Smoked Mexican Turkey Breast is a perfect protein choice for meat lovers that is low in fat, but high in flavor!

Before you dismiss this recipe because you don’t have a smoker, note that this can be made in the oven too. The oven version won’t have the same smoky flavor as the smoked version (still tastes great though), but it’s great for when you don’t want to use a smoker. And this recipe is an ideal choice for couples or singles looking for a smaller portion size turkey breast recipe.

What Does Smoked Mexican Turkey Breast Taste Like?

If you like Middle Eastern, Mexican, or Spanish dishes that use cumin and smoked paprika, you’ll enjoy this dish. The turkey breast has a nice smoky flavor from the paprika with some earthy undertones from the cumin. These two seasonings are the star of the show and help bring ‘south of the border’ flavor to this dish. Hint: This tastes awesome with cilantro and a squeeze of lime too.

Smoked Mexican Turkey Breast

smoked Mexican-style turkey breast ingredients.

Rub Ingredients and turkey:

1 20-24 Ounce Turkey Breast (If you can’t find one large breast, use two smaller turkey tenderloins and adjust the cooking time).
6T. Melted Unsalted Butter
1 Tablespoon Cumin
1 Tablespoon Smoked Paprika
2 teaspoons Coarse Black Pepper
1 – 1 1/4 teaspoons Kosher Salt (I prefer 1 tsp., but you might like more salt)
1 teaspoon Granulated Garlic
1 teaspoon Onion Powder
1 – 1 1/2 teaspoon Liquid smoke (I used mesquite for the stronger flavor) – only needed if baking the turkey breast

Serving Condiments (Optional)

Cilantro, chopped
Lime wedges

Other Items Needed:

Smoker
Aluminum foil
Meat thermometer
Oven or toaster oven (needed if baking the turkey breast)

How to Smoke the Turkey Breast

Step 1. Heat the smoker to 250°F degrees with fruit woods or hickory (mesquite can be used for a more intense flavor). Remove the turkey breast from the packaging and pat dry. Then, in a bowl, combine all the spices and rub on both sides of the turkey breast. Baked version – Heat oven or toaster oven to 325°F. Rub liquid smoke all over the turkey breast. Now, rub the spices on both sides of the turkey breast.

Seasoned Mexican Turkey Breast in smoker.

Step 2. Place seasoned turkey breast in the smoker. Cook for about 1 – 1½ hours or until the turkey hits an internal temperature of 150°F degrees. Note: If using two smaller turkey breasts, cooking time will be less. Check doneness with a meat thermometer at 40-50 minutes. Baked version – Line a baking sheet with foil. Add a baking rack on the foil lined pan and place seasoned turkey breast on it. Bake according to turkey package directions. Usually about 50 minutes.

Add melted butter to smoked Mexican turkey breast in foil packets.

Step 3. When the turkey hits 150°F degrees, place it in a foil packet (do not close the top yet). Melt the unsalted butter in the microwave and pour it over the turkey breast in the foil. Then, wrap the turkey breast tightly in the foil. Baked version – Follow step 3 and place the turkey back into the oven.

Step 4. Cook the turkey breast for an another 15 minutes or until the final internal temperature is 165°F degrees, then remove and rest for another 15-25 minutes. Slice and serve with optional chopped cilantro and a wedge of lime! Baked version – Cook turkey another 10 minutes or until internal temperature is 165°F degrees.

Tip: Any size turkey breast is cooked once it reaches an internal temperature of 165°F degrees at the thickest point.

Smoked Mexican Turkey Tips

Top turkey slices with chopped cilantro and a bit of lime juice to add a bit more flavor when serving.
The best wood to use for this recipe is fruit woods or hickory.
Store the smoked turkey in an airtight container for up to 5 days in the fridge, and up to 4 months in the freezer.

What to Serve with Smoked Mexican Turkey Breast

Mashed Potatoes or Chunky Mashed Potatoes
Homemade Sweet Potato Biscuits
Rice (Spanish or Mexican Rice)
Fresh salad

Sliced Smoked Mexican Turkey on cutting board.

That’s it! A delicious Mexican-style turkey that moist and full of flavor. Let me know how it turns out. Enjoy!

Smoked Mexican Turkey Breast

Name: Smoked Mexican Turkey Breast
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: 4
Ingredients: 1 20-24 Ounce Turkey Breast (If you can’t find one large breast, use two smaller ones and adjust the cooking time).; 6T. Melted Unsalted Butter; 1 Tablespoon Cumin; 1 Tablespoon Smoked Paprika; 2 Teaspoons Coarse Black Pepper; 1 – 1 1/4 Teaspoons Kosher Salt (I prefer 1 tsp., but you might like more salt); 1 Teaspoon Granulated Garlic; 1 Teaspoon Onion Powder

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 45 minutes

Additional Time: 25 minutes

Total Time: 2 hours 25 minutes

How to make Smoked Mexican Turkey Breast for a 'south of the border' flavor.

Ingredients

1 20-24 Ounce Turkey Breast (If you can’t find one large breast, use two smaller ones and adjust the cooking time).
6T. Melted Unsalted Butter
1 Tablespoon Cumin
1 Tablespoon Smoked Paprika
2 Teaspoons Coarse Black Pepper
1 – 1 1/4 Teaspoons Kosher Salt (I prefer 1 tsp., but you might like more salt)
1 Teaspoon Granulated Garlic
1 Teaspoon Onion Powder

Instructions

Heat the smoker to 250°F degrees with fruit woods or hickory (mesquite can be used for a more intense flavor). Remove the turkey breast from the packaging and pat dry. Then, in a bowl, combine all the spices and rub on both sides of the turkey breast. Baked version – Heat oven or toaster oven to 325°F. Rub liquid smoke all over the turkey breast. Now, rub the spices on both sides of the turkey breast.
Place seasoned turkey breast in the smoker. Cook for about 1 – 1½ hours or until the turkey hits an internal temperature of 150°F degrees. Note: If using two smaller turkey breasts, cooking time will be less. Check doneness with a meat thermometer at 45-50 minutes. Baked version – Line a baking sheet with foil. Add a baking rack on the foil lined pan and place seasoned turkey breast on it. Bake according to the turkey package directions. Usually about 50 minutes.
When the turkey hits 150°F degrees, place it in a foil packet (do not close the top yet). Melt the unsalted butter in the microwave and pour it over the turkey breast in the foil. Then, wrap the turkey breast tightly in the foil. Baked version – Follow step 3 and place the turkey back into the oven.
Cook the turkey breast for 15 minutes or until the final internal temperature is 165°F degrees, then remove and rest for another 15-25 minutes. Slice and serve with optional chopped cilantro and a wedge of lime! Baked version – Cook turkey for another 10 minutes or until internal temperature is 165°F degrees.

Notes

Top turkey slices with chopped cilantro and a bit of lime juice to add a bit more flavor when serving.
The best wood to use for this recipe is fruit wood or hickory. Mesquite can be used if a stronger smoked flavor is desired.
Store the smoked turkey in an airtight container for up to 5 days in the fridge, and up to 4 months in the freezer.

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