Best Pellet Smoked Turkey Breast Recipe (75 References)

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75 Reference List: Best Pellet Smoked Turkey Breast Recipe | Smoked Turkey Breast [Brine, Injection Marinade & Dry Rub]

• will be by far the simplest way to go. They are already bone free when you purchase them from the store, so you won’t have to worry about that when you are ready to eat. Bone-In turkey breast is the one most commonly seen in store. It includes the bone-in breast, ribs, back, neck and sometimes wing. - Source: Internet
• 2. Preheat your smoker according to the manufacturer’s directions. Regular smokers and pellet smokers are a bit different in prep, so be sure to follow what’s best for your particular device. Get the internal temp of the smoker to between 225°F and 250°F. Higher than that and the turkey might begin to burn on the outside before the turkey is cooked internally. - Source: Internet
• The secret was in the MUSTARD! Yes – I found this amazing Cranberry Honey Mustard from my friends at Woeber’s. I toured their plant a couple years ago (and made this awesome Buffalo Cheddar Chicken) and fell in love with so many of their products! This Cranberry Honey Mustard though – is my new favorite. It’s not overpowering on any of the flavors but they go together perfectly. And on the turkey – WHOA – game changer! - Source: Internet
• Salt- This recipe calls for a lot of salt, but it’s in the brine. Your turkey will not have too much of a salty flavor when you’re done. It’ll be perfect. - Source: Internet
• Slice your turkey and keep it in containers to whip up lunches for school kids or for work. It’s more economical to make it yourself, and nice to know exactly what goes into your food and your body. Prepackaged and deli lunch meats are convenient, but we try and limit preservatives when we can. Besides that, food just tastes better when it’s made at home from scratch. - Source: Internet
• I really love the fall flavors that are brought together in this recipe. Apple cider gives you the most incredible brine base and elevates the flavor of the turkey. Pair that with fresh garlic, allspice, and poultry seasoning and you have got yourself one incredible main course. - Source: Internet
• The FDA recommends cooking turkey breast to 165°F. I will usually take out my turkey breast at 160°F and let it rest for about 15 minutes in a foil tent. During the rest, the turkey breast will gain another 5°F or so and finish cooking. - Source: Internet
• Once done, carefully remove and let rest for 5 minutes before slicing and serving. Notes This can be seasoned with any seasonings that you prefer. If you like to do a brine, check out this easy Turkey Brine Nutrition Serving: 1 g | Calories: 1472 kcal | Carbohydrates: 1 g | Protein: 274 g | Fat: 34 g | Saturated Fat: 15 g | Polyunsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 766 mg | Sodium: 1020 mg did you make this recipe? Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking Share on Twitter Pin Recipe Share on Facebook - Source: Internet
• Like most poultry, you want to cook the breast until the juices run clear and it reaches an internal temperature of 160 to 165 degrees. To ensure the best temperature read, insert the thermometer into the thickest portion of the turkey breast. Be sure to keep the thermometer from touching bone. - Source: Internet
• If you want to carve the turkey and make it easy to serve especially for those people who may be hunting for dark or white meat, I recommend first taking the turkey breasts off and slicing them. I take my carving knife and just follow the backbone down until the breast comes off. I then place it on the cutting board and make nice thick slices so that each piece gets some of the crispy skin. Once the breasts are off, it is easy to remove the wings, legs and get to the dark meat. I usually serve a platter of white meat and another with dark. - Source: Internet
• Coat the turkey breast with the citrus butter. Use your hands to massage the butter into the turkey breast. If leaving the skin on, be sure to get under the skin - Source: Internet
• This turkey breast was THE MOISTEST MOST PERFECT DELICIOUS EVER! I put an apple & a few fresh bay leaves in the breast cavity, which I discarded before serving. The meat was incredibly juicy, & was universally lover by all that tried it. We ate half that day & the rest the next, & it was still unusually good. Try serving it with cranberry orange relish (1 bag fresh/frozen cranberries, 1 whole orange & 1 c sugar; combine all in food processor until finely blended). - Source: Internet
• How do you marinate and prep a turkey breast? I bought just a turkey breast for this recipe – but you could EASILY do this for a whole turkey – just would take a little longer. Thaw the frozen turkey breast in the refrigerator. Rinse turkey and pat dry with paper towels - Source: Internet
