There’s something really satisfying about pulling apart a perfectly smoked turkey breast and watching it shred into tender, juicy strands. Smoking a turkey breast is much easier and faster than smoking a whole turkey since you don’t have to worry about overcooking the breast meat while the dark meat gets up to temperature. By only smoking the breast, you can cook it fast and accurately, leaving you with incredible moisture and flavor that rivals even the best pulled pork. Pulled turkey breast is a must-try.
What makes this recipe work is the combination of smoking at a low temperature for flavor and the final butter-braising step for the tenderness. This two-stage cooking process allows the meat to absorb amazing smoky flavors while remaining incredibly juicy. This is my easy go-to recipe if I want some smoked pulled turkey for sandwiches, nachos, chili, tacos, or enchiladas.
Pulled Turkey Breast Ingredients
- 5 lbs boneless turkey breast
- 2 tbsp mayonnaise (acts as a binder)
- 2 tbsp Angry BBQ Sweet BBQ Seasoning (or your favorite BBQ rub)
- 2 tbsp salted butter
Substitutes
- Mayonnaise: Olive oil or mustard can work as an alternative binder.
- BBQ Seasoning: Any poultry rub with a balance of sweet, savory, and smoky notes
- Butter: Beef tallow or even duck fat makes an excellent substitute.
Equipment
- Smoker (pellet, offset, or electric).
- Reliable meat thermometer with probe (I use the ThermoWorks RFX unit).
- Aluminum foil.
- Roasting pan or disposable aluminum pan.
- Meat claws or two forks for pulling.
How to Make Pulled Turkey Breast
Trimming the Turkey Breast
Start by removing the skin and any extra fat from the turkey breast. While some BBQ cuts benefit from fat, turkey breast isn’t one of them – excess fat can create an unpleasant texture and prevent the smoke flavor from penetrating the meat. Dry the meat thoroughly with paper towels to ensure the binder adheres properly.
Binding and Seasoning
The mayo binder might sound unusual, but trust me, it’s a game-changer for keeping moisture while helping seasonings adhere perfectly. Apply an even coating of mayonnaise all over the turkey breast using your hands. Generously sprinkle BBQ seasoning over the turkey breast, then gently press it into the meat to ensure it adheres well.
Cooking The Pulled Turkey Breast
Preheat your smoker to 200°F using your preferred wood. I recommend a milder blend for turkey, which complements the meat without overpowering it. I used the Bear Mountain Gourmet Wood Pellets, a mix of oak, hickory, maple, and cherry hardwoods. Place the seasoned turkey breast directly on the grates and smoke until it reaches an internal temperature of 165°F, approximately 2 hours. This initial low-temperature phase is crucial for maximum smoke flavor development.
Butter-Braise the Turkey Breast
Transfer the smoked turkey breast to a pan, place two tablespoons of butter on top of the meat, and wrap the entire pan tightly with aluminum foil, creating a sealed environment. Return the pan to the smoker and increase the temperature to 250°F. Continue cooking until the internal temperature reaches 204°F and the meat probe slides in with little resistance, similar to pulled pork.
Rest and Pull The Turkey Breast
Remove the pan from the smoker and let the covered turkey breast rest for a minimum of 1 hour. Flip the turkey breast in the pan so the top side can sit in the juice for a while. This resting period is non-negotiable! After resting, use your hands or meat claws to pull the turkey into shreds. Return the pulled meat to the same pan to absorb all those flavorful juices collected during cooking.
Cooking Tip
The key to perfectly pulled turkey breast is patience during the final stage. While you could stop cooking at 165°F (which is safe for poultry), taking turkey breast to 204°F transforms the texture entirely. The butter braise and the higher temperature create that pull-apart texture without drying out the meat.
What to Make with Pulled Turkey
My favorite thing to make with pulled turkey breast meat is pulled turkey nachos. Pulled turkey sandwiches are also amazing. They are similar to pulled pork sandwiches, but the pulled turkey changes it up a bit. I also love smoked turkey chili, tacos, and enchiladas.
