This Pit Boss smoked turkey breast uses a simple, reliable brine that keeps the meat moist and flavorful. Smoking a turkey breast is a great way to get tender, juicy turkey any time of year—and it yields plenty of leftovers for sandwiches, soups, and casseroles.
During the holidays we often buy extra birds, and this year we tried turkey breasts. Smoking a breast is a convenient way to get a lot of great meat with minimal fuss. Brining before smoking ensures a juicy result and helps the seasoning penetrate the meat.
Smoked Turkey Breast Brine Recipe Ingredients:
- Turkey breast (bone-in recommended)
- Water
- Salt and Black pepper
- Garlic salt
- Montreal steak seasoning
- Worcestershire sauce
How To Make The Best Smoked Turkey Brine:
1. Thaw the turkey breast completely to safe food-handling standards if it was frozen.
2. Choose a large, sealable container that will hold the turkey and brine. A 2.5-gallon container or a large stockpot works well; keep it chilled with ice or in the refrigerator.
3. Combine the brine ingredients in the container, then add water. Whisk until the dry ingredients dissolve and the brine is uniform.
4. Rinse the turkey breast briefly with cold water if you prefer—this can help remove any residual blood. This step is optional.
5. Submerge the turkey in the brine and add more water if needed so the breast is as covered as possible.
6. Brine time: Allow the turkey to sit in the brine for 12–24 hours in the refrigerator or a chilled cooler.
How Long To Cook A Turkey Breast
Cooking times vary by smoker, size of the breast, and temperature. A common approach is to smoke low and slow, then increase heat toward the end to finish and crisp the skin. Rather than relying entirely on time, use an instant-read thermometer and cook to an internal temperature of 165°F (74°C).
- 225°F: ~30 minutes per pound
- 250°F: ~25 minutes per pound
- 325°F: ~12 minutes per pound
You can begin on a smoke setting for an hour or two to build smoke flavor, then raise the temperature if you want to shorten the remaining cook time. Covering the breast with foil when you raise the heat can help retain moisture.
How To Thaw A Turkey Breast
Thawing time depends on the size of the breast and whether you thaw in the refrigerator or using cold water. Always follow food safety guidelines: refrigerate until fully thawed or use cold, running water and cook immediately after thawing by that method.
How To Smoke A Turkey Breast On A Pit Boss Pellet Grill
I used a Pit Boss Pro Series 1100 pellet grill for this breast. Pellet grills make low-and-slow smoking easy and consistent. Before you begin, let the brined breast rest at room temperature for 30–60 minutes to take off the chill.
Start the smoker on a low smoke setting to get smoke rolling. I like to use mesquite pellets for a bold smoke flavor, but choose the pellets that suit your taste.
Place the turkey breast on the racks once the smoker is producing steady smoke. For an 8-pound bone-in breast, I smoked on the smoke setting for about three hours, then raised the temperature to around 200–225°F and continued until the internal temperature reached 165°F. Your timing will vary—monitor internal temperature rather than relying only on elapsed time.
Always use a reliable meat thermometer to confirm the breast reaches 165°F before removing it from the smoker. Let it rest for a few minutes, then slice and serve.
How To Store Leftover Turkey
Cool leftovers, then store them in an airtight container or resealable bag in the refrigerator for up to five days. For longer storage, freeze portions for up to three months in airtight containers or freezer bags. Vacuum sealing or using an airtight container helps preserve quality. Portioning with a food scale before freezing makes reheating easier.
What To Serve With Smoked Turkey
Smoked turkey pairs well with classic sides and smoked variations of favorites. Popular accompaniments include mashed potatoes, dinner rolls, smoked baked potatoes, green bean casserole, sweet potato casserole, and macaroni and cheese. For appetizers, smoked cream cheese or smoked dips work well, and finish the meal with pies or dessert bars.
Leftover Smoked Turkey Ideas
Leftover smoked turkey is versatile: use it in pot pies, soups, casseroles, sandwiches, or on a griddle. It freezes and reheats well, making it great to keep on hand for quick meals.
Notes and Tips
- Brine for 12–24 hours for the best flavor and juiciness.
- Always cook to an internal temperature of 165°F—use a good thermometer.
- Start low for smoke flavor, then raise the heat to finish and crisp the skin if desired.
- Store leftovers promptly in airtight containers or vacuum-seal for longer freezer storage.