government guidelines<\/a>, though, you would find that an internal temperature of 165 degrees F is required for turkey breast. So, what gives?<\/p>\n\n\n\nWell, as you are aware the best smoked turkey breast needs to be juicy and tender. However, cook it all the way up to 165 degrees F and you will end up with a rather dry piece of meat.<\/p>\n\n\n\n
This is due a process that is known as carryover cooking – it is where the temperature of the meat continues to rise even after it is taken off the heat. Thus, the smoked turkey breast can be up to 10 degrees warmer once it is done resting.<\/p>\n\n\n\n
There are some who like to take the turkey off the heat at around 150 degrees F. This ensures that the meat is as juicy as possible. Now, I can’t recommend this for safety reasons but this may be something that you want to try out nonetheless.<\/p>\n\n\n\n
Oh, and when you are checking for doneness, make sure to place the meat thermometer in the thickest part of the breast. You should also keep the end of the probe at least one inch away from the breast bone to ensure that you don’t get a false reading.<\/p>\n\n\n\n
Wrapping It Up<\/h2>\n\n\n\n
Making smoked turkey breast on a pellet grill is a breeze! And now that you know the right way to go about it, you can make the best ever dish. Pretty soon, this is going to be your favorite way of preparing turkey breast!<\/p>\n","protected":false},"excerpt":{"rendered":"
I have been witness to smoking a turkey breast on a pellet grill since I was a little girl. It was my family’s favorite way of preparing turkey. Due to this, I have picked up my fair share of tips and tricks over the years. Here is your guide to getting this recipe just right! […]<\/p>\n","protected":false},"author":2,"featured_media":5174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1999"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=1999"}],"version-history":[{"count":7,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1999\/revisions"}],"predecessor-version":[{"id":14860,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1999\/revisions\/14860"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/5174"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=1999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=1999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=1999"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=1999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}