One of the most common Thanksgiving conundrums is how to free up oven space so you can get everything on the table at the same time. The answer: dont roast your turkey—smoke it instead. By cooking the turkey outside, youll earn valuable real estate for all the dressings, casseroles, and rolls moving in and out of the oven.
And you dont need a fancy smoker to do it. (But if you want one, here are our tried-and-tested picks.) You can smoke a turkey on your regular grill—either gas or charcoal—as long as it has a lid and enough space to fit the bird and still have room for a two-zone fire. Heres how to do it on each kind of grill:
Smoking a turkey breast on a gas grill may sound intimidating, but it’s actually quite easy with the right techniques. A smoked turkey breast makes for an incredibly flavorful, juicy and tender main dish that is sure to impress your family and guests.
In this comprehensive guide you’ll learn everything you need to know to smoke a turkey breast on a gas grill from start to finish.
Benefits of Smoking Turkey Breast
There are several advantages to smoking a turkey breast rather than roasting it in the oven
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Enhanced flavor – Smoking infuses the meat with a delicious smoky taste. The smoke adheres to the skin and permeates the flesh, taking the flavor to the next level.
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Juicier meat – Smoking cooks the turkey gently at a lower temperature, preserving moisture. An oven-roasted breast often ends up dry.
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Beautiful presentation – A smoked turkey breast develops a lovely mahogany-colored bark on the outside that looks stunning on the plate.
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Fun, hands-on experience – Smoking on a grill gets you outdoors and lets you play with fire! Much more interactive than passive oven roasting.
Equipment Needed
To smoke turkey breast on a gas grill, you’ll need:
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Gas grill – The grill should have a lid and ample cooking space to accommodate a turkey breast.
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Wood chips or chunks – Mesquite, hickory, apple, cherry, pecan and oak are all good options. Soak chips in water for 30 minutes before using.
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Aluminum foil pan – This will hold the turkey breast and catch drippings.
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Thermometer – A digital meat thermometer gives the most accurate temperature readings. An instant-read works too.
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Basting brush – For applying sauce or mop as the turkey breast cooks.
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Tongs and gloves – For safe handling of the turkey on the grill.
Ingredients for Smoked Turkey Breast
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1 bone-in, skin-on turkey breast (4-6 pounds)
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Olive oil or vegetable oil
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Kosher salt
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Freshly ground black pepper
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Herbs or spices (optional) – Poultry seasoning, rosemary, thyme and sage all pair well.
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Dry rub (optional) – Commercial or homemade blend.
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Barbecue sauce or mop sauce (optional)
Prep Steps Before Cooking
Proper prep ensures the turkey breast turns out tender and full of flavor:
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Rinse and pat dry – Rinse the turkey under cold water and thoroughly pat dry, inside and out. The meat needs to be dry so the seasoning and smoke will adhere.
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Loosen skin – Slide your fingers under the breast skin to carefully separate from the flesh. Take care not to tear it. Loosening allows spices, rub or oil to directly contact meat.
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Apply oil – Lightly coat the breast all over with oil. This helps the seasoning stick and promotes browning.
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Generously season – Sprinkle kosher salt and pepper all over. Add any herbs, spices or dry rub, coating evenly under and on top of skin. Rub it all in thoroughly with your hands.
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Chill – For best results, cover and refrigerate the seasoned breast 8-24 hours before smoking. This allows time for the salt and spices to penetrate deeply.
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Bring to room temp – Remove turkey from fridge about 30 minutes before grilling. You want it to be as close to room temp as possible when hitting the grill.
Setting Up the Grill
Configuring your gas grill correctly is key for an evenly cooked turkey breast:
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Clean grill – Scrub the grates clean before lighting the grill. Leftover debris can affect flavor.
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Use indirect heat – With all burners on high, preheat grill, then turn off burner under where breast will be placed. The turkey needs to cook next to the heat, not directly over it.
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Cover turkey area – Put a sheet of foil over the unlit burner, covering enough space for the turkey breast. This will catch drippings and prevent flare-ups under meat.
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Use a drip pan – For extra moisture protection, place turkey breast in an aluminum foil pan. Poke drainage holes in the bottom.
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Maintain temperature – Heat grill until hot, then lower burners to maintain a steady temp between 325-350°F.
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Add smoke – Soak wood chips in water for 30 minutes, then drain well. Scatter chips over lit burner(s) to generate smoke. Avoid excessive smoke by not adding too many chips at once. Replenish as needed.
