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Grilling 24x7 » Recipes » Texas Smoked Turkey Breast Pellet Grill

Texas Smoked Turkey Breast Pellet Grill

by Frank Campanella 8 Comments

Jump to Recipe

This Pellet Grill Smoked Turkey Breast is inspired by my time in Texas touring some of the best BBQ restaurants in the country!

Texas Smoked Turkey Breast Recipe on a pellet

This perfectly smoked turkey breast is made with salt, garlic, whole peppercorns, and more. Grab your pellet smoker, and fresh ingredients, and follow along and in no time, you will have the best-smoked turkey.

Did you know you can smoke more than just turkey? Check out some of my personal favorites like Pellet Grill Smoked Cheez Its,Sirloin Cap Smoked Beef Roast-Smoked Picanha, Smoked Bacon Wrapped Onion Rings with Spicy Sriracha Onion Rings, and Pellet Grill Smoked Cheese Board!

Why This Recipe is My Favorite

This Pellet Grill Smoked Turkey Breast recipe was inspired by my time in Texas, where I toured some of the best BBQ restaurants in the country.

holding a juicy slice of smoked turkey

I know what you are thinking: It's Texas, so shouldn't we be talking about beef with Texas BBQ? But smoked turkey breast is a hidden gem that you absolutely must try. I judge a Texas BBQ joint not on its brisket but on its smoked turkey. If it's juicy and tender with a nice peppery crust, I know the other meats will be tasty as well.

The good news is that you don't have to travel to Texas because we can make it as amazing at home on the pellet smoker.

a smoked turkey breast cut in half

Ingredients for Texas Style Smoked Turkey Breast

  • Turkey: For this smoked turkey breast recipe, you will need 6 lbs of skinless, raw, and boneless turkey breast.
  • Dry Rub: 3 Tbsp of Texas Dry Rub.
  • Mayo: 2 tbsp of mayonnaise.
slicing smoked turkey breast

How to Make Smoked Turkey Breast

  • Preheat the Smoker. Preheat the Smoker to 225 Degrees F.
  • Remove skin and trim the fat. Remove the skin and remove any excess fat from the turkey breast, then place it in an aluminum half pan.
  • Coat in mayonnaise and season. Coat the entire turkey breast with a light coating of mayonnaise—just enough to act as a binder—and then season aggressively with your Texas dry rub on all sides. 
  • Smoke the turkey. Place the turkey breast in the foil pan on the pit and smoke uncovered for about 3 hours.
  • Cover and continue smoking. Cover the turkey breast with aluminum foil then smoke for another 2 hours or until the turkey hits an internal temperature of 165 degrees F. 
  • Rest. Once the turkey breast is fully cooked, take the pan off the pit and vent a corner of the foil to release the steam (about 5-10 minutes). Cover back up with foil and store in a cambro or dry cooler for 1 hour to rest.
  • Slice and serve. Slice the turkey breast into ¼-inch slices and serve.
sliced smoked turkey breast

To Brine or Not To Brine?

When you purchase your turkey breast, there's a good chance it's already been brined.

If you buy turkey from a grocery store or a local wholesaler, it has probably been injected with a salt solution to add weight and act as a preservative.

No big deal, but there's no need to brine it again or even dry brine the night before. Now, if you are getting a turkey from a farm or a local butcher, then, by all means, brine that bird.

Here is a simple brine you can put together the night before, or just dry brine the turkey breast to make it simple.

sliced smoked turkey breast

Turkey Brine Recipe

Turkey Brine Ingredients:

  • ¼ cup Kosher Salt
  • ¼ cup Sugar
  • ½ Onion, Chopped
  • 2 Carrots Chopped
  • 3 Ribs Celery, Chopped
  • 4 Cloves Garlic
  • 1 Tbsp Whole Peppercorns
  • 1 Gallon Water

How to Brine a Turkey:

  1. Combine all ingredients in a pot and bring to a simmer, stirring occasionally until salt and sugar have dissolved.
  2. Add about 2-3 lbs of Ice cubes and remove from heat. Once the brine is Ice cold, add the turkey breast to the brine and store in the fridge or a cooler overnight.
  3. The next day, remove the turkey from the brine and pat it dry before seasoning.
Texas Smoked Turkey Breast Recipe on a pellet

Tips for Smoked Turkey Breast

  • No, Turkey isn't RAW. Much like brisket or ribs, the turkey will form a light pink smoke ring. It's a chemical reaction that takes place when meat is smoked. To learn more, check out this article from Texas Monthly on "The Science of the Smoke Ring."
  • Even though I've given you time instructions, this is just an estimate based on my smoker and the size of the turkey breast I smoked. Always cook to Temperature, not Time. Always use an Instant Read Thermometer
  • You can Freeze the turkey for up to 6 months. Wrap it extremely tight with plastic wrap or, better yet, vacuum seal it. If possible, leave the part you want to freeze unsliced.
  • Traditionally, Texas turkey breast is sliced into ¼-inch slices, just like beef brisket. For thinner deli slices, chill the turkey breast completely and use a meat slicer.
  • I prefer using Aluminum foil half pans because they hold the juices and keep the pit clean, but it's not required.
  • If you don't have a smoker you can use my gas grill smoker method that I use to cook pork ribs
turkey breast sliders with honey dijon dressing

Helpful Kitchen Equipment

Meat Thermometer. Forget cutting your boneless turkey breast to check for doneness, grab a meat thermometer.

Wood Chips. If you are using a pellet grill (like a Traeger pellet grill), the best way to make smoked turkey is to use your favorite wood chunks or a blend of wood chips for the best smoke flavor.