• Like with most smoked turkey recipes, breast cuts are prone to drying out but with the right approach, you can deliver a juicy cut of meat. Our easy brine solution and oil injection ensure that the meat locks in moisture, while our BBQ dry rub adds herbs and spices that make it stand out from your traditional turkey. The end result is a portion of juicy white meat that’s equally tender as it is smoky. - Source: Internet
• 5. Once the turkey’s thickest part reaches 165°F, remove the turkey from the smoker. Cover it loosely with aluminum foil, and let it rest at least 10 to 15 minutes, or until you’re ready to carve and serve. - Source: Internet
• If you are going the sandwich route, slice it a bit thinner and grab some good rustic bread, slather on mayo and mustard, and then layer it up with lettuce, tomato, and cheese. Sliced smoked turkey makes a fabulous clubhouse sandwich. Bacon goes really well with smoked turkey! - Source: Internet
• With a smoked turkey, you don’t have to brine the turkey first, which is awesome. That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. The low heat draws the moisture into the bird, not evaporate it out. - Source: Internet
• Mild fruit woods like apple, cherry, or pecan go best with smoked turkey. For this recipe, we’ve gone with applewood. Applewood has a sweet flavor that’s more delicate and subtle than most other fruitwoods, which allows more room for the flavors of the meat and dry rub seasoning to come through. See our guide to the best wood for smoking turkey to find out more. - Source: Internet
• A whole roasted turkey is a thing of beauty on a holiday table, but frankly, it can be both a lot of work and a lot of meat. If your Thanksgiving or Christmas gathering is a bit smaller, a turkey breast is probably a smarter option. It cooks faster, requires less room in the fridge (and oven), and you won’t have leftovers to feed the whole town. - Source: Internet
• Knowing how to smoke turkey breast over wood chips or wood pellets like a pro means you can make this wonderful smoked turkey breast recipe for the family. A tasty holiday turkey option, smoking adds a whole other layer of flavour to this juicy turkey breast. So fire up the Traeger grill or pellet smoker like you mean business for a tasty Christmas or Thanksgiving dinner! - Source: Internet
• Step 2 - Season the inside the cavities well with salt and pepper. Place apple halves and fresh herbs inside the cavities. Next, rub the outside of the bird with melted or softened butter. I rub the melted butter all over the outside of the turkey making sure to get into any of the skin folds around the legs and wings. - Source: Internet
• Simply combine the solution ingredients (full measurements are in the recipe below) and load the mixture into a meat injector. You might find using a ramekin or test tube useful here. Then, apply the solution to the turkey breast by inserting the injector head into the meat, about ½-inch from the surface. Do this every 1-2 inches across the top surface of each turkey breast. - Source: Internet
• In the fridge, the smoked turkey will last about four or five days. But go ahead and freeze some if you can’t use it all that quickly. It keeps in the freezer for up to 3 months as long as you store it in airtight bags. I also recommend wrapping it in foil as well. - Source: Internet
• It’s fall ya’ll! The cooling temps and falling leaves have me ready to snuggle up in a cozy blanket with a good book and cup of cocoa. Luckily, the view out of my window keeps my staring straight at my Traeger Grill. This Traeger smoked turkey breast recipe has been high on my must-make list for ages, and what better time than just before Thanksgiving? - Source: Internet
• Place the Turkey onto a tray and into the smoker. Smoke for 3 hours (or until an internal temperature of 160 degrees F is reached. Do not rely solely on time to know if the turkey is ready as cooking times may vary, be sure to check using a meat thermometer every hour) - Source: Internet
• Step 4 - Once the turkey has an internal final temperature of 165°F throughout, remove it from the smoker and let it rest 20 minutes before carving and serving it. I recommend using an instant read thermometer and taking a few different measurements from the smoked turkey to ensure it is evenly cooked all around. If you plan to rest it longer than 20 minutes, you can loosely tent it with foil. Don’t wrap it tightly with foil, because the collected moisture will then make the skin less crispy. - Source: Internet
• Yes, no need to use a roasting pan. The turkey breast can go directly on the grates. However, if you’d prefer to use a pan or smoking tray, feel free. - Source: Internet
• Using a Traeger grill to prepare meats makes controlling the temperature so simple. And that is really the secret to its success. Low and slow with the pellets of your choice. Yes, you can use any type of grill you have handy. As long as you can keep a good low temp, and keep the smoke consistent, it will be just as good. - Source: Internet
