Print

High Protein Smoked Turkey Breast (Pellet Grill)

High Protein Smoked Turkey Breast (Pellet Grill) - recipe card
Print Recipe

This High Protein Smoked Turkey Breast is brined for 24 hours, rubbed with a smoky spice blend, and slow-smoked on a pellet grill until juicy and tender, with a deep mahogany crust. Each 6-ounce serving delivers 50 grams of protein, making it ideal for meal prep and high-protein diets. The meat is infused with hickory and applewood smoke, yielding a flavor that rivals any BBQ joint.

Ingredients

Scale
  • 1 whole boneless, skin-on turkey breast (about 2.5 lb / 1.13 kg)
  • For the Brine:
  • 8 cups cold water
  • 1/2 cup kosher salt
  • 1/4 cup granulated sugar
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tbsp whole black peppercorns
  • For the Dry Rub:
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried thyme
  • 2 tsp dried rosemary, crushed
  • 1 tsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • 1 tbsp kosher salt
  • For Smoking:
  • 2 tbsp olive oil
  • 2 cups wood pellets (hickory or apple)

Instructions

  1. In a large pot or brining bag, combine 8 cups cold water, 1/2 cup kosher salt, 1/4 cup sugar, smashed garlic cloves, bay leaves, and black peppercorns. Stir until salt and sugar dissolve. Submerge the turkey breast in the brine, cover, and refrigerate for 24 hours (minimum 12 hours, maximum 48 hours).
  2. Remove the turkey breast from the brine and pat dry thoroughly with paper towels. Discard the brine. Let the turkey sit at room temperature for 30 minutes to take the chill off while you prepare the rub and preheat the grill.
  3. In a small bowl, mix all dry rub ingredients: smoked paprika, garlic powder, onion powder, thyme, rosemary, cayenne, black pepper, and kosher salt. Stir until well combined. Set aside.
  4. Rub the entire turkey breast with 2 tablespoons olive oil, ensuring even coverage. Generously apply the dry rub all over the meat, pressing gently so it adheres. Let it rest while the grill heats.
  5. Fill the pellet grill hopper with hickory or apple pellets. Turn the grill to smoke setting or preheat to 225°F (107°C). Once the grill reaches temperature and produces thin blue smoke, it’s ready. If using a smoke tube, fill and light it now.
  6. Place the turkey breast skin-side up on the grill grates, close the lid, and smoke for 2 hours, maintaining 225°F (107°C). After 2 hours, insert a wireless meat thermometer into the thickest part of the breast, avoiding bone if present.
  7. Continue smoking until the internal temperature reaches 160°F (71°C), about 1 to 1.5 hours more, depending on size and outside temperature. Baste with any accumulated juices or a light mop every 45 minutes if desired, but avoid opening the lid too often to keep heat consistent.
  8. Once the internal temperature hits 160°F (71°C), remove the turkey from the grill and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 15 minutes. The carryover cooking will bring the temperature to the safe 165°F (74°C).
  9. After resting, carve the turkey breast against the grain into 1/2-inch thick slices. Serve immediately, or let cool completely before storing for meal prep.
  10. Optional: For crispier skin, after smoking, increase grill temperature to 400°F (204°C) and grill skin-side down for 2-3 minutes, watching carefully to avoid burning.
  11. Note: Ensure the turkey reaches a minimum internal temperature of 165°F (74°C) for safety. If your thermometer reads lower after resting, return to the grill until it reaches 165°F (74°C).
  12. Let the smoked turkey breast rest for at least 15 minutes before slicing to allow juices to redistribute. This yields a juicier, more flavorful result.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze slices in freezer-safe bags for up to 3 months. Reheating: Thaw frozen turkey overnight in the refrigerator. Reheat gently in a 300°F (149°C) oven until warmed through, about 10-15 minutes, or microwave covered with a damp paper towel in 30-second intervals. Avoid overheating to prevent dryness. For best results, add a splash of chicken broth when reheating. This recipe is high in protein and perfect for meal prep.

Nutrition

Keywords: smoked turkey breast, pellet grill turkey, high protein turkey, smoked turkey recipe, pellet smoker recipe, turkey breast brine, BBQ turkey, holiday turkey, meal prep protein, lean protein, Traeger turkey, smoked poultry

Find it online: https://thehighproteinrecipes.com/high-protein-smoked-turkey-breast/