Smoked Turkey Tenderloin

Ingredients

For the Turkey

• Turkey breast tenderloins, 3 pounds — turkey tenderloins are the inner muscle of the turkey breast — smaller leaner and significantly more tender than a full turkey breast. They cook faster than a whole turkey breast and stay incredibly moist during the smoking process. Look for them packaged at any regular grocery store near the other turkey products. Two tenderloins are typically needed to reach 3 pounds
• Unsalted butter, melted — coats the entire surface of the tenderloin before the rub goes on. The butter helps the spice rub adhere to the meat and adds richness throughout the cook. Always use melted butter — cold butter cannot be spread evenly over the surface

For the Rub

• Brown sugar — gives the smoked turkey its signature slightly sweet caramelized crust. The sugar melts and caramelizes during the long low smoke creating a beautiful dark bark on the surface
• Paprika — the primary rub spice that adds warm color and a subtle smoky sweet depth. Use smoked paprika for an even more pronounced smoky flavor throughout
• Garlic powder — adds bold savory depth throughout the rub. Garlic powder distributes more evenly than fresh garlic and does not burn during the long smoke
• Dried oregano — adds a mild herby earthiness that pairs beautifully with the paprika and garlic
• Dried thyme — a classic poultry herb that complements the turkey flavor beautifully. Fresh thyme can be substituted — use double the amount since fresh herbs are less concentrated
• Salt — essential seasoning that draws moisture to the surface and helps the rub penetrate the meat during smoking
• Black pepper — adds a subtle heat that balances the sweetness of the brown sugar throughout the rub
• Onion powder — adds a gentle savory sweetness that rounds out the entire rub blend

How to Make Smoked Turkey Breast Tenderloins 

Step 1 – Prepare Smoker – Preheat a smoker with a cold water pan to 225 degrees Fahrenheit. 

Step 2 – Combine Seasoning – Mix the rub ingredients together in a small glass bowl.

Step 3 – Prepare Turkey – Pat the turkey tenderloins dry with a paper towel. This removes any excess moisture from the turkey and place it on a baking sheet.

Step 4 – Add butter to turkey – Rub the melted butter on all sides of the tenderloins.  

Step 5 – Season Turkey Tenderloins – Season the turkey tenderloins with the rub mixture. Season by rubbing the mixture into the sides of the turkey tenderloins with your hands.

Step 6 – Place turkey in smoker – Then place the turkey (on the baking sheet) in the smoker on grill grates. I like to cook on a wire rack so the baking sheet will act as a drip pan.

Step 7 – Cook Turkey – Cook the turkey for 1 ½ to 2 hours. Cook until the turkey reaches an internal temperature of 165 degrees Fahrenheit.  

Step 8 – Rest Turkey – Remove from the smoker and let rest uncovered for 20–30 minutes before slicing. Resting allows the juices to redistribute so every slice stays moist and juicy rather than running out on the cutting board.

Recipe Tips

• Always preheat the smoker fully. A properly preheated smoker at 225°F before the turkey goes in gives you a consistent cook from the first minute — a cold smoker means the turkey sits in warming smoke rather than cooking properly from the start
• Use a cold water pan. A pan of cold water in the smoker creates humidity that keeps the turkey moist during the long cook time — without it the surface can dry out before the interior reaches 165°F
• Check the temperature early. Start checking the internal temperature at the 1 hour 15 minute mark — smaller tenderloins under 2 pounds can reach 165°F faster than expected. Always use an instant-read thermometer in the thickest part
• Never skip the rest. 20–30 minutes of resting after removing from the smoker is non-negotiable — slicing immediately causes all the juices to run out onto the cutting board leaving dry meat. The rest is what keeps every slice perfectly moist
• Slice against the grain. Always identify the direction of the muscle fibers and slice perpendicular to them for the most tender result. Slicing with the grain gives you tough chewy slices no matter how perfectly the turkey was cooked

Variation Ideas

• Wrap in Slices of Bacon – For a delicious option, wrap the turkey tenderloin in bacon. This gives the tenderloin so much flavor. To prevent the bacon from burning, you may need to lay a loose piece of foil on the turkey.
• Change the Seasoning – You can easily change the seasoning or add in fresh herbs. We recommend adding in rosemary or red pepper flakes.
• Sauces – You can also add a sauce to the turkey before serving. It would be delicious served with a BBQ sauce or ketchup.

How Long to Cook Turkey Tenderloins in Smoker

Cooking turkey tenderloins in the smoker doesn’t take much preparation. Once you have buttered the tenderloin and seasoned it, then place on a baking sheet. Make sure the smoke setting is at 225 degrees, and place the tenderloin in the smoker.

Smoke the turkey for about 2 hours or until the internal temp reaches 165 degrees. Check this by using a meat thermometer in the thickest part of the meat.

How Do You Know When Smoked Turkey Tenderloin Is Cooked

Use an instant read thermometer to make sure that the turkey is cooked to a safe temperature. You want to check the temperature before removing it from the smoker.  

The internal temperature should reach 165 degrees when the turkey is finished cooking. Cooking time will vary based on the size of your tenderloin.

What to Serve with Smoked Turkey Breast

This smoked turkey breast recipe can easily be served as part of your holiday dinner or an weekend meal. Here are some of our traditional side dishes that we like to serve with it.

• Smoked Corn on the Cob
• Smoked Mashed Potatoes
• Smoked Sweet Potatoes
• Smoked Green Beans
• Green Salad