Air fryer turkey tenderloin is the perfect way to enjoy homemade turkey in about 30 minutes. No need to fuss with the oven or a large whole turkey. Turkey breast tenderloins are lean, boneless, skinless and super easy to cook.
You’ll absolutely love the simplicity of this recipe. If you love a good turkey dinner, then this recipe is for you![feast_advanced_jump_to]
Smoking a turkey breast is a great way to prepare a smaller portion of turkey with incredible flavor. Butterball turkey breasts in particular take very well to smoking due to their moist, tender meat. Follow these simple steps for smoking a foolproof Butterball turkey breast.
Gather Your Ingredients and Equipment
- 1 whole boneless Butterball turkey breast (around 2-3 lbs)
- Brine (see recipe below)
- 1 cup apple juice or cider
- 2 tablespoons olive oil
- Spice rub of your choice
- Wood chips or chunks (apple, cherry, pecan, hickory)
- Water pan
- Food-grade spray
- Instant read digital meat thermometer
Make the Brine
Brining is a key step for ensuring a juicy, well seasoned turkey breast. Make a simple brine by bringing 4 cups of water, 1/4 cup kosher salt, and 1/4 cup brown sugar to a boil. Remove from heat and stir in the apple juice Allow to fully cool then submerge the turkey breast in the brine Refrigerate for 8-12 hours. Rinse well and pat dry before the next step.
Prepare the Smoker
Set up your smoker for indirect cooking at 225-250°F. Fill the water pan and load wood chips or chunks into the chip loader box. Allow 30-45 minutes for the smoker to preheat before adding the turkey Spray the grill grates with cooking spray to prevent sticking.
Season the Turkey Breast
Pat the brined turkey breast dry with paper towels. Use your hands to evenly coat the breast with olive oil, then generously season with your favorite spice rub. Rub the seasoning into the meat.
Smoke the Turkey
Place the seasoned turkey breast on the grill grates over indirect heat, away from the heat source. Insert an instant read thermometer into the thickest part of the breast, ensuring it does not touch bone. Maintain the smoker temperature at 225-250°F and smoke the turkey for 2.5-3 hours until it reaches an internal temperature of 165°F.
Rest, Carve and Serve
When the turkey breast reaches 165°F, remove it from the smoker and tent it loosely with foil. Allow to rest for 15 minutes before slicing into it – this allows the juices to redistribute. Slice the turkey breast across the grain into pieces. Serve warm with your favorite side dishes. Enjoy your deliciously smokey and juicy homemade turkey breast!
Turkey Breast Smoking Tips
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Brining is highly recommended to keep the breast meat juicy and well seasoned. An 8-12 hour brine makes a big difference.
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Allow at least 30 minutes for your smoker to preheat to the proper temperature before adding food.
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Use a digital instant read thermometer to monitor the turkey’s temp. Cook to 165°F for food safety.
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Letting the turkey breast rest after smoking is crucial for locking in moisture and allowing juices to redistribute.
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Apple, cherry, pecan, and hickory woods pair particularly well with poultry like turkey.
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Maintain indirect heat – avoid direct heat exposure by placing turkey away from heat source. Rotate if needed.
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Resist repeatedly opening the smoker, which causes heat and smoke loss. Open only briefly to spritz, if desired.
Frequently Asked Questions
Can I smoke a frozen Butterball turkey breast?
It’s best to thaw turkey breast completely before smoking for food safety and even cooking. Thaw in the refrigerator 1-2 days before smoking.
Should I brine a self-basting Butterball turkey breast?
Even self-basting turkey breasts benefit from brining. The brine amplifies moisture and infuses seasoning even further into the meat.
What is the ideal wood for smoking turkey?
Fruit woods like apple and cherry impart a mild, subtle flavor that complements turkey nicely without overpowering it. Hickory and pecan are also excellent wood choices.
How long does it take to smoke a 3 lb turkey breast?
You can estimate around 2.5-3 hours of smoking time for a 3 lb boneless, skinless turkey breast at 225-250°F until it reaches an internal temp of 165°F.
Can I use a rub instead of basting while smoking turkey?
Absolutely! A spice rub adds great flavor and saves having to open the smoker to baste. Apply the rub under the skin or directly onto the skin before smoking.
Smoking a juicy, flavorful turkey breast is easy with the right techniques. Brining, proper seasoning, maintaining temperature, and resting are keys to turkey breast smoking success. Follow these tips for your best smoked Butterball turkey breast yet.
What is turkey tenderloin?
Turkey breast tenderloins are very lean white meat from under the turkey breast. They are generally ½lb to 1lb in size, are rather narrow in shape and considered very tender. They are excellent for many styles of cooking and are ideal for a healthy air fryer meal.
How to store leftovers and reheat
Store the leftovers in an air tight container in the refrigerator for up to 3 days. It can help to add a teaspoon or two of broth or water to the meat in the container to help maintain juiciness. To reheat, the microwave is always the most convenient way. One or two minutes usually does the trick. You don’t want to go too long and dry out the meat.
You can also reheat in the air fryer. Keep the temperature low at about 350° and reheat for 7-9 minutes or until thoroughly heated.