turkey breast at 250°F rather than 225°F. The slightly higher temperature helps it cook more quickly without drying out–especially when paired with my Creole injection and honey butter wrap for extra moisture.
How to keep a turkey breast moist when smoking?
Start by injecting the meat with Tony Chachere’s Creole Style Butter Injection, then let it sit after injecting overnight in the fridge to allow the flavors to permeate the meat. Then, after the breast reaches 140°F inside, wrap it in foil along with butter and honey, which bastes the meat as it cooks and helps it stay moist. Also, avoid overcooking; this is the most common reason for dry turkey.
How do you store leftover smoked turkey breast?
Keep the leftover meat tightly covered or stored in an airtight container for up to 3-5 days, or freeze it in a freezer-safe container for up to 3 months. Reheat leftovers with a splash of low-sodium broth in the microwave or oven until it’s heated through. Use leftover meat in my Turkey Bacon Ranch Sliders.
Serving Suggestions
This smoked turkey breast with honey butter tastes great with any of your favorite Thanksgiving side dishes. Enjoy it along with my Chili Loaded Baked Potatoes, Crispy Accordion Potatoes, or Jalapeño Popper Smoked Deviled Eggs for a crowd-pleasing spread.
Best Side Dish Recipes to Serve with Turkey
If you make this recipe, I want to hear about it! Please leave a comment and ★★★★★ star rating below. That helps everyone know the favorites! Also, please tag me on Facebook, so I can see your creations. Happy Grilling!
Smoked Bone-In Turkey Breast with Honey Butter
This smoked bone-in turkey breast with honey butter recipe shows you how to smoke moist turkey with a beautiful honey butter and spice coating. Avoid common mistakes with these expert techniques. All you need is 35 minutes of hands-on prep time and a few simple ingredients.
Equipment
- meat injector
- Charcoal smoker
- applewood chunks for the smoker
- leave-in thermometer
- Instant-Read Thermometer
Ingredients
For the Turkey
- 1 bone-in turkey breast 5-6 pounds, fully thawed
- ¾ cup Tony Chachere's Creole Style Butter Injectable Marinade about 5-6 fluid ounces
For the Spice Rub
- 2 teaspoons Tony Chachere's Original Creole Seasoning
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse black pepper
- 2 tablespoons yellow mustard for binding the rub to the meat
For the Honey Butter Wrap
- ½ cup unsalted butter sliced
- ¼ cup honey
Instructions
Prepping the Turkey
- Remove the packaging and any gravy packet, neck, or giblets. Don't rinse the turkey; simply pat it dry with paper towels.
- Pour the injection mixture into a separate clean container to avoid contaminating the remaining bottle. Fill the injector and inject small amounts throughout both breast halves. Angle the needle in several directions from each entry point, injecting slowly while withdrawing it. Avoid creating one large pocket.
- Place the breast skin-side up on a wire rack over a rimmed baking sheet and refrigerate at 40°F or below for 12-16 hours, or overnight.
Seasoning the Turkey
- Combine the spices for the rub in a small bowl until it's evenly mixed. Set aside.
- After the turkey has sat in the fridge overnight, gently pull the skin away, using a boning knife or kitchen shears to release attached areas without cutting into the breast meat. Remove any loose fat, hanging skin, and small loose pieces that could burn. Leave both breast halves attached to the bone. Pat the exposed meat dry before adding the binder and seasoning.
- Apply a thin coating of mustard to the meat, then generously sprinkle the meat with the spice rub on the top and bottom. Gently press the seasoning onto the surface. Let the seasoned breast sit for 15-20 minutes in the refrigerator to help the seasoning adhere while the smoker preheats to 250°F.
Smoking the Turkey
- Set the smoker for indirect cooking at a measured grate temperature of 250°F using applewood chunks.
- Place the turkey breast-side up on the grate. Insert a leave-in thermometer probe into the thickest breast meat without touching bone. Smoke until the thickest parts of both breasts reach 140°F internally away from the bone, about 2-3 hours.
- Lay out 2-3 sheets of heavy-duty foil on a work surface. Spread out the sliced butter and honey on the center of the foil, then place the turkey skin side up on top of the mixture. Wrap tightly, taking care that exposed bones do not puncture the foil.
- Return to the smoker at 250°F until the breast reaches 160°F in the thickest part of both breasts away from the bone; about 45-90 minutes.
Resting & Carving
- Once the breast reaches 160°F, pull it from the heat and let it rest, wrapped in foil, for 20-30 minutes. During this time, carryover cooking should cause the internal temperature to reach 165°F in the thickest parts. (If it doesn't hit this temp after the rest, return it to the heat until it hits 165°F.)
- Carefully open the foil and reserve the honey-butter cooking juices for serving. Remove each breast half from the breastbone and ribs, then slice across the grain. Spoon a little of the cooking juices over the slices before serving. Enjoy!
Notes
- Refrigerator Thawing Method: To thaw the turkey breast in the refrigerator, keep it in its packaging on a rimmed tray on the bottom shelf at 40°F or below. It will take 24-48 hours for a 5-6 pound breast. Check the cavity and thickest areas for remaining ice before injecting.
- Want to thaw the turkey more quickly? Place the turkey in a leakproof bag, submerge it in cold water, and change the water every 30 minutes. This method of thawing will take about 30 minutes per pound. Cook it immediately after thawing; skip the rest after injection.
- If the turkey contains an added salt solution, reduce the Tony's Original Creole Seasoning in the rub to 1 teaspoon. Also, don’t add additional salt, and be sure to use unsalted butter.
Nutrition
Serving: 1servingCalories: 168kcalCarbohydrates: 7gProtein: 16gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 59mgSodium: 177mgPotassium: 207mgFiber: 0.4gSugar: 6gVitamin A: 556IUVitamin C: 0.3mgCalcium: 17mgIron: 1mg
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