Slow-Smoked Turkey Breast with Maple Bourbon Glaze

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

Juicy turkey breast slow-smoked over hardwood with a sweet and smoky maple bourbon glaze that enhances the tender meat’s natural flavor. 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 380 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.

Ingredients

• 4 lbs boneless turkey breast
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup maple syrup
• 1/4 cup bourbon whiskey
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil

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Instructions

1. Step 1: Mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this spice blend evenly over the entire surface of 4 lbs boneless turkey breast and let it rest uncovered in the refrigerator for 3 hours.
2. Step 2: Preheat your smoker to 225°F and add 2 cups of fruitwood chips like apple or cherry for a mild smoke flavor. Place the turkey breast on the smoker rack and smoke for about 3 to 4 hours, or until the internal temperature reaches 160°F.
3. Step 3: While the turkey smokes, whisk together 1/3 cup maple syrup, 1/4 cup bourbon whiskey, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 2 tbsp olive oil in a small saucepan. Simmer over medium heat for 10 minutes until the glaze thickens slightly and becomes fragrant.
4. Step 4: During the last 30 minutes of smoking, brush the turkey breast generously with half of the maple bourbon glaze every 10 minutes to build layers of flavor and a sticky crust.
5. Step 5: Remove the turkey breast from the smoker and let rest for 15 minutes before slicing. Serve with the remaining glaze on the side for extra sweetness and depth.