This Pellet Smoked Turkey Breast is the perfect blend of smoky, savory, and sweet. After a dry brine that seasons the meat deeply, the turkey is smoked low and slow until tender. But the real magic comes from the maple syrup whiskey butter, which caramelizes onto the turkey as it smokes, forming a glossy, golden glaze with hints of sweetness and warm bourbon flavor. It’s an unforgettable centerpiece for Thanksgiving, holidays, or weekend gatherings.
The Rise of Maple-Glazed Smoked Turkey
Maple syrup has long been used in American barbecue for its natural caramelization and rich sweetness. When paired with whiskey — especially bourbon — the glaze takes on warm vanilla and oak notes. This combination has become a modern BBQ trend used by pitmasters to balance the natural lean flavor of turkey breast.
A Pitmaster-Approved Flavor Combo
Maple-glazed turkey variations appear in cookbooks from BBQ icons like Meat Church, Traeger, and Franklin BBQ. Whiskey-glazed meats also show up on holiday menus at modern steakhouses and Southern-inspired restaurants. The balance of smoke, sweet maple, and bourbon richness is widely celebrated in American barbecue culture.
Serve this smoked turkey with white sweet potato mash, roasted broccoli, grilled corn salad, or warm dinner rolls. A fall-inspired cocktail like a Bourbon Maple Old Fashioned pairs beautifully with the glaze.
Light the smoker, grab your favorite bourbon, and make this Pellet Smoked Turkey Breast with Maple Syrup Whiskey Butter — once you try it, you’ll never go back to oven-roasting.
Pellet Smoked Turkey Breasts with Maple Whiskey Butter
Equipment
- Smoker
- Digital meat thermometer
- Mixing bowls
- Basting brush
- Foil or roasting pan
- Cooling rack
Ingredients
Dry Brine
- 2 tsp Garlic powder
- 2 tbsp Brown sugar
- 2 tsp Paprika
- 1 tsp Black pepper
- 1/4 cup Salt
- 1 tsp Onion powder
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Sage
For Smoking
- 3 Boneless turkey breast I got mine from Wild Fork
- 1/2 cup Maple syrup
- 1/2 cup Whiskey
- 4 tbsp Butter melted
Instructions
- Dry Brine the Turkey – Pat turkey breasts dry with paper towels. Mix dry brine ingredients together and rub generously over each breast, covering all sides. Place on a wire rack over a tray, uncovered, and refrigerate for at least 12 hours, up to 24 hours. This step deeply seasons and locks in moisture.
- Preheat the Smoker – Set pellet smoker to 225°F using apple, cherry, or pecan pellets for a mild, sweet smoke. For a stronger flavor, use hickory.
- Prepare for Smoking – Remove turkey from the fridge at least 30 minutes before cooking. Brush lightly with olive oil and season with additional pepper if desired.
- Smoke the Turkey – Place breasts directly on the smoker grates, skin side up. Insert a temperature probe into the thickest part of one breast.
- Butter Baste – Combine softened butter with syrup and whiskey (if using). Baste turkey every 30 minutes with the butter mixture. This creates a deep golden crust and adds rich flavor. Inject mixture if you can.
- Cook to Temperature – Smoke until internal temperature reaches 160°F, about 2½ hours.
- Rest Before Carving – Remove from smoker, tent with foil, and rest for 15–20 minutes. The internal temperature will rise to 165°F, ensuring perfect juiciness.
- Slice & Serve – Slice across the grain and serve with your favorite sides — mashed sweet potatoes, roasted vegetables, or cranberry compote.
Notes
- The dry brine enhances flavor and texture — skip the wet brine for ease and better results.
- Use a probe thermometer to avoid overcooking; turkey breast dries quickly above 165°F.
- Great make-ahead option — smoked turkey reheats beautifully without losing moisture.