![\"Hand](\"https:\/\/www.angrybbq.com\/wp-content\/uploads\/2025\/03\/pulling-smoked-turkey-with-hands-768x1024.jpg\")
<\/div>\nPrep Time: <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n Cook Time: <\/span>3 hours<\/span><\/span> hours<\/span><\/span><\/p>\n Resting Time: <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/p>\n<\/div>\n Course: <\/span>Main Course<\/span><\/p>\n Cuisine: <\/span>BBQ<\/span><\/p>\n Keyword: <\/span>Pulled Turkey, Pulled Turkey Breast, Smoked Turkey Breast<\/span><\/p>\n<\/div>\n Servings: <\/span>8<\/span> people<\/span><\/span><\/p>\n Calories: <\/span>347<\/span>kcal<\/span><\/span><\/p>\n smoker (Pellet, offset, or electric)<\/span><\/p>\n<\/li>\n\n Aluminum Foil<\/p>\n<\/li>\n Roasting pan or disposable aluminum pan<\/p>\n<\/li>\n Meat claws or two forks for pulling<\/p>\n<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div>\n<\/div>\n 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 \u2013 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n 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.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n Preheat your smoker to 200\u00b0F 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\u00b0F, approximately 2 hours. This initial low-temperature phase is crucial for maximum smoke flavor development.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n 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\u00b0F. Continue cooking until the internal temperature reaches 204\u00b0F and the meat probe slides in with little resistance, similar to pulled pork.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n 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.<\/span><\/p>\n<\/li>\n The key to perfectly pulled turkey breast is patience during the final stage. While you could stop cooking at 165\u00b0F (which is safe for poultry), taking turkey breast to 204\u00b0F transforms the texture entirely. The butter braise and the higher temperature create that pull-apart texture without drying out the meat.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Calories: <\/span>347<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>2<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>61<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>162<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>630<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>713<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>244<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.4<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n Cooking Tip<\/p>\n<\/div>\n The key to perfectly pulled turkey breast is patience during the final stage. While you could stop cooking at 165\u00b0F (which is safe for poultry), taking turkey breast to 204\u00b0F transforms the texture entirely. The butter braise and the higher temperature create that pull-apart texture without drying out the meat.<\/p>\n<\/div>\n 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.\u00a0<\/p>\n 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<\/a>, but the pulled turkey changes it up a bit. I also love smoked turkey chili<\/a>, tacos, and enchiladas.\u00a0<\/strong><\/p>\n Can I make pulled turkey breast in an oven instead of a smoker?<\/strong> Why use mayonnaise instead of oil as a binder?<\/strong> 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.<\/p>\n 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.<\/p>\n This recipe yields approximately 4.5 pounds of pulled turkey meat from a 5-pound boneless turkey breast. That\u2019s 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.<\/p>\n 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\u2019t have to worry about overcooking the breast meat while the dark meat gets up to temperature. By only […]<\/p>\n","protected":false},"author":1,"featured_media":327647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[115385],"tags":[11718,2872,13223,20937,13222],"dealstore":[],"offerexpiration":[],"class_list":["post-327646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poultry-recipes","tag-angry","tag-bbq","tag-breast","tag-pulled","tag-turkey"],"yoast_head":"\nPulled Turkey Breast<\/h2>\n
\n
\n
How to Make Pulled Turkey Breast<\/strong><\/h4>\n
\n
Binding and Seasoning<\/h4>\n
\n
Cooking The Turkey Breast<\/strong><\/h4>\n
\n
Butter-Braise the Turkey Breast<\/strong><\/h4>\n
\n
Rest and Pull The Turkey Breast<\/strong><\/h4>\n
\n
![\"\"](\"https:\/\/www.angrybbq.com\/wp-content\/uploads\/2024\/05\/Logo-Flame.png\" "\\"Logo-Flame\\"\/"){kind=logo}
<\/figure>\n![\"Pulled](\"https:\/\/www.angrybbq.com\/wp-content\/uploads\/2025\/03\/smoked-shredded-turkey-1024x768.jpg\")
<\/figure>\nSubstitutes<\/strong><\/h2>\n
\n
What to Make with Pulled Turkey<\/strong><\/h2>\n
Frequently Asked Questions<\/strong><\/h2>\n
Yes, though you\u2019ll miss the smoky flavor. Use liquid smoke in your seasoning and follow the same temperature guidelines. Cook uncovered at 200\u00b0F until 165\u00b0F, then wrap and continue at 250\u00b0F until 204\u00b0F.<\/p>\n
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.<\/p>\nStoring and Reheating<\/strong><\/h2>\n
Serving Size<\/strong><\/h2>\n
More Recipes You Might Enjoy<\/strong><\/h2>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"