Choose a reasonably even piece
Use a single boneless breast without very thin projecting ends if possible. Do not roll it casually into a thick bundle when planning for a flatter piece: a different shape changes how heat reaches the center. If the turkey is already seasoned or enhanced with a salt solution, reduce additional salt accordingly rather than treating it as completely unseasoned meat.
Thyme, lemon zest and a little oil provide enough flavor here. Most acidity can be added at the table, so a long acidic marinade is unnecessary. Pat the surface dry and prepare raw poultry in its separate work area. Clean hands and tools before touching herbs or other ingredients intended for a cold side dish or serving garnish.
Monitor the thickest section
Place a suitable leave-in probe in the center of the thickest area, then verify several other points toward the end with a clean instant-read thermometer. A probe sitting immediately beneath the surface may suggest progress that the center has not made. Recheck placement if you move the breast or adjust its position on the grate during cooking.
A short rest before carving helps produce neat slices. Cut across the grain at serving time because thin slices lose heat and moisture quickly. Properly chilled leftovers can later be served cold in sandwiches. Gentle seasoning and limited smoke work especially well for that use, giving the slices flavor without needing to cover them in another layer of sauce.
The recipe
About 4 servings
Ingredients
- 2¼ lb /1 kg boneless turkey breast
- 1 tbsp neutral oil
- 1 tsp fine salt, less for pretreated turkey
- 1 tsp dried thyme
- ½ tsp black pepper
- Finely grated zest of ½ lemon
- A small amount of mild food-smoking wood
Method
- Thaw turkey completely in the refrigerator if necessary. Pat dry and rub with the oil, salt, thyme, pepper and lemon zest.
- Prepare a suitable smoker or grill for indirect heat at 285–300°F /140–150°C. Fit a drip pan and verify chamber temperature near the food.
- Place the breast with space around it and add a little smoking wood as instructed for the cooker. Position a suitable probe in the thickest section.
- Begin additional checks after about 60 minutes. Depending on shape, total cooking may take 90–150 minutes. If the exterior darkens too quickly, check the placement and shield loosely with suitable material if needed.
- Remove only when all checked areas reach at least 165°F /74°C. Keep the thermometer clean between contacts and verify more than one part of the breast.
- Rest about 10 minutes, then carve across the grain with a clean knife and serve promptly.
Storage
Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Keep at 40°F or colder and use within three to four days. When reheating to serve hot, bring all portions to 165°F.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
