Overview

Run your pit at a steady 300°F (149°C) and dry-brine ahead to get moist turkey breast with bite-through skin—not rubber. This method favors clean smoke, proper salt, and a brief finish if the skin needs it.

Ingredients

• 1 turkey breast, 3–4 lb (1.4–1.8 kg) bone-in or 2–3 lb (0.9–1.4 kg) boneless
• Kosher salt: 1.25–1.5% of meat weight (e.g., 18–24 g for a 1.6 kg breast)
• Coarse black pepper: 2 tsp (6 g)
• Garlic powder: 1.5 tsp (4 g)
• Sweet paprika (optional for color): 1 tsp (2 g)
• Neutral oil (canola/grapeseed): 1 tbsp (15 ml)
• Unsalted butter for finishing (optional): 2 tbsp (28 g)
• Lemon zest or fresh thyme (optional, light sprinkle at slice)

Equipment

• Smoker (offset, kettle with two-zone setup, or pellet grill)
• Instant-read thermometer and a leave-in probe
• Wire rack and sheet pan (for dry brine and resting)
• Boning knife or sharp slicing knife
• Heat-resistant gloves
• Small brush or spoon for butter basting (optional)

Wood

Post oak with a touch of cherry

Time & Temp

Time & Temp
Smoke temp: 300 °F (149 °C)
Target internal: 160 °F (71 °C)
Approx duration: 2 hours

Why 300°F Works for Turkey Breast

Turkey breast is lean and delicate. Running the smoker at 300°F (149°C) shortens the time the meat spends crossing the dry-out zone, while still rendering skin fat enough to avoid that spongy, rubbery chew. It’s the same logic most Texas and competition cooks use for poultry: hotter than low-and-slow, but not a roast-level blast.

Sourcing and Trimming

Choose a 3–4 lb (1.4–1.8 kg) bone-in breast if you want extra insurance against drying, or a 2–3 lb (0.9–1.4 kg) boneless breast for faster cooks and tidy slices. Avoid enhanced or pre-brined birds unless you reduce your salt. Inspect the skin: intact, even coverage helps it render evenly. Trim loose flaps of skin and any large surface fat pockets so seasoning sticks and the skin lays flat.

Dry Brine: The Anti-Spongy Skin Step

Pat the breast dry and season the meat and skin with 1.25–1.5% kosher salt by meat weight. Set the breast on a wire rack over a sheet pan, uncovered in the refrigerator for 12–24 hours. This does two things: salt diffuses for even seasoning and moisture retention, and the skin dehydrates so it can render and crisp instead of steaming. If you only have 4–6 hours, it still helps—just keep it uncovered and cold.

Fire and Smoke Setup

Run a clean, steady fire at 300°F (149°C) with thin blue smoke. On an offset, burn small, frequent splits to keep combustion clean. On a kettle, build a two-zone fire with charcoal baskets and place a fist-sized wood chunk on the hot side; cook the breast on the cool side. Pellet grills should be set to 300°F; choose a robust pellet blend (oak/hickory/cherry) for enough smoke. Keep exhaust fully open and avoid smoldering wood—poultry drinks up acrid smoke quickly.

The Cook: Step-by-Step

1. Preheat your pit to a steady 300°F (149°C). 2) Lightly oil the skin with 1 tbsp (15 ml) neutral oil so it doesn’t parch. Apply your rub right before it goes on to avoid drawing surface moisture. 3) Place the breast skin-side up, thicker end toward the hotter part of the pit. Insert a leave-in probe into the thickest center of the breast, avoiding bone. 4) Smoke until the internal temperature reaches 150–155°F (66–68°C). This is typically 1.25–2 hours for boneless 2–3 lb (0.9–1.4 kg) and 1.75–2.5 hours for bone-in 3–4 lb (1.4–1.8 kg), but trust temperature over time. 5) If the skin isn’t quite bite-through by 150–155°F, increase pit temp to 325–350°F (163–177°C) for the last 10–15 minutes or baste with melted butter and let the heat set it. Avoid longer high-heat blasts that can overcook the meat.

Doneness, Rest, and Carryover

Pull the breast at 160–162°F (71–72°C) measured at the thickest point. Rest loosely tented 15–20 minutes; carryover will bring it to 165°F (74°C) for food safety. Verify the thickest part hits at least 165°F during or at the end of the rest. Juices should run mostly clear, and the flesh will be opaque. Keep the skin side up while resting so it doesn’t steam and turn soft.

Carving and Serving

For bone-in, remove the breast from the keel bone, then slice across the grain into 1/4–1/2 inch (6–12 mm) slices. For boneless, orient so you’re cutting perpendicular to the long muscle fibers. Lightly brush slices with any resting juices or a small knob of butter if you want gloss without softening the skin. Pair with bright acidity—cranberry chutney or a simple lemon-herb drizzle—to balance the richness.

Troubleshooting: Skin and Moisture

Rubbery skin means it stayed wet or the pit ran too cool. Next time, ensure a 12–24 hour uncovered dry brine and hold 300°F or finish hotter for a few minutes. Pale skin often means under-rendered fat or weak smoke; use a touch of cherry for color and let temps ride steady. Dry meat is usually from overshooting temp or a thin, boneless piece left too long; pull earlier (160°F) and rest to 165°F, and consider bone-in for a buffer. If your pit runs humid, crack lids and keep exhaust wide open to vent moisture.

Food Safety and Storage

Handle raw poultry with separate boards and tools, and keep it refrigerated at or below 40°F (4°C). Dry-brine uncovered on a rack on the top fridge shelf to prevent drips. Cook so the thickest part reaches at least 165°F (74°C) by the end of the rest. Do not hold in the danger zone (40–140°F / 4–60°C) more than 2 hours. Cool leftovers to under 40°F (4°C) within 2 hours; slice, then store airtight 3–4 days or freeze up to 3 months. Reheat slices to 165°F (74°C); note that reheating will soften the skin.

Wood Choice and Smoke Profile

Post oak with a small split of cherry is my default: oak gives a clean, familiar Texas backbone; cherry adds color and a light sweet edge that flatters turkey. Hickory works in moderation, but avoid heavy mesquite on delicate breast. Aim for thin blue smoke throughout; poultry doesn’t need long exposure to pick up plenty of flavor.

Notes

• If the breast is label-enhanced (pre-brined), reduce added salt to 0.5–0.75% of meat weight and skip long dry brines.
• Avoid sugary rubs at 300°F; sugar can darken or scorch before the meat is done.
• For a fast skin set at the end, run 325–350°F for 5–10 minutes; watch closely to avoid overshoot.
• Injecting is optional; if you do, use a low-salt stock-based injection and reduce surface salt to avoid over-seasoning.
• Slice across the grain for tenderness; on bone-in, remove the lobe from the keel bone before slicing.
• Hold hot service above 140°F (60°C); for longer holds, wrap loosely and vent steam to protect skin texture.