Smoked Turkey Breast (Bone-in)

A browned, whole smoked turkey breast in a silver platter with bay leaves, potatoes on side,

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Juicy, flavorful smoked turkey breast—made easy! This bone-in recipe skips the brine and uses a simple rub plus a light glaze for perfect results. Yield will vary with size, but expect about 50–55% of the raw weight after cooking. Nutrition is calculated for 10 servings (approx. 5 ounces each) from a 6-pound turkey breast.

Prep Time1

Cook Time3

Total Time4 20

Course: Christmas, Entree, Main Course, Thanksgiving

Cuisine: American

Servings: to 10 servings

Calories: 241kcal

Author: Sally Cameron

Equipment

Pellet grill

Ingredients

6 pound whole bone-in turkey breast yield approximately 3.3 pounds meat
4 tablespoons unsalted butter
2 ounces bbq-style dry rub or turkey rub Notes below
salt optional
1 ½ tablespoons creamy Dijon mustard
1 ½ tablespoons mayonnaise

Instructions

Pull the turkey

Remove the turkey breast from the refrigerator an hour ahead of smoking to get the chill off. Trim any extra hanging fat at the neck.
About 20 minutes before smoking fire up the pellet grill to 275°F. Fill the hopper with pellets, and be sure grates are clean.

Salt, binder, and seasoning

Salt the turkey breast (unless the rub you're using has salt). Combine the mayonnaise and mustard for the binder until smooth, pat the turkey dry and apply binder to the turkey in a light but even coating. You may not use it all. Season with turkey rub, bbq-style rub, or your favorite rub.

Smoke the turkey breast

Place the turkey directly on the grates and set a timer depending on the size of your turkey breast. Occasionally check on the bird and give it a spray of avocado oil for shine (optional). Timing notes below.
Occasionally check on the turkey, and give it a quick spray of avocado oil if desired.

Finish and glaze

Near the end of smoking, use a pastry brush and brush a little melted butter on the turkey for a nice shine, finish, flavor, and moisture. Add a little honey or maple syrup if you'd like.

Rest and slice

Pull the turkey from the grill and wrap loosely in foil for 20 minutes. With a long slicing knife, free each breast half from the sides of the turkey, then slice them crosswise for serving into slices.

Notes

Savory Turkey Rub (Make 2 ounces, about 7 tablespoons)

2 tablespoons brown sugar
1½ teaspoons rubbed sage
1½ teaspoons granulated garlic
1 teaspoon dried thyme
½ teaspoon paprika (smoked or sweet)
½ teaspoon black pepper
¼–½ teaspoon onion powder
(Optional) ¼–½ teaspoon ground fennel
(Optional) 1½ teaspoons kosher salt

Note: I usually salt the turkey separately for more control, and leaving it out helps salt-sensitive people. For my bbq-style rub please see this recipe

Turkey Temp and Timing Notes:

I've tested both 250°F and 275°F on my pellet grill for smoked turkey breast.

- 275°F is my go-to for a slightly faster cook and better browning.

- 250°F adds a touch more smoke flavor but takes quite a bit longer. If you're craving more smoke and have time, go low and slow. If you're getting impatient, raise the heat!

A 4-pound bone-in breast takes about 2½ hours at 275°F (38 minutes per pound), while a 6-pounder smoked at 250°F took just over 5 hours (50 minutes per pound). I bumped it to 275°F near the end to finish and improve the glaze. I recommend 275°F.

Nutrition