Weber Smoked Turkey Breast

One Thanksgiving, my buddy Joe came over with a smoked turkey breast that changed my life. I thought I knew my way around a grill, but boy was I wrong! That turkey breast was like a flavor bomb had gone off in my mouth. From then on, I vowed to master the art of smoked turkey breast on my Weber grill. Now, I'm sharing my secrets with you. Let's dive in, shall we?

How to Make Smoked Turkey Breast on a Weber Grill

First off, you gotta start with a good turkey breast. Go for fresh if you can find it. Frozen works too, just make sure it's completely thawed. Once you've got that sorted, the real fun begins.

Step-by-Step Summary of the Recipe

1. Prep the Turkey: Rinse your turkey breast under cold water and pat it dry with paper towels. This is crucial because you want that skin crispy, not soggy.
2. Brine It: Oh yeah, we’re getting fancy here. Mix up a simple brine with water, salt, sugar, and whatever herbs tickle your fancy. I like to throw in some bay leaves, garlic, and peppercorns. Soak your turkey breast in this concoction for at least 8 hours. Overnight is best.
3. Season Generously: After brining, rinse the turkey again and pat it dry. Rub it down with a mix of your favorite spices. I’m partial to a blend of paprika, garlic powder, onion powder, and a bit of brown sugar. It gives it a nice caramelized crust.
4. Preheat the Weber: Get your Weber grill fired up to about 225°F. You want that low and slow heat. Add a water pan to keep the environment moist—nobody likes dry turkey.
5. Add Wood Chips: More on this later, but this is where the magic happens. Throw your soaked wood chips on the coals or in the smoker box. Place the turkey breast on the grill, away from direct heat.
6. Smoke It: Let that turkey breast smoke for about 3-4 hours, or until it reaches an internal temperature of 165°F. Use a meat thermometer, don’t just eyeball it. Trust me on this one.
7. Rest and Carve: Once done, let it rest for 15-20 minutes before carving. This helps the juices redistribute, making for a juicier turkey.

What Type of Wood to Use

Choosing the right wood is like picking the right wine for a steak. You gotta get it right. For turkey, mild woods are your best bet. Here are my top picks:

• Apple: Sweet and subtle, it gives the turkey a lovely, mild flavor.
• Cherry: Adds a touch of sweetness and a beautiful color to the skin.
• Hickory: For those who like a bolder, smokier flavor. Go easy, though—a little goes a long way.

Personally, I’m an applewood kinda guy. It’s just right— not too strong, not too weak. Perfectly balanced.

Additional Tips

• Keep the Lid Closed: Every time you lift that lid, you lose heat and smoke. Keep it shut unless you’re adding wood chips or checking the temp.
• Use a Drip Pan: Place a drip pan underneath the turkey to catch all those flavorful drippings. You can use them to make a killer gravy.
• Baste Sparingly: Basting is nice, but do it too much and you’ll end up with a soggy skin. Once or twice during the smoke is plenty.

What to Serve with Smoked Turkey Breast

Alright, you’ve got your deliciously smoked turkey breast. Now, what do you serve with it? Here are some ideas to round out your meal:

• Cranberry Sauce: The tartness pairs beautifully with the smoky, savory turkey.
• Mashed Potatoes: Because you gotta have something to soak up all that gravy.
• Grilled Veggies: Keep it light and healthy. Asparagus, carrots, and Brussels sprouts are great choices.
• Cornbread: Adds a sweet, crumbly contrast to the smoky meat.

What to Do with Leftovers

If you’re lucky enough to have leftovers, here’s what you can do with them:

• Sandwiches: Slap some turkey on a roll with a bit of mayo, lettuce, and cranberry sauce. Boom, instant lunch.
• Salads: Chop it up and toss it into a salad for a protein boost.
• Soup: Throw it into a pot with some veggies and broth for a comforting, hearty soup.
• Tacos: Yup, smoked turkey tacos. Just add some slaw and a bit of spicy sauce. You’re welcome.

In closing, smoking a turkey breast on your Weber isn’t just cooking—it’s an art form. The right prep, the perfect wood, and a bit of patience can turn an ordinary turkey into something extraordinary. Thanks for joining me on this smoky adventure. Keep grilling, keep experimenting, and remember: life’s too short for bland food.

Weber Smoked Turkey Breast

Print Recipe

"Savor the best Weber smoked turkey breast recipe! Simple, juicy, and packed with flavor. Click to transform your next BBQ into a culinary delight!"

Course Main Course

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Brining 12 hours hrs

Servings 6

Ingredients

For the Brine:

• 1 gallon water
• 1 cup kosher salt
• ½ cup brown sugar
• 4 bay leaves
• 5 cloves garlic smashed
• 1 tablespoon whole black peppercorns
• 1 bunch fresh thyme

For the Rub:

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper optional
• ½ teaspoon salt

For Smoking:

• 1 whole turkey breast 4-5 pounds
• 2 cups applewood or cherry wood chips soaked in water for at least 30 minutes

Instructions

Brining the Turkey Breast

• In a large pot, combine the water, kosher salt, brown sugar, bay leaves, garlic, black peppercorns, and fresh thyme. Stir until the salt and sugar are completely dissolved.
• Submerge the turkey breast in the brine. If it floats, place a plate on top to keep it fully submerged. Cover the pot with plastic wrap and refrigerate for 8-12 hours.

Preparing the Turkey Breast

• After the brining period, remove the turkey breast from the brine. Rinse it under cold water to remove excess salt. Pat it dry thoroughly with paper towels.
• In a large bowl, mix all the rub ingredients together. Generously rub the spice mixture all over the turkey breast, ensuring it’s well coated. Let it sit at room temperature for about 30 minutes while you prepare the grill.

Smoking the Turkey Breast

• Using a chimney starter, light the charcoal briquettes until they’re covered in ash. Arrange the coals on one side of the grill to create an indirect cooking zone. Place a water pan on the other side to maintain moisture.
• Drain the soaked wood chips and add them directly onto the hot coals. Replace the grill grate and close the lid to let the grill reach a stable temperature of 225°F.
• Position the turkey breast on the grill grate over the water pan, away from direct heat. Cover the grill, leaving the vents partially open to allow for proper airflow and smoke circulation.
• Maintain the grill temperature at 225°F, adding more charcoal and wood chips as needed. Smoke the turkey breast for about 3-4 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.
• Every hour, you can baste the turkey with its own juices or a simple mixture of melted butter and a splash of apple cider for extra flavor and moisture.

Finishing Touches

• Once the turkey breast reaches 165°F, remove it from the grill. Tent it loosely with aluminum foil and let it rest for 20 minutes. This allows the juices to redistribute, ensuring a juicy and tender result.
• Slice the turkey breast against the grain and serve with your favorite sides. Enjoy the smoky, flavorful goodness!