Jump to Recipe Print Recipe

Smoked Turkey on the Grill Recipe

Smoked turkey is easy to cook on the grill and using the grill frees up oven space for all sorts of yummy side dishes. Brining creates a perfectly moist turkey.

 

Smoked Turkey Breast

Smoked Turkey Breast on the Grill

Course: dinner, entree, Main Course
Cuisine: American, Poultry, turkey
Prep Time: 8 hours
Cook Time: 3 hours
Total Time: 11 hours
Servings: 8 servings
Calories: 246 kcal
Author: Kelly D
The grill is my favorite way to cook a turkey. You get perfectly crisp skin and super moist meat. Plus, it cooks faster than in the oven and your oven is free for cooking other amazing side dishes.
Print

Ingredients

  • 1 1/4 c sugar
  • 1 1/4 c kosher salt use only half this amount if you are on a salt-reduced diet
  • 1 gallon water
  • 1 teaspoon cracked black pepper
  • 2 heads of garlic broken into cloves and peeled
  • 2 lemons sliced into rounds
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons red chili powder
  • 1 bunch fresh thyme chopped
  • 1 bunch fresh sage chopped
  • 1 bunch fresh oregano chopped
  • 1 turkey breast washed with cold water and patted dry
  • Wood chips for smoking mesquite or any fruitwood
US Customary - Metric

Instructions

  1. Mix all ingredients, except turkey and wood chips, in a large bowl. Stir to combine. Add turkey.
  2. Cover and refrigerate overnight (or at least 8 hours) in the refrigerator or a large cooler with ice, turning turkey a couple of times to ensure all areas have been submerged. Remove bird from brine and allow to drain for 30 minutes.
  3. Prepare smoker on the lowest temperature possible.
  4. If you are using a gas barbecue: Turn it on low and place wet wood chips in the bottom. When the smoke starts, turn the barbecue to very low. Place turkey on grill and cover for 30 minutes. You may have to turn the barbecue up several times during the process to create more smoke.
  5. If you are using a kettle-style barbecue that isn’t equipped with gas: Don’t get it very hot; only use 2 cups of charcoal. Once the charcoal heats and has had a chance to burn down a little, put wet wood chips in aluminum foil (or foil pie tin) on top of coals. You may need to remove some of the charcoal with a shovel if the barbecue gets hot. What you are trying to do is create smoke, without making the barbecue hot. Cover and smoke for 30 minutes.
  6. After using either of the above smoking methods, continue to cook Turkey breast over the hot coals or gas flame (about 350 degrees) 2-3 hours or until cooked to 165 degrees. Allow turkey to rest 15 minutes before carving.

Recipe Notes

NOTES: To get a head start on your Thanksgiving feast, you can brine the turkey in the refrigerator two days before Thanksgiving, then smoke it the next day and refrigerate, then heat on the grill Thanksgiving Day.

Nutrition Facts
Smoked Turkey Breast on the Grill
Amount Per Serving
Calories 246 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 52mg 17%
Sodium 17942mg 748%
Potassium 350mg 10%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Sugars 32g
Protein 22g 44%
Vitamin A 16.4%
Vitamin C 19.8%
Calcium 11.2%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

SEE MORE RECIPES

More Recipe(

 < Eat  < Drink < Party <

Vampiro Tequila Cocktail with Jalisco Sangrita

Vampiro Tequila Cocktail with Jalisco Sangrita

Cocktails, Eat & Drink

Vampiro Tequila Cocktail with Jalisco Sangrita. This spicy tequila cocktail mixed with a traditional Jalisco Sangrita. Sangrita’s are my new cocktail obsession. Sangrita or “little blood” has traditionally been served as a chaser for excellent quality tequila. It would have been a mixture of fruit juices and finely ground chili pepper. Many sangrita recipes call for tomato juice, but that would not have been part of the traditional recipe, the original recipe would have been made from leftover juice from fresh fruit salads and changed based on the fruits used.

Today’s cocktail culture is creating very intriguing sangritas as an ingredient in some pretty amazing tequila cocktails. This recipe calls for a combination of grapefruit, orange, and lime with a touch of spicy jalapeno pepper.

Famous New Orleans Morning Call Beignets

Famous New Orleans Morning Call Beignets

Eat & Drink

Famous New Orleans Morning Call Beignets are by far my favorite beignet in the New Orleans area. Served with café au lait beignets are quintessential New Orleans breakfast or late night treat, and makes an awesome brunch dessert.

BROWSE RECIPES

Recipes

DIY + Create

Party

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

Kell-

Kell-

Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!