Fancy an easy-to-follow turkey recipe with minimal prep time? This smoked turkey breast has become my answer when I want something impressive without the fuss. Perfect for Thanksgiving, Christmas, or any holiday table and family dinner.
I used to worry about ending up with dry, disappointing results, but once I nailed down this technique, it became one of my most reliable recipes. The prep is minimal, and if you follow these simple steps, you’ll get juicy, flavorful turkey breast that beats anything you can buy at the store.
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Table of contents
Easy Smoked Turkey Breast Recipe
What I love most about this smoked turkey breast is how the slow-smoking process keeps the meat incredibly moist and tender. I’ve served this as the centerpiece for holiday dinners, but honestly, I make it just as often for the leftovers. There’s something about smoked turkey that makes even a basic sandwich feel special.
It works great in salads, wraps, or as a quick snack when you’re looking for a quick protein boost. Every time I make this, people ask for the recipe, and I think it’s because the combination of smoky flavor and juicy texture is hard to replicate any other way.
What You Need for Smoked Turkey Breast
- Bone-in turkey breast
- Olive oil
- Apple cider vinegar (for spritzing)
Brine Ingredients
- Apple juice or apple cider vinegar
- Water
- Kosher salt
- Brown sugar
- Worcestershire sauce
Dry Spice Rub Ingredients
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp brown sugar
How to Smoke Turkey Breasts on a Pellet Grill
Step 1: Prepare the Turkey Breasts
Follow the guide below to spatchcock the turkey breasts. See the full guide on how to spatchcock turkey breasts. Gently loosen the turkey skin from the breast meat without removing.
Spatchcocking is a term used for flattening out the bone in your meat. This is especially effective for the breast bone in poultry, such as a turkey. This technique allows a larger surface area and speeds up the cooking and brining process.
Follow the below guide to successfully spatchcock your turkey breasts.
– Allow enough time for your turkey breast to thaw.
– Make sure your turkey breasts are on a secure surface.
– Wipe down excess juices with a paper towel.
– Snip the sternum or breast bone with the kitchen scissors.
– Remove any ribs if applicable.
– Flip the breasts and flatten them down from the opposite side to a heart shape.
Step 2: Brine the Turkey Breasts & Apply Turkey Rub
Prepare your brine as per the directions above, making sure the kosher salt is fully dissolved. Brine the turkey for 8-12 hours, refrigerated and in an air-tight container.
Remove the breasts and disregard the brine solution. Pat dry with paper towels to remove excess brine from the breasts.
Apply a tablespoon of olive oil for a light coating. Mix the spices evenly in a mixing bowl or spice blender. Coat the spices evenly on all sides of the breasts.
Step 3: Smoke the Brined Turkey Breasts
Load the pellets, set the grill temperature to 275°F, and wait until reached cooking temperature Place the brined and spatchcocked turkey side up breasts directly on the grill grates.
Insert your reliable meat thermometer into the thickest part of the breasts. Estimate the cooking time based on 25 minutes per pound of turkey breasts. Spritz every 20 minutes and monitor until an internal temperature of 150°F.
Once it reaches 150°F, cover the breasts with a sheet of aluminum foil. Then remove when they have reached a target temperature of 160°F.
Step 4: Rest & Enjoy Your Pellet Smoked Breasts
Wrap the breasts completely in foil. Rest the turkey breasts for 15-20 minutes or until they reach 165°F.
Slice and serve and enjoy with your desired sides or take inspiration from our recommendations!
What Temperature Do I Smoke Turkey Breasts on a Pellet Grill?
To smoke turkey breasts, you should set your pellet smoker to a medium temperature of 275°F. Smoke the turkey breasts for 25 minutes per pound until they reach 165°F. If you are used to smoking chicken, remember that turkey takes longer to smoke than chicken, so allow extra time.
Have boneless turkey breasts? Boneless turkey breasts will smoke at 20 minutes per pound at 275°F.
How to Accurately Monitor the Internal Temp
A calibrated meat thermometer works wonders for accurately monitoring temperature. Big names like Pit Boss or Traeger Pellet Grills will come with their own built-in! Monitor for the safe temperature throughout the cooking process.
Note: Make sure your temperature probe doesn’t touch the breast bone, this will give a faulty reading.
Choosing the Right Wood Pellets for Turkey
The perfect wood to accompany your turkey breast is cherry wood or apple wood. These infuse a light smoke flavor and help caramelize the skin.
We are already using bold ingredients like Worcestershire sauce in our brine, so I like to go for a lighter wood.
How Much Turkey Do You Need to Allow?
Why Do Bone-in Turkey Breasts Taste Better?
Unlike dark meat, white breast meat contains little to no fat or connective tissue. We all know fat = flavor but did you know bone = flavor too?
