Dry Brined Bone-In Turkey Breasts

Dry Brined Bone-In Turkey Breasts

Do you want to make perfectly juicy, buttery smoked turkey breasts that taste like they came straight from your grandmother’s kitchen — only with that unmistakable Heath Riles BBQ twist? This Dry Brined Bone-In Turkey Breast recipe is simple, foolproof, and packed with bold, buttery flavor from start to finish.

Dry Brined Bone-In Turkey Breasts | Heath Riles BBQ

We’re taking an everyday turkey breast and turning it into a competition-worthy masterpiece using Heath Riles BBQ Everyday Rub, Heath Riles BBQ Beef Rub, and a rich clarified butter injection that guarantees moisture and deep flavor all the way through.

No soaking, no buckets, no guesswork — just pure, buttery smokehouse perfection. Whether you’re feeding a smaller family or looking to elevate your holiday table, this method delivers results that taste as good as they look.

The Ingredients

Here’s what you’ll need to build that perfect balance of savory, smoky, and buttery goodness:

  • Bone-In Turkey Breast (5–7 lbs). Perfect for smaller gatherings or anyone who loves tender white meat without the hassle of a full bird. The bone helps retain heat and moisture during cooking.
  • Heath Riles BBQ Everyday Rub. This is your flavor foundation — a balanced blend that seasons deeply while working as a dry brine to tenderize the meat.
  • Heath Riles BBQ Beef Rub. Adds a savory edge and helps build that classic barbecue crust. It’s salt-forward, aromatic, and peppery — everything you want for that perfect finish.
  • Clarified Butter or Ghee. Used for both injection and basting, ghee adds a nutty, buttery richness that stays stable at high temperatures. This is your moisture lock and your flavor amplifier in one.
  • Royal Oak Charcoal Hickory Blended Pellets. The fuel that powers this cook — clean-burning and loaded with smooth hickory flavor.

Simple ingredients. Smart layering. Big results.

The Setup

Step 1: Trim and Prep

Unwrap your bone-in turkey breast and pat it dry with paper towels. Using a sharp boning knife or kitchen shears, trim away the rib cage and any loose skin or extra fat. Flatten the breast slightly by pressing down on the breastbone — this ensures it cooks evenly and allows for better smoke penetration.

If you’re a flavor fanatic, save the trimmings for homemade stock or gravy. That smoky base adds incredible depth later.

Step 2: Dry Brine Overnight

Cover the turkey thoroughly with Heath Riles BBQ Everyday Rub, coating every surface evenly. Place the bird on a sheet pan with a wire rack and refrigerate uncovered for 12–24 hours.

During that time, the rub pulls out surface moisture, then reabsorbs it, infusing seasoning deep into the meat and giving you that golden, perfectly seasoned crust. You’ll see the skin tighten and dry slightly — exactly what you want for smoke-ready results.

The Process for Smoked Bone-In Turkey Breast

Step 1: Inject with Clarified Butter

The next day, take the turkey out of the fridge and let it rest at room temperature for 30 minutes. Melt your clarified butter or ghee until liquid but not piping hot. Using a meat injector, inject the ghee into several points across both breasts, focusing on the thickest sections.

You’ll see the bird plump slightly — that’s pure moisture being locked inside. Once injected, drizzle a little of the same ghee over the skin and gently rub it in. This step gives you an even base for seasoning and helps the skin crisp beautifully as it cooks.

Step 2: Add the Second Rub

Now dust the turkey evenly with Heath Riles BBQ Beef Rub. This adds color, complexity, and an extra layer of flavor that complements the richness of the butter. The combination of the two rubs gives your turkey that signature Heath Riles BBQ balance of savory and bold.

Step 3: Fire Up the Smoker

Fire up your Weber Searwood XL to 325°F using Royal Oak Charcoal Hickory Blended Pellets. That temperature gives you perfect skin and a steady cook without drying out the meat.

Place the turkey breast on the rack inside your sheet pan and set the whole thing on the grill grate. This setup helps render the skin evenly, prevents flare-ups, and saves those flavorful drippings for gravy later.

Step 4: Smoke and Baste

Smoke the turkey for 2 to 2½ hours, or roughly 15 minutes per pound. After the first hour, open the lid and baste the bird with the same ghee you used for injection using a basting brush. This layer adds shine, keeps the skin supple, and deepens the buttery flavor profile.

Keep the lid closed as much as possible — consistent heat equals consistent results. Add pellets or charcoal as needed to maintain clean, steady smoke.

Step 5: Check Internal Temperature

At about 90 minutes in, begin checking temps with your Thermapen ONE. You’re aiming for 163°F in the thickest part of the breast. Once it hits that mark, pull it off — carryover cooking will bring it up to the perfect 165°F as it rests.

Step 6: Rest and Relax

Transfer the turkey to a clean pan and cover it loosely with heavy-duty aluminum foil. Let it rest 45–60 minutes. This step is crucial — it allows the juices to settle back into the meat instead of running onto your cutting board.

When you finally slice into it, the meat will glisten, cut cleanly, and stay tender even hours after cooking.

The Results

When you pull back that foil, the first thing you’ll notice is the color — a flawless golden-brown crust kissed with hickory smoke. The aroma fills the air with buttery richness and just a hint of pepper.

Slice along the breastbone, and you’ll see glistening, perfectly cooked meat with a smooth, velvet-like texture. Every bite melts in your mouth — rich, balanced, and deeply flavorful.

The ghee injection adds moisture that ordinary brining can’t touch, while the dual-rub combo builds layers of seasoning that hit every note: savory, smoky, buttery, and bold. It’s the kind of turkey that turns any meal into a celebration.

Serving Suggestions

This smoked turkey breast pairs beautifully with these Heath Riles BBQ favorites:

These sides turn your turkey into a complete spread that feels like home — traditional, balanced, and bold.

Storage and Reheating

Refrigerate: Store sliced turkey in airtight containers for up to 4 days.
Freeze: Wrap tightly or vacuum-seal for up to 3 months.
Reheat: Warm gently in a 275°F oven with a touch of butter or broth. Avoid the microwave if you can — it’s worth the patience.

Heath’s Tips

  • Plan for the Rest. Always give the turkey time to rest — it’s where the magic happens.
  • Use Clarified Butter. Regular butter separates under heat; ghee stays silky and pure.
  • Check Temps Early. Every smoker cooks differently; start checking around 90 minutes.
  • Save the Drippings. Combine them with a splash of broth for quick, buttery gravy.
  • Dry Brine Overnight. The salt in the rub works best with time — don’t cut it short.
  • Stay on the Pan. Keeps heat even and makes cleanup a breeze.

Final Thoughts

This Dry Brined Bone-In Turkey Breast is what backyard barbecue dreams are made of — rich, smoky, buttery, and easy enough for any skill level. The dry brine seasons deep, the butter injection guarantees tenderness, and the Heath Riles rub combo builds that golden, savory crust that steals the show.

It’s the kind of recipe that proves simplicity and technique always win. Whether it’s a holiday centerpiece or a weekend smoke, this turkey delivers every single time — juicy, flavorful, and unmistakably Heath Riles BBQ.

Equipment and Tools

Sharp Boning Knife, Kitchen Shears, Meat Injector, Sheet Pan with Wire Rack, Weber Searwood XL, Royal Oak Charcoal Hickory Blended Pellets, Thermapen ONE, Heavy-Duty Aluminum Foil, Basting Brush

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