Pellet Grill Smoked Turkey Breast with Herb Butter Injection for Holidays

How to Make Pellet Grill Smoked Turkey Breast with Herb Butter Injection for Holidays

1. 1

   Step 1: 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

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

   Step 2: 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
   
3. 3

   Step 3: 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).
   
4. 4

   Step 4: 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.
   
5. 5

   Step 5: 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.

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.