Tag: Turkey Breast

  • Bone-In Turkey Breast on a Weber Kettle Grill

    Bone-In Turkey Breast on a Weber Kettle Grill

    When Thanksgiving starts creeping up on the calendar, most folks start thinking about cooking a giant turkey. This requires hours spent basting, checking, and hoping the whole thing doesn’t dry out. But if you’re like me, the idea of firing up the grill for the holiday turkey just feels right.

    That’s why this year, I went with a bone-in turkey breast on the Weber Kettle. It’s simple, it’s juicy, and it’s perfect for smaller gatherings. It’s also nice because I didn’t need to wrestle with a full-size turkey. Plus, when I smoked it on the Weber Kettle, it brought back memories of Dad cooking on the kettle when I was a kid.

    Why Choose a Bone-In Turkey Breast?

    A lot of people overlook the turkey breast when it comes to Thanksgiving. But it’s one of the easiest proteins to cook for the holiday:

    • The bone helps retain moisture
    • It cooks faster than a whole bird
    • It fits perfectly on a 22-inch Weber Kettle
    • It’s ideal for families who mostly prefer white meat
    • It frees up the kitchen for stuffing, rolls, and pies
    • Save the carcass and use it for gravy or broth

    And let’s be honest, a lot of it is about presentation and impressing the in-laws by slicing into a smoky, juicy turkey breast.

    Why Choose the Weber Kettle for This Cook

    There’s something timeless about the Weber Kettle. Most of us watched a parent or grandparent flip burgers on one while wearing high socks back in the day. It’s a grill that’s as iconic as watching football on Thanksgiving Day.

    For turkey, the kettle does several things extremely well:

    • It delivers steady indirect heat
    • Allows for clean, consistent airflow
    • Makes it easy to add wood chunks for that holiday smoke flavor
    • Doesn’t require fancy equipment or accessories

    This cook is perfect for backyard beginners and seasoned pitmasters alike.

    Prep: Keeping It Simple

    I am a minimalist and kept the bone-in turkey breast recipe straightforward on this one. No need to complicate things for the Thanksgiving meal.

    Here’s the basic game plan:

    1. I purchased a 7 lb bone-in turkey breast from my local grocery store
    2. Rinse and pat the turkey breast dry
    3. Season generously with your favorite BBQ rub. I used Butcher BBQ Grilling Addiction for this one.
    4. Optional but recommended: a quick injection using Butcher BBQ Original Bird Booster for added moisture using our BBQ Injector.
    5. Let it rest while you fire up the grill

    Nothing fancy. Just honest, simple BBQ.

    Setting Up the Weber Kettle

    This part is covered visually in my YouTube video, but here’s the overview:

    • Use indirect heat
    • Set up a charcoal bank or a modified snake method. I used my Original Slow ‘N Sear paired with a Drip ‘N Griddle Pan.
    • Add 2 chunks of apple wood
    • Stabilize the kettle around 275–300°F
    • The turkey sits opposite the coals so it cooks evenly

    Smoking the Turkey Breast

    • Once the kettle is running steady:
    • Place the breast skin-side up over the indirect zone
    • Close the lid and let the Weber do the work
    • Check temps occasionally with a probe thermometer

    Your target internal temperature is 160°F in the thickest part of the turkey breast. It will carry over to 165°F while resting.

    This results in meat that’s incredibly juicy, tender, and full of flavor for the Thanksgiving meal.

    The Rest & The Slice

    Let your bone-in turkey breast rest for at least 15 minutes. This step lets all those juices settle back into the meat.

    Then comes the best part, slicing into that perfectly cooked breast. If you used Butcher BBQ Original Bird Booster, the breast will be full of juices and flavor! Your guests will thank you! It’s everything you want for a holiday meal. I provide step-by-step instructions on how to inject your turkey breast in the video below.

    Why This Is Perfect for Thanksgiving

    Cooking a bone-in turkey breast on the Weber isn’t just convenient – it’s smart:

    • It frees up oven space
    • It cooks predictably
    • It scales easily for small gatherings
    • It delivers that nostalgic, smoky flavor that reminds us of family cookouts

    Plus, leftovers make unbeatable sandwiches the next day.

    In Conclusion

    So there you have it, you now know how to smoke a bone-in turkey breast on a Weber Kettle. If you want to see the setup, the grill temps, the color, and the final slice, be sure to watch my YouTube video.

