Pellet Grill Smoked Turkey Breast | SIMPLE & DELICIOUS

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

Pat dry the turkey breasts with paper towels to remove excess moisture.

Season the backside of the turkey breasts with Ker's Cowboy butter rub, patting it in to help it stick.

Flip the turkey breasts over and season the other side with the same rub.

Prepare a butter-based injection using ingredients from the recipe in the description.

Inject the turkey breasts with the butter-based mixture, being careful not to puncture through the back.

Preheat the Camp Chef woodwind Pro smoker to 225°F (107°C) and prepare it with 100% Cherry pellets and Cherrywood in the smoke box.

Place the seasoned turkey breasts on the upper rack of the smoker, offset from the heat source.

Add chunks of hardwood cherry wood to the smoke box for additional smoke flavor.

Monitor the turkey breasts with temperature probes, aiming for an internal temperature of 167°F (75°C).

Once the turkey breasts reach the desired temperature, remove them from the smoker.

Wrap the turkey breasts in foil with 2 pads of butter and let them rest for 15-20 minutes.

Slice the turkey breasts and drizzle the reserved butter and juices over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level: