Honey-Glazed Smoked Turkey Breast with Black Pepper

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist smoked turkey breast glazed with honey and cracked black pepper for a subtly sweet and savory finish. This American barbecue recipe, ready in about 260 minutes, pairs skin-on turkey breast, kosher salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 240 min Serves 6 American cuisine 320 cal/serving
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Ingredients

The leave-in probe thermometer we’d cook this turkey with → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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Instructions

  1. Step 1: Preheat your smoker to 225°F and soak 1 cup of apple wood chips in water for 30 minutes.
  2. Step 2: In a small bowl, mix 1 tbsp kosher salt, 2 tsp freshly cracked black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder to form a seasoning blend.
  3. Step 3: Rub the 4 lb skin-on turkey breast all over with 2 tbsp olive oil, then evenly coat with the seasoning blend.
  4. Step 4: Place the turkey breast on the smoker grate and add soaked apple wood chips to the smoker box to create fragrant smoke.
  5. Step 5: Smoke the turkey breast for about 3 to 4 hours or until the internal temperature reaches 165°F.
  6. Step 6: During the last 30 minutes of smoking, brush the turkey breast generously with 1/4 cup honey every 10 minutes to build a sticky glaze.
  7. Step 7: Remove the turkey from the smoker and tent loosely with foil. Let rest for 15 minutes before slicing and serving.

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