Want a turkey recipe that’s juicy, buttery, and packed with flavor from the first bite? This Dry Brined Bone-In Turkey Breast is injected with rich ghee butter and smoked to perfection on a pellet grill for the ultimate Thanksgiving centerpiece. The dry brine locks in moisture and adds incredible flavor without the mess of a wet brine, giving you golden, crispy skin and tender meat every time. Perfect for smaller gatherings or anyone looking to elevate their holiday feast.
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Products Used:
• Heath Riles BBQ Everyday Rub https://www.heathrilesbbq.com/collections/heath-riles-bbq-rubs/products/everyday-rub
• Heath Riles BBQ Beef Rub https://www.heathrilesbbq.com/collections/heath-riles-bbq-rubs/products/beef-rub
• Heath Riles BBQ Black Apron https://www.heathrilesbbq.com/collections/merchandise/products/heath-riles-bbq-logo-apron
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://thermoworks.sjv.io/2a3BWg
• Thermoworks Chef Alarm https://thermoworks.sjv.io/WyLPGG
• Ghee Butter https://amzn.to/47Ioky8
• Weber Searwood https://amzn.to/4nTtlu6
Ingredients:
• Bone-In Turkey Breast (5–7 lbs)
• Heath Riles BBQ Everyday Rub
• Heath Riles BBQ Beef Rub
• Clarified Butter or Ghee
Directions:
1. Unwrap the bone-in turkey breast, pat dry, and trim any loose skin, fat, or rib cage. Flatten the breast slightly for even cooking.
2. Coat the turkey evenly with Heath Riles BBQ Everyday Rub and place on a wire rack over a sheet pan. Refrigerate uncovered for 12–24 hours to dry brine.
3. Let the turkey rest at room temperature for 30 minutes. Melt clarified butter or ghee and inject it into the thickest parts of both breasts, then drizzle and rub a little over the skin.
4. Dust the turkey evenly with Heath Riles BBQ Beef Rub for extra color, flavor, and savory balance.
5. Preheat your smoker to 325°F. Place the turkey breast on a sheet pan rack and set on the smoker grate.
6. Smoke the turkey for 2–2½ hours (about 15 minutes per pound), basting with ghee after the first hour. Keep the lid closed as much as possible and maintain steady smoke.
7. Check the internal temperature with a thermometer; remove the turkey when the thickest part of the breast reaches 163°F. Carryover cooking will bring it to 165°F.
8. Transfer the turkey to a clean pan, tent loosely with foil, and rest for 45–60 minutes before slicing.
Chapters:
Intro 0:00
Trim and Spatchcock Turkey Breast 0:16
Dry Brine Turkey Breast 2:42
Inject Ghee Butter 3:25
Apply Beef Rub 5:20
Place Turkey on Grill 6:22
Baste Turkey Breast 6:32
Place Chef Alarm in Turkey 7:03
Pull Turkey off Grill 7:30
Rest Turkey 8:18
Recap 9:20
Slice and Taste 9:45
Outro 10:54
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Heath Riles, pitmaster
• 81x BBQ Grand Champion
• '22, '24, and '25 Memphis in May World Rib Champion
• 2025 Memphis in May Grand Champion
• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections
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