This Pit Boss smoked turkey breast is perfect for Thanksgiving, Christmas, cookouts, or weeknight meals. This turkey breast recipe has a simple brine that will ensure you end up with a juicy, flavorful turkey with delicious crispy skin and golden brown in just a few hours.
Usually, a large, juicy smoked turkey is the traditional centerpiece of any festive table. But sometimes, we want the taste of turkey without all the fuss. Turkey breast is the perfect and convenient alternative to an entire turkey. Plus, using a pellet grill is an easy and tasty choice, as I don’t have to monitor the fire all day!
Follow along for a simple yet incredibly delicious smoked turkey breast recipe you know everyone will enjoy.
No time to read the recipe? Pin it to read later ⤵️
Table of contents
Smoked Turkey Breast
Even when it’s not the holidays, we try to buy some turkey to cook. However, this time, we purchased some turkey breasts. This is a simple yet delicious way to enjoy turkey without all the fuss. Plus, you end up with lots of leftovers, and we all know one of the best parts about smoking turkey is the yummy ways you can use the leftover turkey.
What You Need
Below are the ingredients for smoking and brining your turkey breast. I suggest you do this, as it adds flavor, tenderness, and moisture to the turkey breast.
Bone-In Turkey Breast
Brine Ingredients
- 4 cups apple juice or apple cider
- 4 cups water
- ½ cup apple cider vinegar
- ⅓ cup brown sugar
- 3 tablespoons kosher salt
- 2 tablespoons Worcestershire sauce
Dry Rub Ingredients (Yields approx. 2 tbsp for one breast)
- ⅛ teaspoon cayenne pepper (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
Using Store-Bought Rub? Use two tablespoons of your favorite store-bought BBQ rub instead of the homemade mix.
How to Smoke a Turkey Breast on A Pit Boss Pellet Grill
Below are my six easy steps for smoking turkey breasts using your Pit Boss; it’s so simple. You definitely won’t mess this one up! This is a good recipe if you have tried roasted turkey but are not confident enough to smoke a whole turkey.
🥣 Step 1: Brine the Turkey Breast
Whisk together the brine ingredients in a large bowl or container until the salt and sugar dissolve. Place the turkey breast in the brine, breast side down. Cover and refrigerate for 8–12 hours.
Tip: If your turkey is large or your container is shallow, you may need to weigh it down with a plate to submerge it fully.
🔪 Step 2: Spatchcock the Breast
Once brined, it’s time to flatten the turkey breast. This helps it cook evenly and smoke more efficiently.
Use kitchen shears or a sharp knife to cut along the breastbone. Press down firmly to crack the bone and flatten the breast. Remove the rib bones if needed. The result should resemble a heart shape when laid flat.
🧂 Step 3: Apply the Rub
Pat the turkey dry with paper towels — this helps the rub stick and allows the skin to crisp up. Then mix the homemade rub (garlic powder, onion powder, smoked paprika, brown sugar, salt, pepper, thyme, and optional cayenne).
Apply the rub evenly over the entire turkey breast — on the skin, under the skin, and all around the meat.
🔥 Step 4: Smoke the Turkey
Preheat your Pit Boss pellet grill to 275°F. Use a mild wood like apple or cherry — both pair beautifully with turkey.
Place the turkey breast directly on the grill grates and close the lid. Let it smoke for 4.5 to 5 hours, or until the internal temperature reaches 165°F at the thickest part of the breast.
Pro Tip: Always use a meat thermometer to avoid overcooking. Turkey dries out fast if it goes too far past 165°F.
🛑 Step 5: Let It Rest
Once your turkey breast hits 165°F, remove it from the smoker and tent it loosely with foil. Let it rest for 10–15 minutes. This is key — it allows the juices to redistribute, so every slice stays moist and flavorful.
Thawing Your Turkey Breast
If you use frozen turkey breast, you must allow time to thaw. A 6lb turkey breast defrosts in the fridge in around 24 hours, and a 3lb breast should take around 12 hours.
How Long Does It Take to Smoke a 7.5-Pound Turkey Breast?
A 7.5-pound turkey breast would require around 4 hours of smoking time. When smoking a bone-in turkey breast at 225°F, a general guideline is to allow approximately 35 minutes per pound.
Bone-In or Boneless?
