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–+ servings
smoked herb roasted boneless turkey breast, great alternative to lunch meat and probably cheaper with less fillers

Pellet Smoker Turkey Breast (GF)

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Course: Dinner, Lunch, Main, Panini, Sandwich
Cuisine: American
Keyword: Breast, GF, Gluten Free, Kamado Joe, Lunch, Pellet, School, Smoked, Smoker, traeger, Turkey
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
Cooking you own turkey breast for lunch meats is a great cost saving alternative to the high prices at the deli case.
Smoke or roast in the oven and it is in the refrigerator for a quick dinner option as well.
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Recipe Multiplier

  • 3 lb Boneless Turkey Breast

Mediterranean Seasoning Mix

  • 1 tbsp Kosher Salt
  • 1 tsp Granulated Garlic
  • 1 tsp Granulated Onion
  • 1 ea Zest of one Lemon
  • 1 tsp Fresh thyme minced
  • 1 tsp Fresh oregano minced
  • 1 tsp Fresh Rosemary minced
  • ½ tsp Ground Black Pepper
  • ½ tsp Red Chili Fakes

Instructions

  • Remove the skin from the Turkey Breast and trim any unwanted fat
  • In a bowl, Zest one Lemon
  • Combine the remaining spices in the bowl with the Lemon Zest
  • Rub the spice mix onto the turkey breast. The dry rub can sit on the turkey breast for a few hours if needed.
  • Insert remote thermometer if available.
  • Heat the pellet smoker to 220° and smoke the turkey for 1 1/2 hours.
  • After the 1 1/2 hours, increase the temperature to 350°
    Continue to cook the turkey until the internal temperature reaches 165° approximately 45 min to 1 hour.
    That is where the remote probe thermometer comes in handy, you can see the temperature on your phone so you don't have to guess.
    At the 45 minute mark, you can check the temperature to see what the temperature is at that point with a regular digital thermometer and adjust cooking time based on the temperature.
  • Allow the turkey breast to rest for a minimum of 15 minutes before slicing to retain juices. Or refrigerate to slice cold for a Sandwich or Panini.