    Let us know how your Thanksgiving meal turned out if you decide to smoke a bone-in turkey breast this year!

  • Smoked Boneless Turkey Breast on the Weber Kettle

    Smoked Boneless Turkey Breast on the Weber Kettle

    Remember those Thanksgivings in the ’80s, when Dad would fire up the Weber in the backyard even if snow was falling? The smell of charcoal mixing with turkey fat, the sound of that metal lid clanking—it was a simpler time. That’s the vibe I chased in my latest cook: a boneless turkey breast smoked low and slow on the Weber Kettle using the classic snake method.

    Why Go Boneless?

    If you’re a Gen X guy juggling work, kids, and the holiday rush, this one’s for you. No wrestling a 20-pound bird, no marathon cook—just a 3–4 lb. boneless turkey breast that smokes to perfection in a couple of hours. It’s the ideal size for a small Thanksgiving or weekend dinner, feeding four to six without taking over your entire day.

    And here’s the best part: boneless turkey breast soaks up flavor like a sponge, especially when you use an injection. That’s where the Butcher BBQ Pistol Grip Injector comes in—it’s built for precision and power, pushing that injection deep into the meat for juicy results every time.

    What You’ll Need

    • 3–4 lb. boneless turkey breast, thawed
    • 1 bottle Butcher BBQ Original Bird Booster for injecting
    • Butcher BBQ Pistol Grip Injector
    • My homemade turkey rub:
      • 2 tbsp smoked paprika
      • 1 tbsp fine kosher salt
      • 1 tbsp black pepper
      • 1 tbsp onion powder
      • 1 tbsp garlic powder
      • 2 tsp rosemary
      • 1 tsp dried mustard
    • Charcoal briquettes
    • Applewood chunks or chips
    • Butter or Parkay spray for basting

    Prep the Boneless Turkey Breast

    Prep is quick and easy:

    1. Pat dry the turkey breast with paper towels.
    2. Using your Butcher BBQ Pistol Grip Injector, inject the Bird Booster mixture in a grid pattern. Use about 1/8 cup of Bird Booster powder mixed with 1 cup of water for this size cut.
    3. Season evenly with the homemade turkey rub, coating all sides. Let it rest for 30–60 minutes while you set up the grill.

    That rub smells amazing! It has a hint of BBQ smoke and a touch of rosemary to keep that Thanksgiving flavor alive.

    Weber Kettle Snake Method Setup

    Now, let’s fire up the Weber Kettle using the snake method—old-school, reliable, and perfect for steady low-and-slow cooking.

    1. Line charcoal briquettes in a “C” shape around half the grill, two briquettes wide and two high.
    2. Add three applewood chunks along the snake for that sweet, mild smoke.
    3. Light 8–10 briquettes at one end of the snake and let them gradually ignite the rest as it burns around.
    4. Set a drip pan in the center and fill it halfway with water.

    You’re aiming for a grate temperature between 240–260°F (115–126°C). Once you’re dialed in, place the turkey breast in the center of the grate.

    Smoking & Basting

    Insert a probe thermometer to track internal temperature and let the Weber do its thing.

    • After 2 hours, baste with melted butter or Parkay spray to keep the surface golden.
    • Rotate the breast if needed for even color.
    • If the skin starts drying out, a quick spritz of water helps keep it moist.

    When the internal temp reaches 160°F (71°C), double-check with an instant-read thermometer. Pull it off the smoker—carryover heat will bring it up to 165°F (74°C) while it rests. Tent loosely with foil for 15–30 minutes before slicing.

    If you placed a pan under your turkey, those drippings make an incredible base for gravy.

    A Few Tips from the Pit

    1. Don’t skimp on the injection. The Bird Booster and Pistol Grip Injector combo keeps the meat juicy, even if you overcook slightly.
    2. Watch your snake. If the line breaks or dies out around the bend, relight with a few hot coals.
    3. Leftovers? Use them for smoked turkey chili or a turkey noodle soup that’ll bring back childhood memories.

    In Conclusion

    There you have it—a simple, flavorful way to smoke a boneless turkey breast on your Weber Kettle. It’s quick, low-stress, and packed with that nostalgic backyard BBQ flavor.

    Tag me if you try it and share your Weber stories, I’d love to hear how your cook turned out. Here’s to Thanksgivings that feel like home, just with a little more smoke.