Smoker. Whether you are using a pellet smoker or an electric smoker, pull it out and get it ready for cooking! Don't have a smoker? Consider a charcoal grill or gas grill.

Paper Towels. You are bound to make a mess, so I recommend keeping paper towels nearby.

Airtight Container. Store your leftover turkey in an airtight container after it has cooled to room temperature.

Texas Smoked Turkey Breast Recipe on a pellet

What to serve With Smoked Turkey Breast

If you are making this for the holidays, you will want to make my Turkey Sliders on Hawaiin Rolls. Serve them with Cranberry Mayo and watch them disappear.

If it's just a regular old tailgate, my honey Dijon dressing will provide a sweet contrast to the peppery Texas turkey.

More Recipes You Will Love

  • Smoked Beef Brisket: Tips and Tricks
  • Texas Style Beef Ribs
  • Smoked Eye Round w/ Beef Au Jus
  • Crab Sauce Recipe
  • Brining Pork Chops
  • Deep Fried Turkey
  • Smoked Green Chile Pork Tenderloin Fatty
  • Smoked Ribs Recipe
  • Smoking Corn on the Cob
  • Pellet Smoker Ribs
  • Make Beef Tallow
  • How to Smoke Cream Cheese
  • Smoked Baked Beans Recipe
  • Recipe for Deep Fried Shrimp

sliced smoked turkey breast
Print Pin
3 from 1 vote

Turkey Breast on Pellet Grill

This Pellet Grill Smoked Turkey Breast is inspired by my time in Texas touring some of the best BBQ restaurants in the country.
Course Main Course
Cuisine American, BBQ
Keyword Smoked Turkey Breast
Prep Time 15 minutes minutes
Cook Time 5 hours hours
Resting Time 1 hour hour
Servings 12
Calories 248kcal

Equipment

  • Pellet Grill

Ingredients

  • 6 lbs Turkey Breast Raw, , Boneless, Skin Removed
  • 3 Tbsp Texas Dry Rub
  • 2 tbsp Mayonnaise

Instructions

  • Preheat Smoker to 225 Degrees F.
  • Remove the skin and remove any excess fat from the turkey breast then place in an aluminum half pan.
  • Coat the entire turkey breast with a light coating of mayonnaise. Just enough to act as a binder then season agressinvely with you texas dry rub seasoning on all sides.
  • Place turkey breast in the foil pan on the pit and smoke for about 3 hours uncovered.
  • Cover the turkey breast with a sheet of aluminum foil then smoke for another 2 hours or until the turkey hits an internal temperature of 165 degrees F.
  • Once turkey breast is fully cooked take the pan off the pit and vent a corner of the foil to realease the steam for about 5-10 minutes. Cover back up with foil and store in a cambro or dry cooler for 1 hour to rest.
  • Slice the turkey breast into ¼ inch slices and serve.

Notes

6oz Serving
  • No, Turkey isn't RAW. Much like brisket or ribs, the turkey will form a light pink smoke ring. It's a chemical reaction that takes place when meat is smoked. To learn more, check out this article from Texas Monthly on "The Science of the Smoke Ring."
  • Even though I've given you time instructions, this is just an estimate based on my smoker and the size of the turkey breast I smoked. Always cook to Temperature, not Time. Always use an Instant Read Thermometer
  • You can Freeze the turkey for up to 6 months. Wrap it extremely tight with plastic wrap or, better yet, vacuum seal it. If possible, leave the part you want to freeze unsliced.
  • Traditionally, Texas turkey breast is sliced into ¼-inch slices, just like beef brisket. For thinner deli slices, chill the turkey breast completely and use a meat slicer.
  • I prefer using Aluminum foil half pans because they hold the juices and keep the pit clean, but it's not required.
  • If you don't have a smoker you can use my gas grill smoker method that I use to cook pork ribs

Nutrition

Serving: 6oz | Calories: 248kcal | Carbohydrates: 1g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 482mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Nutrition Facts
Turkey Breast on Pellet Grill
Amount Per Serving (6 oz)
Calories 248 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 123mg41%
Sodium 482mg21%
Potassium 556mg16%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 49g98%
Vitamin A 73IU1%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. John

    November 24, 2021 at 4:46 am

    Thank you for the recipe. For heavens sake, use spell check and proof read your work!

    Reply
    • John

      July 01, 2022 at 11:08 am

      Spellcheck, seriously?? All you need is tastecheck for this turkey because it’s awesome!!

      Reply
  2. Karl Koob

    November 25, 2021 at 9:19 pm

    Tried this this Thanksgiving and turned out delicious. Will make this more often, not just for Thanksgiving. Do have one question, where do you get the skinless, boneless turkey breast? All we have found is skin on and bone in.

    Reply
    • Frank Campanella

      November 27, 2021 at 1:00 am

      I get them from a restaurant supplier, they can be tough to find. Glad you enjoyed the recipe!!!

      Reply
  3. marty

    June 18, 2022 at 2:59 pm

    Can I use bone in turkey breast if spatchcocked?

    Reply
    • Frank Campanella

      June 24, 2022 at 2:07 pm

      yes, you can spatchcock a bone in breast and smoke just the same

      Reply
  4. Marc DiFrancesco

    March 31, 2024 at 1:15 pm

    3 stars
    If you’re in love with the skin as I am… the tip is this… the fat under the skin will not render out at 225… this rubbery skin. Crank the heat up and cook at 285-300 and the fat WILL render out giving you crispy skin

    Reply
    • Frank Campanella

      April 12, 2024 at 12:26 am

      I like that Idea, Ill give it a shot!

      Reply

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Frank Campanella

If you love grilling, smoking and searing then you have come to the right place. Grilling 24x7 is your home for everything BBQ, Grilling and more. 

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