Once you own a pellet grill you look forward to smoking meat year-round and showing off all that juicy and delicious meat candy to all your family and friends–but during the holiday season, the stakes couldnt be higher.
With everyone counting on you to create a perfectly seasoned and smoked turkey, anxiety can set in (especially for first-timers) and so we created this guide to walk you through it step by step, and answer any lingering questions about the turkey smoking process.
Here is a handy Table Of Contents we created so you can jump around to the different steps in the process…
Cooking turkey breast on a pellet grill results in incredibly moist, smokey and flavorful meat that puts oven-roasted turkey to shame. With the right techniques, you can achieve competition-worthy smoked turkey breast with caramelized, crispy skin right in your own backyard.
As an avid griller and smoked meat enthusiast, I love experimenting with new ways to use my pellet grill. Turkey is a lean, healthy meat that can easily dry out, so I was curious if using a pellet smoker could help it stay tender and juicy. After much trial and error, I’ve dialed in a foolproof method for cooking mouthwatering smoked turkey breast on a pellet grill every time.
In this comprehensive guide, I’ll share everything I’ve learned about getting perfect results when smoking turkey breast on a pellet grill.
Benefits of Cooking Turkey Breast on a Pellet Grill
Smoking turkey breast offers several clear advantages over roasting it in the oven
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Enhanced moisture – The low, indirect heat allows the meat to cook slowly while retaining juices. No more dried-out turkey!
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Incredible smoke flavor – Real wood smoke deeply permeates the meat, taking its flavor profile to new heights.
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Foolproof crisp skin – The constant airflow in a pellet grill crisps up the skin beautifully.
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Hands-off cooking – Once loaded onto the grill, a pellet smoker requires minimal supervision.
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Fun presentation – Carve the smoked breast right at the table for a show-stopping presentation.
With results like that, it’s easy to see why smoking on a pellet grill beats oven roasting. Now let’s look at how to nail this method every single time.
Step-by-Step Guide to Smoked Turkey Perfection
Follow these simple steps for competition-worthy smoked turkey breast.
1. Choose Bone-In Breasts
Turkey breast with the bone still attached has far superior moisture and flavor. The bones act as insulation, keeping the delicate white meat juicy.
2. Brine the Breast
Soaking the breasts in a saltwater brine seasons the meat and makes it super moist. Make a brine with 1 cup salt and 1⁄2 cup brown sugar per gallon of water. Add aromatics like garlic, citrus, or herbs if desired. Submerge the breasts and refrigerate 8-12 hours.
3. Apply a Dry Rub
Make a rub by mixing smoked paprika, brown sugar, garlic, salt, pepper and any other desired spices. Pat the breast dry, then coat it evenly under and on the skin.
4. Smoke at 225°F
Place the seasoned breast on the grill skin-side up. Insert a probe thermometer into the thickest part. Smoke at 225°F, until it hits 155°F internally, about 2 hours. Spritz with juice every 30 minutes.
5. Finish and Rest
Remove the breast, tent with foil, and rest 15 minutes as the temp rises to 165°F. Slice and serve the juicy, smoky meat.
By following those simple steps, your turkey breast will turn out perfect every time. Now let’s look at some common issues and how to troubleshoot them.
Troubleshooting Your Pellet Smoked Turkey
Smoking turkey breast is easy, but problems occasionally pop up. Here are solutions to the most common hiccups:
Dry meat – Brine longer, spritz more often, or wrap at 155°F to let it finish cooking wrapped.
No smoke ring – Ensure temperature stays steady. Open vents for proper airflow and smoke penetration.
Chewy skin – Let brined breast air dry uncovered overnight before smoking.
Burnt skin – Elevate breast above direct heat on a rack. Trim excess fat pre-smoking.
Takes too long – After an initial low smoke, increase temp to 250°-275°F to speed things up.
With the right techniques, you can troubleshoot any minor issues that arise. Let’s look at serving ideas to highlight your smoked masterpiece.
Serving Your Smoked Turkey Breast
A perfectly smoked turkey breast deserves to shine in creative recipes. Here are some of my favorite ways to serve it:
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Thinly sliced for incredible sandwiches with cranberry sauce and brie.
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Diced in grain bowls, chef’s salads, pasta salads or flatbreads.
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Shredded or chopped in chilis, casseroles, tetrazzini, soups.
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Carved for turkey pot pie with roasted veggies and homemade crust.
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Sliced as the star of an easy holiday meal with cranberry sauce and sides.
Get creative with all the delicious ways to highlight smoked turkey’s versatility. Now let’s look at a specific recipe for honey butter turkey.
Honey Butter Turkey Breast Recipe
For sweet, smoky turkey with a decadent finish, try my recipe for honey butter turkey breast.
Ingredients:
- 3 lb boneless turkey breast
- Honey chipotle rub
- Turbinado sugar
- Black pepper
- Butter
- Honey
Steps:
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Fire up pellet grill to 325°F.
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Make a rub with chipotle rub, sugar, and pepper.
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Season turkey breast and smoke 1 hour.
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Spritz with butter and cook to 140°-145°F internal.
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Remove from grill, coat with butter and honey.
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Return to grill until 160°-165°F.
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Rest 30 minutes before slicing.
The honey butter adds sweetness and moisture for next-level flavor.
Master Smoked Turkey Breast on a Pellet Grill
As you can see, smoking turkey breast on a pellet grill delivers incredibly moist, tender meat with crispy skin and unbelievable flavor.
