Ninja Woodfire Outdoor Grill Smoked Turkey Breast

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There’s nothing tastier than smoked turkey breast. I just love the meaty flavor of the turkey with a kiss of smoke, and making it on your Ninja Woodfire Outdoor Grill is a breeze!

Smoking anything is such a joy when using the Ninja Woodfire Outdoor Grill. This handy outdoor cooking appliance adds just the right amount of smoke while temperature-controlled heat ensures perfect cooking every time.

The secret to smoking something more delicate, like a turkey breast, is not overcooking the meat. Turkey breast should be cooked on the bone to help it retain moisture and with the skin still on. Cook it to an internal temperature of 162 F and pull it off to rest. The carryover cooking will bump it up to 165 F, which is the FDA-recommended temperature for eating turkey.

This is a relatively short cook but always cook to temperature and not the recommended time. The actual cooking time will vary based on the size of the turkey breast and how cold it is when it goes on the smoker. A bone-in breast will also take longer to smoke than a boneless breast.

Ingredients

• Bone-in turkey breast half – About 1-1.5 pounds.
• Butter
• Brown sugar
• Kosher salt
• Garlic powder
• Smoked paprika
• Dried thyme
• Dried sage
• Onion powder

How To make Ninja Woodfire Outdoor Grill Smoked Turkey Breast

1. Preheat the Ninja Woodfire Outdoor Grill to 250°F on the SMOKE setting, and fill the hopper with your choice of smoker pellets.
2. Pat the turkey breast dry with paper towels.
3. Break the butter into 4 smaller knobs and press it under the skin so it rests between the meat and the skin. Move the knobs apart so they’re in 4 different locations under the skin.
4. Combine the brown sugar, kosher salt, garlic powder, smoked paprika, dried thyme, dried sage, and onion powder in a small bowl to make the BEST poultry rub.
5. Rub the spice mixture all over the turkey breast, making sure to coat it evenly.
6. Place the turkey breast on the grill, bone side down.
7. Smoke for 30-40 minutes with the lid closed, or until the internal temperature reaches 162°F.
8. Remove the turkey breast from the grill and let it rest for at least 15 minutes.
9. Slice the turkey breast and serve with your favorite sides.

Step-By-Step Process

Chef Jenn’s Tips

• Always use a meat thermometer to check the internal temperature for perfect doneness.
• Letting the turkey rest after smoking helps retain its juices.
• Brine the turkey breast overnight before smoking for an extra layer of flavor.

Recommended

Make It A Meal

You don’t need to wait for Thanksgiving to smoke a turkey breast! Smoked turkey on the Ninja Woodfire Outdoor grill is excellent on sandwiches and in casseroles. Or, go traditional and pair your smoked turkey breast with classic sides like mashed potatoes, green beans, and cranberry sauce. For a fresh twist, serve it alongside a crisp salad and roasted vegetables. 

Storage

Store any leftover turkey in an airtight container in the refrigerator for up to 4 days. For longer storage, slice the turkey and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 300°F oven or in the microwave until heated through.