A Butterball hickory smoked turkey breast roast slicked an served on a plate with sauce.

Hickory Smoked Turkey Breast Roast

A slow-and-low smoking with hickory chips on the grill brings out the flavor in a Butterball Frozen Turkey Breast Roast.

Prep Time
15 minutes (plus 1½ to 2 days thaw time)
Total Time
4.5 hours (plus 1½ to 2 days thaw time)

Ingredients

  • FOR THE TURKEY:
  • 1 Butterball Boneless Frozen Turkey Breast Roast (3 to 4.75 lbs), fully thawed 
  • ½ cup light brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • FOR THE SMOKER:
  • Hickory wood chips or chunks, soaked in water for 30 minutes if using chips

Directions

  1. Thaw roast in the refrigerator for 1½ to 2 days before cooking. Do not thaw at room temperature.
  2. Once thawed, remove roast from wrapper. Leave string netting on — it holds the roast together during cooking. Pat dry with paper towels and lift netting slightly to shift it, which will make it much easier to remove after cooking.
  3. Combine olive oil and all dry seasonings in a small bowl to form a paste. Rub all over the roast, getting under netting where you can.
  4. Preheat smoker to 225°F and add hickory wood. Place roast fat side up directly on smoker grate.
  5. Smoke for 3 to 4 hours, adding hickory wood as needed to maintain steady smoke, until the internal temperature reaches 165°F in the thickest part of roast.
  6. Remove from smoker and immediately wrap in foil. Let rest for 15 minutes — this step also makes removing the netting much easier. Remove netting, then slice and serve.

Notes: The roast comes with a gravy packet — it's worth using! Pour the drip juices from your foil wrap into a measuring cup, skim the fat, add water to make 1¾ cups of liquid, then combine with the packet contents and heat on the stovetop until it comes to a boil. Simmer for 3 to 5 minutes and serve alongside the roast.

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Ingredients

  • FOR THE TURKEY:
  • 1 Butterball Boneless Frozen Turkey Breast Roast (3 to 4.75 lbs), fully thawed 
  • ½ cup light brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • FOR THE SMOKER:
  • Hickory wood chips or chunks, soaked in water for 30 minutes if using chips

Nutritional Facts

People Served
6