A simple Grilled smoked turkey breast recipe for Thanksgiving – all you need is a charcoal grill, charcoal, and wood chips – and a defense of slow food. Smoked Turkey Breast is a winning choice for your Thanksgiving table or any dining occasion. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too.
1 bone-in turkey breast , 7 – 10 pounds
ground black pepper to taste
applewood chips , soaked in a bowl of water
2 9 x 13-inch foil roasting pans
The night before you’re planning to smoke the turkey, brine it either in a small bucket or large stock pot. Use a ratio of 1 cup salt to 1 gallon water, adding enough liquid so the breast can be fully immersed. Keep brining turkey covered in the fridge overnight.
Before smoking, remove turkey breast from brine and place it in one of the roasting pans. Sprinkle both sides liberally with salt and pepper.
Light the charcoal in your grill. When the coals are hot, bank them all to one side of the grill. Fill the second foil roasting pan most of the way up with water and place it next to the coals.
Toss a large handful of applewood chips onto the coals, place the grate on the grill, then put the roasting pan with the turkey breast on top of the grate on the side that’s not directly over the coals. Place the lid on the grill.
Every 20 – 30 minutes, remove the turkey and add some more wood chips. Flip the turkey, return to the grill, and cover. The total cook time will be about 2 – 3 hours, but after about an hour and a half, start checking turkey with a thermometer to see if it’s done. When the turkey breast reaches 165 degrees F, remove it, rest for 10 – 20 minutes, carve, and serve.
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