Smoked Turkey Breast on a Pellet Grill: Easy Recipe

To smoke a bone-in turkey breast on a pellet grill, set the grill to 300°F and cook until a thermometer reads 165°F in the thickest part of the breast, without touching bone. An overnight orange brine seasons the meat, while a honey and herb coating gives the skin a savory-sweet finish. It’s a good choice for a smaller Thanksgiving dinner or any meal where you want smoked turkey without cooking a whole bird.

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• Turkey: 6 lb bone-in, skin-on turkey breast
• Serves: About 9
• Brine: 12–24 hours in the refrigerator
• Cook: Plan on about 30 minutes per pound at 300°F; use a thermometer to check doneness.
• Rest: About 20 minutes before slicing

Ingredients and Equipment

Turkey and Orange Brine

• 1 fully thawed bone-in, skin-on turkey breast (about 6 lb)
• 2 gallons water, divided
• 2 cups orange juice
• 1 cup salt
• ½ cup sugar
• 1 teaspoon red pepper flakes

Honey and Herb Coating

• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon rosemary
• 1 teaspoon sage
• ½ teaspoon paprika
• ½ teaspoon black pepper

Equipment

• Pellet grill and hickory cooking pellets
• Large food-safe container that fits in the refrigerator
• Food thermometer, tongs, and a clean carving board

Before You Start: Choose and Prep the Turkey Breast

Bone-In vs. Boneless Turkey Breast

Use a bone-in, skin-on breast for this recipe. A boneless breast can also be smoked at 300°F, but its shape and thickness may change the cooking time. Start checking it earlier and use the same 165°F internal temperature to determine when it’s done.

Check the Label Before Brining

Choose a plain, unseasoned turkey breast for the orange brine. If the package says it’s pre-brined, self-basting, or injected with a salted solution, skip the brine and use the honey and herb coating. Thaw a frozen breast completely in the refrigerator before cooking.

How Long to Smoke a Turkey Breast at 300°F

At 300°F, use about 30 minutes per pound as a planning estimate. For a 6 lb bone-in breast, that’s roughly 3 hours on the grill, plus resting time. Build in extra time for a thicker breast or a grill that loses heat in cold or windy weather. Count the overnight brine separately.

Start checking before the estimated finish time. Insert the thermometer into the thickest part of the meat without touching the bone. If the breast has two lobes, check both. The turkey is ready to come off the grill when the thickest areas reach at least 165°F, the USDA minimum for poultry.

How to Smoke Turkey Breast on a Pellet Grill

1. Make and chill the orange brine. Heat 4 cups of the measured water with the salt and sugar, stirring until dissolved. Add the remaining cold water, orange juice, and pepper flakes. Refrigerate the brine until it reaches 40°F or below before adding the turkey.
2. Brine the turkey breast overnight. Submerge the breast in the chilled brine, cover, and refrigerate for 12–24 hours at 40°F or below. Remove the turkey, discard the used brine, and pat the skin dry with paper towels.
3. Preheat and season. Load the grill with hickory pellets and preheat to 300°F. Stir the honey and olive oil together and brush the mixture over the breast. Combine the dry seasonings and sprinkle them evenly over the surface.
4. Smoke to 165°F. Place the breast on the grate, skin side up, and close the lid. Cook until the thickest part of the breast reaches 165°F, checking away from the bone.
5. Rest and carve. Transfer the breast to a clean cutting board and rest for about 20 minutes. Run a sharp knife along the breastbone to lift the meat away, then slice across the grain.

Tips for Juicy Smoked Turkey Breast

• Dry the surface after brining. Pat off excess moisture so the honey and oil coat the skin evenly.
• Check early with a thermometer. Keep the lid closed between checks. Once the thickest areas reach 165°F, take the breast off the grill to avoid overcooking.
• Choose a smoke flavor you like. Hickory gives a bolder smoke flavor; try apple pellets if you want a milder finish.

What to Serve with Smoked Turkey Breast

Serve the turkey with smoked mac and cheese, roasted green beans, or mashed potatoes and cranberry sauce. For more sides and prep ideas, see our Thanksgiving pellet grill guide.

Feeding a bigger group? Try our dry-brined smoked whole turkey or learn how to spatchcock a whole turkey.

Smoked Turkey Breast FAQ

Can I smoke a turkey breast without brining it?

Yes. The orange brine adds flavor, but you can skip it. Pat the breast dry and apply the honey and herb coating before putting it on the grill. If the turkey is already brined or seasoned, check the package before adding any salt.

How do I know when smoked turkey breast is done?

Use a food thermometer in the thickest part of the breast, away from bone. Wait until it reads at least 165°F before removing the turkey. Skin color and cooking time can help you plan, but they can’t confirm doneness.

What wood pellets go well with turkey breast?

Hickory pairs well with the sweet honey and orange in this recipe. Choose apple or cherry for a milder smoke flavor. Use food-grade pellets made for cooking.

Get Set Up for Your Next Cook

For this recipe, start with hickory. Shop Z Grills wood pellets.

If you’re choosing a grill for holiday cooking, compare Z Grills pellet grills and check the usable grate space for your turkey and sides.