Flavor-Injected Roasted Turkey Breast​

  • Cooking Time: 2.5 to 3 hours at 275°F
  • Serving: 6-8
  • Difficulty: Medium

Ingredients:

Turkey:

  • 1 bone-in or boneless turkey breast (4–5 lbs), thawed

  • 1 tbsp olive oil or melted butter

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp dried thyme

  • 1 tsp salt

  • ½ tsp black pepper

Flavor Injection:

  • ½ cup unsalted chicken or turkey broth

  • 2 tbsp melted butter

  • 1 tbsp lemon juice

  • 1 tsp Worcestershire sauce

  • ½ tsp garlic powder

  • ¼ tsp salt

  • Optional: ½ tsp poultry seasoning

 Mix thoroughly and load into a meat injector

  •  

Estimated Nutrition (Per 6 oz serving)

  • Calories: ~280 kcal
  • Protein: ~42g
  • Fat: ~11g
  • Saturated Fat: ~4g
  • Carbs: ~1g
  • Sodium: ~420mg 

Note: Injection ingredients and seasoning will slightly affect sodium and fat levels.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 275°F using applewood, pecan, or cherry pellets for mellow smoke.

2. Inject the Turkey:

  • Inject evenly into multiple spots across the breast (deep and shallow), especially the thickest parts.

  • Pat dry and rub skin with olive oil or butter, then season with garlic powder, paprika, thyme, salt, and pepper.

3. Grill the Turkey Breast:

  • Place turkey breast skin-side up on grill grates or in a foil pan.

  • Roast at 275°F for 2.5 to 3 hours, or until internal temp reaches 160–165°F in the thickest part.

  • For crispy skin, bump grill to 350°F for the last 20–30 minutes.

4. Rest & Serve:

  • Let rest 15–20 minutes, loosely tented with foil.

  • Slice and serve with your favorite sides or pan juices.

Pro Tips:

  • For extra moisture, use a foil tent for the first hour of cooking if your grill runs hot.

  • Want variety? Try Cajun butter, garlic-herb wine, or maple apple cider in the injection!

  • Save the drippings for an amazing smoky turkey gravy.