Smoked Turkey Breast on the Pellet Grill

5 from 2 votes

Smoked Turkey Breast on the Pellet Grill

Instead of smoking the whole bird, this smoked turkey breast on the pellet grill 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.

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: American

Servings:

Calories: 512kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

1 turkey breast bone-in, skin on
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons ground black pepper
Wood for smoke

Turkey Brine

4 cups water
¼ cup Diamond Crystal Kosher Salt
¼ cup granulated sugar
4 cups ice

Instructions

Turkey Brine

Bring 4 cups water to a boil in a pot.
In the same pot, add ¼ cup kosher salt and ¼ 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.
Remove turkey from the brine, rinse, and pat dry with paper towels, Then, proceed with smoking

Pellet Grill Turkey Breast

Rinse the turkey breast under cold water and pat them dry with paper towels. Place breast on a large baking sheet or tray.
In a small bowl, combine granulated garlic, granulated onion, and ground black pepper. Generously apply the seasoning mix to the breast, ensuring it is evenly covered on all sides. Since this recipe calls for a skin-on turkey breast, be sure to season under the skin.
Preheat your smoker to 275°F (107°C). Use wood such as apple, cherry, or hickory for a subtle, sweet smoke flavor.
Place turkey breast on the grill grates, skin side up. If your smoker has multiple racks, place on the middle rack for even cooking.
Smoke the turkey breast for about 3 to 4 hours, or until it reaches an internal temperature of 160°F (74°C). Use a meat thermometer to check the temperature, inserting it into the thickest part of the breast without touching the bone.
Cover the turkey breast loosely with aluminum foil and let it rest for about 10-15 minutes. During this rest period, the temperature will rise by 5-10°F, reaching the safe temperature of 165°F without overcooking the meat.
Once the turkey breast has reached the desired temperature, remove from the smoker and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist and flavorful meat.
Slice turkey breast against the grain and serve with your favorite sides.

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