Lemon Pepper Butter Basted Turkey Breast

The Juiciest Bird You’ll Ever Taste

If you’ve ever dug into a dry turkey breast and thought, there’s gotta be a better way, you’re not alone. Many of us have endured flavorless, overcooked turkey during the holidays—or any time we’re craving some poultry.

Luckily, this recipe is here to solve that problem once and for all. It’s packed with flavor at every step: from a sweet-and-savory brine to a rich, buttery injection, and then a final braise that locks in all the juiciness. Let’s just say your friends and family are going to be blown away by this melt-in-your-mouth bird.

In researching other big players in the BBQ space—they all have tips for adding moisture and big flavors to turkey. But we’re taking it a step further with a multi-layered approach: a brine with pineapple juice for subtle sweetness and tang, a buttery injection spiked with Kosmos Q Chicken Injection, and a braising step that keeps everything ridiculously juicy.

This depth of flavor and technique is exactly what helps this recipe stand out in the search rankings and keeps folks coming back for seconds (and thirds).

Below, I’ll walk through each component of this recipe, breaking down exactly why it works, and how to ensure your turkey breast is the talk of the table.

🔴 Turkey Baster

Butter Basted Turkey Breasthttps://www.youtube.com/watch?v=xejCK9fbpIADive into succulent turkey magic with a pineapple-infused brine, rich Kosmos Q butter injection, and a perfect spatchcock for even cooking—your taste buds will thank you!https://i.imgur.com/Jj9Krgt.jpeg2025-01-01

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Lemon Pepper Butter Basted Turkey Breast

Yield: 6+

Author: Delmarva Backyard

Prep time: 45 MinCook time: 3 HourTotal time: 3 H & 45 M

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.

Ingredients

Brine Ingredients

• ¾ c table salt
• 1 gal water
• ½ c white sugar
• 1 Tbsp lemon pepper seasoning
• 1 Tbsp celery salt
• 2 Tbsp garlic salt
• 1 bay leaf
• 6 oz pineapple juice
• ½ c Kosmos Q Chicken Injection

Injection Ingredients

• 2 sticks butter
• ½ c Kosmos Q Chicken Injection
• ½ c chicken bone broth

Turkey

• 6–8 lb turkey breast
• Traeger Chicken Rub (Citrus & Black Pepper)
• 1 stick unsalted butter (room temperature)
• ½ c chicken bone broth

Instructions

1. Prepare: Using a food-safe container just large enough for the turkey breast, stir all brine ingredients until completely dissolved.
2. Submerge: Place the turkey breast into the brine with the spine facing up, ensuring both breasts are fully covered.
3. Chill: Refrigerate the container for at least 12 hours (up to 48 for maximum flavor).
4. Remove: Take the turkey out of the brine and let the cavity drain back into the container.
5. Spine: Use kitchen shears to cut out the spine and spatchcock the bird. (see this video)
6. Melt: In a small saucepan over low heat, melt 2 sticks butter; whisk in ½ c Kosmos Q Injection and ½ c chicken bone broth.
7. Inject: Use a food injector to distribute this buttery mixture throughout the turkey, focusing on the thickest parts of the breast.
8. Binder: Pour any leftover injection mixture on top of the turkey; rub it in to help the seasoning stick and crisp the skin.
9. Season: Gently flip the turkey upside down and apply a thick layer of Traeger Chicken Rub. Flip breast-side up and repeat.
10. Flatten: Press the turkey firmly into a roasting pan so it lies as flat as possible.
11. Butter: Place 1 stick of room-temperature butter in the pan—this will melt and help baste the turkey.
12. Smoker: Preheat your pellet smoker to 275°F (try charcoal pellets for a robust flavor).
13. Baste: After 30 minutes, baste the turkey with the pan drippings; repeat every 30 minutes until the internal temp hits about 120°F (48.8°C).
14. Probe: Insert a thermometer into the thickest part of the breast to monitor temperature accurately.
15. Foil: Cover the pan tightly with foil once the turkey reaches 120°F.
16. Braise: Continue cooking (covered) until the turkey hits 155°F (68.3°C).
17. Raise: Increase smoker temperature to 375°F (190.5°C).
18. Finish: Cook until the internal temperature reaches exactly 170°F (76.6°C).
19. Rest: Remove from the heat and let the turkey rest in an off oven for about 1.5 hours.
20. Slice: Cut the turkey breast into slices and dip each piece into those buttery pan drippings.
21. Enjoy: Serve up the juiciest turkey breast you’ve ever tasted!

Notes

Notes & Tips

• Make sure the turkey is completely thawed before brining.
• The longer you brine (up to 48 hours), the deeper and richer the flavor.
• After brining, hold the turkey cavity-side down over the container to drain all the brine.
• Spatchcocking ensures even cooking and a juicier final product.

Recommended Products

Charcoal Pellets

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.

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.

So, break out your pellet smoker, grab that Kosmos Q Chicken Injection, and give this turkey breast a shot. You’ll end up with a recipe worthy of a top ranking in any turkey showdown and one that your friends and family will beg you to make again (and again).

Happy Smoking and Cheers to Juicy Turkey!

FAQ

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.