Smoking holiday turkey pellet-grill main-course

Pellet Grill Smoked Turkey Breast with Herb Butter Injection for Holidays

Name: Pellet Grill Smoked Turkey Breast with Herb Butter Injection for Holidays
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 16 servings
Cuisine: American
Ingredients: 5 lb Turkey breast (bone-in or boneless); 0.5 cup Unsalted butter; 0.5 cup Low-sodium chicken broth; 2 tbsp Fresh herbs (rosemary, thyme, sage), minced; 3 clove Garlic, minced; 1 tbsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tbsp Olive oil; 1 tsp Smoked paprika; 1 tbsp Light brown sugar

A juicy, flavorful smoked turkey breast finished with an herb butter injection—ideal for holiday mains when you want big flavor without roasting a whole bird. This pellet-grill method delivers consistent smoke, a golden exterior, and tender slices perfect for a festive table.

0.0(0 reviews)

Prep: 30m · Cook: 150m · Total180 mins

DifficultyMedium

Serves16

AuthorJake

Pellet Grill Smoked Turkey Breast with Herb Butter Injection for Holidays

Ingredient Spotlight

Smoked paprika

Smoked paprika (Spanish pimentón) is ground dried red peppers that have been smoked over oak, commonly used in Spanish and Mediterranean cooking. It has a distinctive sweet‑smoky aroma and flavor that ranges from mild to hot depending on the pepper used. You can find it in most grocery spice aisles, Spanish/Latin markets, or online. If you don't have it, substitute regular sweet paprika plus a pinch of chipotle powder or smoked salt, or a tiny drop of liquid smoke to mimic the smokiness.

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Jake's note

"This recipe highlights a simple herb butter injection that keeps the breast exceptionally moist and flavorful—great when you need a smaller roast that still feels special. Make it a day ahead for easier holiday timing and let the smoke do the rest."

Pellet Grill Smoked Turkey Breast with Herb Butter Injection for Holidays

This smoked turkey breast is designed for hosts who want holiday-level flavor without committing to a whole bird. The herb-butter injection keeps the meat glossy and deeply flavored from the inside out, so every slice is moist rather than just the outer edge. Smoking at a steady 275°F on a pellet grill gives a consistent smoke ring, a thin golden crust from the brown sugar and paprika, and enough time for the butter to baste the meat internally; the result is turkey that tastes like it was basted and slow-roasted for hours but requires far less babysitting.

This version works whether you choose bone-in for extra flavor and stability or boneless for easier carving and faster cooking. The simple rub and warm herb-butter combo emphasize fresh rosemary, thyme, sage, and garlic without overpowering the bird, which makes it a flexible centerpiece alongside traditional holiday sides or simpler weeknight vegetables. It’s great for gatherings where you want generous slices ready to serve, and it plays well with quick pan sauces made from the drippings or a tart cranberry relish to cut the richness.

Plan your timing

Enter your target meal time:

3:55 pm–4:31 pm→Make the herb butter injection

4:31 pm–5:07 pm→Prep the turkey and rub

5:07 pm–5:43 pm→Inject and season internally

5:43 pm–6:19 pm→Smoke on the pellet grill

6:19 pm–6:55 pm→Rest, finish, and serve

Ingredients

Yield

Instructions

Make the herb butter injection

Gently melt the unsalted butter in a small saucepan over low heat, then whisk in the chicken broth until smooth. Remove from heat and stir in the minced fresh herbs, garlic, kosher salt, and black pepper. Cool slightly so the mixture is warm but not hot, then strain into a meat injector or fillable syringe and set aside.

For this step

0.5 cupUnsalted butter
0.5 cupLow-sodium chicken broth
2 tbspFresh herbs (rosemary, thyme, sage), minced
3 cloveGarlic, minced
1 tbspKosher salt
1 tspFreshly ground black pepper

Prep the turkey and rub

Pat the turkey breast dry with paper towels and loosen the skin over the breast carefully with your hand to create pockets. Rub the outside of the breast with olive oil, then sprinkle evenly with smoked paprika and light brown sugar (and a light additional pinch of salt if desired). Let it sit at room temperature while you preheat the grill, or refrigerate if prepping ahead.

For this step

5 lbTurkey breast (bone-in or boneless)
1 tbspOlive oil
1 tspSmoked paprika
1 tbspLight brown sugar

Inject and season internally

Using the meat injector, inject the warm herb butter mixture into several locations across the thickest parts of the breast and under the skin—roughly 10–12 insertions distributing the mixture evenly. Massage gently so the butter spreads beneath the skin; allow the breast to rest 30 minutes at room temperature or refrigerate up to overnight to let flavors meld (if refrigerated, bring to room temperature before smoking).

