Texas Smoked Turkey Breast Pellet Grill

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

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.

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.

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.

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.

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.

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.

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

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.

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.

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