Pit Boss Smoked Turkey Breast
Want a delicious Pit Boss turkey breast recipe? This one is simple with only 5 steps but ensures you always end up with juicy, tender and moist turkey
Equipment
- Pit Boss Grill
Ingredients
- 7.6 lbs bone-in turkey breast
Brine
- 4 cups apple juice or cider
- 4 cups water
- 1 cup apple cider vinegar
- ½ cup kosher salt
- ⅓ cup brown sugar
- 2 tablespoons Worcestershire sauce
- Optional: 3 smashed garlic cloves, 1 bay leaf, 1 tsp black peppercorns
Dry Rub - for one 7.6 lb breast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional
Instructions
- In a large pot or bowl, whisk together the apple juice, water, apple cider vinegar, kosher salt, brown sugar, and Worcestershire sauce until the salt and sugar are dissolved. Add optional aromatics if using.
- Place the turkey breast in the brine (breast side down). Cover and refrigerate for 8–12 hours.
- Remove the turkey from the brine and pat dry with paper towels. Using kitchen shears or a sharp knife, cut down the sternum and press firmly to flatten the breast. Remove rib bones if needed. The turkey should lie flat, almost heart-shaped.
- Mix all dry rub ingredients in a small bowl. Rub the entire surface of the turkey evenly, including under the skin if possible. Use the full amount of rub for one 7.6 lb breast.
- Preheat your Pit Boss pellet grill to 275°F. Place the turkey breast directly on the grill grates. Close the lid and smoke for 4.5–5 hours, or until the internal temperature reaches 165°F at the thickest part of the meat.
- Remove the turkey from the smoker and tent it with foil. Let it rest for 10–15 minutes before slicing. This helps the juices redistribute for moist, tender meat.