Smoked turkey breast sliced on a wooden cutting board with brown gravy in a bowl

Smoky and Succulent Turkey Breast with Homemade Gravy

Name: Smoky and Succulent Turkey Breast with Homemade Gravy
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: American
Ingredients: 1.5 kg Skinless, boneless turkey breast (preferably fresh, avoid frozen to maintain juiciness); 2 tbsp Olive oil (extra virgin for best flavor); 1 tbsp Smoked paprika (gives a subtle smoky flavor enhancing the meat); 1 tsp Garlic powder (for savory depth); 1 tsp Onion powder (complements garlic and paprika); 1.5 tsp Salt (use kosher salt for better seasoning control); 1 tsp Black pepper (freshly ground preferred); 500 ml Chicken or turkey broth (low sodium if available); 2 tbsp All-purpose flour (for thickening gravy); 2 tbsp Unsalted butter (adds richness to gravy); 1 tsp Fresh thyme (optional, for gravy aroma); 2 cups Wood chips for smoking (apple or hickory recommended)

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medium

2 hour 30 min

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat10gram

Protein45gram

Ingredients

Quantity

Skinless, boneless turkey breast (preferably fresh, avoid frozen to maintain juiciness)1.5 kg
Olive oil (extra virgin for best flavor)2 tbsp
Smoked paprika (gives a subtle smoky flavor enhancing the meat)1 tbsp
Garlic powder (for savory depth)1 tsp
Onion powder (complements garlic and paprika)1 tsp
Salt (use kosher salt for better seasoning control)1.5 tsp
Black pepper (freshly ground preferred)1 tsp
Chicken or turkey broth (low sodium if available)500 ml
All-purpose flour (for thickening gravy)2 tbsp
Unsalted butter (adds richness to gravy)2 tbsp
Fresh thyme (optional, for gravy aroma)1 tsp
Wood chips for smoking (apple or hickory recommended)2 cups

This recipe guides you through making a tender, juicy smoked turkey breast accompanied by a savory homemade gravy. It's perfect for a flavorful meal whether for family dinners or special occasions. The total estimated cost of ingredients is approximately $15 (around €14, £12, ₹1150). This recipe yields about 6 servings, with each serving having roughly 350 kcal. Ideal for a balanced diet, it's moderately easy to prepare and requires about 3 hours total, including preparation and cooking time. Food safety is a top priority, so internal temperatures and proper handling are emphasized throughout.

Preparation instructions

Prepare the Turkey Breast

1Pat the turkey breast dry with paper towels to ensure the rub sticks well and to promote even cooking. Rub the turkey evenly with olive oil. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Massage this spice mix all over the turkey breast thoroughly to ensure good flavor on every side.

Preheat the Smoker

2While seasoning, prepare your smoker by heating it to a steady 107°C (225°F). Add wood chips (apple or hickory) to the smoker box or charcoal for smoke flavor. Maintaining a low and consistent temperature helps smoke penetrate and cook the turkey slowly, preserving juiciness.

Smoke the Turkey

3Place the turkey breast directly on the smoker rack or on a roasting pan rack to catch drips. Smoke the turkey at 107°C (225°F) for about 2 to 2½ hours. Use a meat thermometer to check internal temperature — turkey is safe when it reaches 74°C (165°F). Insert the thermometer into the thickest part of the breast without touching bone.

Rest the Turkey

4Once the turkey reaches the safe internal temperature, remove it from the smoker and tent with foil. Let it rest for 15 minutes. Resting allows juices to redistribute for a moist and tender result.

Make the Gravy

5While the turkey rests, pour broth into a saucepan and bring it to a simmer over medium heat. In a separate small pan, melt butter over low heat, then whisk in flour to make a roux. Cook roux for 2 minutes, whisking constantly. Slowly add the warm broth to the roux, whisking continuously to avoid lumps. Add fresh thyme if using. Continue cooking and stirring until gravy thickens, about 5 minutes. Season to taste with salt and pepper.

Serve

6Slice the turkey breast against the grain and plate it with the warm homemade gravy poured over or on the side. Enjoy your delicious smoked turkey breast meal!

Cooking Tips

1If you don’t have a smoker, you can use a grill set up for indirect heat with wood chips placed on the coals or in a smoker box.

2Always use a reliable meat thermometer to avoid undercooking or overcooking the turkey.

3Avoid cross-contamination by using separate utensils and cutting boards for raw turkey and other ingredients.

4Letting the turkey rest for 15 minutes before slicing enhances juiciness and flavor.

Equipment

Smoker or grill with indirect heat setup
Meat thermometer
Roasting pan or rack
Saucepan for gravy
Small pan for roux
Whisk
Sharp knife for slicing turkey

Grocery Shopping List

[ ] 1.5 kg skinless, boneless turkey breast (~$10) — Choose fresh turkey breast if possible; look for firm flesh with no off smell.
[ ] Olive oil (~$0.50 for 2 tbsp) — Extra virgin olive oil offers better flavor.
[ ] Smoked paprika (~$1 for a small container) — Look for vibrant red color and aromatic scent.
[ ] Garlic powder (~$1) — Check that it’s finely ground and fresh.
[ ] Onion powder (~$1) — Should be light colored and free of clumps.
[ ] Kosher salt (~$0.50) — Preferable for seasoning
[ ] Black pepper (~$0.50) — Freshly ground is best.
[ ] 500 ml chicken or turkey broth (~$1.50) — Low sodium varieties allow better flavor control.
[ ] All-purpose flour (~$0.10 for 2 tbsp) — Any brand works.
[ ] Unsalted butter (~$0.50 for 2 tbsp) — Unsalted allows control over saltiness.
[ ] Fresh thyme (~$1 for small bunch) — Optional, but adds great aroma.
[ ] Wood chips for smoking (~$2) — Apple or hickory preferred.