Smoked Turkey Breast on a Weber Kettle
Smoked Turkey Breast on a Weber Kettle with Pop Smoke
Introduction
Turkey isn't just for Thanksgiving. A smoked turkey breast is one of the easiest ways to feed your family a flavorful, juicy meal without committing to a full bird. Cooking it on a Weber Kettle using indirect heat gives you that classic wood-fired flavor while keeping the meat incredibly tender.
For this cook, I kept it simple. A generous coating of Burn Pit BBQ Pop Smoke adds the perfect balance of sweet, savory, and smoky flavor that complements turkey without overpowering it. Whether you're making sandwiches, meal prepping for the week, or serving a backyard dinner, this recipe is one you'll come back to all year long.
Smoked Turkey Breast on a Weber Kettle
Prep Time: 15 minutes
Cook Time: 2–3 hours
Smoker Temp: 250–275°F
Target Internal Temperature: 160°F (carryover cooking brings it to 165°F)
Servings: 6–8
Ingredients
- 1 boneless turkey breast (3–5 pounds)
- 2 tablespoons olive oil or melted butter
- Burn Pit BBQ Pop Smoke seasoning
- Apple or cherry wood chunks (optional but recommended)
Instructions
Step 1: Prepare the Turkey
Pat the turkey breast dry with paper towels.
Lightly coat with olive oil or melted butter to help the seasoning stick.
Generously season all sides with Burn Pit BBQ Pop Smoke. Let it sit while you prepare the grill (or refrigerate for a few hours if you have the time).
Step 2: Set Up the Weber Kettle
Arrange your charcoal for indirect cooking by placing the coals on one side of the grill.
Add one or two chunks of apple or cherry wood to the hot coals.
Stabilize your grill between 250–275°F.
Place a drip pan filled with a little water beneath where the turkey will cook.
Step 3: Smoke the Turkey
Place the turkey breast on the cool side of the grill directly over the drip pan.
Close the lid with the top vent positioned over the turkey.
Maintain your temperature between 250–275°F throughout the cook.
Cook until the thickest part of the breast reaches 160°F, approximately 2–3 hours, depending on size.
Step 4: Rest
Remove the turkey from the grill and loosely tent with foil.
Allow it to rest for 15–20 minutes before slicing.
Carryover cooking will finish bringing the turkey to the USDA-recommended 165°F while keeping the meat juicy.
Serving Ideas
This smoked turkey is incredibly versatile:
- Slice for sandwiches
- Serve with mashed potatoes and vegetables
- Chop into salads
- Dice for wraps
- Add to soups or casseroles
- Make incredible leftover turkey melts
Beginner FAQ
What temperature should I smoke turkey breast?
A grill temperature of 250–275°F gives you the best combination of smoke flavor, tender meat, and reasonable cook time.
What internal temperature is turkey done?
Remove the turkey breast at 160°F in the thickest part.
After resting, carryover cooking will bring it to the safe serving temperature of 165°F.
How long does it take to smoke a turkey breast?
Plan on approximately:
- 3 lb turkey breast: 2 hours
- 4 lb turkey breast: 2½ hours
- 5 lb turkey breast: 3 hours
Always cook to internal temperature rather than time.
Do I need to brine it?
Not necessarily.
Many store-bought turkey breasts are already injected with a salt solution. If yours isn't, a simple overnight brine can add extra moisture, but this recipe produces excellent results without one.
What wood is best for turkey?
Turkey pairs wonderfully with mild smoking woods:
- Apple
- Cherry
- Pecan
- Maple
Avoid using too much mesquite or hickory, as they can overpower the delicate flavor of the meat.
Should I wrap the turkey?
No.
Unlike brisket or pork shoulder, turkey breast cooks relatively quickly and doesn't benefit from wrapping. Leaving it uncovered allows the smoke to build a beautiful color and flavorful bark.
Can I cook this on another grill?
Absolutely.
This recipe works on:
- Pellet grills
- Offset smokers
- Kamado grills
- Gas grills set up for indirect heat
- Charcoal smokers
Simply maintain a cooking temperature between 250–275°F and cook until the internal temperature reaches 160°F.
Burn Pit BBQ Tip
Pop Smoke was made for more than pork. Its sweet, savory profile is outstanding on poultry, creating a beautifully seasoned turkey with just the right amount of smoke and flavor. If you've only used it on ribs or pork shoulder, give it a try on turkey—you might find your new favorite way to use it.
Final Thoughts
Turkey doesn't have to be reserved for the holidays. A Weber Kettle, a little charcoal, and a bottle of Burn Pit BBQ Pop Smoke are all you need to turn an ordinary turkey breast into a backyard barbecue favorite. Whether you're feeding the family on a Sunday afternoon or prepping lunches for the week, this recipe delivers juicy, smoky slices every time.
Fire up the grill, grab a bottle of Pop Smoke, and show everyone that turkey deserves a place in your barbecue rotation.