With the right techniques, such as brining, applying a flavorful rub, cooking low and slow, and resting properly, you’ll have the skills to smoke competition-worthy turkey breast year round.
What woods are best with smoked turkey?
I recommend any fruitwoods such as apple, cherry, and peach. You can also use mild competition blends, usually a blend of pecan, hickory, and oak.
Smoke flavor is subjective but I personally would stay away from really robust woods like mesquite and post oak for smoking turkey, though many people would disagree with me, especially in South Texas.
The best wood for smoked turkey is a mild wood with a smoke aroma that the whole family likes.
Now were ready to smoke. Heat the smoker to 250 degrees f and prepare a water pan (a small pan of water…I use an old bread pan or an aluminum pan) full of water and place it in the chamber.
The water pan adds moisture to the chamber and helps the smoke penetrate and adhere to the turkey. Though pellet grills dont usually need help maintaining a consistent temperature like stick smokers do, the water pan still provides moisture in the air.
Bring the large turkey out to the pellet grill and place it inside, not touching the water pan. Make sure the turkey is not exposed to any direct heat, only indirect heat (which is how all pellet grills are set up but I know some readers smoke turkeys on a charcoal grill over indirect heat with wood chips.)
Then insert the instant read thermometer probe into the thickest part of the breast, and place the other end into the pellet grill temperature probe inserts.
If your pellet grill doesnt have a temperature probe for instant readings, you will want to use a basic meat thermometer probe connected to a digital read out, or I recommend the Meater wireless probe which goes into the thickest part of the turkey breast and communicates directly with an app on your phone…the app is pretty cool and will talk to you about your progress as the turkey smoke.
Either way, we will only be smoking to temperature, not to time, so we need a temperature probe that can tell us when the internal temperature of the turkey is approaching 160 degrees.
When the probe is inserted, close the chamber and begin the cook!
How To Prep The Pellet Grill For Smoking Turkey
Every pellet grill is a little bit different but this portion of the guide will remind you of the details we all need to remember when prepping a pellet smoker, electric smoker, or even a gas grill.
First, you will want to make sure the grill grate is sparkling clean. You can do this by heating the grill on high and brushing the grates well of any debris, or taking the grill rates into the house and cleaning them in the sink.
If your wood pellet grill has a flat bed under the grates, I like to line this with aluminum foil for easy clean up, so this is a good time to pull off the old foil and replace it with a sheet of new foil.
If your pellet grill has a grease run off with a little bucket, dispose of the grease, clean the bucket, and put it back for this cook.
Honey Butter Smoked Turkey Breast on the Traeger Pellet Grill | Heath Riles BBQ
FAQ
How long do you cook a turkey breast on a pellet grill?
Place directly on the grill grates, close the lid, and roast until the skin is golden brown and the internal temperature reaches 165℉, 2-2 1/2 hours.
Is it better to smoke a turkey breast at 225 or 250?
- Smoke flavor: At 225°F, the turkey will absorb more smoke flavor due to the longer cooking time at a lower temperature.
- Cooking time: Smoking at 250°F will cook the turkey breast faster than at 225°F.
- Skin crispiness: If you want crispier skin, a slightly higher temperature like 250°F might be preferable.
How do you keep turkey moist on a pellet grill?
While the turkey is smoking every 1-2 hours, you can baste the turkey with chicken or vegetable broth. This will help keep it juicy and avoid drying out.Oct 18, 2024
How do you keep a turkey breast from drying out in the smoker?
Salting and resting the turkey in the fridge overnight provides extra insurance for moisture retention and flavor. Adding hardwood to the fire gives the meat a delicate smokiness but doesn’t overshadow the mild breast meat.
Can you cook turkey breast on a pellet grill?
Cooking turkey breast on a pellet grill results in incredibly moist smokey and flavorful meat that puts oven-roasted turkey to shame. With the right techniques, you can achieve competition-worthy smoked turkey breast with caramelized, crispy skin right in your own backyard.
How to cook a turkey breast on a grill?
Coat the spices evenly on all sides of the breasts. – Load the pellets, prime, set the grill temperature to 275°F, and wait until reached cooking temperature. – Placed 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.
How long do you smoke a turkey breast on a pellet grill?
Follow these guidelines to achieve success with your pellet grill. Expect approximately 30 minutes of smoking time per pound of turkey breast. For a 6-pound turkey, plan on about 3 hours of total smoking. Monitor the internal temperature using a meat thermometer. Stop smoking once it reaches 165°F.
How do you smoke a Turkey on a pellet grill?
Preheat your pellet grill to 225°F for optimal smoking. This low and slow approach allows the turkey to cook evenly while absorbing the smoky flavors from your chosen wood pellets. Which wood pellets are best for smoking turkey?
How do you keep a Turkey moist in a pellet grill?
The main way we keep turkey moist in the pellet grill is by brining the turkey beforehand. Using a wet brine is the key to getting a flavorful and juicy turkey. Your fresh turkey sits in water flavored with salt, herbs, and other seasonings for up to 24 hours. Another option is to dry brine a turkey.
How do you smoke a turkey breast on a grill?
Mix salt, pepper, smoked paprika, garlic powder, brown sugar, and other desired seasonings. Pat the breast dry. Separate the skin from the meat. Generously coat the meat under the skin and directly on the skin with the rub. 4. Smoke the Turkey Breast Place the seasoned breast on the grill skin-side up. Insert a meat probe into the thickest part.