Smoked Whole Turkey Breast

🧂 Ingredients

• 1 (unbrined) natural bone-in turkey breast

  bone-in skin on (6 1/2-8 pounds)
• 3/4 cup garlic butter turkey injection marinade
• 3/4 cup poultry baste

  or chicken broth for spritzing
• Dry brine:
• 3-4 tablespoons kosher salt

  or 1 teaspoon per pound of meat
• 2 1/2 teaspoons granulated sugar
• 1 teaspoon dried sage
• 1 teaspoon dried rosemary
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram

Instructions

• 1 Remove turkey breast from the packaging and trim away any excess bits of loose
  skin or fat.
• 2 Next, inject the turkey with marinade according to instructions. Blot away any
  spillage, and keep the surface as dry as possible.
• 3 Combine dry brine ingredients and carefully apply the mixture to the whole
  turkey breast, including under the skin.
  
  Transfer the turkey to a large plastic baking bag, seal the bag, and place it
  into a large bowl. Refrigerate for 8-12 hours.
• 4 A few hours before cooking, remove the turkey breast from the bag and gently
  blot away any excess moisture with paper towel. Do not rinse it.
  
  Set the uncovered breast on a large plate or pan, and place it back into the
  fridge, uncovered for 1 1/2-2 hours to form a shiny pellicle on the skin's
  surface.
• 5 Preheat your pellet grill to 275 degrees F. If using a smoker or charcoal unit
  (kamado), set it up for 2-zone/ indirect cooking. Add wood 5 minutes before
  cooking.
• 6 Place turkey breast, skin side up, on the pellet grill, insert a temperature
  probe, close the lid, and cook for 2 hours uninterrupted.
  
  For 2-zone cooking, place the turkey breast on the indirect (cooler) side of
  your grill.
• 7 After two hours, you will notice that the turkey skin has developed a nice
  orange-brown color. You might also notice that the skin looks tight. That's
  normal.
  
  Spritz it with warmed chicken broth or diluted apple cider vinegar (50/50 water
  and vinegar)
• 8 Once the turkey breast reaches a consistent internal temperature between 165-170
  degrees, it is done.
• 9 Remove smoked turkey breast from the grill. Place it on a clean cutting board,
  and tent it with aluminum foil. Let it rest for 15-20 minutes before carving.
• 10 To carve, cut away the individual breast sections from the breast bone. Save the
  bones to make a delicious soup!
  
  Next, slice the breast meat into 1/2" thick medallions and serve.
• 11 Store leftover smoked turkey breast in an airtight container in the fridge for 3
  days, or store in vacuum-sealed bags and freeze for up to 2 months.

Nutrition Info