Meat bones contain flavor compounds from minerals and collagen. Bones also help with moisture retention within the meat proteins. So smoking with the breast bone will give you maximum flavor and texture!
Don’t Have a Pellet Smoker?
If you don’t have a pellet smoker, then don’t worry! A charcoal grill or gas grill will work fine. Although you may not get the desired smoky flavor and crispy turkey skin.
Have you got a Traeger? See the recipe for smoking turkey breasts on a Traeger.
Got a Pit Boss? Here is the recipe for smoked turkey breasts Pit Boss, these turkey breasts always come out juicy and full of flavor.
The Trick to Crispy Skin on Your Smoked Turkey Breasts
Achieving that coveted crispy skin on smoked turkey breasts is easier than you might think. With a few simple tricks, you’ll elevate your turkey game to a whole new level. Here’s the secret to achieving that perfect crispy skin:
- Dry brine: Start by generously seasoning the turkey breasts with salt, allowing them to sit uncovered in the refrigerator overnight. This helps draw out moisture, resulting in drier skin that crisps up beautifully during smoking.
- Preheat the smoker: Ensure your smoker is preheated to a higher temperature, around 325°F (163°C), before placing the turkey breasts inside. This initial blast of heat helps to quickly crisp up the skin.
- Butter or oil baste: During the smoking process, periodically baste the turkey breasts with melted butter or oil. This helps promote browning and adds extra flavor.
How to Brine the Turkey Breasts for Smoking
Brining the turkey breasts for 12 hours will ensure the meat is tender. This is from denaturing the proteins with salt and aromatics. Give plenty of time to flavor the meat and reduce moisture evaporation when smoking.
– Mix the wet brine ingredients (cold water first) evenly in an airtight container.
– Add the dry brine ingredients and dissolve in the wet mixture.
– Submerge the spatchcocked breasts in your turkey brine.
– Refrigerate for no more than 12 hours.
How to Spritz the Turkey Breasts During Smoking
Spritzing the turkey while smoking helps reintroduce moisture and stop the turkey breast from drying out.
– Put the apple cider vinegar in your clean spray bottle.
– Spritz the breasts every 20 minutes during the smoking process.
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What to Serve With Our Smoked Turkey Breasts? 🦃🔥
🥔 Loaded Mashed Potato Casserole
🌽 Grilled Cornbread
🥦 Grilled Broccoli
🥕 Grilled Carrots with Brown Butter
🥒 Grilled Zucchini
🧄 Grilled Garlic Bread
🧀 Smoked Mac and Cheese
🥔 Smoked Sweet Potatoes
Smoked Turkey Breast on a Pellet Grill
Equipment
- 1 pellet grill
Ingredients
- Bone-in turkey breast
- Olive oil
- Apple cider vinegar for spritzing
Brine Ingredients
- Apple juice or apple cider vinegar
- Water
- Kosher salt
- Brown sugar
- Worcestershire sauce
Dry Spice Rub Ingredients
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp brown sugar
Instructions
How to Spritz the Turkey Breasts During Smoking
- – Put the apple cider vinegar in your clean spray bottle.
- – Spritz the breasts every 20 minutes during the smoking process.
Step 1: Prepare the Turkey Breasts
- – Follow the above guide to spatchcock the turkey breasts.
- – Gently loosen the turkey skin from the breast meat without removing.
Step 2: Brine the Turkey Breasts & Apply Turkey Rub
- – Prepare your brine as per the directions above, making sure the kosher salt is fully dissolved.
- – Brine the turkey for 8-12 hours refrigerated and in an air-tight container.
- – Remove the breasts and disregard the brine solution.
- – Pat dry with paper towels to remove excess brine from the breasts.
- – Apply a tablespoon olive oil for a light coating.
- – Mix together the spices evenly in a mixing bowl or spice blender.
- – Coat the spices evenly on all sides of the breasts.
Step 3: Smoke the Brined Turkey Breasts
- – Load the pellets, prime, set the grill temperature to 275°F, and wait until reached cooking temperature.
- – Placed the brined and spatchcocked turkey breasts directly on the grill grates.
- – Insert your reliable meat thermometer into the thickest part of the breasts.
- – Estimate the cooking time based on 25 minutes per pound of turkey breasts.
- – Spritz every 20 minutes.
- – Monitor until an internal temperature of 150°F.
- – Cover the breasts with a sheet of aluminum foil.
- – Remove when they have reached a target temperature of 160°F.
Step 4: Rest & Enjoy Your Pellet Smoked Breasts
- – Wrap the breasts completely in foil.
- – Rest the turkey breasts for 15-20 minutes or until they reach 165°F.
- – Enjoy with your desired sides or take inspiration from our recommendations!
Smoke On!
Charlie
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?
This turkey was delicious I will be saving this recipe to do again next thanksgiving