If you want turkey, but don’t want to mess with the whole bird or turning on the oven. Smoking a bone-in turkey breast on the pellet grill is the way to go. You are going to love how easy and delicious this smoked turkey breast is.
You don’t have to wait until Thanksgiving to enjoy some turkey. It is a tasty entree all year long.
In years past, keeping the oven on for long enough to make a turkey wasn’t going to fly when it was warm out. Now, with the help of a pellet grill, you can make it outside and not think twice about it!
I shared a recipe a while back for a Texas BBQ style smoked boneless turkey breast. It is fabulous, and easy too.
Sometimes though, you just want the classic feeling of carving a turkey. That is where a bone-in turkey breast really shines.
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It is not as big as a full bird. It cooks evenly and it tastes amazing. So, it was the perfect option for serving with green bean casserole and mashed potatoes.
Dinner felt a little bit like a holiday, but it was a random Sunday in September. You know what? I love it that way!
This easy recipe doesn’t require a brine. Instead you use a simple spice mix that can be easily adjusted according to your mood and menu.
Then, let the smoker do its thing. You can relax or get the rest of the meal done while it cooks.
It doesn’t get much better than that!
Smoked Bone-in Turkey Breast
Equipment
Ingredients
- 6.5 pound bone in turkey breast
- 2 Tablespoons prepared mustard
- 4 Tablespoons BBQ rub
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Take the turkey out of the fridge and place it on a large platter or cutting board.
- Brush the mustard on the turkey to coat the entire exterior.
- Mix the seasonings together and sprinkle over the bird, trying to evenly coat the whole thing.
- Allow to sit on the counter for about an hour to take the chill off.
- Preheat the smoker to about 300℉. You can play with the temperature to get the exact results you want. Lower cooking temperature will impart more smoky flavor. Higher cooking temperature will give better browning. A hybrid cook with some time at two different temperatures can give you the best of both worlds. See the notes below
- Place the turkey breast side up on the grill grates. Close the smoker and cook until the breast is 160-165℉ (about 2 hours).
- Remove the turkey from the smoker and allow to rest for about 15-20 minutes before carving.
Notes
- 30 minutes per pound at 225℉
- 25 minutes per pound at 250℉
- 18 minutes per pound at 300℉
- 13 minutes per pound at 350℉
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