Quick answer: Brine a bone-in, skin-on turkey breast half (4–6 lbs) overnight in a solution of 1 gallon water, ½ cup kosher salt, ¼ cup brown sugar, 3 tablespoons honey, 1 bay leaf, 1 teaspoon whole peppercorns, and 3 garlic cloves. After brining 8 hours, pat completely dry and bring to room temperature for 45 minutes. Set up a smoker (or a kettle grill with indirect heat) at 275°F using apple wood chunks or chips — apple gives the mild, slightly sweet smoke of the commercial product. Place the turkey breast skin-side up on the grate, away from direct heat. Smoke for 2.5 to 3 hours. While it smokes, make the spiced honey glaze: stir together 3 tablespoons honey, 2 tablespoons unsalted butter (melted), 1 teaspoon brown sugar, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, a pinch of cinnamon, and a pinch of dry mustard. When the breast reaches 130°F (about 90 minutes in), brush the first coat of glaze. Brush again at 145°F, and again at 155°F. Each coat caramelizes before the next is added, building the amber lacquer exterior. Pull at 160°F — carry-over heat brings it to 165°F. Tent loosely with foil and rest 20 minutes before carving. A HoneyBaked Smoked Turkey Breast (approximately 2.5–3 lbs, bone-in skin-on) runs about $40–50 at the store in 2025–2026. A 4–5 lb bone-in half breast at home costs $10–16 in ingredients.
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HoneyBaked Ham Co. Smoked Turkey Breast (Made at Home)
The HoneyBaked Ham Smoked Turkey Breast copycat recipe: an overnight honey brine, apple-wood smoke at 275°F, and a spiced honey glaze applied in stages at the end. Tender, sweet-savory, and about a third of the store price — here's exactly how to do it at home.
Medium
Prep: 20 min (+ 8 hrs brine)
Cook: 2 hrs 30 min
Total: 10h 50m8 servings
~$4.50/serving
Prep20 min (+ 8 hrs brine)
Cook2 hrs 30 min
Total10h 50m
Servings
8
At home~$4.50/serving
vs
Restaurant~$20.25/serving
You save ~78%
The Story Behind the Recipe
HoneyBaked Ham built its holiday reputation on the ham, but the Smoked Turkey Breast has been on the menu for decades as the lighter companion option for Thanksgiving and Christmas. The store version is a bone-in, skin-on half breast — sold whole and pre-cooked, already smoked, glazed, and ready to serve warm or carved cold at the table. What makes it distinctive against a standard deli smoked turkey is the intact skin with a caramelized honey-spice crust, a moderate smoke level that doesn't overwhelm the sweetness, and a moist, pull-apart texture that comes from the brine and the low-temperature smoke. The company doesn't disclose its wood or brine formula, but the flavor profile — mild sweetness, gentle fruity smoke, warm spice notes on the exterior — is consistent with apple or pecan wood and a honey-forward brine. A 2.5–3 lb bone-in breast serves 6–8 as part of a holiday spread; it runs about $40–50 at HoneyBaked stores in 2025–2026. At home, a 4–5 lb bone-in half breast costs $10–16 in ingredients and feeds the same table with meat to spare.
The technique the store version depends on is the sequence of brine, then smoke, then staged glaze — and most home cooks skip the brine entirely. An overnight honey-salt brine does three things: it seasons the meat all the way through rather than just the surface, it traps moisture so the breast doesn't dry out during the 2.5-hour smoke, and it helps the skin brown evenly into the amber exterior the HoneyBaked version is known for. Apple wood is the closest match for this recipe — mild, slightly fruity, and sweet enough not to compete with the honey glaze; hickory is too assertive and pushes the flavor toward a BBQ profile. The spiced honey glaze goes on in three stages starting at 130°F internal: applied that early and in thin coats, each layer caramelizes before the next is added, building a set lacquer rather than a sticky coating. There is no crystallized sugar crust as on the ham — this is a glossy, caramelized honey shell, thinner and more delicate.