Smoking Time for Turkey Breast
A 6-pound bone-in turkey breast will take approximately 2 to 2 1/2 hours to smoke at a temperature between 325°F and 350°F. Estimate 15-20 minutes per pound, but use a thermometer for best accuracy.
For a boneless breast, reduce cooking time to about 1 1⁄2 hours for a 3-4 pound breast. Again, monitor temperature rather than time.
Step By Step Smoking Method
Follow these simple steps for foolproof smoked turkey breast every time:
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Place prepared turkey breast skin side up on grill over unlit burner, meaty-side facing heat source.
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Insert thermometer probe into thickest part of breast, taking care that the sensitive tip does not touch bone.
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Close lid and smoke turkey for desired time, maintaining steady grill temperature between 325-350°F.
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Check breast halfway through cooking and rotate if one side is browning faster than the other.
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Baste turkey with sauce or mop every 30 minutes during last half of cook time to prevent drying out. Apply just a thin layer – you don’t want to wash off all the seasoning.
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Once thermometer reads 160°F, breast is done. Juices should run clear when pierced near bone.
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Carefully transfer turkey to a cutting board and tent loosely with foil. Let rest 15 minutes before slicing.
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Carve into slices across the grain for tender, juicy meat. Serve warm.
Troubleshooting Your Smoked Turkey Breast
Having issues getting perfect results? Here are some common problems and solutions:
Turkey breast is drying out – Baste more frequently. Use a mop sauce to add moisture. Spritz with apple juice or broth. Wrap foil tightly around pan if breast is overcooking.
Skin is not browning – Increase heat to 375°F. Brush on a thin layer of oil or sauce. Browns best directly on grill grates rather than in a pan.
Temperature is difficult to control – Check that burners are clean. Use 2 burners on low if one fluctuates too much. Open vents fully for more airflow.
Smoky flavor is too mild – Use more wood chips, replenishing every 20-30 minutes. Hickory, mesquite and oak give the strongest smoke flavor.
Meat near bone undercooked – Rotating the breast helps, but some carryover cooking will occur during resting. Let it rest longer, until 165°F.
Breast is overcooked and dry – Unfortunately you can’t reverse this, but learn for next time! Remove from grill sooner and rest longer.
Tips for the Best Gas Grill Smoked Turkey Breast
Follow these pro tips and tweaks to become a smoked turkey pro:
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Brining is highly recommended for the most flavorful, juicy meat. A saltwater brine infuses the breast with moisture and seasonings.
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Apply a flavorful spice rub underneath the skin where it directly contacts the meat. Try recipes with brown sugar, chili powder, garlic and onion.
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Use flavorful wood chips like hickory, apple or mesquite. Soak well in advance. Replace chips every 20-30 minutes for steady smoke.
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Cooking to 160°F ensures the breast is juicy but fully cooked. Check temperature in multiple spots. Resting allows it to coast to 165°F.
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Letting the breast rest after smoking is mandatory. The juices redistribute evenly when meat relaxes. Slice after 15-20 minutes.
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Carve across the grain for the most tender slices. Cut into 1⁄4 to 1⁄2 inch thick slices. Serve warm or at room temperature.
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Pair smoked turkey breast with tangy barbecue sauce, cranberry chutney or gravy made with the savory juices.
In Summary
Smoking a whole turkey breast on a gas grill results in incredibly moist, tender and flavorful meat when you follow the right technique. With a few simple tools, proper seasoning and smoke, you can enjoy restaurant-quality smoked turkey breast cooked right in your backyard. Let the delicious aroma lure your family to the grill and enjoy this memorable entrée.
How to Smoke a Turkey on a Charcoal Grill: Soak wood chips.
To produce the most smoke, soak 2 cups wood chips for about 30 minutes before setting up your grill. You could soak the chips in water—that will get the job done—but try smoking them in apple juice or white wine for more flavor. Dont soak them in spirits, like bourbon, or other flammable liquids which would cause the chips to burn up too quickly.2. Light charcoal briquettes.
Use a chimney to light 24 charcoal briquettes and set aside until theyre ashed over, about 15 to 20 minutes.3. Set up grill.
