Smoked BONELESS TURKEY BREAST on a PIT BOSS! | Pellet Grill Boneless Turkey Breast

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

Welcome to Mad Backyard, today we're smoking a boneless turkey breast on a Pit Boss pellet grill.

Combine 2 tablespoons of olive oil and 2 tablespoons of freshly squeezed lemon juice in a mixing bowl.

Add 3 cloves of minced garlic (about 1 tablespoon), 1 tablespoon each of fresh rosemary, sage, and thyme (or 1 teaspoon each if using dried herbs), 2 teaspoons of dry mustard, 2 teaspoons of kosher salt, and about half a teaspoon of freshly ground black pepper to the bowl.

Mix everything together well to create the garlic and herb rub.

Remove the netting from around the boneless turkey breast before applying the rub, or leave it on to maintain shape.

Rub the garlic and herb mixture on all sides of the turkey breast.

Place the turkey breast back in the refrigerator to marinate while setting up the smoker.

Turn down the Pit Boss and set it to 270°F, or up to 325°F for a faster cook.

Use Naughty Wood Plum pellets for smoking, and set up a small firebox with Applewood chunks for extra smoke flavor.

Once the smoker is up to temperature, place the boneless turkey breast directly on the grates, flipping and rotating as necessary for even cooking.

After about an hour and a half, spot check the turkey's internal temperature with an instant thermometer, aiming for a little shy of 165°F.

Insert a meter thermometer into the turkey to track cooking progress, aiming for a final temperature of about 167°F.

Once the meter reads around 160°F, remove the turkey from the smoker and let it rest for about 10 minutes to allow juices to redistribute.

Slice the turkey breast starting from the edge, serving only what you plan to eat at that time to keep the rest intact and juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens