Slow-Smoked Pecan Wood Turkey Breast with Spiced Dry Rub

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.

Tender turkey breast slowly smoked over pecan wood with a balanced spiced dry rub, offering a juicy and aromatic centerpiece. This American barbecue recipe, ready in about 260 minutes, pairs boneless turkey breast, kosher salt, and black pepper for a weeknight-friendly dinner. 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 "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 280 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: 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.

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