How to BBQ Right Turkey Breast

Cooking turkey breast on the barbecue results in juicy, smoke-infused meat with crispy skin Follow these tips and techniques for perfectly bbq’ed turkey breast every time

Choosing the Turkey Breast

Look for

• Boneless turkey breast between 4-6 lbs. Easy to maneuver on the grill.

• Skin-on. Vital for getting crispy skin.

• No added broths/solutions. Can inhibit smoke flavor absorption.

• Fresh, not frozen. For best texture and moisture.

Brining the Turkey

Soaking in a saltwater brine before cooking infuses moisture and seasons the lean breast meat.

Basic brine:

• 1 cup kosher salt
• 1/2 cup brown sugar
• Herbs and spices (optional)
• 1 gallon water

Brining tips:

• Use gallon of brine per 4-6 lb turkey breast.

• Submerge breast fully and brine 12-24 hours.

• Rinse and pat very dry after brining.

Applying a Dry Rub

A flavorful dry rub further seasons the turkey and forms a crust when cooked.

Suggested rub recipes:

• Brown sugar, paprika, garlic powder, onion powder, cayenne

• Smoked paprika, chili powder, cumin, oregano, garlic, onion

• Coarse salt, cracked pepper, rosemary, sage, thyme

Rub tips:

• Apply generously over entire breast and underside of skin.

• Let rub marinate 30 mins – overnight before cooking.

BBQing the Turkey Breast

• ** indirect heat** – Grill over indirect medium heat 325-375°F.

• 2 zone fire – Bank coals to one side. Turkey on empty side.

• Turkey position – Place skin-side up. Tuck wings underneath.

• Water pan – Add water pan for extra moisture.

• Cook times – Approx. 2-3 hours to 165°F internal temperature.

• Wood chips – Use apple, cherry or pecan for flavor.

• Flip breast – Flip every 45-60 mins for even cooking.

• Crisp the skin – Move over direct heat last 15 mins if skin isn’t browned enough.

• Carryover cooking – Internal temperature will rise 5-10°F after removing from grill as heat finishes dispersing. Factor this in when checking temperature.

Common Turkey Breast Grilling Problems

Undercooked – Ensure 165°F minimum internal temperature. Use an instant read thermometer.

Dry meat – Always brine first. Don’t overcook past 165°F. Let rest before slicing.

Bland flavor – Brine and use a bold, seasoning heavy rub. Add wood chips to grill.

No crispy skin – Grill skin-side down over direct heat at end to crisp up.

Burnt skin – Avoid direct heat. Cook over indirect heat most of the time.

Uneven cooking – Grill on a 2 zone fire. Flip breast frequently for even cooking.

Expert Turkey Grilling Tips

• Let breast rest at least 10-15 mins after grilling for juices to redistribute.

• Slice across the grain of the meat for tender, pull-apart texture.

• Save the turkey drippings from the grill to make a delicious gravy.

• Pair bbq turkey breast with grilled veggies like corn, Brussels sprouts, zucchini.

• Cook stuffing separately and avoid stuffing the breast cavity to ensure food safety.

• Refrigerate leftovers within 2 hours and use within 3-4 days. Slice turkey and reheat gently to serve again.

Injecting Turkey Breast

Injecting is another great way to infuse bold flavor and moisture into the meat.

Brine injector needle – Use a commercial brine injection needle with marinade barrel.

Injection liquid – Dissolve spices, herbs, broth, fruit juice etc. in water.

When to inject – Inject marinade 12-24 hours before cooking.

Technique – Insert needle deep into thickest part of breast. Inject 1-2 oz liquid per lb.

Rotisserie Smoked Turkey Breast

A rotisserie smoker grill like the Pit Boss Vertical Smoker cooks turkey breast evenly while infusing incredible smoky flavor.

Brine and rub – Be sure to brine and add rub first.

Truss breast – Truss legs and tip together for stability.

Attach to rotisserie – Skewer breast and attach to rotisserie rod.

Insert in smoker – Place secured breast on rod into heated smoker.

Cook times – Cook for approx. 2.5 – 3 hours to 165°F.

Wood choices – Use your favorite smoking wood like hickory, apple, cherry.

Baste – Baste with oil, broth or BBQ sauce during last hour.

Let rest and serve – Allow to rest 15 minutes then carve into perfect smoked slices.

Make the Best Grilled Turkey Breast

With proper preparation, seasoning and grilling technique, you can make incredibly juicy, flavorful bbq turkey breast right at home. Brining, dry rubs and cooking over indirect heat are key for success. Experiment with different woods and rub flavors to put your own spin on this backyard grilled turkey breast.