This Pellet Grill Smoked Turkey Breast is inspired by my time in Texas touring some of the best BBQ restaurants in the country.
You may think of beef when you think of Texas BBQ but the smoked turkey breast is a hidden gem that you must try.
This Pellet Grill Smoked turkey breast recipe can be made at home and has all the same flavor that you'll find from the best bbq joints in Texas.
See What Else Is Cooking
Smoked Turkey Breast, The Hidden Gem of Texas BBQ
I Know that nobody is waiting outside of Franklin Barbecue in Austin for smoked turkey breast but Im telling you you should.
Sure get a half pound of the beef brisket and a giant Dino Beef Rib but don't sleep on the smoked turkey breast
The Turkey is coated in coarse Black Pepper, kosher salt and not much else. As the turkey smokes the place pepper forms a crust locking in the juices while a subtle smoke layer.
At first when I saw the turkey had the skin removed I was disappointed but once you taste the beautiful smoky pepper crust you'll forget all about the skin.
After a little more research I learned that the skin is removed so the smoke can penetrate the meat better plus the skin tends to be rubbery and bitter when smoked for that long.
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. 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 1/4 inch slices and serve.
To Brine or Not To Brine?
When you purchase your turkey breast there's a good chance its already been brined.
If you are getting the turkey from a grocery store or a local wholesaler its provably been injected with a salt solution to add weight as well as act as a preservative.
No big deal but there's no need to brine it again ore 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.
Heres a simple brine you can put together the night before or just dry brine the turkey breast to make it simple.
Turkey Brine Recipe
Instructions:
1/4 cup Kosher Salt
1/4 cup Sugar
1/2 Onion, Chopped
2 Carrots Chopped
3 Ribs Celery, Chopped
4 Cloves Garlic
1 Tbsp Whole Peppercorns
1 Gallon Water
Instructions:
Combine all ingredients to a pot and bring to a simmer stirring occasionally until salt and sugar have dissolved.
Add about 2-3 lbs of Ice cubes and remove from heat. Once Brine is Ice cold add the turkey breast to the brine and store in the fridge or a cooler overnight.
Next day remove the turkey from the Brin and pat dry before seasoning.
Tips for Smoked Turkey Breast
No, The Turkey isn't RAW. The turkey much like brisket or ribs will form a light pink smoke ring. Its a chemical reaction that takes place when meat is smoked. To learn more checkout this article from Texas Monthly on "The Science of the Smoke Ring"
Even though Ive oven you time instructions this are just estimated based on my smoker and the size turkey breast that 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 extremely tight with plastic wrap or better yet vacuum seal the turkey. Leave the part you want to freeze unsliced if possible.
Traditionally Texas turkey breast is sliced into 1/4 inch slices just like beef brisket. If you want thinner deli slices chill the turkey breast completely and use a meat slicer for best results.
I prefer usingAluminum foilhalf pans because they hold the juices and keep your pit clean but its not required.
If you don't have a smoker you can use my gas grill smoker method that I use to cook pork ribs
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 1/4 inch slices and serve.
