If you love to grill you will love my smoked Smoked Turkey Breast recipe. The turkey breast is sweet and savory with a hint of smokiness. This whole turkey breast is cooked indirectly on the grill for 2-3 hours until golden and juicy.
I love turkey; whether it’s a turkey tenderloin, Thanksgiving in the Crock Pot, or my oven roasted turkey breast. When I’m not making those recipes I love to make my smoked turkey breast. I can eat turkey year round, and even though I only have a gas grill I can make the most amazing smoked turkey breast; thanks to a DIY smoker box. Don’t worry–I share below on how to make your own too.
The key to a juicy turkey breast is to turkey brine. The brined turkey mixed with a light smoke on the grill plus the most amazing sweet and savory rub makes for a mouth watering turkey breast. Whether you want to make turkey for a Sunday dinner or for a Thanksgiving day feast my Grilled Turkey Breast recipe is easy to execute and tastes delicious.
Why this Recipe Works
You don’t need a smoker in order to make this smoked turkey breast recipe! I teach you how to make your own DIY smoke box below.
The most flavorful turkey you will ever have. Your family and friends will be requesting this going forward.
The rub consist of simple pantry ingredients everyone has on hand!
Ingredients
- Turkey Breast – A whole turkey breast ranging in size from 5-8 pounds.
- Spices – You will want a mix of chili powder, salt, cumin powder, oregano, mustard powder, and smoked paprika.
- Brown Sugar – Sweet brown sugar mixed into
- Butter – A stick of unsalted butter is all you will need.
Directions
How to Soak Wood Chips
Soak the wood chips or hickory wood blocks for at least a half hour. Place the drained wood chips in a disposable foil container.Wrap tightly with foil and poke a few holes on the top. Place directly on the heat of the grill.
Preheat the grill to 500 degrees Fahrenheit.
While grill preheats, rinse and pat dry the brined turkey. Spray a half-size aluminum foil steam pan with non-stick cooking spray. Rinse and pat dry the turkey breast and place in the pan.
Turkey Rub
In a bowl mix together the softened butter, brown sugar, chili powder, salt, cumin, oregano, mustard powder, and smoked paprika. Mix until well blended.
Then place some of the seasoned butter underneath the skin of the turkey breast. Then slather the rest of the butter mixture all over the outside of the turkey breast. Place aluminum foil over top and transfer to the grill.
How to Grill Turkey Breast
Before placing the turkey breast on the grill, turn off one side of the burners. You will cook the turkey not directly over the heat source–in indirect heat. Open up a little piece of the aluminum foil and pour 2 cups of water into the pan. Close the foil back and close the lid on the grill.
Cook for 1 hour, remove the foil and baste the turkey with the juices in the foil pan. Close the lid and cook for an additional hour. Repeat again, and baste (meaning pour some of the juices from the pan over the turkey breast).
Take the temperature of the turkey. It should read around 120 degrees Fahrenheit. Close the lid and cook for another 30-60 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Place the aluminum foil pan with the turkey in it on a baking sheet and transfer into your home. Remove it out of the liquid and let rest for 10-15 minutes before slicing and enjoying.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
Typically you want to buy a pound per person which includes the bone. This should give you at least a half pound of meat per person plus a little extra for leftovers.
Yes, it is best if you soak the wood chips in water for at least 30 minutes before placing on the grill.
I do not own a smoker box, but I was able to make a DIY smoker box using an aluminum foil loaf pan and aluminum foil. Then I poked a few holes in the top of the aluminum foil so the smoke could escape out. You also can make a foil pouch and poke holes in the top to make a smoker box.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this recipe.
- Brine – Always make sure you brine your turkey breast prior to cooking. This will ensure you have a moist and juicy turkey breast.
- Basting – Basting is essential to get that beautiful brown crisp skin. You can use a turkey baster to easily remove the liquid from the bottom of the pan and squirt on top of the turkey breast. You can also use a measuring cup or small ladle to scoop the liquid and pour on top of the turkey.
- Wood Chips – Make sure you soak the wood chips or blocks for at least a half hour. Place the drained wood chips in a disposable foil container. Wrap tightly with foil and poke a few holes on the top. Place directly on the heat of the grill.
