Smoked Bone In Turkey Breast (How to Smoke a Turkey Breast on a Pellet Grill)
User Reviews
5
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Prep Time
12 hrs
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Cook Time
3 hrs
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Total Time
15 hrs
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Servings
8 people
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
Smoked Bone In Turkey Breast (How to Smoke a Turkey Breast on a Pellet Grill)
Description
The recipe starts with a flavorful brine that uses water, orange juice, salt, sugar, and red pepper flakes to enhance moisture, tenderness, and a gentle spice. The turkey breast is submerged and refrigerated for 12 to 24 hours to absorb these flavors thoroughly. After brining, the turkey is patted dry and coated with a glaze of honey and olive oil which helps browning and adds a subtle sweetness. A dry rub made with various dried herbs, spices, and aromatics provides a layered seasoning.
Smoking is done at 300ºF on a pellet grill using mesquite or alternatively hickory or maple pellets for smoky complexity. Cooking approximately 30 minutes per pound until reaching an internal temperature of 165ºF ensures the turkey is fully cooked yet moist. Post-smoking, a 20-minute resting period allows the juices to redistribute. This method yields a juicy, flavor-packed turkey breast with an appealing bark and fragrant smoke infusion.
Using different wood pellets can adjust smoke intensity and flavor profiles. Ensuring thorough brining and proper internal cooking temperature is key to tender results. The recipe suits family meals or special occasions where smoked poultry is desired.
Ingredients
- 6 pound turkey breast bone-in, skin-on
Smoked Turkey Brine Ingredients
- 2 gallons water divided
- 2 cups orange juice
- 1 cup salt
- ½ cup sugar
- 1 teaspoon red pepper flakes
Smoked Turkey Rub Ingredients
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1 teaspoon sage
- 1 teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Combine 4 cups of the water, sugar and the salt. Bring to a boil.
- Add brine into the remaining water, orange juice, and pepper flakes.
- Submerge turkey breast in the brine and cover.
- Refrigerate for at least 12 hours, up to 24.
- Preheat smoker to 300ºF (see note).
- Pat turkey dry.
- Combine honey and olive oil. Brush on turkey.
- Combine all the spices, spread evenly onto the turkey breast.
- Place in smoker and smoke for about 30 minutes per pound, until the internal temperature reaches 165ºF.
- Let rest 20 minutes before serving.
Notes
- Mesquite pellets were used for smoking, but hickory or maple pellets are suitable alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 73g | 146% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 184mg | 61% |
| Sodium | 992mg | 41% |
| Potassium | 828mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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