This easy double smoked turkey is simple and delicious. Your friends will think you spent all day prepping a Thanksgiving quality turkey!.
**Post written by The BBQ Brothers. Read The BBQ Brothers Beginner’s Guide To Grilling first to learn how to prepare meat, set up the grill, control temperature and humidity, choose the right tools, and follow the steps in their recipes. Then, get cooking!
Hey guys, Andrew here. To begin, I do not enjoy turkey in any way (I understand, I am strange). Though I can promise you that this simple smoke will make all of your guests happy and make them think that you spent all day cooking a turkey for Thanksgiving!
When my parents’ freezer broke, they had to store some of their food at our house so it wouldn’t go bad. That’s how I found this recipe. I’m so lucky! When Caitlin saw this turkey in our freezer, she asked me to cook it for our friends and family during “Dipsgiving.” Lucky me again! (Although I think everyone filled up on dips before the turkey was done smoking. )So let’s get started.
To begin, I strongly advise that you buy a turkey breast instead of a whole bird if you don’t want to spend all day stuffing it. In this case, we used one from The Kansas City Steaks Co. They have great stuff on there so I encourage you to give them a try. Our turkey breast was already pre-cooked/smoked. First, we want to rub the bird down with some vegetable oil and our All Purpose BBQ Rub. Heat the smoker to 250 degrees and throw it on indirect heat with some mesquite wood chips.
You must remember the number one complaint about turkey is that it is DRY. So we want to get something on the smoker to baste it with as we smoke. Since the turkey breast is already cooked, we are just heating it up and adding smoke flavor at the same time. We’ll put a coffee mug with two sticks of butter, two teaspoons of hot sauce (I used Tabasco), one teaspoon of honey, and a sprinkle of rub next to the turkey. Place the mug over direct heat. This will be our basting mix. The butter melts as the food smokes, and when we open the lid, everything is already hot on the grill, so we don’t have to bring anything out in the cold. (We made this in November after all!).
Leave the lid on the first time we smoke for about 45 minutes (resist the urge to peek). Then we’ll baste the bird every 15 to 20 minutes for another two hours, or until it reaches 170 degrees, which is the temperature we want it to be when we serve it. As the last 10 minutes approach, we want to baste it really hard (where the bird is dripping) and turn up the heat to get a good bark. Once it is done let it rest for about 30 mins, slice and then serve.
There it is! All done. No stuffing or carving, just a plain turkey with a big smokey flavor! Want more ways to spice up your Thanksgiving menu? Check out this Smoked Turkey Porchetta and this Thanksgiving Bacon Explosion!
Pre-smoked turkey breast is a convenient shortcut to flavorful juicy meat without the work of brining and smoking a whole bird yourself. While incredibly tasty proper cooking technique is key to bringing out the full potential of a store-bought smoked breast. Follow this comprehensive guide for foolproof results.
Why Choose Pre-Smoked Turkey Breast?
There are many advantages to using pre-smoked turkey breast
- Saves prep time – Turkey is pre-seasoned and partially cooked already
- Built-in smoky flavor – Absorbed during the smoking process
- Guaranteed juiciness – Smoking seals in moisture
- Lower cost per pound – More budget-friendly than a whole bird
- Easy to portion – Feeds a smaller gathering than a full turkey
- Less waste – Nearly 100% usable meat
With minimal hands-on time, a smoked breast delivers deliciously moist, smoked meat with little fuss.
Selecting the Best Pre-Smoked Breast
When purchasing a pre-smoked turkey breast, look for:
- Reputable brand like Jennie-O, Plainville Farms, etc.
- Uniform shape with no tears or dry spots
- Pink, fresh color – no graying or odd smells
- Packed within last 2 months for optimal freshness
- Weight between 2-6 lbs based on number serving
Higher quality turkey means better results. Inspect carefully before buying.
Proper Thawing is Critical
Always thaw pre-smoked turkey breast fully before cooking.
To thaw:
- Place breast in refrigerator 24 hrs for every 4-5 lbs
- Submerge in cold water, changing water every 30 mins (faster)
- Thaw in microwave using defrost setting if breast fits
Avoid leaving at room temperature. Cook immediately after thawing.
Best Cooking Methods
Oven roasting is ideal for achieving crispy skin and juicy meat.
- Roast at 325°F on a rack over a pan
- Loosely tent with foil to prevent drying
- Cook to internal temp of 165°F
Sous vide excels at gently heating without drying out.
- Seal seasoned breast in bag, removing excess air
- Cook at 145°F for 2-4 hours depending on size
- Quickly sear to crisp skin afterwards
Both methods yield super tender and foolproof results every time.
