Step 1

Pat turkey breast dry with paper towels. Liberally salt and pepper the inside cavity.

Step 2

Brush the turkey breast with olive oil (or melted butter) and season liberally all-purpose seasoning or kosher salt and ground black pepper.

Step 3

Prepare the smoker for indirect cooking with very low heat (200°F - 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.

Step 4

Brush the cooking grate clean. Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown, the meat is tender at the bone, and an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160°F - 165°F.

Step 5

Add two wood chunks to the smoker at the 1-hour, 2-hour, and 3-hour marks, along with additional charcoal, as necessary, to maintain a steady temperature.

Step 6

A good rule of thumb is about 35 minutes per pound when smoking a turkey breast at 225°F. It might be a bit faster if your heat gets slightly higher, or it might take a bit longer if the heat dips. For a 7-lb. turkey breast, it will likely take about 4 hours. The instant-read thermometer is always the best way to know when it’s cooked perfectly, though!

Step 7

Remove the turkey from the smoker and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 15-20 minutes before carving.