This smoked whole turkey breast is juicy and succulent and makes the perfect main course for small holiday and Thanksgiving gatherings and dinner parties.

Smoked turkey is our traditional go-to for Thanksgiving, but when we are hosting a small crowd, we’ll turn to smoked turkey breast instead. It’s the perfect size for feeding up to 6 guests, and a great choice for the breast meat-only folks. Over the years, we’ve perfected our tried-and-true method that delivers juicy, flavorful results every time. Our guide will walk you through the steps, and before you know it, you’ll have a delicious whole smoked turkey breast to serve your loved ones!

Raw whole turkey breast section — **derrickriches.com**

Smoked Whole Turkey Breast

What is a whole turkey breast?

What is a whole turkey breast?

Typically, turkey breast is sold as single, boneless, skinless breasts. However, you can purchase the whole breast, including the skin and breast bone. It is what remains after the legs, wings, thighs, and backbone are removed. This section weighs roughly 6 1/2-8 pounds and is sold all-natural or packed in a light salt solution. Use an all-natural, un-brined turkey breast for this recipe.

How much turkey breast can feed six people?

Plan on 1/4-1/2 pounds of cooked turkey breast per person, depending on their appetite and how many side dishes accompany the meal. Please note that while most turkey breasts can weigh up to 8 pounds, some of that weight can be attributed to the breast bone.

Smoked Whole Turkey Breast on pellet grill — **derrickriches.com**

Smoked turkey breast success

Time: For this recipe, plan on 25 minutes per pound of meat at 275 degrees F, or roughly 4 hours of cooking time.
Fuel: Before starting, make sure that you have enough fuel (gas, pellets, charcoal, etc.) to last the entire cooking time.
Wood: Turkey pairs well with apple wood pellets, chunks, or chips. You can also use cherry wood for a more moderate smoke flavor. Since the breast section is smaller than an entire 16-18 pound turkey, robust woods like hickory or mesquite can cause the meat to taste bitter.
A reliable meat thermometer or temperature probe. Always have an instant-read thermometer handy so you can check for proper doneness.

Flavoring

Dry brine: We recommend applying a dry brine made of salt, spices, and dried herbs to encourage plumping and juiciness.
Injection marinade: This step is important for flavoring breast meat. The outer layer and skin taste great, but the meat can be dense and flavorless after cooking. An injection marinade is applied directly into the meat and helps flavor it from the inside out.
Pellicle: This process takes place after brining and before cooking. A pellicle is a coating of proteins on the skin’s surface that helps attract smoke flavor. See recipe instructions for more details.
Spritz: After the first 2 hours of cooking, add a little moisture with a spritz.
Rest the meat: The smoked turkey breast will need a little time to rest after cooking. Tent it with foil and let it stand for 15 minutes before carving.

Recipe ingredients

1 whole natural turkey breast, bone-in skin on (6 1/2-8 pounds)
Garlic butter turkey injection marinade (omit salt)
Poultry baste (or low-sodium chicken broth for spritzing. Omit salt from poultry baste recipe.)
Dry brine (see recipe card below for measurements)

sliced turkey on cutting board — **derrickriches.com**

How to Smoke a whole turkey breast

Remove turkey breast from the packaging and trim away any excess bits of loose skin or fat.
Next, inject the turkey with marinade according to instructions. Blot away any spillage, and keep the surface as dry as possible.
Combine dry brine ingredients and carefully apply the mixture to the bone-in turkey breast, including under the skin. T
Transfer the turkey to a large plastic baking bag, tie or seal the bag, set it breast side up into a large bowl.
Place it into the refrigerator for 8-12 hours.
A few hours before cooking, remove the turkey breast from the bag and gently blot away any excess moisture. Do not rinse the turkey with water.
Set the uncovered breast onto a large plate or pan, and place it back into the fridge, uncovered for 1 1/2-2 hours to form a pellicle.

