How to Cook Turkey Breast on a Pellet Grill for Juicy, Smoky Perfection

Cooking turkey breast on a pellet grill results in incredibly moist smokey and flavorful meat that puts oven-roasted turkey to shame. With the right techniques, you can achieve competition-worthy smoked turkey breast with caramelized, crispy skin right in your own backyard.

In this comprehensive guide, you’ll learn everything you need to know to cook mouthwatering smoked turkey breast on a pellet grill every time.

Benefits of Smoking Turkey Breast on a Pellet Grill

Smoking turkey breast offers several advantages over roasting it in the oven:

• Enhanced moisture The low, indirect heat allows the meat to cook slowly while retaining juices. No more dried-out turkey!

• Incredible smoke flavor: Real wood smoke permeates the meat, taking its flavor to new heights.

• Foolproof crisp skin The pellet grill’s airflow crisps up the skin beautifully

• Hands-off cooking: Once loaded onto the grill, a pellet smoker requires minimal supervision.

• Fun presentation: Bring the smoker to the table for a show-stopping carved presentation.

Prep Tips for the Best Results

Proper prep ensures your smoked turkey breast turns out perfect every time. Follow these tips:

• Choose bone-in breasts for superior flavor and moisture. The bones help retain juices.

• Brine the breasts: An overnight soak in a saltwater brine seasons the meat and makes it super juicy.

• Apply a rub: Coat with a flavorful dry rub for amazing bark and crispy skin.

• Separate the skin: Loosen the skin from the meat and rub the seasoning directly onto the meat. This maximizes flavor penetration.

• Let the breast rest: Allow the brined breast to air dry in the fridge uncovered overnight to dry out the skin for optimal crispiness.

Step-by-Step Guide

Follow these simple steps for competition-quality smoked turkey breast.

1. Trim and Brine the Breast

• Remove any excess fat or skin from the breast. This prevents burnt bits.

• Make a simple brine by mixing 1 cup salt and 1/2 cup brown sugar per gallon of water. You can also add aromatics like garlic, bay leaves, or citrus.

• Submerge the breast in the brine and refrigerate for 8-12 hours. This infuses flavor and moisture.

2. Prepare the Pellet Grill

• Load your grill with favorite smoke wood pellets, like hickory, apple, or cherry. Maple and pecan also work well.

• Ignite the grill, open the lid, and preheat to 225°F.

3. Apply a Dry Rub

• Mix salt, pepper, smoked paprika, garlic powder, brown sugar, and other desired seasonings.

• Pat the breast dry. Separate the skin from the meat.

• Generously coat the meat under the skin and directly on the skin with the rub.

4. Smoke the Turkey Breast

• Place the seasoned breast on the grill skin-side up. Insert a meat probe into the thickest part.

• Smoke at 225°F until the breast reaches an internal temperature of 155°F, about 2 hours.

• Spritz with apple juice or cider every 30 minutes to keep the skin from drying out.

5. Finish and Rest

• Remove the breast, tent with foil, and let rest 15 minutes.

• The temperature will climb to 165°F for safe doneness.

• The breast will have a beautiful smoke ring, juicy meat, and crispy browned skin.

• Slice and serve warm, or use for sandwiches, salads, and more!

Troubleshooting Your Smoked Turkey Breast

Smoking turkey breast is easy, but issues can pop up. Here are some common problems and solutions:

Dry meat: Brine longer, spritz more often, or wrap at 155°F to finish cooking.

No smoke ring: Ensure grill temp stays low and constant. Open vents for proper airflow.

Chewy skin: Let brined breast air dry uncovered in the fridge overnight before smoking.

Burnt skin: Place breast on a small rack to elevate it above direct heat. Trim excess fat before smoking.

Takes too long: Raise the temperature to 250°F-275°F after an initial low smoke.

Serving Smoked Turkey Breast

A perfectly smoked turkey breast deserves to shine in creative recipes:

• Slice thin for incredible sandwiches topped with cranberry sauce and brie.

• Dice for chef’s salad, grain bowls, flatbreads, or pasta salad.

• Shred or chop for turkey chili, turkey tetrazzini, casseroles, and soups.

• Carve off the meat and make turkey pot pie with veggies and scratch pie crust.

• Pair sliced breast with roasted autumn veggies and cranberry sauce for an easy holiday meal.

Smoked turkey breast offers incredible versatility. Have fun with different ways to serve this delicious, crowd-pleasing meat.

Master Smoked Turkey Perfection

Smoking turkey breast on a pellet grill may seem intimidating, but have no fear! Follow this guide for foolproof tips to achieve the juiciest meat and crispiest skin.

Brine properly, apply a flavorful rub under and on the skin, smoke low and slow, and always rest. Monitor temperatures, spritz periodically, and troubleshoot any issues.

Before you know it, you’ll have the skills to impress guests with incredible smoked turkey breast year-round. Ditch dry roasted turkey – pellet grill smoked turkey is here to stay!