  • How to Smoke a Turkey Breast on a Weber Smokey Mountain

    How to Smoke a Turkey Breast on a Weber Smokey Mountain

    The unofficial “end of summer” holiday just passed and as the days are getting shorter the holidays are coming. What better way to start preparing for Thanksgiving than with a quick turkey breast for smoking! It’s great for a quick weekday meal, so let’s talk about it!

    Why Smoke a Turkey Breast

    A smoked turkey breast is a quick and easy meal for a weeknight, family gathering, or Thanksgiving. This boneless turkey breast was about 3 lbs. and the total cook time was just under 3 hours. What’s nice about smoking a turkey breast is it’s much easier than a full-size bird. It fits nicely in a small smoker, like a 14-inch Weber Smokey Mountain.

    Also, using a turkey injection, like Butcher BBQ Original Bird Booster, results in a juicy and flavorful dinner. It is less intimidating for new pitmasters. Injecting is quicker than wet brining and makes less of a mess.

    What You Need to Smoke a Turkey Breast

    • Turkey breast (bone-in or boneless) from your local grocery store.
      • I used a Butterball All Natural 3 lb. boneless turkey breast for this cook.
    • Rub – I used my go-to homemade turkey rub for this one:
      • 2 tablespoons of smoked paprika
      • 1 tablespoon of fine kosher salt
      • 1 tablespoon of ground black pepper
      • 1 tablespoon of finely ground onion powder
      • 1 tablespoon of finely ground garlic powder
      • 2 teaspoons of rosemary
      • 1 teaspoon of dried mustard
    • Optional, but highly recommended Butcher BBQ Original Bird Booster injection for added moisture and flavor.
    • Wood chunks – fruit woods work well for poultry; I used apple chunks for this cook.
    • Charcoal for the WSM – I used B and B Competition Briquettes for this cook, set up with the Minion Method.

    Smoking a Turkey Breast Step-by-Step on the 14-Inch Weber Smokey Mountain

    Now that you have all your supplies, let’s prep the bird.

    • Rinse the breast and pat it dry.
    • Mix your Butcher BBQ Original Bird Booster and inject the turkey breast.
      • I mixed half of the recommended 1/4 cup to 2 cups of water for 10 lbs. of meat.
      • Instead, I mixed 1/8 cup of Bird Booster to 1 cup of water since my turkey breast was 3 lbs.
      • Inject it with a pistol grip injector.
    • Use the injection as a binder and apply the turkey rub.
    • Let the turkey rub rest on the meat while you fire up the WSM.

    Set Up the 14-Inch Weber Smokey Mountain

    The 14 inch Weber Smokey Mountain was my first smoker. My wife purchased it for me and I learned so much with it. It is a great starter smoker for anyone who is interested in the hobby!

    Now back to the WSM setup:

    1. Fill the WSM charcoal ring with briquettes or lump charcoal.
      1. I like using the Minion Method when I cook on my Weber Smokey Mountain. The Minion Method offers a steady heat and a consistent burn.
    2. Add a couple chunks of apple wood to the charcoal basket.
    3. Add some water to the water pan; personally I like to leave it dry and just wrap it in aluminum foil for easy cleanup.
    4. We are shooting for a grate temperature of 250–275°F.

    Cooking the Turkey Breast

    Ok, now that the smoker is up to temp, grab your turkey breast and place it on the WSM’s top rack. You will want to put a temp probe to keep an eye on the internal temperature. Now, monitor the cook and when the internal temp reaches 140°F baste it with butter.

    When the internal temp of the breast reaches 160°F, pull and let it rest for 15–20 minutes. The carryover cook will bring the temp up to 165°F. Your turkey breast should have a beautiful mahogany red and brownish color to it!

    We have a video explaining how to cook a turkey breast below:

    In Conclusion

    Smoking a turkey breast is easy! It just takes some time to prepare for the cook. Once it is finished, you will have a delicious, juicy, flavorful meal for the weekday or any occasion. Butcher BBQ Bird Booster also saves you time by not brining the turkey breast for 12-24 hours.

    With a 14 inch Weber Smokey Mountain and this newfound knowledge, you will be known as “Mr. Turkey” going forward! Let’s get to cooking and please leave us a comment below on how your smoked turkey breast turned out!