Set up and cooking time

turkey breast on pellet grill — **derrickriches.com**

Preheat your pellet smoker (Traeger, Camp Chef, Yoder, etc.) to 275 degrees F. If using a smoker or charcoal unit (kamado), set it up for two-zone, indirect cooking.
Add wood five minutes before cooking.
Place the turkey breast, skin side up, on the pellet grill, insert a temperature probe, close the lid, and cook for 2 hours uninterrupted.
For 2-zone cooking, place the turkey breast on the indirect (cooler) part of your grill.

After two hours, you will notice that the turkey skin has developed a nice orange-brown color. You might also notice that the skin appears tight. That’s normal. However, this is also a good indication that it needs a little moisture.
Fill a clean spray bottle with chicken broth or poultry baste, and lightly mist the turkey breast. Close the lid, cook for another hour, then mist it again.

Doneness, Resting, and Carving

Once the smoked turkey breast reaches a consistent internal temperature of 165-170 degrees, it is done. Check the thickest part of the breast for the most accurate reading.
Remove smoked turkey breast from the grill. Place it on a clean cutting board, and tent it with aluminum foil. Let the meat rest for 15 minutes before carving.
To carve, cut away the individual breast sections from the breast bone. Save the bones to make a delicious soup! Next, slice the breast meat into 1/2″ thick medallions and serve it with turkey gravy and your favorite side dishes.

Storing leftovers

Store leftover smoked turkey breast in an airtight container in the fridge for 3 days, or store in vacuum-sealed bags and freeze for up to 2 months.

Recommended side dishes

Smoked Whole Turkey Breast

Smoked turkey breast is the perfect choice for small gatherings. It's tender, juicy, and full of flavor!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American BBQ

Keyword: smoked turkey, Smoked Whole Turkey Breast, turkey breast

Prep Time: 1

Cook Time: 4

Total Time: 5

Servings:

Calories: 200kcal

Ingredients

1 (unbrined) natural bone-in turkey breast bone-in skin on (6 1/2-8 pounds)
3/4 cup garlic butter turkey injection marinade
3/4 cup poultry baste or chicken broth for spritzing
Dry brine:
3-4 tablespoons kosher salt or 1 teaspoon per pound of meat
2 1/2 teaspoons granulated sugar
1 teaspoon dried sage
1 teaspoon dried rosemary
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram

Instructions

Remove turkey breast from the packaging and trim away any excess bits of loose skin or fat.
Next, inject the turkey with marinade according to instructions. Blot away any spillage, and keep the surface as dry as possible.
Combine dry brine ingredients and carefully apply the mixture to the whole turkey breast, including under the skin.
Transfer the turkey to a large plastic baking bag, seal the bag, and place it into a large bowl. Refrigerate for 8-12 hours.
A few hours before cooking, remove the turkey breast from the bag and gently blot away any excess moisture with paper towel. Do not rinse it.
Set the uncovered breast on a large plate or pan, and place it back into the fridge, uncovered for 1 1/2-2 hours to form a shiny pellicle on the skin's surface.
Preheat your pellet grill to 275 degrees F. If using a smoker or charcoal unit (kamado), set it up for 2-zone/ indirect cooking. Add wood 5 minutes before cooking.
Place turkey breast, skin side up, on the pellet grill, insert a temperature probe, close the lid, and cook for 2 hours uninterrupted.
For 2-zone cooking, place the turkey breast on the indirect (cooler) side of your grill.
After two hours, you will notice that the turkey skin has developed a nice orange-brown color. You might also notice that the skin looks tight. That's normal.
Spritz it with warmed chicken broth or diluted apple cider vinegar (50/50 water and vinegar)
Once the turkey breast reaches a consistent internal temperature between 165-170 degrees, it is done.
Remove smoked turkey breast from the grill. Place it on a clean cutting board, and tent it with aluminum foil. Let it rest for 15-20 minutes before carving.
To carve, cut away the individual breast sections from the breast bone. Save the bones to make a delicious soup!
Next, slice the breast meat into 1/2" thick medallions and serve.
Store leftover smoked turkey breast in an airtight container in the fridge for 3 days, or store in vacuum-sealed bags and freeze for up to 2 months.