• Smoke the turkey for about three hours or until it’s 160 degrees F in the thickest part. Slice and serve hot. Store leftovers in an airtight container for lunch the next day. - Source: Internet
• No, you do not have to wrap a turkey in foil. But you can if you want to. It may slow down the cooking temperature and also prevent the meat from absorbing some of they smoke’s flavor. But it will protect the skin from burning if you’re using a higher smoking temperature. - Source: Internet
• The first thing to do is thaw your turkey overnight if it’s frozen. Thaw it in the refrigerator. Next mix the butter with the vinegar and orange zest and juice to make your compound butter. - Source: Internet
• Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, just a buttery herbed rub that yields a juicy flavorful turkey in about 3-4 hours. - Source: Internet
• Smoked turkey breast is always a crowd-pleaser, but wrap it in bacon and inject it with a marinade made from butter and herbs and you have one of the best turkeys to come off your Traeger grill! The herb-infused marinade packs the turkey breast with intense flavor and keeps it juicy while it is smoked on the Traeger. The bacon adds, well, it adds bacon flavor, no more needs to be said on that front. This Traeger smoked turkey breast is super easy and only takes a few minutes to prepare, let the Traeger do all the hard work so you can relax. - Source: Internet
• I also left the netting on the turkey breast and tried it without it. As you see in the picture, it’s on the turkey breast. I would actually remove it before cooking instead of after. It’s extremely difficult to remove after cooking without taking off that crispy outer layer. - Source: Internet
• Wood - I used pecan pellets for this Traeger turkey. But I also enjoy mixing different wood pellets or wood chips if I am not using my pellet smoker. Hickory or oak and cherry blend could be nice as well. Feel free to experiment with some of your favorites. - Source: Internet
• I found it was best to rotate the turkey breast around the 90-minute mark to get it fully cooked on all sides. The first time we made this it took significantly longer to cook. The top seemed to cook faster than the bottom. - Source: Internet
• No, you do not have to flip a smoked turkey. You can leave it where it is. The heat is coming from the hot air, not flames. - Source: Internet
• In general, you should plan to smoke your turkey breast for about 30-40 minutes per pound at 250°F. However, there are several factors that come into play when cooking the turkey breast. Some of these variables are whether your turkey breast has a bone in or is boneless, how well the heat is distributed in your oven or grill, how close it is to the heating element, etc. - Source: Internet
• So, the short answer? You can’t really go wrong with any option. My go-to’s with poultry are normally apple, pecan, oak, or cherry. Sometimes I’m even known to use hickory. Check out the pellet guide from Traeger to find more information on the different pellet flavors. - Source: Internet
• If you’re lucky enough to have leftovers, they keep well in ziplock baggies or containers with a tight seal in your refrigerator for 2-3 days. Beyond that, you will want to use freezer bags and freeze your leftovers. Cooked turkey will keep in the freezer for 2-3 months. - Source: Internet
• Soaking your turkey in brine is key to giving you a tender and flavor packed poultry. While your turkey is soaking it absorbs some of the liquid as well as muscle proteins tenderizing. This helps keep it from losing moisture while it cooks. With the slower cook of the pellet grill, this is crucial to a successful meal. - Source: Internet
• Turkeys tend to drip a lot of juice. I always put a pan under the grill grate in the smoker. It does two things, it keeps my smoker from getting covered in turkey juice. It also collects the juice so that I can make a smokey flavor gravy for the meal. Place the pan under your turkey and put about 2 to 3 cups of water in it so that the turkey drippings don’t just burn off in the heat of the smoker. - Source: Internet
• 4. Place the turkey in the smoker, and maintain an internal smoker temp between 225°F and 250°F. For a 5 3/4- to 6-pound turkey breast, it’ll take about 3 1/2 to 4 hours to reach 165°F. You can use an instant-read thermometer to check the turkey breast’s thickest part, or if you have a leave-in thermometer, you can monitor it during the cook time. - Source: Internet
• Smoker Tubes – My friend Nick introduced me to the wonderment of a smoke tube! It’s a metal tube with holes – fill that tube with Traeger pellets and then light it with a butane lighter. Once the pellets catch fire – let them get started – then blow the flames out. Set them in the grill with your chicken and shut the lid. The smoke flavor is all those tubes will leave behind! If you like lots of smoke – this is the way to go – you can even add it to the smoker to get more smoke. - Source: Internet
