Pellet Smoked Turkey Breast with Citrus and Herb Brine

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

Moist turkey breast enhanced by a citrus and herb brine, gently smoked on a pellet grill for a flavorful, tender finish. This American-inspired barbecue recipe, ready in about 990 minutes, pairs turkey breast (bone-in, skin-on), water, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, 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: 780 min Cook: 210 min Serves 8 American cuisine 320 cal/serving

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Ingredients

5 pounds turkey breast (bone-in, skin-on)
1 gallon water
3/4 cup kosher salt
1/2 cup brown sugar
1 whole orange, sliced
1 whole lemon, sliced
4 fresh rosemary sprigs
4 fresh thyme sprigs
1 tablespoon black peppercorns
4 garlic cloves, smashed
2 cups apple wood pellets

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Instructions

Step 1: In a large pot, combine 1 gallon water, 3/4 cup kosher salt, and 1/2 cup brown sugar. Heat gently, stirring until salt and sugar dissolve, then cool completely.
Step 2: Add 1 sliced orange, 1 sliced lemon, 4 sprigs rosemary, 4 sprigs thyme, 1 tablespoon black peppercorns, and 4 smashed garlic cloves to the brine.
Step 3: Submerge the 5-pound turkey breast in the brine, cover, and refrigerate for 12 hours.
Step 4: Remove turkey from brine, rinse under cold water, and pat dry thoroughly with paper towels.
Step 5: Preheat pellet smoker to 250°F and add 2 cups apple wood pellets for smoke.
Step 6: Place turkey breast skin-side up on the smoker rack and smoke until internal temperature reaches 160°F, approximately 3 to 3.5 hours.
Step 7: Remove turkey, tent loosely with foil, and rest for 20 minutes before slicing to serve.