Frequently Asked Questions
Can I make pulled turkey breast in an oven instead of a smoker?
Yes, though you’ll miss the smoky flavor. Use liquid smoke in your seasoning and follow the same temperature guidelines. Cook uncovered at 200°F until 165°F, then wrap and continue at 250°F until 204°F.
Why use mayonnaise instead of oil as a binder?
Mayonnaise contains oil, which creates a superior adhesive quality for the seasoning while adding an extra layer of protection against drying out. It also leaves no distinct flavor after cooking, letting your bbq seasoning shine through.
Storing and Reheating
Store pulled turkey breast in an airtight container with its juices in the refrigerator for 4-5 days. For freezing, portion into freezer bags with some juice and freeze for up to 3 months.
To reheat, place in a covered skillet over low heat with a splash of chicken broth or water, stirring occasionally until warmed. Microwaving works too, but cover the turkey and add a bit of liquid to prevent drying.
Serving Size
This recipe yields approximately 4.5 pounds of pulled turkey meat from a 5-pound boneless turkey breast. That’s enough for 14 generous sandwiches or to feed 8-10 people as part of a larger meal. To scale up, increase the ingredients proportionally and use a larger pan for the butter-braising step.
More Recipes You Might Enjoy
- Texas Nachos
- Smoked Turkey Chili
- Pulled Pork Sandwiches
Pulled Turkey Breast
Equipment
- smoker (Pellet, offset, or electric)
- Wireless Meat Thermometer (I use the ThermoWorks RFX unit)
- Aluminum Foil
- Roasting pan or disposable aluminum pan
- Meat claws or two forks for pulling
Ingredients
- 5 lb Turkey Breast (I used a boneless Breast)
- 2 tbsp Mayonnaise
- 2 tbsp BBQ Seasoning (I used my Sweet BBQ Rub)
- 2 tbsp Butter (I used Salted Butter)
Instructions
How to Make Pulled Turkey Breast
- Start by removing the skin and any extra fat from the turkey breast. While some BBQ cuts benefit from fat, turkey breast isn't one of them – excess fat can create an unpleasant texture and prevent the smoke flavor from penetrating the meat. Dry the meat thoroughly with paper towels to ensure the binder adheres properly.
- Apply an even coating of mayonnaise all over the turkey breast using your hands. Generously sprinkle BBQ seasoning over the turkey breast, then gently press it into the meat to ensure it adheres well.
- Preheat your smoker to 200°F using your preferred wood. I recommend mild woods for turkey, which complements the meat without overpowering it. I used the Bear Mountain Gourmet Wood Pellets, a blend of oak, hickory, maple and cherry hardwoods. Place the seasoned turkey breast directly on the grates and smoke until it reaches an internal temperature of 165°F, approximately 2 hours. This initial low-temperature phase is crucial for maximum smoke flavor development.
- Transfer the smoked turkey breast to a pan, place two tablespoons of butter on top of the meat, and wrap the entire pan tightly with aluminum foil, creating a sealed environment. Return the pan to the smoker and increase the temperature to 250°F. Continue cooking until the internal temperature reaches 204°F and the meat probe slides in with little resistance, similar to pulled pork.
- Remove the pan from the smoker and let the covered turkey breast rest for a minimum of 1 hour. Flip the turkey breast in the pan so the top side can sit in the juice for a while. This resting period is non-negotiable! After resting, use your hands or meat claws to pull the turkey into shreds. Return the pulled meat to the same pan to absorb all those flavorful juices collected during cooking.
- The key to perfectly pulled turkey breast is patience during the final stage. While you could stop cooking at 165°F (which is safe for poultry), taking turkey breast to 204°F transforms the texture entirely. The butter braise and the higher temperature create that pull-apart texture without drying out the meat.
