Turkey tenderloins are one of the most underrated cuts you can throw in a smoker. They're lean, they take on smoke beautifully, they cook fast, and the results look and taste like you spent all day on them. With a simple seasoning, apple wood smoke, and about an hour at 225°F, you'll have juicy, flavorful smoked turkey that the whole family will ask for again and again.
This is my go-to weeknight smoke — simple enough for a Tuesday, impressive enough for a Sunday dinner. Let me walk you through exactly how I do it.
What You Need
Step 1: Start With the Right Cut
Turkey breast tenderloins are the long, thick strips of meat cut from the inner breast — similar to a chicken tenderloin but much larger. They're boneless, skinless, and uniformly shaped, which makes them ideal for smoking since they cook evenly. Each package of Jennie-O All Natural Turkey Breast Tenderloins contains two tenderloins, so two packages gives you four to work with — perfect for a family meal with leftovers.
Compared to a whole turkey breast, tenderloins are faster to cook, easier to handle, and just as flavorful. Their uniform thickness means no dry spots and no undercooked centers. And at roughly $5–7 per package, they're an incredible value for the quality of protein you get.
Step 2: Rinse and Prep
Remove the tenderloins from the packaging and give them a quick rinse under cold water. Pat them dry with paper towels — this helps the seasoning adhere better and gives you a slightly better bark on the outside. Place them on a wire rack over a sheet pan so air can circulate all around them while you season.
Step 3: Season Generously
This is where the flavor comes from, so don't hold back. I use Kinder's Buttery Steakhouse Seasoning — it has a great blend of buttery flavor, garlic, herbs, and a little heat that complements turkey perfectly without overpowering it. Coat both sides of each tenderloin generously. You want to see a solid layer of seasoning, not a light dusting.
"Don't be timid with the seasoning. Turkey breast is lean — it needs the flavor you put on it. A light shake won't cut it. I coat mine until you can barely see the meat underneath, then press it gently into the surface so it sticks. That crust you get after an hour in the smoke is everything."
Step 4: Set Up the Smoker
Fire up your electric smoker and set the temperature to 225°F. Load your wood chip tray with apple wood chips — they produce a mild, sweet, slightly fruity smoke that is the perfect complement to poultry. Line the bottom drip tray with aluminum foil for easy cleanup. Let the smoker come up to temperature before you put the meat in.
Step 5: Smoke Low and Slow
Place the seasoned tenderloins on the smoker rack, insert your probe thermometer into the thickest part of one of the tenderloins, and close the door. At 225°F with apple wood, these tenderloins will take somewhere between 1 and 2 hours depending on their thickness and how cold they were going in. Don't cook by time — cook by temperature.
For the four tenderloins shown here, it took just 1 hour and 10 minutes to hit 165°F internal temperature. That's the beauty of tenderloins — they're a faster smoke than most cuts while still giving you all that great smoke flavor and bark on the outside.
USDA guidelines require poultry to reach an internal temperature of 165°F. Don't pull it off earlier, and don't let it run much hotter — turkey breast dries out quickly above 170°F. A reliable probe thermometer is the most important tool in your arsenal. Set an alert for 163°F so you're watching closely as it approaches the finish line.
Step 6: Pull, Rest, and Slice
Once your probe reads 165°F, pull the tenderloins out and let them rest on the wire rack for at least 5–10 minutes before slicing. Resting allows the juices to redistribute throughout the meat — cut too soon and all that moisture runs out onto the cutting board instead of staying in the meat.
Look at that slice — a beautiful seasoned crust on the outside, juicy and perfectly cooked on the inside. That slight rosy color is completely normal in smoked poultry (it's a smoke ring, not undercooked meat) as long as your thermometer confirmed 165°F. Slice against the grain for the most tender result.
"First time I smoked turkey, I panicked when I saw the pink interior. Don't. When poultry is smoked, the myoglobin in the meat reacts with the smoke to create a pinkish color even when it's fully cooked. Your thermometer is your source of truth — 165°F means it's done, full stop. Slice it, serve it, and watch everyone go back for seconds."
Wood Chip Options — Why Apple Is Perfect for Turkey
The wood you choose matters — it's half the flavor profile. Apple wood is my top pick for turkey, but here are the best options and what they bring to the party:
Pro Tips for Perfect Smoked Turkey Tenderloins
Serving Suggestions
Smoked turkey tenderloins are incredibly versatile. Here are some great ways to serve them:
The Full Recipe at a Glance
• Kinder's Buttery Steakhouse Seasoning (generous)
• Apple wood chips
2. Season both sides generously with Kinder's
3. Preheat electric smoker to 225°F with apple chips
4. Smoke until internal temp reaches 165°F (1–2 hours)
5. Rest 5–10 minutes · slice against the grain · serve