Lemon Pepper Butter Basted Turkey Breast

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Make every slice mouthwateringly tender! This butter-basted turkey breast recipe pairs a sweet-savory brine with a quick spatchcock technique for guaranteed juicy, crispy perfection. Between the subtle tang from pineapple juice and a rich, buttery injection, you’ll impress everyone at the table—holiday or not.

why this recipe works

  • Flavor-Packed Brine: Using both sweet (pineapple juice, sugar) and savory (salt, garlic salt, celery salt) elements means layers of flavor that penetrate deep into the meat.

  • Spatchcock Technique: Removing the spine and flattening the turkey breast ensures even cooking and keeps the meat incredibly moist.

  • Butter Injection: Brining is great, but the added buttery injection guarantees every bite is rich and succulent.

  • Braising Finish: Covering the turkey partway through cooking traps in steam and juices, preventing dryness even at higher final temps.

Ingredients:

BRINE INGREDIENTS

  • 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 INGREDIENTS

  • 2 sticks 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

TOOLS & SUPPLIES

  • Food-safe container (just large enough to submerge the turkey breast in brine)

  • Kitchen shears (for spatchcocking)

  • Food injector

  • Pellet smoker (or grill set up for indirect heat)

  • Meat thermometer

  • Roasting pan

  • Aluminum foil

  • (Optional) Charcoal pellets (for added flavor)

Instructions

STEP 1: BRINE THE TURKEY

  1. Combine Brine Ingredients
    In a food-safe container, stir together 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, and ½ cup Kosmos Q Chicken Injection. Mix until everything is completely dissolved.

  2. Submerge
    Place the turkey breast into the brine, spine facing up so the breasts are fully covered.

  3. Chill
    Refrigerate for at least 12 hours, and up to 48 hours for maximum flavor.

STEP 2: REMOVE & PREP

  1. Drain the Turkey
    Take the turkey out of the brine and hold it cavity-side down to let excess liquid drain back into the container.

  2. Spatchcock
    Using kitchen shears, remove the spine. Gently press the turkey flat (breast-side up). This ensures an even cook.

STEP 3: MAKE THE INJECTION

  1. Melt Butter
    In a small saucepan over low heat, melt 2 sticks of butter.

  2. Mix in Injection
    Whisk in ½ cup Kosmos Q Chicken Injection and ½ cup chicken bone broth until the mixture is well combined.

STEP 4: INJECT & SEASON

  1. Inject
    Use a food injector to distribute the buttery mixture throughout the turkey, focusing on the thickest parts of the breast.

  2. Binder
    Pour any leftover injection mixture over the turkey, rubbing it in to help seasonings adhere and crisp the skin.

  3. Season
    Flip the turkey upside down (skin-side down) and apply a generous layer of Traeger Chicken Rub (Citrus & Black Pepper). Then flip breast-side up and do the same on top.

STEP 5: PAN & BUTTER

  1. Flatten in Roasting Pan
    Press the turkey firmly into a roasting pan so it lies flat, spatchcocked.

  2. Add Butter
    Place 1 stick of room-temperature butter in the pan—it’ll melt and help baste the turkey during cooking.

STEP 6: SMOKE & BASTE

  1. Preheat Smoker
    Heat your pellet smoker to 275°F (try charcoal pellets for a robust flavor).

  2. Smoke
    Set the roasting pan (with the turkey) on the smoker.

  3. Baste
    After 30 minutes, spoon or brush pan drippings over the turkey. Repeat every 30 minutes until the internal temperature is around 120°F (48.8°C).

STEP 7: COVER & BRAISE

  1. Probe
    Insert a thermometer into the thickest part of the breast so you can monitor internal temperature accurately.

  2. Foil
    Once the turkey reaches 120°F, cover the pan tightly with foil to trap in moisture.

  3. Continue Cooking
    Keep cooking (covered) until the turkey breast hits 155°F (68.3°C).

STEP 8: CRISP & FINISH

  1. Raise Temp
    Increase the smoker temperature to 375°F (190.5°C).

  2. Uncover
    Remove the foil and let the turkey cook until it reaches 170°F (76.6°C). The higher finishing temp helps achieve bite-through skin, while braising keeps the meat juicy.

STEP 9: REST & SERVE

  1. Rest
    Take the pan off the heat and place it in an off oven (or a warm spot) for about 1.5 hours. This extended rest ensures juices are fully redistributed.

  2. Slice
    Carve the turkey breast into slices, dipping each piece into the buttery pan drippings for extra flavor.

  3. Enjoy
    Serve up the juiciest turkey breast you’ve ever tasted!

Additional Tips

  • While injecting, keep two fingers on the needle near the meat to avoid splatters.

  • Place your food probe in the coolest part of the breast for the most accurate reading.

  • Cooking to 170°F creates bite-through skin, and the butter braising keeps the meat extra juicy.

  • Brine for Extra Moisture – If you have time, a simple overnight brine (salt, water, optional aromatics) can make your turkey even juicier.

  • Don’t Fear the Zest – The zest is where the lemon’s essential oils are most concentrated, so don’t skimp on it.

  • Watch the Temps – Turkey dries out quickly if overcooked. A reliable meat thermometer is your best friend here.

  • Wood Pairings – For a smoker, fruit woods like apple or cherry complement the citrusy notes beautifully.

Final Thoughts

Between the sweet tang from the pineapple juice in the brine, the rich buttery injection, and the braising approach in the pan, this Butter-Basted Turkey Breast will be the star of any meal—holiday or not. It’s an elevated take on recipes you’ll find on the larger BBQ sites, delivering mouthwatering tenderness and a beautiful, flavorful crust.

FAQ

Q: Can I skip the brine if I’m short on time?
A: You can, but the brine is a major key to locking in flavor and moisture. If time is tight, aim for at least 4–6 hours. However, 12–48 hours is ideal for truly juicy turkey.

Q: Why should I spatchcock the turkey breast?
A: Spatchcocking (removing the spine and flattening the bird) helps it cook evenly and stay tender. It ensures the breast and other areas reach the right internal temperature without drying out.

Q: Do I really need a butter injection on top of the brine?
A: Yes! While the brine infuses flavor and moisture, the buttery injection takes it a step further, ensuring every bite is rich and succulent. It’s the ultimate moisture insurance.

Q: At what temperature should I pull the turkey off the smoker?
A: Aim for an internal temperature of 170°F (76.6°C) in the thickest part of the breast. This higher finishing temp helps get bite-through skin while the braising liquid keeps the meat from drying out.

Q: How long should the turkey rest before slicing?
A: Let it rest, covered, in a turned-off oven for about 1.5 hours. This extended rest allows the juices to redistribute, giving you ultra-tender slices.

Q: Can I use other types of rub or seasonings?
A: Absolutely! Feel free to experiment with different rubs—just keep the same cooking method. The key elements are the brine, the butter injection, and the braising approach.

Q: What if I only have a regular grill, not a pellet smoker?
A: You can still follow the same process—just set up a two-zone fire on your charcoal or gas grill, keep the heat around 275°F initially, then crank it up to 375°F near the end. The technique stays the same; just monitor your internal temps carefully.