Pit Boss Turkey Breast

You know what’s better than waking up to the smell of bacon? Waking up to the scent of smoked turkey breast wafting through the neighborhood! Today, I’m dishing out some pro tips on how to whip up the juiciest, most flavorful Pit Boss Turkey Breast that’ll have your taste buds doing the happy dance. Trust me, you’ll be the king or queen of the backyard barbecue scene with this recipe in your arsenal!

How to Make Smoked Turkey Breast on Pit Boss

So, you’ve got your Pit Boss fired up and ready to roll. Now, let’s dive into the nitty-gritty of making that succulent turkey breast.

Step 1: Prep Like a Pro First things first, grab yourself a nice, plump turkey breast. Give it a good ol’ rinse under some cold water and pat it dry with a paper towel. Now, it’s time to work some flavor magic. Slather that bird with your favorite dry rub or marinade. Don’t be shy with the seasoning—more flavor equals more fun!

Step 2: Fire Up the Pit Boss Chuck some wood pellets into your Pit Boss. Now, here’s the kicker: the type of wood you use can take your turkey to flavor town. I’m talking hickory for a bold, smoky taste, or maybe some applewood for a hint of sweetness. It’s all about personal preference, baby!

Step 3: Get Smokin’ Once your Pit Boss is preheated to around 225°F, it’s showtime! Pop that turkey breast onto the grill grates and let it work its magic. Close the lid and let the smoke do its thing for a couple of hours, or until the internal temperature hits a juicy 165°F. Patience is a virtue, my friends!

Step 4: Rest and Carve Resist the urge to dive headfirst into that turkey as soon as it comes off the grill. Let it rest for a good 10-15 minutes to lock in all those juices. Then, grab your trusty carving knife and slice that bad boy up. Oh mama, can you smell that goodness?

What type of wood/pellets to use for this recipe?

Now, let’s talk wood pellets, shall we? The beauty of smoking meat is that you’ve got a whole smorgasbord of wood flavors to play with. Personally, I’m a sucker for a mix of hickory and cherry wood pellets for that perfect balance of smokiness and sweetness. But hey, feel free to experiment! Alder, maple, pecan—there’s no wrong answer here, folks.

Additional Tips

Here’s a pro tip for all you backyard pit masters out there: invest in a good meat thermometer. Seriously, it’s a game-changer when it comes to ensuring your turkey breast is pefectly cooked. Ain’t nobody got time for dry, overcooked meat!

Oh, and don’t forget to keep an eye on your Pit Boss temperature. It’s like babysitting, but way tastier. Adjust those vents as needed to maintain a steady heat, and you’ll be golden.

What to Serve

Alright, so you’ve nailed the main event—now it’s time to round out the meal with some killer sides. Personally, I’m all about keeping it classic with some creamy mashed potatoes, tangy cranberry sauce, and buttery dinner rolls. Oh, and don’t forget the gravy! Gotta have something to drizzle over that juicy turkey, am I right?

What to Do with Leftovers

Now, let’s talk leftovers. Because let’s face it, you’re probably gonna have some. But fear not, my friends, because leftover smoked turkey breast is like a gift that keeps on giving. Throw it into a salad, slap it between some bread for a killer sandwich, or toss it into a pot of soup for an extra flavor boost. The possibilities are endless!

Overall, making Pit Boss Turkey Breast is as easy as pie (or should I say, turkey?). With a little bit of patience and a whole lot of flavor, you’ll be the hero of your next backyard barbecue. So fire up that Pit Boss, grab your favorite wood pellets, and get smokin’!

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Pit Boss Turkey Breast

Elevate your grilling game with our Pit Boss turkey breast recipe. Delicious flavors that will keep you coming back for more.

Course Main Course

Prep Time 15 minutes

Cook Time 3 hours

Servings 6

Ingredients

• 1 whole turkey breast about 4-5 pounds
• 1/4 cup olive oil
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt
• Wood pellets choose your favorite flavor

Instructions

Preparing the Turkey

1. Preheat Your Pit Boss: Fire up your Pit Boss pellet smoker and preheat it to 225°F. While it's heating up, let's get that turkey ready!
2. Prepare the Turkey Breast: Rinse the turkey breast under cold water and pat it dry with paper towels. Place it on a clean cutting board.
3. Season the Turkey: In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, dried thyme, dried rosemary, black pepper, and kosher salt to create a flavorful rub. Rub this mixture all over the turkey breast, making sure to coat it evenly. Let it sit for about 10 minutes to allow the flavors to meld.

Smoking the Turkey

1. Fire up the Smoker: Once your Pit Boss is preheated, add your favorite wood pellets to the hopper. Hickory, applewood, cherry—take your pick!
2. Smoke the Turkey: Place the seasoned turkey breast directly onto the grill grates of your Pit Boss. Close the lid and let it smoke away for about 2.5 to 3 hours, or until the internal temperature is at 165°F. Remember to periodically check the temperature using a meat thermometer.
3. Baste (Optional): If you're feeling fancy, you can baste the turkey breast with any leftover seasoning mix or a bit of melted butter every hour or so to keep it nice and moist.

Resting and Serving

1. Rest the Turkey: Once the turkey breast reaches 165°F, carefully remove it from the Pit Boss and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful turkey.
2. Carve and Serve: After resting, slice the turkey breast against the grain into thin slices. Arrange them on a platter and serve hot alongside your favorite sides and fixings. Mashed potatoes, green beans, cranberry sauce—the whole shebang!