Bone-in and boneless options can yield delicious results when smoking a turkey breast. The choice between bone-in and boneless depends on personal preference and specific cooking considerations. Here are some factors to consider:
- Flavor: Some argue that bone-in turkey breast offers slightly better flavor because the bones impart additional taste during smoking. The marrow in the bones can add richness to the meat. However, the difference in flavor is often subtle.
- Cooking time: Bone-in turkey breast may take slightly longer than boneless turkey breast due to the bones acting as insulators. The bones slow down the heat penetration, which can extend the overall cooking time. If time is a concern, boneless turkey breast may be a better option.
- Ease of carving: Boneless turkey breast is generally easier to carve since no bones are around it. It allows for cleaner slices and smoother serving. If you’re looking for simplicity and convenience, boneless turkey breast might be the way to go.
- Moisture retention: Bones in a bone-in turkey breast can help retain moisture during smoking. The meat around the bones tends to stay juicier. Bone-in turkey breasts could be a good choice if you prioritize moisture retention.
Ultimately, both bone-in and boneless turkey breast can be successfully smoked. Consider your preferences, cooking time constraints, and desired outcomes to decide what best suits your needs.
How To Know When Turkey Breasts Are Done?
The most accurate way to check if the breast is cooked is by checking the internal temperature with a handheld meat thermometer probe.
Insert the thermometer into the thickest part of the breast without touching the bone. For safe consumption, turkey breasts should reach an internal temperature of 165°F (74°C).
Once they reach this temperature, they are considered done. Remember that cooking times can vary based on factors like the size of the turkey breasts, the cooking temperature, and the type of smoker used.
Wondering How Much Turkey Breast You Need?
If you’re cooking for a crowd and wondering how many pounds of turkey breast per person you should allow, you must allow at least 1¼ lbs of raw turkey per person.
Want to Smoke a Whole Turkey
Do you like the look of these smoked turkey breasts but prefer to smoke a whole turkey? I have perfected my recipe for whole smoked turkey, using a variety of smokers, ovens, and grills.
One of my favorites is my Pit Boss smoked turkey recipe, but you can also find the rest of the recipes below. Rest assured, my family and I have rigorously tested them all.
Turkey Cooked in a Gas Smoker
Roasted Turkey
Baked Spatchcock Turkey
Turkey Cooked in an Electric Smoker
Traeger Spatchcock Turkey
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Do With Leftover Turkey?
If you have some leftover turkey, try one of my recipes below;
Smoked Buffalo Turkey Dip
Turkey and Cheese Sliders
The Perfect Sides for Smoked Turkey Breast
Here are some of my favorite sides for turkey breast;
Grilled Carrots with Brown Butter
Mashed Potato Casserole
Roasted Sweet Potatoes
Pit Boss Smoked Turkey Breast
Equipment
- Pit Boss Grill
Ingredients
- 7.6 lbs bone-in turkey breast
Brine
- 4 cups apple juice or cider
- 4 cups water
- 1 cup apple cider vinegar
- ½ cup kosher salt
- ⅓ cup brown sugar
- 2 tablespoons Worcestershire sauce
- Optional: 3 smashed garlic cloves, 1 bay leaf, 1 tsp black peppercorns
Dry Rub – for one 7.6 lb breast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional
Instructions
- In a large pot or bowl, whisk together the apple juice, water, apple cider vinegar, kosher salt, brown sugar, and Worcestershire sauce until the salt and sugar are dissolved. Add optional aromatics if using.
- Place the turkey breast in the brine (breast side down). Cover and refrigerate for 8–12 hours.
- Remove the turkey from the brine and pat dry with paper towels. Using kitchen shears or a sharp knife, cut down the sternum and press firmly to flatten the breast. Remove rib bones if needed. The turkey should lie flat, almost heart-shaped.
- Mix all dry rub ingredients in a small bowl. Rub the entire surface of the turkey evenly, including under the skin if possible. Use the full amount of rub for one 7.6 lb breast.
- Preheat your Pit Boss pellet grill to 275°F. Place the turkey breast directly on the grill grates. Close the lid and smoke for 4.5–5 hours, or until the internal temperature reaches 165°F at the thickest part of the meat.
- Remove the turkey from the smoker and tent it with foil. Let it rest for 10–15 minutes before slicing. This helps the juices redistribute for moist, tender meat.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
