Honey-Glazed Smoked Turkey Breast That Puts Store-Bought to Shame

There’s something deeply comforting about preparing a meal with your own two hands—especially when it brings the whole family to the table. At 58, I’ve cooked more turkeys than I can count. But this honey-glazed smoked turkey breast recipe? It’s the one that gets requested over and over, whether it’s Easter, a fall dinner party, or just because the grandkids are in town.

Ladies, let me tell you: this smoked turkey breast beats the pants off anything you’ll find at the store.

A Southern-Inspired Twist with a Touch of Sweet

This recipe came to me by way of my neighbor Sylvia’s backyard smoker and a little help from Kevin, our friendly local butcher. I’d always roasted turkey in the oven until I tried smoking it over pecan wood and glazing it with honey and brown sugar. The flavor is rich, a little smoky, with just the right crunch on the outside—reminiscent of those fancy honey-baked hams, but even better.

Whether you’re hosting Easter brunch or want a beautiful centerpiece for a fall dinner, this dish is a showstopper.

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Ingredients

For the Turkey:

• 2 boneless, skinless turkey breasts (about 2–3 lbs each)
• 3 tbsp of your favorite poultry rub (Swine Life Mississippi Grind is perfect!)
• 1 cup Butcher’s Bird Booster Honey injection (or 2 cups water mixed with 1 scoop of booster)

For Smoking:

• Pecan wood pellets or chunks
• 2 sticks of unsalted butter, melted

For the Glaze:

• 1/2 cup brown sugar
• 1/2 cup honey
• 1/4 cup apple juice
• 1/4 cup orange juice

For the Crunchy Finish:

• Raw (turbinado) sugar for sprinkling

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Instructions

1. Prepare the Turkey

If frozen, thaw the turkey breasts in the refrigerator for 2–3 days. Once thawed, pat them dry and remove any excess fat or silver skin.

2. Inject the Flavor

Mix the injection and water until fully dissolved. Using a meat injector, evenly distribute the liquid inside each turkey breast. This ensures every bite is juicy and flavorful.

3. Season Generously

Rub the poultry seasoning over the entire surface of the turkey. Don’t be shy—get the sides too! Let it rest at room temperature while you preheat the smoker.

4. Set Up the Smoker

Preheat your smoker to 300°F using pecan wood. Place the turkey breasts directly on the grill grate. Close the lid and let them smoke undisturbed for 45 minutes.

5. Butter Baste

After 45 minutes, brush the turkey with melted butter to build a golden-brown crust. Repeat this step every 30 minutes until the internal temperature reaches 150°F.

6. Glaze & Sugar

Mix the glaze ingredients in a saucepan and warm it gently. Drizzle the glaze over the turkey. Then, sprinkle raw sugar over the top for that honey-baked effect.

7. Final Smoke

Continue smoking until the internal temp hits 160°F. The sugar will melt and caramelize, forming a gorgeous crunchy crust.

8. Rest & Slice

Remove from heat and let the turkey rest for at least 15 minutes. Slice against the grain into 1/4-inch slices and serve.

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A Recipe Rich in Memories

I made this smoked turkey breast for our first family Easter after the pandemic. We ate outdoors under the old oak tree, and I’ll never forget the look on my daughter’s face when she took her first bite. She said it tasted “like Sunday dinner at Grandma’s house—only better.”

It’s funny how food ties us to people and places. My grandmother used to baste her roasts in orange juice and honey, and this recipe brings that memory to life with a modern barbecue twist.

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Why Pecan Smoke Works Wonders

Pecan wood burns gently and infuses the turkey with a subtle, nutty smoke flavor that complements sweet glazes perfectly. If you can’t find pecan, try apple or cherry wood for a similar effect.

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Regional and Global Inspirations

While this recipe leans Southern with its sweet-savory glaze and pecan smoke, smoked turkey is a global favorite. In Italy, it’s served thinly sliced over salads. In Turkey (the country!), it’s often slow-roasted with Mediterranean spices. Try swapping the glaze for a tamarind-honey mix and pair it with couscous for a Moroccan flair!

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Pro Tips from My Kitchen to Yours

• Avoid Overcooking: Use a meat thermometer and pull the turkey at 160°F. It’ll rise to 165°F as it rests.
• Glaze Gently: Don’t brush it in too hard or you’ll remove the seasoning.
• Freeze for Later: This turkey freezes beautifully. Just slice and freeze in meal-size portions.

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Delicious Twists

Want to change it up?

• Spice It Up: Add cayenne or chipotle powder to the rub.
• Citrus Swap: Use lime and pineapple juice for a tropical take.
• Side Ideas: Try pairing with maple-glazed carrots, smoked mac ‘n’ cheese, or a wild rice salad.

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Share Your Family Twist

Did you try this honey-glazed smoked turkey breast recipe? Add your own spin? Maybe a pinch of rosemary or a splash of bourbon in the glaze? I’d love to hear about it in the comments below. We’re never too old to learn a new trick in the kitchen!

Frequently Asked Questions