Smoked Boneless Turkey Breast
By Maya Robinson · Fitness Coach · Updated 2026-05-08
5-pound boneless skin-on turkey breast smoked at 225°F for 3 hours to 165°F. Lean and high-protein — 28g protein per 4 oz at 170 calories.
Carnivore smoked turkey breast is a 5-pound boneless skin-on turkey breast smoked at 225°F for about 3 hours to an internal temperature of 165°F. Salt is the only seasoning; sliding 2 tablespoons of butter under the skin before the cook bastes the lean meat from the inside as it melts. A 4-ounce cooked serving delivers 28g protein, 6g fat, and 170 calories — the highest protein-per-calorie ratio of any smoked recipe on this site, useful for body recomposition tracking. Boneless turkey breasts cost $4 to $7 per pound; a 5-pound breast yields 16 to 20 servings at roughly $1.50 each. Pull at 160°F since carryover carries it to 165°F during the rest — overshoot leads to dry meat fast (turkey breast is the leanest commonly smoked protein at 6g fat per 100g cooked). Slice thin across the grain; refrigerate as cold-cut style meat for 4 days or freeze vacuum-sealed for 2 months.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 4 oz turkey breast cooked, sliced (per serving) | 28g | 5g | 150 |
| ⅛ tbsp butter under skin (per serving) | 0g | 1g | 15 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 28g | 6g | 170 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Pat the breast completely dry. Apply 2 tbsp coarse salt across all surfaces. Refrigerate uncovered on a rack 4 to 24 hours to dry-brine (longer is better for skin crispness).
- 2
30 minutes before cooking, slide your fingers under the skin to loosen it. Push 2 tbsp softened butter under the skin and smooth from the outside.
- 3
Heat the smoker to 225°F. Add 2 wood chunks (apple gives the cleanest turkey flavor; cherry adds color).
- 4
Place the breast skin-side up on the grate. Insert probe thermometer into the thickest part.
- 5
Smoke for 3 hours until internal temperature reaches 160°F — turkey breast cooks faster than whole turkey because it's a single muscle.
- 6
Pull at 160°F (rises to 165°F during rest). Pulling at 165°F leads to overshoot toward 170°F, which is the line where turkey breast turns dry.
- 7
Rest 20 minutes loosely tented.
- 8
Slice thin across the grain in ¼-inch slabs. Refrigerate slices in 4-ounce portions for meal prep.
Nutrition per Serving
Frequently Asked Questions
Bone-in vs boneless turkey breast?
Boneless for this recipe. Bone-in breasts (the whole turkey breast still attached to the rib cage) take 4 to 5 hours and have inconsistent thickness, leading to overcooked thinner edges. Boneless breasts (deboned, skin-on) are uniformly thick and cook in 3 hours. Bone-in is fine if you have one — wrap the thinner end with foil halfway through to slow it down.
Why is turkey breast so easy to overcook?
Lean cuts have less fat to act as a thermal buffer. Pork shoulder at 25g fat per 100g forgives a 10-degree overshoot — turkey breast at 6g fat dries out within 5 degrees of target. The fix is precise probe thermometers and pulling at 160°F (not 165°F) to allow for 5 degrees of carryover during the rest. Most smoker thermometers are accurate within 2-3°F; pay $20 for a digital probe rather than relying on dial gauges.
Can I freeze sliced cooked turkey breast?
Yes — vacuum-seal in 4-ounce portions and freeze for up to 2 months. Slice while the breast is still warm but rested; cold-slicing fragments more. To reheat, thaw in fridge 24 hours and eat cold (sandwich-style without bread) or warm in a covered skillet over low heat for 90 seconds with 1 tsp of butter to prevent drying.
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