- Cooking Times – Cooking times will vary depending on the size of the turkey and the grill that you use.
- Serving Size – Is based on an 8 pound turkey giving each guest a little over a half pound of turkey per plate.
- Gas Grill – This recipe was tested and made on a gas grill. Cooking times may vary depending on what style grill you cook the turkey breast on.
Turkey Sides
If you make this grilled turkey breast you have to make sides to go along with it. Here are a few of my favorite turkey sides.
Still craving more grilled food? Try these other grilled recipes…
If you decide grilling a turkey breast is what you want to make, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Smoked Turkey Breast
Equipment
- Grill
- Hickory Chips
- Half-size aluminum foil steam pan
Ingredients
- 8 pound Whole Turkey Breast brined
- ½ cup Unsalted Butter softened
- ¼ cup Brown Sugar
- 1 tablespoon Chili Powder
- 1 tablespoon Salt
- 1-½ teaspoons Cumin Powder
- 1-½ teaspoons oregano
- 1 teaspoon Mustard Powder
- 1 teaspoon smoked paprika
Instructions
- Soak the wood chips or hickory wood blocks for at least a half hour. Place the drained wood chips in a disposable foil container. Wrap tightly with foil and poke a few holes on the top. Place directly on the heat of the grill.
- Preheat the grill to 500 degrees Fahrenheit.
- While grill preheats, rinse and pat dry the brined turkey. Spray a half-size aluminum foil steam pan with non-stick cooking spray. Rinse and pat dry the turkey breast and place in the pan.8 pound Whole Turkey Breast
- In a bowl mix together the softened butter, brown sugar, chili powder, salt, cumin, oregano, mustard powder, and smoked paprika. Mix until well blended.¼ cup Brown Sugar, 1 tablespoon Chili Powder, 1 tablespoon Salt, 1-½ teaspoons Cumin Powder, 1-½ teaspoons oregano, 1 teaspoon Mustard Powder, 1 teaspoon smoked paprika
- Then place some of the seasoned butter underneath the skin of the turkey breast. Then slather the rest of the butter mixture all over the outside of the turkey breast. Place aluminum foil over top and transfer to the grill.½ cup Unsalted Butter
- Before placing the turkey breast on the grill, turn off one side of the burners. You will cook the turkey not directly over the heat source–in indirect heat. Open up a little piece of the aluminum foil and pour 2 cups of water into the pan. Close the foil back and close the lid on the grill.
- Cook for 1 hour, remove the foil and baste the turkey with the juices in the foil pan. Close the lid and cook for an additional hour. Repeat again, and baste. Take the temperature of the turkey. It should read around 120 degrees Fahrenheit. Close the lid and cook for another 30-60 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Place the aluminum foil pan with the turkey in it on a baking tray and transfer into your home. Remove it out of the liquid and let rest for 10-15 minutes before slicing and enjoying.
Notes
- Brine – Always make sure you brine your turkey breast prior to cooking. This will ensure you have a moist and juicy turkey breast.
- Wood Chips – Make sure you soak the wood chips or blocks for at least a half hour. Place the drained wood chips in a disposable foil container.Wrap tightly with foil and poke a few holes on the top. Place directly on the heat of the grill.
- Cooking Times – Cooking times will vary depending on the size of the turkey and the grill that you use.
- Serving Size – Is based on an 8 pound turkey giving each guest a little over a half pound of turkey per plate.
Nutrition
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KatieS
Looks amazong. A few years ago my loving husband got me a lodge cast iron smoker pan for my gas grill. I just throw some soaked wood chips in it and put it on the hot side of the grill. Works amazing. It also works on my firepit for some quick smoking when I am doing my over the fire cooking if I want some extra smoke in the summer and can’t burn wood. I will often cook on here with charcoal.
Katie
Katie, I love your work around for adding the “smoked” flavor to your food!
Droolius
looks and sounds great!!
Rachel @ Not Rachael Ray
This looks great–love the idea of grilled turkey.
sushiandsitups.com
Looks great! I haven't had to be in charge of the turkey yet. It seems like a lot of pressure!
KatieS
Turkey isn’t too hard just remember not to over cook it. Wet or dry brine it. I love a dry buttermilk brine. So good!