How to Smoke a Turkey Breast on a Pit Boss: A Deliciously Easy Guide

Get ready to tantalize your taste buds with a succulent, smoky turkey breast cooked to perfection on your Pit Boss grill! This guide will walk you through the process step-by-step, from prepping the bird to achieving that mouthwatering, golden-brown finish. So, grab your Pit Boss, gather your ingredients, and let’s get smokin’!

Preparation is Key:

  1. Unwrap your Shady Brook Farms turkey breast and give it a thorough rinse under cold water. Pat it dry with paper towels to ensure a nice, even sear.
  2. Now, let’s season! Drizzle the turkey with olive oil and generously apply Pit Boss All Purpose GSP Rub, onion powder, and dried thyme both inside and outside the cavity. Don’t be shy – give it a good rubdown!
  3. Time to get cozy! Nestle your seasoned turkey breast in a cast-iron skillet, propping it up on either side with a halved sweet potato and onion. This will help it cook evenly and prevent it from drying out.

Firing Up the Pit Boss:

  1. Get your Pit Boss grill ready for action! Set it to SMOKE mode and let it run with the lid open for 10 minutes. Then, crank up the heat to 250°F. If you’re using a gas or charcoal grill, adjust it for low, indirect heat.
  2. Carefully transfer your turkey breast to the grill and let it smoke for 3 to 3 ½ hours. Aim for an internal temperature of 165°F. Remember to rotate the turkey after 1 ½ hours for even cooking.

Glaze It Up:

  1. While the turkey is smoking, whip up a delectable glaze that will make your taste buds sing. In a small saucepan over medium heat, melt some butter. Then, whisk in bourbon, maple syrup, orange juice, and tamari. Bring it to a boil, then reduce heat and simmer for 10 minutes until the sauce thickens slightly.

Basting and Finishing Touches:

  1. Now comes the fun part – basting! Every 20-30 minutes, generously brush the glaze onto your turkey, rotating it as you go. This will create a beautiful, caramelized crust and infuse the meat with incredible flavor.
  2. Once the internal temperature reaches 165°F, remove the turkey from the grill and let it rest for 20 minutes. This allows the juices to redistribute, resulting in a juicy and tender bird.

Slice Serve, and Savor:

  1. Carve your masterpiece and serve it warm, accompanied by your favorite sides. The smoky aroma and the sweet, savory glaze will have everyone at the table begging for seconds.

Pro Tips for Pit Boss Turkey Breast Perfection:

  • Use a meat thermometer to ensure accurate internal temperature. This is crucial for achieving perfectly cooked, juicy turkey.
  • Don’t skimp on the glaze! The more you baste, the more flavorful and caramelized your turkey will be.
  • Let the turkey rest before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
  • Experiment with different wood chips for smoking. Hickory, apple, and mesquite are all excellent choices for turkey.
  • Get creative with your sides! Roasted vegetables, mashed potatoes, and stuffing are all classic pairings for smoked turkey.

With this guide and your trusty Pit Boss, you’re well on your way to smoking a turkey breast that will impress your family and friends. So, fire up the grill, grab a cold beverage, and get ready to enjoy the delicious rewards of your culinary adventure!

Additional Resources:

Happy smoking!

Smoked Turkey Breast in the Pit Boss Pellet Smoker


Is it better to smoke a turkey at 225 or 250?

When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker. To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F.

Do you smoke turkey breast up or down on pellet grill?

Most folks recommend breast side down to allow the juices to run down into the breast meat. I generally end up cooking the turkey breast side down for a while then flipping it over to breast side up at about the halfway point and I get great results this way.

How do you smoke a turkey breast in a pit boss smoker?

Get started on your pit boss smoker turkey breast today! Preheat your Pit Boss smoker to 225 degrees Fahrenheit. In a large bowl, combine the apple juice, brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Place the turkey breast in a large roasting pan and pour the marinade over it.

How do you cook a boneless turkey breast on a pit boss?

Once the Pit Boss has come up to 250°F, clean the grill grates with a good grill brush, oil the grates, and close the lid. Position your seasoned boneless turkey breast on the oiled grates of the Pit Boss. Place an internal temperature probe if you have one into the center of the roast. Close the lid. Rotate and flip occasionally for even cooking.

Can you smoke a boneless turkey breast on a pit boss?

You will need to take a minute to think about what type of pellets you want to use to smoke a boneless turkey breast on the Pit Boss. Straight mesquite and hickory will give a very aggressive smoke flavor on turkey and should be used only in small amounts mixed in with another type of pellet.

When is a pit boss smoked boneless turkey breast ready to eat?

Your Pit Boss smoked boneless turkey breast is ready to eat when it hits an internal temperature of 165°F on your instant read thermometer. If you don’t yet own an instant read thermometer, it’s going to be hard to really know exactly when that turkey is done cooking on the pellet grill.

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