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If you’re craving bold, smoky flavor without committing to a whole bird, this Mesquite Smoked Turkey Breast is the perfect backyard barbecue upgrade. Using a boneless, skinless turkey breast means quicker smoking and juicier results, while a simple seasoning of sea salt, black pepper, and a brush of oil lays the foundation for that irresistible mesquite flavor. As it smokes low and slow, we baste it with a crisp lager or pilsner and melted butter to lock in moisture and add a touch of richness.
But the real showstopper? The sauce. A tangy-sweet blend of jellied cranberry, ketchup, garlic chili sauce, and honey gets just enough vinegar and Worcestershire to balance it out. It’s nostalgic meets heat—with a Thanksgiving twist—and the perfect glaze or dipping companion to that smoky, tender turkey. Whether you’re firing up the smoker for a weekend cookout or testing new holiday ideas, this recipe brings the flavor with a whole lot less fuss.
The recipe can be found here.
Start by rubbing oil over the turkey breast then sprinkle with salt and pepper on all sides. Place in a 9×13 foil pan and refrigerate for at least 2 hours or up to overnight.
Preheat the smoker to 275 degrees F using mesquite woodchips.
Place 2 pads of butter on top of the turkey before placing it in the smoker (keep it in the foil pan). Smoke until the internal temperature reaches 165 degrees F. Baste with beer every 20 min or so.
When cooked through, remove from the smoker and let rest for about 10 minutes. During this time, prepare the sauce. Add the cranberry, ketchup, garlic chili sauce, rice vinegar, honey, and Worcestershire to a small saucepan and heat over medium-low heat. Whisk to combine and continue to cook until warmed through.
Slice the turkey into thin strips and transfer to a serving platter. Serve immediately with a side of sauce for dipping. Enjoy!
The recipe can be found here.
Whether you’re serving it sliced on a platter, piled onto sandwiches, or paired with your favorite sides, this Mesquite Smoked Turkey Breast is a guaranteed crowd-pleaser. The smoky depth from the mesquite, the juicy, beer-basted meat, and that sweet-and-spicy cranberry chili sauce come together in perfect balance. It’s a dish that feels both comforting and fresh—ideal for everything from casual backyard gatherings to holiday tables. Once you try it, you might never go back to oven-roasted turkey again.
Happy Cooking!
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