Pellet Grill Smoked Turkey Breast

turkey breast cooked on a pellet grill on a metal rack set over a cutting board

Pellet Grill Smoked Turkey Breast

A double turkey breast injected with a garlic butter marinade, seasoned with your favorite herbs or BBQ rub and smoked and cooked to perfection on a pellet grill.

Whether you've got a Traeger, Pit Boss, Camp Chef, Yoder, or any other type of pellet grill, we've got you covered!

Prep Time 3

Cook Time 3

Total Time 6

Servings Servings

Calories 284kcal

Author Mads Martigan

Cost $30

Equipment

Pellet Grill
Aluminum foil pan
Flat or V Rack for turkey breast
Meat Injector
Wood Pellets - Hickory, Oak, or Fruitwood
Internal Meat Thermometer

Ingredients

1 Whole Bone-in Double Turkey Breast

Garlic Butter Injection

1 stick Salted Butter ½ Cup
1 clove Garlic minced

Dry Brine

¼ Cup Kosher Salt or your favorite BBQ rub
1 teaspoon Freshly Ground Pepper

Exterior Seasoning

1 tablespoon Fresh Sage minced, plus extra for garnish
1 tablespoon Fresh Thyme minced, plus extra for garnish

Instructions

Prepare the Garlic Butter Injection

Heat 1 Stick of the salted butter over medium heat in a medium saucepan or in a microwave. Stir continuously until the butter has melted.
1 stick Salted Butter
Add the garlic and mix until completely incorporated.
1 clove Garlic
Set aside to cool.

Prepare Turkey Breast

Clean, rinse, and pat dry turkey breast well with paper towels
1 Whole Bone-in Double Turkey Breast
Trim any excess skin or fat off of turkey breast

Inject the Turkey Breast

Using a meat injector, once the melted butter mixture has cooled to room temperature, inject throughout the turkey breast at varying depths every 2-3 inches all over the surface.
Keep the turkey breast in the aluminum pan to catch the runoff. Wipe off the excess butter from the turkey skin and proceed to season the outside.

Add the Dry Brine

Apply kosher salt, pepper or BBQ rub to the exterior of the turkey breast.
1 teaspoon Freshly Ground Pepper, ¼ Cup Kosher Salt
Place the seasoned turkey breast on a grilling rack or a V shaped rack inside of an aluminum foil tray
Place in the refrigerator for 2-3 hours or overnight to allow the injection and the exterior rub to penetrate the meat.

Cook the Turkey Breast on the Pellet Grill

Fill hopper with pellets, start up pellet grill, and preheat to 325°F.
Add fresh herbs to the exterior of the turkey breast, if using.
1 tablespoon Fresh Sage, 1 tablespoon Fresh Thyme
Place the turkey breast on the pellet grill, either on the grilling rack in the pan it was in the refrigerator to catch any drippings, or on a V shaped roasting rack on the pellet grill. If using a smoker box, place it on the grates to the left of the turkey pan.
Place an internal temperature probe if you have one into the center of one of the breasts.
Close the lid, cook the turkey for about 2 hours, or 15 minutes per pound. Flip the breast every 45 minutes and also rotate occasionally for even cooking and moisture distribution.
When the internal temperature of the turkey breast reaches 145°F, turn the pellet grill up to 350°F to finish cooking and crisp up the skin.
When the internal temperature of the turkey breast has reached 160°F in the thickest part of the meat, remove from the pellet grill. Make sure to check multiple areas on the breast with an instant read thermometer to ensure proper temperature.
Let the turkey breast rest for 15-30 minutes before carving to allow the juices to distribute and for it to reach a final internal temperature of 165°F.
Carve the turkey breasts off of the bone, slice into thick slices, plate, sprinkle with fresh herbs if desired. Serve immediately.

Video

Notes

For a single boneless turkey breast roast, see our Pit Boss Boneless Turkey Breast or Traeger Boneless Turkey Breast recipes.

Always cook until the internal temperature has reached 165°F.

Nutrition