Smoke on the pellet grill

Preheat your pellet grill to 275°F (135°C) using a mild fruit wood like apple or a classic like hickory. Place the breast skin-side up on the grates and insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches 155°F (68°C), about 2 to 2.5 hours for a 4–6 lb breast; times vary, so rely on the thermometer.

Rest, finish, and serve

Remove the turkey breast when it hits 155°F, tent loosely with foil, and let rest 15–20 minutes—the carryover heat will bring it to the safe serving temperature of 165°F (74°C). Slice against the grain into thick slices, garnish with extra minced herbs if desired, and serve warm with your favorite holiday sides.

Tips from the kitchen

Warm—not hot injection

Cool the butter-broth to warm before filling the injector so it flows easily but won’t cook proteins or tear the syringe seals.

Loosen skin gently

Use a blunt spatula or fingers to create large pockets under the skin without ripping it; larger pockets let the butter spread more evenly.

Probe placement matters

Insert the thermometer into the thickest part of the breast away from bone where heat is slowest to get an accurate read.

Watch carryover heat

Remove at 155°F and rest tented for 15–20 minutes—the internal temp will climb to 165°F while juices redistribute and the meat firms for clean slices.

Choose mild fruit wood

Apple or cherry wood adds bright fruit smoke that complements the herb butter; avoid overly resinous woods that can overpower delicate turkey flavors.

Variations & substitutions

Citrus-Herb Injection

Add 2 tablespoons orange juice and 1 tablespoon zest to the butter-broth and swap half the rosemary for chopped tarragon for a bright, festive twist.

Spicy Cajun Rub

Replace the smoked paprika and brown sugar with a Cajun spice blend and omit added salt if your blend is salty; it pairs well with the butter for a peppery finish.

Maple-Bourbon Glaze

Brush a 2:1 mix of maple syrup and bourbon over the breast during the last 20 minutes of smoking for a glossy, caramelized exterior.

Brined and Injected

If you prefer brining, do a short 6–8 hour wet brine with salt, sugar, and aromatics, reduce the injector salt by half, then follow the recipe to layer flavors.

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days; slice only what you plan to serve to keep the main roast juicier. For longer storage, freeze slices wrapped tightly in plastic and foil for up to 3 months. Reheat gently in a low oven (275°F) covered with foil set over a splash of chicken broth to keep meat moist, or warm slices briefly in a skillet with a little butter and stock.

What to serve with it

Slice thick and arrange on a warmed platter with pan drippings or a simple turkey gravy on the side, plus a bright cranberry-orange relish to cut through the butteriness. Serve with mashed potatoes, roasted Brussels sprouts tossed with toasted almonds, and a verdant salad; pair with a medium-bodied Pinot Noir or a buttery Chardonnay to match the herb-butter richness.

Frequently asked questions

Can I inject the turkey the night before?

Yes—injecting up to 24 hours ahead lets flavors penetrate deeply; refrigerate uncovered then loosely tent when you bring it to room temperature before smoking.

Is the injected butter making the meat unsafe?

No—injecting doesn’t create a food safety issue if you follow proper temps; smoke to 155°F then rest to reach 165°F final internal temperature through carryover heat.

Should I brine if I’m already injecting?

You can do a short brine, but reduce added salt in the injection to avoid over-salting; injection adds fat and flavor while brining seasons more uniformly.

My skin didn’t crisp—what happened?

Excess humidity in the smoker or too much butter on the skin will prevent crisping; finish skin-side up directly over a slightly higher heat for the last 10–15 minutes or briefly sear in a hot pan.

Can I use a gas grill instead of a pellet grill?

Yes—set up indirect heat and use a small smoker box with wood chips for smoke; monitor the grill temperature closely to maintain a steady 275°F for consistent results.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

16 servings

Step 1: Make the herb butter injection

Unsalted butter0.5 cup
Low-sodium chicken broth0.5 cup
Fresh herbs (rosemary, thyme, sage), minced2 tbsp
Garlic, minced3 clove
Kosher salt1 tbsp
Freshly ground black pepper1 tsp

Step 2: Prep the turkey and rub

Turkey breast (bone-in or boneless)5 lb
Olive oil1 tbsp
🛒 BuySmoked paprika1 tsp
Light brown sugar1 tbsp

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 13 oz breast

Calories609

Total Fat29.7g

Saturated Fat15g

Trans Fat0g

Polyunsaturated Fat1.1g

Monounsaturated Fat1.6g

Total Carbohydrates6.5g

Dietary Fiber0.3g

Total Sugars2.2g

Protein74.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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