Slow-Smoked Pecan Wood Turkey Breast with Spiced Dry Rub

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender turkey breast slowly smoked over pecan wood with a balanced spiced dry rub, offering a juicy and aromatic centerpiece. This American-inspired barbecue recipe, ready in about 260 minutes, pairs boneless turkey breast, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "Plan a meal with the AI" 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.

Ingredients

• 4 lbs boneless turkey breast
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 cups pecan wood chips
• 2 tbsp olive oil

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Instructions

1. Step 1: Mix 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl. Rub this mixture evenly over the entire 4 lbs boneless turkey breast.
2. Step 2: Preheat your smoker to 225°F and add 3 cups pecan wood chips to the smoker box for a fragrant smoke.
3. Step 3: Place the turkey breast on the smoker grate and smoke for about 3.5 to 4 hours, or until the internal temperature reaches 165°F, basting occasionally with 2 tbsp olive oil to keep the surface moist.
4. Step 4: Remove the turkey from the smoker and tent with foil; let rest for 20 minutes before slicing thinly. Serve warm with your favorite sides.