Instead of smoking the whole bird, this pellet grill turkey breast recipe offers a delicious meal for a small family or party of one. It’s a perfect alternative to a traditional Thanksgiving turkey and a delicious dish when you’re craving smoked white meat.

Hey family! If you’re looking for a pellet grill turkey recipe that’s both simple and impressive, you’re in the right place. These smoked turkey breasts are just that—easy to make but full of flavor, making it perfect for sharing with family and friends. Plus, it pairs effortlessly with just about any side dish you can think of, making it a versatile choice for any meal or occasion.

What’s great about this recipe is that it’s ideal for those of us who might not need or want a massive Thanksgiving turkey for the holidays. Whether you’re cooking for a small family, just a couple of people, or if you’re not a huge fan of the traditional big turkey, this recipe has you covered.

As a prior military family, we’ve spent our fair share of holidays on our own, so I understand the need to keep things manageable and avoid piles of leftovers. This smoked turkey breast offers all the deliciousness of Thanksgiving without the stress of dealing with a gigantic bird.

The best part? This turkey is juicy and flavorful, thanks to the brining and smoking process—it’s never dry. You can enjoy this any time of year, and it’s a fantastic alternative to the usual roast turkey. Give it a try, and I bet you’ll love it as much as we do! Feel free to share your own take on this recipe or any tips you might have.

What you’ll love about this recipe:

DELICIOUS SMOKY FLAVOR – The pellet grill turkey breast gets amazing yet subtle smokiness from the wood that you can taste in every bite.
JUICY TURKEY BREASTS – The brining and smoking process ensures the turkey stays moist and tender.

Ingredients

Turkey Breast (Bone-In, Skin On): A bone-in turkey breast ensures maximum flavor and moisture during smoking. For a quicker cooking time or easier carving, you can use a boneless turkey breast, though it may be slightly less juicy.
Granulated Garlic: Offers an earthy, garlicky flavor. As a substitute, you can use garlic powder, which provides a similar taste but is finer in texture.
Granulated Onion: Complements the garlic and pepper. Onion powder can be used as a substitute, but it has a finer consistency.
Ground Black Pepper: Ground black pepper adds a spicy kick to the dry rub. Freshly cracked black pepper can be used as an alternative for a more intense, slightly coarser flavor.
Wood for Smoke: The best wood is whatever you prefer. Hickory, apple, or cherry wood pellets impart distinct tastes. For a milder smoke, go with pecan.

Turkey Brine Ingredients (Recommended)

4 cups water
1/4 cup Diamond Crystal Kosher Salt
1/4 cup granulated white sugar
4 cups ice

Recipe Variations and Substitutions

Seasonings: Try a poultry seasoning or other smoked turkey rub. Fresh or dried herbs like thyme, rosemary, or sage can also added to the seasoning mix.
Boneless Turkey Breast: You can use a boneless breast instead of a bone-in breast. Just keep a close eye on the temp to avoid overcooking.
Brine: During the holiday season, add aromatics like bay leaves, peppercorns, and fresh herbs (e.g., rosemary, thyme, or sage) to your brine mixture. Lemon and/or orange zest and juice can give it a citrusy twist.
Injection: Prepare our Creole butter injection that we use when smoking an entire bird. Using an injection will give it extra moisture and flavor.

Special Equipment and Tools

Smoker: We used a pellet smoker (i.e. a Traeger pellet grill, electric smoker), but any type of smoker or even a charcoal grill can be used.
Large Pot: You’ll need a stock pot or similar to make the brine.
Large Bowl, Container, or Resealable Plastic Bag: For brining the turkey.
Meat Thermometer: To check the internal temperature during smoking.
Sharp Knife: For carving the smoked turkey breasts.

How to Brine Turkey Breast

This recipe uses a basic salt, sugar, and water brine that will infuse your pellet grill turkey breast with a nice balance of flavor while helping to retain moisture during cooking. It’s the same brine recipe we use for fried chicken, smoked chicken wings, smoke fried wings, and more.

Remove turkey from the brine, rinse, and pat dry with paper towels, Then, proceed with smoking.
Bring 4 cups water to a boil in a pot.
In the same pot, add 1/4 cup kosher salt and 1/4 cup sugar to the boiling water. Stir until completely dissolved.
Remove the pot from heat and let the brine cool slightly.
Add 4 cups ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
Place breast in a large bowl, container, or resealable plastic bag.
Pour the brine over turkey, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.