Place a disposable aluminum pan on the bottom grate of your grill and fill halfway with water (you could also use juice, beer, or another liquid). If youd like, add hearty herbs like rosemary and bay leaves to the liquid. Open the top and bottom vent halfway. Divide the ashed-over coals along the two long sides of the pan, toss a handful of drained wood chips over each pile of coals, and then place the grill grate on top with the open sides positioned over the charcoal piles.4. Place seasoned turkey directly on grill
Try to maintain a heat level around 300°F to 325°F. If you dont have a grill thermometer, do this by adding about 12 unlit briquettes to each coal pile every hour, along with another handful of wood chips—be careful not to use more than the 2 cups of wood chips called for in the recipe or your turkey could become too smoky, giving the meat an acrid flavor. You can also adjust the heat by adjusting the vents: opening them wider will raise the heat since more oxygen will reach the coals, while closing them will lower the heat. Never close the vents entirely since the movement of air helps to draw the smoke through the meat. A 15-pound turkey will take about 3 hours total (at 12 minutes per pound), depending on heat level. A thermometer inserted into the thickest part of the breast should read about 155°F while the thigh should be about 165°F.
How to Smoke a Turkey on a Gas Grill: Soak wood chips.
To produce the most smoke, soak 2 cups wood chips (we like apple wood, but cherry, hickory, maple, or whatever you like works too) for about 30 minutes before setting up your grill. You could soak the chips in water—that will get the job done—but try soaking them in apple juice or white wine for more flavor. Dont soak them in spirits, like bourbon, or other flammable liquids which would cause the chips to burn up too quickly.2. Place seasoned turkey in aluminum pan.
Season the turkey however youd like by using a wet brine or a dry brine or no brine at all. Just make sure the bird is prepped and seasoned all over and then place it breast-side-up in a rack set inside a disposable pan. The pan isnt entirely necessary, but it will shield the bird from browning too quickly and prevent grease from dripping all over your burners.3. Place wood chips under grill grates.
Put the wood chips in a smaller disposable aluminum pan and then place that pan directly on the spot where the burners come together (usually the top left of the grill). Replace the grill grate once you have the wood chips in position.4. Light the grill.
Turn all burners to high and close the lid. Wait until you see smoke.5. Set up grill for indirect cooking.
Once you see smoke, turn off the burners that sit below where you plan to place the turkey and set the remaining burners to medium-low. If you have a three-zone grill, the best turkey spot is the center zone. If you have two zones, the best spot is opposite the side that the wood chips are on—never smoke food directly over wood chips or theyll impart an ashy flavor, instead of a smoky one.6. Smoke the turkey.
As soon as you have your grill set up and the burners adjusted, place the turkey (in the pan) on the grill over the portion thats turned off, and close the lid. If your grill has a temperature gauge, set it to about 325°F. About 90 minutes into smoking your turkey, turn the bird 180° to ensure even cooking. Smoke the turkey for about 12 minutes per pound—for a 15-pound turkey that means about 3 hours total. A thermometer inserted into the thickest part of the breast should read about 155°F while the thigh should be about 165°F.
How To Grill A Turkey Breast – Ace Hardware
FAQ
Do you smoke a turkey on grill grates or pan?
Is it better to smoke a turkey breast at 225 or 250?
How do you smoke a turkey on a Weber gas grill?
How do you cook a Turkey on a gas grill?
Place the wood chunks/or foil packet of wood chips on top of one side of the coals. Set the cooking grate in place, close the lid and open the lid vent halfway. Heat the grill 5 minutes, then clean and oil the grate. Place the turkey, skin side up, over the foil pan in the center of the grill.
Can you cook a smoked turkey breast on a grill?
Smoked Turkey Breast (Use Any Grill!) Turkey breast is coated with a herb and garlic compound butter and smoked low and slow to create a perfectly seasoned crust and juicy interior. Kick up the flavor of your Thanksgiving turkey by firing up the grill to make a smoked turkey breast, or even a smoked turkey or smoked turkey wings!
How do you smoke a bone in Turkey Breast?
Using a spatula to spread the compound butter is also highly recommended. Smoking a bone in turkey breast is easy when using the best smoked turkey breast recipe! This smoked turkey breast recipe can be made using any grill: Charcoal Grill, Gas Grill, or Electric smoker. We provide instructions for all methods in the recipe card below.
Can you smoke a turkey breast?
Smoking the turkey gives such a great depth of flavor. I recommend using applewood or cherry wood to complement the natural flavor of the meat. There are so many different ways you can smoke your turkey breast. In this recipe, I give instructions for using a Big Green Egg, a charcoal grill, or a gas grill.