Pellet Smoked Turkey Breasts with Maple Whiskey Butter
Tender, smoky, and bursting with flavor, these Pellet Smoked Turkey Breasts are dry-brined to perfection and finished with a buttery maple baste. This recipe delivers juicy, golden turkey every time — perfect for holidays or backyard gatherings.
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.