Smoked Mexican Turkey Breast

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Fancy a fiesta at your next dinner party? This smoked Mexican turkey breast recipe will make you feel like you've been transported south of the border. 

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With the perfect blend of cumin and smoked paprika, this tender, moist turkey breast recipe promises to delight your taste buds and leave you craving more.

So why wait? Bring the flavors of Mexico to your table, and let this smoked Mexican turkey breast be the star of your next gathering.

close up Smoked Mexican Turkey Breast sliced

What sets this Smoked Mexican Turkey Breast recipe apart?

Unlike traditional recipes, this smoked Mexican turkey breast recipe infuses an authentic Mexican flavor achieved by sprinkling each seasoning, bringing out the best in your turkey. The secret lies in the careful blend of cumin, smoked paprika, coarse black pepper, salt, granulated garlic, and onion powder, resulting in a mouth-watering, irresistible turkey feast.

Moreover, the smoking process infuses the turkey breast with layers of complexity, creating a tender and moist texture that sets it apart from ordinary roasted turkey. In essence, it's the perfect harmony of flavors and techniques that elevates this dish to a league of its own, making it a standout choice for any occasion.

What type of wood is best for smoking this turkey recipe?

The choice of wood for smoking plays a significant role in enhancing the flavor profile of your turkey. Fruit woods such as apple or cherry impart a delicate, sweet aroma that harmonizes splendidly with the vibrant Mexican spices, elevating the dish with a subtle fruity undertone. 

Alternatively, opting for hickory wood lends a robust and smoky essence, intensifying the flavors and adding layers of complexity to each succulent bite. Whether you prefer the subtle sweetness of fruit woods or the boldness of hickory, the selected wood will undoubtedly contribute to a memorable culinary experience.

sliced Smoked Mexican Turkey Breast

What's the best way to wrap the turkey breast in foil?

To make your smoked turkey breast look great and cook evenly, put the smooth side facing down when you wrap it in foil. This keeps all the tasty juices and flavors locked in, making sure your turkey stays juicy and yummy.

When you do this, the juices stay close to the meat, making it extra moist and delicious when ready to eat. So, remember, smooth side down for the best-tasting turkey!

Ingredients in making the Smoked Mexican Turkey Breast

What are the ingredients to make Smoked Mexican Turkey Breast?

To make smoked Mexican turkey breast, you are going to need the following ingredients: 

  • Turkey Breast
  • Melted Butter (or 1 stick)
  • Cumin
  • Smoked Paprika
  • Coarse Black Pepper
  • Salt
  • Granulated Garlic
  • Onion Powder

Items Needed:

  • Aluminum Foil
  • Meat Thermometer
  • Smoker
Process in making the Smoked Mexican Turkey Breast

How to make Smoked Mexican Turkey Breast

Now that you have gathered your ingredients, it is time to make your smoked Mexican turkey breast. All you have to do is follow the steps below.

Begin by preheating the smoker to 250 degrees Fahrenheit. Next, generously season both sides of the turkey breast, ensuring each seasoning is evenly distributed. 

Once seasoned, carefully place the turkey breast onto the smoker and cook for approximately 1 ½ hours or until it reaches an internal temperature of 150 degrees Fahrenheit. 

Once the turkey reaches this temperature, transfer it to a foil boat, ensuring the top remains open. 

Drizzle the melted butter over the turkey breast, wrap it tightly in the foil, and return it to the smoker. Continue cooking for an additional 15 minutes, or until the final internal temperature reaches 160 degrees Fahrenheit. 

Once cooked, remove the turkey breast from the smoker and allow it to rest for 15-30 minutes before slicing and serving. Enjoy the flavorful masterpiece you've created!

top view shot of Smoked Mexican Turkey Breast

How to store your smoked Mexican turkey breast

Extend the shelf life of your delectable smoked Mexican turkey breast by storing it in an airtight container in the refrigerator. It will remain fresh and flavorful for up to a week. 

For longer-term storage, consider freezing your turkey breast. It can be preserved for up to three months without compromising its taste or texture. This makes it ideal for meal prepping, allowing you to prepare ahead of time and indulge in its savory goodness throughout the week. 

Whether planning for busy weekdays or leisurely weekend gatherings, having a batch of this mouthwatering turkey on hand ensures that delicious meals are just moments away.

Smoked Mexican Turkey Breast- pin image

What if my turkey breast is larger or smaller?

Regardless of your turkey breast size, achieving an internal temperature of 160 degrees Fahrenheit is the key factor for ensuring optimal cooking. 

This temperature ensures that the turkey is thoroughly cooked and safe to eat, regardless of its dimensions. 

So whether you're working with a larger or smaller cut of meat, monitoring the internal temperature closely is essential to guaranteeing a perfectly cooked smoked Mexican turkey breast every time.

Smoked Mexican Turkey Breast top view

Smoked Mexican Turkey Breast

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Additional Time: 15 minutes
Total Time: 15 minutes

Add a kick of flavor to your dinner with this Smoked Mexican Turkey Breast recipe. Cumin and smoked paprika are stars in this recipe, giving it a strong “south of the border” flavor. Moist and so tender, it will be a hit every time.


  • 1 20-OunceTurkey Breast
  • ½ Cup Melted Butter (or 1 stick)
  • 1 Tablespoon Cumin
  • 1 Tablespoon Smoked Paprika
  • 2 Teaspoons Coarse Black Pepper
  • 2 Teaspoons Salt
  • 1 Teaspoon Granulated Garlic
  • 1 Teaspoon Onion Powder

Items Needed:

  • Aluminum Foil
  • Meat Thermometer
  • Smoker


  1. Heat the smoker to 250 degrees.
  2. Season both sides of the turkey breast by sprinkling each seasoning over it, one at a time, starting with the salt.
  3. Place on the smoker and cook for about 1 ½ hours or until the turkey hits an internal temperature of 150 degrees.
  4. When the turkey hits 150 degrees, place it in a foil boat (do not close the top yet). Pour the melted over the turkey breast in the foil and then wrap it up tight.
  5. Cook the turkey breast for an additional 15 minutes or until the final internal temperature is 160 degrees, then remove and rest for another 15-30 minutes.
  6. Slice and serve!


  • Sprinkle a bit of minced, fresh cilantro over your finished turkey for an additional Mexican touch. A sprinkle of lime juice is never bad either. Just some variations for additional flavors when serving.
  • The best wood to use for this recipe is fruit wood or hickory wood would even be great.
  • Store the turkey in an airtight container for up to a week in the fridge, and up to 3 months in the freezer.
  • If you have a bigger or smaller turkey breast, that’s ok, just simply watch the thermometer as it doesn’t matter about the size or time, it matters about the internal temperature. Any size turkey breast is ready to go once it reaches an internal temperature of 160 degrees.
  • For the best presentation, place the smooth side of the breast down when wrapping in foil. Be sure to set it like that when placing it back in the smoker as well.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 843mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 6g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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