Infuse Flavor with a Simple Herb Rub
Elevate your pre-smoked breast with an herb rub:
- 2 tbsp olive oil
- 1 tbsp each dried thyme, rosemary, sage
- 1 tsp each salt, pepper, garlic powder
Steps:
- Combine herb rub ingredients in a small bowl
- Pat turkey breast dry and coat evenly with rub
- For even more flavor, gently loosen skin and apply rub underneath
This adds a flavor boost while helping the skin get deliciously browned and crispy.
Monitoring Temperature is Critical
- Roast in oven to internal temp of 165°F
- For sous vide, cook to 145°F then sear
- Use an instant read thermometer to check
- Cook times vary based on size – 15-20 mins per lb
- Let rest at least 15 mins before slicing
Proper temperature ensures safe, juicy results. When in doubt, keep roasting or searing until the breast reaches 165°F internally.
Carving and Serving Suggestions
Once cooked, carve and serve the turkey breast for an impressive meal:
- Let rest 15 minutes before slicing
- Use a sharp knife to cut thin slices across the grain
- Fan out slices on a platter and garnish with herbs
- Pair with classic sides like stuffing, mashed potatoes, cranberry sauce
- Refrigerate leftovers within 2 hours
Your perfectly cooked pre-smoked turkey breast is ready to serve!
Get Creative with Leftovers
Put extra smoked turkey meat to good use in:
- Hearty sandwiches layered with stuffing and cranberry sauce
- Turkey salad with grapes, pecans, celery, and mayo
- Mixed into omelets, pasta, pizza, soups, etc.
- Simmered in gravy, broth, or soup for extra flavor
- Turkey pot pie with veggies and biscuit topping
- Frozen for quick future meals
The possibilities are endless for leftover turkey breast!
Handy Pre-Smoked Turkey Tips
Follow these tips for the best results:
- Choose fresh, high-quality turkey from a trusted brand
- Thaw completely before cooking, either in fridge or cold water
- Apply an herb rub under and on the skin for flavor
- Roast at 325°F or sous vide at 145°F to perfect doneness
- Check temperature to ensure 165°F for food safety
- Let rest before slicing and serve with classic sides
- Refrigerate leftovers promptly and enjoy within 3-4 days
With proper handling, seasoning, and technique, you can easily achieve tender, juicy pre-smoked turkey breast worthy of any occasion. Ditch the whole bird and enjoy the convenience and flavor of pre-smoked. Your family and guests will thank you!
Recipe Cardclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to Heat and Serve – Smoked and Fully Cooked Turkey
FAQ
How to cook a turkey that has already been smoked?
Is a pre smoked turkey already cooked?
How to cook pre cooked turkey breast in oven?
How to cook Costco precooked turkey breast?
How do you smoke a turkey breast?
Here’s how to smoke a turkey breast: Brine the turkey. Whisk all ingredients for the brine in a bowl. Submerge the turkey breast in the brine, and refrigerate for 8-12 hours. Add some flavor! Remove the turkey from the brine, and pat dry with a paper towel. Sprinkle the turkey breast with my Best Sweet Rub Recipe or my Smoked Turkey Rub.
How do you cook a fully cooked smoked turkey?
To prepare your fully cooked smoked turkey for cooking, follow these simple steps: Preheat your oven to 325°F (163°C). Remove the turkey from its packaging and place it on a cutting board. Brush the entire turkey with olive oil to help it brown and stay moist during cooking. In a small bowl, mix together your favorite herbs and spices.
How do you smoke a turkey breast in a pellet smoker?
To smoke a boneless turkey breast in a pellet smoker, first preheat it to 275°F. If possible, use apple wood pellets for added flavor. After removing the turkey breasts from the brine and patting them dry, apply your favorite sweet rub all over.
What temperature should a 2 lb turkey breast be smoked at?
Smoking a 2 lb boneless turkey breast at 250°F will take approximately 2 to 3 hours to reach an internal temperature of 157° F, which allows for 5 to 7 degrees of carryover cooking during the rest to reach 165° F internal. Always cook to temperature rather than time as there are a lot of variables in cooking meat. What Temp Should You Smoke it At?
How long do you smoke a 8 pound turkey breast?
You will need to smoke a 8-9 pound turkey breast for approximately 4 hours with the first 2 hours at 215 degrees and the last hour at 350 degrees (or approximately 35 minutes per pound). Of course, ultimately let the internal temp at the thickest part of the thigh (not touching the bone) be your guide.
Can you smoke a turkey breast without brining?
You can smoke a turkey breast without brining it, but the end result may not be as juicy or flavorful as a brined turkey breast. Smoking a turkey breast takes approximately 3-4 hours, depending on the average turkey breast size and thickness of the meat. Can I smoke a frozen turkey breast?