Lemon Pepper Butter-Basted Turkey Breast: Juicy, Crispy & Flavor-Packed 🍋🧈

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If you’ve ever struggled with dry turkey, this one’s your redemption arc. Between the tangy pineapple brine, rich butter injection, and the spatchcock technique for even cooking, this turkey breast might just outshine your go-to BBQ staples. The secret? Layers of moisture — from brining to basting — all locked in with smoky flavor and buttery decadence.

❤️ Why You’ll Love This Recipe

  • 🧈 Buttery Goodness: Every slice gets rich, savory butter flavor.

  • 🍍 Sweet & Tangy Brine: Pineapple juice adds brightness and cuts through savory.

  • ✅ Perfectly Juicy Every Time: Spatchcocking helps the breast cook evenly and stay moist.

  • 🔥 Crispy Skin, Tender Meat: Final high-heat finish delivers the crunch without dryness.

  • 🎉 Backyard-Ready, Holiday-Worthy: Works for special occasions and casual smoke-outs.

📋 Recipe Snapshot

Yield: 6–8 servings 🍽️
Prep Time: 30 minutes 🧂
Cook Time: 4 hours 🔥
Total Time: 4 hours 30 minutes ⏱️

Ingredients

🧊 Brine

  • ¾ cup table salt

  • 1 gallon water

  • ½ cup white sugar

  • 1 Tbsp lemon pepper seasoning

  • 1 Tbsp celery salt

  • 2 Tbsp garlic salt

  • 1 bay leaf

  • 6 oz pineapple juice

  • ½ cup Kosmos Q Chicken Injection

INJECTION

  • 2 sticks unsalted butter

  • ½ cup Kosmos Q Chicken Injection

  • ½ cup chicken bone broth

TURKEY

  • 6–8 lb turkey breast

  • Traeger Chicken Rub (Citrus & Black Pepper)

  • 1 stick unsalted butter (room temperature)

  • ½ cup chicken bone broth

🍗 Instructions

  1. Brine the turkey – Combine all brine ingredients in a food-safe container, stir until dissolved. Submerge turkey breast (spine up), refrigerate 12–48 hrs.

  2. Drain & spatchcock – Remove turkey, drain cavity-side down. Using kitchen shears, remove the spine and press flat, breast-side up.

  3. Make the injection – Melt 2 sticks of butter in a saucepan on low heat, whisk in ½ cup Kosmos Q and ½ cup bone broth. Mix until smooth.

  4. Inject the flavor – Use a food injector to distribute the buttery mixture into the thickest parts of the breast. Pour any leftover over turkey as binder.

  5. Season the bird – Generously season both sides with the Traeger rub.

  6. Prep the pan – Place turkey breast flat in a roasting pan. Add 1 stick butter + ½ cup bone broth for basting.

  7. Smoke it low & slow – Preheat your smoker to 275 °F. Place pan on grates. Baste every 30 min until internal temp hits 120 °F.

  8. Cover & braise – At 120 °F, cover tightly with foil to trap steam. Continue until turkey hits 155 °F internal.

  9. Crisp to finish – Raise smoker temp to 375 °F. Uncover turkey, cook until 170 °F internal, allowing skin to crisp while meat stays juicy.
    🔟 Rest & slice – Remove from smoker, let rest in turned-off oven for ~1.5 hrs. Slice against the grain, serve with buttery pan drippings.

🔧 Pro Tips

  • Keep injector tip under the surface to prevent splatter.

  • Probe in the coolest part of the breast for accurate temps.

  • Don’t fear the 170 °F finish — the butter braise locks in the juices.

  • Use real lemon zest for max flavor punch.

  • Pair the cook with apple or cherry wood for light, citrus-friendly smoke.

🌳 Wood & Fuel Suggestions

  • 🍒 Cherry wood – perfect sweet smoke for turkey.

  • 🍏 Apple wood – mild, clean flavor.

  • 🌳 Oak/Hickory – stronger profile, use sparingly for turkey.

  • 🔥 Charcoal + wood chunk combo gives you that classic backyard aroma.

🔄 Variations to Try

  • Herb-Citrus Butter: Add lemon zest + rosemary into the final butter pour.

  • Spicy Finish: Add ½ tsp cayenne or smoked chipotle to the butterfly injection.

  • Oven/Grill Hybrid: If you don’t have a smoker, do the brine + injection, cook in oven at 325 °F for ~2 hrs then finish under broiler for skin crisp.

❓ FAQ Section

Q: Can I skip the brine?
A: You can, but it’s key to locking in flavor and moisture. Even 4–6 hours makes a huge difference.

Q: Why spatchcock the turkey?
A: It helps the breast cook evenly and stay tender, avoiding dry spots.

Q: Is the butter injection necessary?
A: 100%! It ensures rich flavor and succulent meat throughout.

Q: When should I pull the turkey off the smoker?
A: Aim for 170°F internal. The high finish temp crisps the skin while keeping the meat juicy.

Q: How long should I rest it?
A: About 1.5 hours, covered, in a warm space or turned-off oven.

Q: Can I use a different rub?
A: Absolutely! Just keep the brine, injection, and braising method the same.

Q: What if I only have a regular grill?
A: Set up a two-zone fire for indirect heat. Follow the same temps and process.

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