Recipe: Smoking a Boneless Turkey Breast on Pellet Grill

 (Last Modified: July 05, 2024) #Turkey #Pellet Grill #Recipe 

Smoking a boneless turkey breast on a pellet grill is a delicious and straightforward way to prepare this lean and flavorful cut of meat. Whether you're a seasoned griller or a beginner, this guide will walk you through the process step-by-step to achieve a juicy turkey breast with perfectly crispy skin.

Tools/Products Needed:

  • Pellet Grill (We used a Traeger Ironwood, the weber Searwood XL is also a good option)
  • Pecan Wood Pellets (Check out our article on the best wood for poultry)

  • Meater Probe

Recipe

1. Oil and Season the Breast

Start by applying oil to the turkey breast. The oil acts as a binder for the seasonings and adds additional flavor. For this recipe, we’re using Swine Life Mississippi Grind, a sweet seasoning that pairs wonderfully with turkey. Feel free to use our seasoning search tool to find other options. Insert the Meater probe into the turkey breast to monitor both the grill temperature and the turkey's internal temperature throughout the cooking process.

2. Preparing Your Pellet Grill

For this cook, we’ll use pecan pellets, known for their mild and nutty flavor that complements poultry beautifully. Begin by preheating your pellet grill to 450 degrees Fahrenheit. This high heat will help create a nice crust on the turkey breast. Allow the grill to reach the desired temperature and stabilize for 10-15 minutes to ensure the grates are hot and ready.

3. Higher Temp Cooking to Get Crispy Skin

Achieving crispy skin involves three crucial steps: thoroughly drying the skin, seasoning well, and cooking at high heat. After seasoning the turkey breast, air dry the skin for a bit to allow the seasoning to draw out any remaining moisture. Place the turkey breast on the pellet grill at 450 degrees Fahrenheit for 15-20 minutes. The goal here is not to cook it completely but to crisp up the skin.

4. Lower the Temperature for Cooking

Once the skin is crispy, reduce the grill temperature to 350 degrees Fahrenheit. Continue cooking the turkey breast until it reaches an internal temperature of 165 degrees Fahrenheit in the thickest part. The Meater probe will help you keep an accurate check on the internal temperature.

5. Let It Rest

After reaching the desired internal temperature, remove the turkey breast from the grill and let it rest. This step is vital as it allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey breast.

6. Enjoy

Your smoked turkey breast is now ready to be enjoyed. It’s delicious on its own, paired with rice and grilled vegetables, or used in salads and sandwiches. The possibilities are endless!

The Key to Crispy Skin

Achieving crispy skin on your turkey breast involves drying the skin thoroughly, seasoning well, and cooking at high temperatures. By following these steps, you can ensure a perfectly crispy and flavorful exterior on your turkey breast.

Enjoy your smoked turkey breast, and happy grilling!

FAQs: Smoking a Boneless Turkey Breast on a Pellet Grill

Have questions about smoking a boneless turkey breast on a pellet grill? Our FAQs section covers everything from achieving crispy skin to selecting the best wood pellets, ensuring your turkey turns out perfectly every time.

Pecan wood pellets are recommended for smoking turkey due to their mild and nutty flavor. You can read more about the best wood for poultry in our detailed article.

To achieve crispy skin, dry the skin thoroughly, season it well, air dry the seasoned skin, and cook at high heat (over 425 degrees Fahrenheit).

Oil acts as a binder for the seasonings and adds additional flavor to the turkey breast.

We used Swine Life Mississippi Grind, a sweet seasoning that complements turkey well.

Preheat the pellet grill to 450 degrees Fahrenheit and allow it to stabilize for 10-15 minutes to ensure the grates are hot and the temperature is stable.

Cook the turkey breast at 450 degrees Fahrenheit for 15-20 minutes to crisp up the skin.

Lowering the temperature to 350 degrees Fahrenheit allows the turkey breast to cook evenly without burning the exterior, until it reaches an internal temperature of 165 degrees Fahrenheit.

Use a Meater probe to monitor both the grill temperature and the internal temperature of the turkey breast.

Letting the turkey breast rest allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.

Yes, you can use other seasonings. Check our seasoning search tool for more options that suit your taste preferences.

After seasoning the turkey breast, let it sit uncovered in the refrigerator for a few hours or overnight to air dry the skin and enhance the seasoning.

Yes, any pellet grill will work for this recipe as long as you can control the temperature accurately.

The turkey breast should reach an internal temperature of 165 degrees Fahrenheit in the thickest part before removing it from the grill.

Smoked turkey breast is great on its own, paired with rice and grilled vegetables, or used in salads and sandwiches. The possibilities are endless!