• Pour the brine over the turkey breast. Cover and refrigerate overnight. Smoking the Turkey: Preheat your Traeger grill to 325 degrees. This should take about 15 minutes with the lid closed. - Source: Internet
• 3. Once you get to that 225°F to 250°F spot, let the smoker go for about 15 to 20 minutes to maintain the heat. Then, if you’re using a regular smoker, go ahead and put the wood chunks on the coals. If you’re using a pellet smoker, they should already be going. Here again, follow the instructions for your smoker. - Source: Internet
• While the grill is preheating, remove the turkey breast from the brine. Rinse and pat dry. Rub with poultry seasoning. - Source: Internet
• When smoked low and slow, this smoked turkey breast recipe comes out perfectly. Bone-in turkey breast pairs with simple ingredients before smoking to perfection in your Traeger pellet grill. No wonder this easy smoker recipe is a family favorite for so many! - Source: Internet
• YES! I always let turkey breast rest after cooking for about 15 minutes. When the meat rests, you allow the juices that were heated up during the cooking time to settle in and redistribute between the fibers of the meat. If you cut the meat without resting, you will lose those precious, flavorful juices onto your cutting board. We don’t want that, so put a foil tent over your turkey breast and allow it to sit for about 15 minutes while the juices settle. - Source: Internet
• Leftover smoked turkey can be reheated, or eaten cold. Remember, it is already cooked. So if you do intend to reheat it, then just make sure to warm it to the right temp. Don’t recook it and dry it out. - Source: Internet
• Slice turkey and serve with your favourite sides. Nutrition Calories: 273 kcal | Carbohydrates: 1 g | Protein: 38 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 122 mg | Sodium: 703 mg | Potassium: 448 mg | Fiber: 0.2 g | Sugar: 0.4 g | Vitamin A: 425 IU | Vitamin C: 3 mg | Calcium: 32 mg | Iron: 1 mg Join me on Facebook! Like @XOXOBellaBucchiotti on Facebook for more recipe ideas - Source: Internet
• This recipe is really delicious when working with a turkey breast that has the skin on it – but would work on a boneless turkey breast as well. Those are typically wrapped in a netting which if you cut off – it sort of falls apart – so just put the rub on the outside of the whole thing. You’ll smoke a lot less time as well – maybe just 1.5 hours. Always check poultry with a meat thermometer to check doneness. - Source: Internet
• There are many flavors of pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for turkey – the best are Pecan, Cherry and Apple wood pellets. - Source: Internet
• Salt and Pepper - I season the inside and outside of the turkey with kosher salt and black pepper. You can be generous with this seasoning. As the turkey cooks, the juices will take the salt and pepper and run down the sides and perfectly coat the skin for that flavorful bite. - Source: Internet
• We like hickory wood for this recipe. The flavor balances the sweetness of the brine beautifully. But feel free to use pellets or wood that you like. Other good options include maple, cherry, and applewood. Mesquite might be a little strong for the delicate turkey flavor, but it’s your bird, not ours. - Source: Internet
• If you are using a stick burner, you have to do some babysitting and turkey dinners are always a bit more elaborate at my house. With a brisket dinner, my attitude is let’s smoke that bad boy and dive in, it is all about brisket that day. Turkey dinners, there are usually several other side dishes that we are trying to complete and once I know I prepped the bird and he is smoking away, it gives me a peaceful 4+ hours to work on some of the other items for the meal. - Source: Internet
• Fresh Herbs - We used sage and rosemary because we have them growing off the deck. You can just put large clippings right into the cavity of the turkey. You could also use thyme or any of your favorites. - Source: Internet
• A temperature of 225-250 degrees is best and as far as time, I always stress the importance of a really good and reliable meat thermometer. The magic number is 165 degrees for turkey. Once it reaches the magic number you’ll want to let it rest for 10-15 minutes before slicing in. - Source: Internet
• Pellet Grill – Of course a Pellet Grill is the most important item needed to make this smoked turkey breast. We own and LOVE the Traeger Timberline 1300. This grill is simply phenomenal! Traeger makes many options in pellet grills in a variety of price ranges. Check out these options in Traeger grills. - Source: Internet
