Pit Boss Smoked Turkey Breast

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.

🥣 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.

The brine will smell strongly of apple juice and vinegar when you mix it — almost sharp. After 8–12 hours, the turkey will have absorbed the sweetness, and the vinegar sharpness will mellow into the meat. When you pull it from the brine, the surface will look slightly darker and firmer than raw turkey. That’s correct — the salt has been doing its work on the proteins overnight. Pat it completely dry before the rub goes on — any surface moisture will steam in the smoker instead of helping the skin crisp.

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 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 at the thickest part of the breast reaches 165°F.

After the first hour, open the lid briefly. The skin will have started to shift from pale pink to a light golden color and will look slightly dry — that’s the surface setting. Close the lid and don’t open it again for another hour. At the 3-hour mark the skin should be a deep golden amber and pulling away slightly from the edges. The smell will have shifted from raw spiced turkey to something roasted and slightly sweet from the apple wood. At 165°F, pull it immediately — turkey breast dries out fast past this temperature, and there’s no fat reserve to protect it the way there is with dark meat.

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.

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:

1. Flavor: Some argue that bone-in turkey breast offers slightly better flavor because the bones impart additional taste during smoking. The marrow can add richness to the meat. However, the difference in flavor is often subtle.
2. Cooking time: Bone-in turkey breast may take slightly longer than boneless turkey breast because the bones act 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.
3. Ease of carving: Boneless turkey breast is generally easier to carve because there are no bones. 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.
4. 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 breasts can be successfully smoked. Consider your preferences, cooking time constraints, and desired outcomes to decide what best suits your needs.