Turkey Breast Smoked On A Weber Grill
Updated on 2/7/2019 by Ryan Smith
Bone in turkey breast (just over 7 lbs) seasoned with Beazell’s Cajun Seasoning and smoked using apple wood.
I rubbed this turkey breast down with a dry brine the night before and put it in the refrigerator uncovered for 12-14 hours. Before cooking the turkey breast I rinsed the turkey thoroughly and then patted it dry with paper towels. If you use this method you don’t need to add any additional salt when cooking.
1/4 cup kosher salt
1 tbsp black pepper
1 tbsp poultry seasoning
In addition to the brine and seasoning, I injected the turkey breast with melted butter. I cooked it at 300 degrees Fahrenheit until the internal temperature reached 165.