Grilled Pecan-Smoked Turkey Breast with Mesquite Glaze

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy turkey breast infused with pecan wood smoke and finished with a sweet and smoky mesquite glaze, perfect for a Texas-inspired BBQ dinner. This American-inspired barbecue recipe, ready in about 75 minutes, pairs boneless turkey breast, pecan wood chips, mesquite barbecue sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 American cuisine 320 cal/serving

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Ingredients

2 lb boneless turkey breast
1 cup, soaked in water for 30 minutes pecan wood chips
1/2 cup mesquite barbecue sauce
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp kosher salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Preheat grill to medium heat, about 350°F. In a small bowl, mix 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Rub this mixture evenly over the entire surface of the 2 lb boneless turkey breast.
Step 2: Drain the soaked 1 cup pecan wood chips and place them in a smoker box or wrap in foil with holes poked. Position the smoker box on the grill grates to infuse smoke.
Step 3: Place the turkey breast directly over indirect heat on the grill. Cover and smoke for 45 minutes, maintaining a grill temperature of 300-350°F, until an internal temperature of 155°F is reached.
Step 4: Brush 1/2 cup mesquite barbecue sauce generously over the turkey breast and cook for an additional 10 minutes over indirect heat until the glaze is caramelized and the internal temperature reaches 165°F.
Step 5: Remove the turkey from the grill and let rest for 10 minutes before slicing thinly against the grain. Serve warm with extra glaze on the side.