Turkey Breast on Pellet Grill

3 from 1 vote

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

Cook Time 5

Resting Time 1

Servings

Calories 248kcal

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 1/4 inch slices and serve.

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 1/4-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