• Continue to Content Yield: 12-15 pound turkey Smoked Turkey Recipe Print Smoking a turkey on the Traeger is perfect for any time of the year, but it can save much needed space in your oven at the holidays. This recipe turns out perfectly each and every time. No brine, and yields a juicy flavorful turkey in about 3-4 hours. Prep Time 5 minutes Cook Time 3 hours 30 minutes Total Time 3 hours 35 minutes Ingredients 1 - 12 to 15 pound turkey (ours was 15 pounds) - Source: Internet
• Small or Medium Turkey (fresh or fully thawed) - If you go with too large of a turkey, low and slow on the smoker will not work as well and you risk being in the dangerous temperature for bacteria to be created in the food. It is going to take approximately 30 minutes per pound to smoke the turkey at 225°. You don’t want a large turkey sitting in the smoke for more than about 6 hours. We aren’t using a turkey brine in this recipe, but you could if you have a favorite. - Source: Internet
• Traeger Turkey Breast – Love cooking on your Traeger Grill all year? Gotta try this amazing smoked turkey breast. Great for a changeup to your usual Thanksgiving dinner. The turkey will be flavorfully cooking while you prepare the sides. - Source: Internet
• Smoked Turkey Breast Recipe Prep Time: 15 minutes Cook Time: 3 hours Total Time: 3 hours 15 minutes Servings: 9 Calories: 273 kcal Author: Bella Knowing how to smoke turkey breast over wood chips or wood pellets like a pro means you can make this wonderful smoked turkey breast recipe for the family. A tasty holiday turkey option, smoking adds a whole other layer of flavour to this juicy turkey breast. Print Save Saved! Ingredients 3.5 Pound turkey breast bone-in - Source: Internet
• We used Hickory pellets for this recipe. Set the turkey on a preheated grill uncovered and close the lid for 2 hours. No Peeking! - Source: Internet
• Apples - I wanted to put something sweet and juicy into the turkey’s cavity. I halved the apples and they will then steam as they cook releasing the sweet moisture up into the meat of the bird. This helps create a juicy tender turkey. If you want to add a halved onion or some garlic cloves, you could do that as well. - Source: Internet
• I don’t know what the secret to the juiciest turkey breast ever is, but it IS somewhere in this Fabius recipe. I will never look elsewhere again. THANK YOU, DEAR, for awesome magic recipe! - Source: Internet
• Place the bird on a rack in a roasting pan. Rub the herb butter all over the turkey, inside and out – and make sure to get some underneath the skin, too. It helps to keep the moisture in and gives that herby flavor throughout the bird. - Source: Internet
• Yes, this turkey breast can be frozen, wrapped tightly in foil or plastic wrap or in an airtight container for about 3 months. I find it best to package in individual servings when freezing. That way it is easy to just pull what you need for a quick sandwich. - Source: Internet
• Step 1 - Remove any giblets and neck from the turkey’s cavities. Rinse the turkey well, inside and out. With a paper towel, pat dry the turkey and place it on a large cooking sheet. - Source: Internet
• Pop the turkey breast on for 2.5 hours – temp check – once the internal temperature reaches 155-160 degrees you can remove it from the grill Grab your instant read thermometer to measure the internal temperature of the thickest part of the breast You don’t need to use a roasting pan – I put directly on the grill grate. That said I did have to leave it against the top rack so it didn’t fall over. - Source: Internet
• Rub the outside of the turkey with melted butter. Season inside and out with salt and pepper. If you wish to put any fruit or vegetables in the cavity for added flavor you can do that as well. - Source: Internet
• Traeger Turkey Juicy, tender, & packed full of flavor, Traeger smoked turkey will become the star of the feast. Traeger turkey is the best turkey ever. Print Recipe Prep Time: 10 minutes Cook Time: 5 hours Resting Time: 20 minutes Total Time: 5 hours 30 minutes Servings: 20 Calories: 296 kcal Author: Paul & Taryn Ingredients Smoked Turkey ▢ 11 lbs turkey fresh or thawed - Source: Internet
• As always, the size of the turkey determines how long you need to smoke it. The smoking process is cooking the meat, even at that lower temperature. You still will need an internal temperature of at least 165-175 degrees Fahrenheit. If you are smoking the turkey at the lowest setting, you can plan on about 30 minutes per pound. - Source: Internet
• It goes without saying the star of the show is the bird. Choose bone-in rather than boneless breast for the best results. If you are a fan of white meat, this is a recipe for you! - Source: Internet
• Juicy, tender, crispy skin and packed full of flavor, this Traeger smoked turkey will quickly become the star of the feast. This is the time of year when many of us put on our chef hats to prepare a full holiday feast. This Traeger turkey recipe with smoked turkey gravy will be the most delicious and easiest smoked turkey you have ever made. - Source: Internet

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