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Smoked Bone In Turkey Breast (How to Smoke a Turkey Breast on a Pellet Grill)
Smoked turkey breast is the best turkey you will ever eat!! With a super flavorful spice rub, it's moist and perfectly cooked.
Course
Main Course
Cuisine
American
Keyword
smoked turkey breast, smoked turkey breast brine, smoked turkey breast rub
Prep Time
12
hours
hours
Cook Time
3
hours
hours
Total Time
15
hours
hours
Servings
8
people
Calories
394
kcal
Author
Alli
Equipment
Thermoworks Smoke 2 Channel Alarm
Smoker Pellets
Smoker
Redmond Real Salt
Thermoworks MK4 Thermapen
Ingredients
6
pound
turkey breast
bone-in, skin-on
Smoked Turkey Brine Ingredients
2
gallons
water
divided
2
cups
orange juice
1
cup
salt
1/2
cup
sugar
1
teaspoon
red pepper flakes
Smoked Turkey Rub Ingredients
2
tablespoons
honey
2
tablespoons
olive oil
1
teaspoon
onion powder
1
teaspoon
garlic powder
1
teaspoon
salt
1
teaspoon
rosemary
1
teaspoon
sage
1
teaspoon
thyme
1/2
teaspoon
paprika
1/2
teaspoon
pepper
Instructions
Combine 4 cups of the water, sugar and the salt. Bring to a boil.
Add brine into the remaining water, orange juice, and pepper flakes.
Submerge turkey breast in the brine and cover.
Refrigerate for at least 12 hours, up to 24.
Preheat smoker to 300ºF (see note).
Pat turkey dry.
Combine honey and olive oil. Brush on turkey.
Combine all the spices, spread evenly onto the turkey breast.
Place in smoker and smoke for about 30 minutes per pound, until the internal temperature reaches 165ºF.
Let rest 20 minutes before serving.
Notes
I used mesquite pellets for this recipe, but you can use hickory or maple as well.
Nutrition
Calories:
394
kcal
|
Carbohydrates:
5
g
|
Protein:
73
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Cholesterol:
184
mg
|
Sodium:
992
mg
|
Potassium:
828
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
141
IU
|
Vitamin C:
1
mg
|
Calcium:
48
mg
|
Iron:
2
mg