Pit Boss Smoked Turkey Breast Recipe uses my favorite Turkey Brine!! Turkey is excellent any time of year, but this was my first time doing a turkey breast, and it will be a recipe to make again. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online.
During the holidays, we always pick up extra turkeys. Well, this year, we picked some turkey breasts to try out. I have to say this was a great way to smoke turkey and get a lot of leftover meat! Let’s face it, one of the best parts about smoking turkey is the Smoked Turkey Leftover Recipes.
PIT BOSS 1000 Sq in Pellet Grill with Flame Broiler
Smokehouse Products 5-Pound Bag All Natural Apple Flavored Wood Pellets,Deiss PRO Digital Meat Thermometer – Lightning Fast Precise Readings with Backlight Display
Smoked Turkey Breast Brine Recipe Ingredients:
- One turkey
- Water
- 1/2 Cup Salt
- 1/2 Cup Garlic Salt
- ¼ Cup Montreal Steak Seasoning
- ¼ Cup of Worcestershire sauce
- 4 Tbsp Black Pepper
How To Make The Best Smoked Turkey Brine:
First, thaw your turkey breast fully to food safety standards.
Next, find a large container that can be sealed and kept with ice or in the fridge. (The old lady has these 2.5-gallon large Rubbermaid containers that are perfect for this, similar ones are -> here on amazon or a large stockpot.)
Add all your dry ingredients to the container, and then add in your water.
Mix the water in the cooler or container with a whisk, then set in the turkey breast.
Rinse your turkey breast with cold water; you could skip this step, but I did it to ensure I had washed off any remaining turkey blood.
Add more water until the turkey breast is submerged in as much brine as possible.
How To Make Pit Boss Smoked Turkey Breast:
I smoked this turkey breast in the Pit Boss Pro Series at Lowes. If you don’t have Lowes, Walmart and Amazon carry other Pit Boss options or the Pit Boss website themselves. I had been eyeballing a Traeger grill, but this was more suited for my pocketbook.
The day you are ready to smoke your turkey breast pull it out of the brine and allow it to reach room temp before smoking it.
Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Start up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around, I used Mesquite Pit Boss Pellets to smoke my roast. (Yes, Walmart is my go-to for pellets I order enough for free shipping, so they are delivered!)
My turkey breast was 8 lbs I smoked the breast on the smoke setting for three hours, then turned it up to 200 for another 5 hours! You do have wiggle room in cook times. You can turn the temperature up to cook it faster, but I had a chill Sunday, so low and slow is how it went!
Use a meat thermometer to ensure your turkey reaches an internal temperature of 165 before removing it to serve!
You may remember seeing my Aicok knife in previous recipes; well, it was time to upgrade some of my other knives, so I was poking around to find other ones they make! I ended up settling on this knife block ->here! The block at the time was $40 but has been worth the money for the knives included!!
Kitchen Knife Set, Professional 6-Piece Knife Set with Wooden Block Germany High Carbon Stainless Steel Cutlery Knife Block Set, by Aicok
Knife Set with Block With Build-in Sharper,Damascus Kitchen Knife Set (Professional Knife Sets Self Sharping Germany Stainless Steel)Calphalon Contemporary Self-Sharpening 15-Piece Knife Block Set with SharpIN Technology, Black/SilverHenckels Statement 7-pc Self-Sharpening Block Set
Slice and serve!
What do you eat with a smoked turkey breast?
WHAT TO SERVE WITH SMOKED TURKEY:
- Smoked Baked Potatoes
- Smoked Loaded Cheesy Potatoes
- How To Make Smoked Deviled Eggs
- Smoked Mashed Potatoes
- Pellet Grilled Dinner Rolls
- Smoked Loaded Baked Beans
- Cheesy Potatoes
- Smoked Sweet Potato Casserole
- Creamy Smoked Macaroni And Cheese
- Smoked Cream Cheese
The Best Leftover Turkey Recipes:
Leftover Turkey makes the best meals, and leftover smoked turkey recipes make even better meals!!
- Dutch Oven Smoked Turkey Chili Recipe
- Smoked Turkey Noodle Soup
- Homemade Smoked Turkey Pot Pie
- Crockpot Smoked Turkey Taco Soup
Other Smoked Turkey Recipes:
Pit Boss Smoked Turkey Breast Recipe with Brine Recipe
Ingredients
- 1 Turkey
- Water
- 1/2 Cup Salt
- 1/2 Cup Garlic Salt
- ¼ Cup Montreal Steak Seasoning
- ¼ Cup Worcestershire sauce
- 4 Tbsp Black Pepper
Instructions
HOW TO MAKE THE BEST SMOKED TURKEY BRINE
- Thaw your turkey breast fully to food safety standards.
- Find a large container that can be sealed and kept with ice in it or in the fridge.
- Add all of your dry ingredients to the container and then add in your water.
- Mix up the water in the cooler or container with a whisk then set in the turkey breast.
- Rinse your turkey breast off with cold water, you could skip this step but I did it to make sure I had washed off any remaining turkey blood.
- I added more water until the turkey breast was covered as much as it could be.
HOW TO MAKE PIT BOSS SMOKED TURKEY BREAST:
- I smoked this turkey breast in the Pit Boss Pro Series 1100.
- The day you are ready to smoke your turkey breast pull it out of the brine and allow it to reach room temp before smoking it.
- Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
- My turkey breast was 8 lbs I smoked the breast on the smoke setting for three hours then turned it up to 200 for another 5 hours! You do have wiggle room in cook times. You can turn the temperature up to cook it faster but I had a chill Sunday so low and slow is how it went!
- Use a meat thermometer to make sure your turkey reaches an internal temp of 165 before removing it to serve!
- Slice and serve!
Hi! Thanks for this recipe, with the brine! I love your combination for seasoning, this recipe just made me want to add more flavorful herbs and spices. I smoked an apprx 8 -10lb turkey breast, with bones and skin at 250° for 4 hrs, then, 225° for 2 more hours. I am floored by the moistness of this turkey breast!! 🤗 Thank you! Lisa.
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