Nutrition Facts
Per serving (8 servings)
Calories210
Total Fat6g
Total Carbs9g
Dietary Fiber0g
Sugars8g
Protein29g
Sodium680mg
* Estimated values based on standard recipe preparation. Actual values may vary.
Ingredients
For the brine
For the turkey
For the spiced honey glaze
For the smoker
Instructions
💡
Pro tip: This recipe tastes even better the next day. The flavors need time to meld together in the fridge.
❄️
Storage: Keeps in an airtight container in the fridge for up to 2 weeks. Freezer-friendly for up to 3 months.
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HoneyBaked Ham Co. Smoked Turkey Breast (Made at Home)
The HoneyBaked Ham Smoked Turkey Breast copycat recipe: an overnight honey brine, apple-wood smoke at 275°F, and a spiced honey glaze applied in stages at the end. Tender, sweet-savory, and about a third of the store price — here's exactly how to do it at home.
½ cup Diamond Crystal kosher salt (or ⅓ cup Morton kosher salt)
¼ cup light brown sugar, packed
3 tablespoons honey
3 garlic cloves, smashed
1 bay leaf
1 teaspoon whole black peppercorns
For the turkey
1 bone-in, skin-on turkey breast half, 4–6 lbs
For the spiced honey glaze
3 tablespoons honey
2 tablespoons unsalted butter, melted
1 teaspoon light brown sugar
½ teaspoon smoked paprika
¼ teaspoon garlic powder
Pinch of ground cinnamon
Pinch of dry mustard (Colman's or equivalent)
For the smoker
Apple wood chunks or chips (2–3 chunks or 1½ cups chips, soaked 30 minutes if using chips)
Instructions
1.Brine the turkey breast. Whisk together the cold water, kosher salt, brown sugar, and honey in a large pot or container until the salt and sugar fully dissolve — this takes about 2 minutes. Add the garlic, bay leaf, and peppercorns. Submerge the turkey breast in the brine (it needs to be fully covered — weigh it down with a small plate if needed). Refrigerate for 8 to 12 hours. Do not brine longer than 12 hours.
2.Dry and rest the breast. Remove the breast from the brine and discard the brine. Pat the breast thoroughly dry with paper towels — pay special attention to the skin and around the bone cavity. Place it on a wire rack over a sheet pan and refrigerate uncovered for 1 hour to air-dry the surface further, or let it sit at room temperature for 45 minutes. A dry surface is essential for smoke adhesion and a cleanly set glaze.
3.Set up the smoker. Preheat your smoker (or kettle grill set up for indirect heat) to 275°F. Add the apple wood: for a dedicated smoker, place 2–3 chunks in the firebox; for a kettle grill, place the chunks directly on the coals on one side. For a gas grill, place soaked chips in a foil pouch with small holes poked on top, directly over a lit burner. If you have a water pan, fill it — it keeps the chamber humid and helps the breast stay moist over the long cook.
4.Smoke the breast. Place the turkey breast skin-side up on the grate, away from direct heat. Close the lid and maintain 275°F. Insert a probe thermometer into the thickest part of the breast, not touching the bone. Smoke for approximately 2.5 to 3 hours for a 4–5 lb bone-in breast. Resist opening the lid frequently — temperature swings lengthen the cook and reduce smoke adhesion.
5.Make the glaze. While the breast smokes, stir together the honey, melted butter, brown sugar, smoked paprika, garlic powder, cinnamon, and dry mustard in a small bowl until fully combined. Set aside at room temperature — the glaze should be fluid; if your honey is thick, set the bowl in warm water for a few minutes.
6.Glaze in stages. When the internal temperature reaches 130°F (approximately 90 minutes in), brush a light coat of the spiced honey glaze over the entire skin surface. Close the lid. Brush a second coat at 145°F, and a third coat at 155°F. Each layer caramelizes against the heat before the next is added, building the glistening amber exterior layer by layer. Don't rush this step by applying all the glaze at once — individual thin coats set properly; a thick application just runs off.
7.Pull and rest. When the internal temperature reads 160°F, remove the breast from the smoker and place it on a cutting board. Tent loosely with foil (don't seal tightly — you don't want steam to soften the glaze) and rest for 20 minutes. Carry-over heat will bring the breast to 165°F.
8.Carve and serve. Slice across the grain in ¼-inch to ½-inch slices, working alongside the bone. The exterior will show a visible smoke ring — a pinkish layer just beneath the skin. This is correct and not undercooked meat; it's nitric oxide in the smoke binding to the meat's myoglobin and fixing its color, a reaction that occurs in properly smoked meat. Serve warm or at room temperature.
Notes
The HoneyBaked Ham Co. Smoked Turkey Breast is one of the most searched holiday copycat recipes, and for good reason: the store sells a bone-in, skin-on 2.5–3 lb breast for $42–55 in 2025–2026, while a 4–5 lb bone-in half breast at home costs $10–16 in ingredients. The secret is the three-step sequence — overnight honey brine, apple-wood smoke at 275°F, and a spiced honey glaze applied in three stages near the end. Each piece does something the others can’t: the brine seasons through and retains moisture, the slow smoke builds flavor without drying the lean breast meat, and the staged glaze caramelizes into the amber lacquer the HoneyBaked version is known for.
The result is a turkey breast that tastes unmistakably like the holiday item — gently sweet, lightly smoky, with a thin set exterior and clean, moist slices. Most of the 2.5-to-3-hour cook time is hands-off. Active work is under 30 minutes. It also produces more meat than the store product at the same serving size, making it the better deal for a larger Thanksgiving table.
🥗
Make It Healthier
Love HoneyBaked Ham Co. Smoked Turkey Breast (Made at Home) but want a lighter version? Try these simple swaps:
✓Skip the glaze entirely and brush just plain honey on the breast during the last 15 minutes — you get the sweet exterior and color with about half the added sugar and none of the butter.
✓Use a bone-in split breast instead of boneless: bone-in meat holds moisture better during the smoke and reduces the risk of drying out, so you can skip the brine if time is short — season generously and go straight to the smoker.
✓Serve 3–4 oz slices instead of 6 oz — the intensely flavored smoked breast reads as more filling than plain roasted turkey, and slicing thin means the same breast stretches further with fewer calories per plate.
✓Reduce the brine salt to ⅓ cup (from ½ cup) if you're watching sodium — the breast will be slightly less seasoned through but still well-flavored, and sodium per serving drops to approximately 520mg.
Frequently Asked Questions
What wood does HoneyBaked Ham use for their smoked turkey breast?
The company doesn't disclose its wood. But the flavor profile — mild, sweet, with a light smoke that doesn't overpower the honey glaze — is consistent with apple or pecan wood, both of which produce a gentle, slightly sweet smoke that is standard for poultry. Hickory is too assertive for this style: it pushes the flavor toward a barbecue profile, which isn't the HoneyBaked character. Cherry is also a good choice — it produces a similar mildness with a slightly more fruity note and a reddish-brown color on the skin. Maple is a fourth option, giving a subtly sweet smoke that reads close to apple. Avoid mesquite entirely — it's far too heavy for a sweet, delicate preparation like this. Apple is the top pick here because it's the most available, consistently mild, and produces results closest to the commercial product based on reverse-engineer testing.
Is the HoneyBaked Smoked Turkey Breast pre-cooked?
Yes. The HoneyBaked Smoked Turkey Breast is sold fully pre-cooked and bone-in, skin-on. You are only heating it to serve warm, not cooking it from raw. HoneyBaked recommends bringing it to room temperature and serving it cold, or gently warming it covered in foil at 275°F for about 1 hour. The home copycat starts from raw, which is the main prep difference. Both yield a moist, evenly seasoned result; the home version is typically larger (4–5 lbs bone-in vs. the store's 2.5–3 lb product) and has a slightly more robust smoke character.
Can I make this without a smoker, on a regular gas or charcoal grill?
Yes. On a charcoal kettle grill: bank the coals to one side, add two to three chunks of soaked cherry wood directly on the coals, place the turkey breast on the opposite side of the grate (indirect heat), and close the lid with the vent over the breast. Maintain 275°F by adjusting the lower vent; add one or two more coals after 1.5 hours if the temperature drops. On a gas grill: ignite only the burners on one side, place a foil pouch of cherry wood chips over the lit burner, and cook the breast over the unlit burners with the lid down. Gas grills typically produce lighter smoke — use double the wood chips in two separate pouches, added at 45-minute intervals, to get a meaningful smoke ring.
How long does it take to smoke a boneless turkey breast to 160°F at 275°F?
A 3 lb boneless turkey breast at 275°F takes approximately 2 to 2.5 hours. A 4 lb breast takes 2.5 to 3 hours. The exact time depends on the smoker's consistency, the starting temperature of the meat, and how snugly the breast is tied. Always use a probe thermometer — time is a rough guide only. Pull the breast at 160°F (the USDA safe minimum is 165°F, but carry-over heat during the 15-minute rest will bring a 160°F breast up to 165°F). Pulling at 160°F is the difference between moist and dry: every 5°F above 165°F loses noticeable moisture in white breast meat.
Does the brine make it too salty?
Not if you follow the ratio. The recipe uses ½ cup kosher salt in 1 gallon of water — a standard 4% to 5% brine — for 8 hours. The breast absorbs the salt gradually throughout that time, producing a well-seasoned flavor similar to deli turkey rather than a briny, cured taste. Two things can push it too salty: using table salt (denser than kosher — use ⅓ cup if all you have is table salt), or brining longer than 12 hours (the osmosis keeps driving salt inward). If you're sodium-sensitive, reduce the salt to ⅓ cup kosher salt, brine for only 6 hours, and it will still be noticeably better-seasoned than an unbrined breast.
Can I apply the glaze the night before or does it have to be done while smoking?
The glaze must be applied during the smoke — in the last 30 minutes, at 145°F internal. Applying it earlier at 275°F will burn the sugars. Applying it after smoking (on a finished, rested breast) gives you a sticky coating, not a set caramelized shell. The layered application during the final phase of cooking is what lets each coat of honey-butter-brown sugar caramelize against the residual heat, building up the amber lacquer that defines the exterior. If you're reheating leftover smoked breast in the oven the next day, you can brush on a thin layer of plain honey with 10 minutes remaining under a foil-off broil for a refreshed glaze.
Can I make this in the oven if I don't have a smoker?
Yes. Roast the brined, dried breast at 325°F on a rack in a roasting pan. Add ½ teaspoon of liquid smoke to the spiced honey glaze to approximate the smoke flavor — liquid smoke is used sparingly here, not as a bath. Roast for approximately 20 minutes per pound until the internal temperature reaches 160°F, applying the glaze in three stages at 130°F, 145°F, and 155°F, same as the smoker method. The result will lack a visible smoke ring and will have a lighter smoke flavor, but the glaze caramelization and moist texture from the brine will be nearly identical. If you want more smoke character in the oven, scatter 2 tablespoons of wood chips on the bottom of a heavy covered Dutch oven (not touching the meat), set a rack inside, and cover tightly for the first 90 minutes before uncovering to finish and glaze.
How should I reheat the leftovers without drying them out?
Slice only as much as you're serving, and reheat slices rather than the whole breast. Place the slices in a baking dish with a tablespoon of chicken broth, cover tightly with foil, and heat at 300°F for 12 to 15 minutes. The broth creates steam that keeps the slices from drying out. Microwaving works but tends to toughen the exterior of white meat — if you use the microwave, cover loosely and use 50% power for 90 seconds. Leftover smoked turkey is also excellent served cold, sliced thin on sandwiches, where the smoke and glaze flavors actually read more clearly than when heated.
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