Smoked Turkey Breasts Recipe

First, give your turkey breast a good rinse and pat it dry. Put it on a baking sheet. Mix up some granulated garlic, granulated onion, and black pepper, then rub it all over, making sure to get under the skin if you’ve got skin-on.
Preheat your smoker to 275°F and use some apple, cherry, or hickory wood for a nice, sweet smoke flavor. Place the turkey breast on the grill grates, skin side up, and smoke it for about 3 to 4 hours until it hits 160°F internally.
Once it’s done, cover it loosely with foil and let it rest for 10-15 minutes—this lets the temperature rise a bit more to 165°F and keeps it juicy. After resting, slice it against the grain and serve with your favorite sides.

A Note About Internal Temp

Carryover cooking refers to the phenomenon where food continues to cook after being removed from the heat source. This happens because the outer layers of the meat are hotter than the center, and as the heat redistributes, the temperature of the meat rises.

Turkey breast is typically considered safe to eat when it reaches an internal temperature of 165°F (74°C). However, cooking it to exactly 165°F can sometimes result in dry meat, especially with lean cuts like the breast.
To prevent dryness, turkey breast can be cooked to an internal temp of around 160°F (71°C) before removing it from the heat. At this point, the breast is still slightly under the recommended safe temperature, but carryover cooking will bring it up to the proper level.
Use a meat thermometer to check the temperature, inserting it into the thickest part of the turkey breast without touching the bone.
After removing the breast from the oven or smoker, cover it loosely with aluminum foil and let it rest for about 10-15 minutes. During this rest period, the internal temperature will rise by 5-10°F, reaching the safe temperature of 165°F without overcooking the meat.
Resting is crucial not only for reaching the desired internal temperature but also for allowing the juices to redistribute within the meat. This results in a moister, more flavorful turkey breast.

Recipe Tips & Tricks

Season Under the Skin: When seasoning a skin-on turkey breast, lift the skin and rub the seasoning mixture directly onto the meat. This allows the flavors to penetrate more deeply and enhances the overall taste.
Maintain Steady Temperature: Keep a close eye on your smoker’s temperature. Fluctuations can affect cooking time and the flavor of the turkey. Use a reliable thermometer to monitor the smoker’s temperature.
Rest Longer for Larger Breasts: For larger turkey breasts or if you’re smoking multiple pieces, allow a longer resting time of 20-30 minutes to ensure the juices redistribute properly.

Using a Charcoal Grill

If you don’t have a smoker, you can use a charcoal grill set up for indirect cooking. Arrange the coals on one side of the grill. Add wood chunks to the coals for smoke. Place turkey breast on the grill grate over the cool side (indirect heat), cover, and maintain a temperature of around 275°F. Smoke until the breast reaches an internal temperature of 165°F. Cover loosely with aluminum foil and let it rest for about 10-15 minutes.

What to Serve with Pellet Grill Turkey Breast

For a holiday dinner, we recommend serving smoked turkey breasts with:

Southern Green Beans: Cooked with red potatoes, onion, garlic, and seasonings
Cornbread Dressing: Made with moist cornbread and onion, bell peppers, and green onions.
Candied Yams (Sweet Potatoes): A traditional soul food candied yams recipe. Sweet and buttery!
Fried Cabbage: Buttery cabbage prepared with a combination of crispy bacon, smoked sausage, and seasonings
Sweet Potato Pie Pie: For dessert with a dollop of whipped cream.

Other side dishes that pair well with smoked turkey include:

What to Do with Leftover Turkey Breast Meat

Got leftover turkey breast? There are plenty of tasty ways to use it up! Make a turkey club sandwich or a fresh turkey wrap. You can also add it to salads for something light. Use leftover turkey in soups, stews, or chili. Another favorite is turkey pot pie.

Summary

If you’re in the mood for something that’s perfect for both special occasions and casual dinners, give these smoked turkey breasts a try! It’s simple to make, packed with flavor, and just right for small families. Let us know how it turns out and feel free to pass along the recipe!