Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe

If you’re looking for a game-changing way to cook turkey breast that’s bursting with flavor and impossibly tender, then you’re in the right place. I’m sharing my Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe that’s become a go-to for family dinners and special gatherings alike. You’ll love how simple it is—no brining needed—and how the smoky aroma fills your kitchen, making every bite a celebration.

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Ingredients You’ll Need

These ingredients are straightforward, and each one plays a role in building the flavor and keeping the turkey tender. I always suggest getting the freshest turkey breast you can find for the best texture and taste.

• Boneless turkey breast: Opt for boneless for easy handling and even cooking; bone-in works but requires different prep.
• Olive oil: Helps the dry rub stick and adds moisture to the turkey skin.
• Butter: This is what you baste with mid-smoke to amp up juiciness and add richness.
• Salt: Essential for seasoning and drawing out natural turkey flavors.
• Paprika: Adds a subtle smoky aroma and beautiful color.
• Garlic powder: Gives a savory depth that complements the smoke.
• Onion powder: Another layer of savory goodness that works wonders.
• Dried thyme, black pepper, poultry seasoning: These spices combine for that classic turkey taste you expect this time of year.

Variations

I like to keep this recipe pretty classic, but it’s so flexible that you can easily tweak the spice blend or cooking method to suit your taste or occasion.

• Herb Variations: I once swapped dried thyme for fresh rosemary and sage, which gave it a wonderfully fragrant, holiday vibe.
• Spicy Kick: Adding a touch of cayenne or smoked chili powder to the rub gives the turkey a subtle heat that my family loved.
• Bone-In Option: I don’t usually do no-brine on bone-in breasts, but if you want to, prepare for longer cook times and keep a meat thermometer handy to avoid dryness.
• Butter Alternatives: Sometimes I use ghee or compound butter with garlic and herbs for basting—it’s a little extra, but so worth it.

How to Make Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe

Step 1: Prep Your Turkey and Smoker

Take the turkey breast out of the fridge and let it come to room temperature while you get your smoker going. This helps it cook evenly, which is key for juicy meat. Preheat your smoker to 225°F—if you’re using a Traeger, start on the smoke setting first, then bump it up once the smoke kicks in.

Step 2: Make the Dry Rub and Season

Mix your salt, paprika, garlic powder, onion powder, dried thyme, black pepper, and poultry seasoning in a bowl. Pat the turkey dry with paper towels to make sure the rub sticks. Rub 1 tablespoon of olive oil all over the turkey, then massage the dry rub over every inch—you don’t want to miss the inner flaps either. If your turkey has netting, you can remove it or leave it on but be ready to lift and season underneath.

Step 3: Smoke Low and Slow

Place the turkey breast skin side up on the smoker rack. Let it smoke gently at 225°F for about 1.5 hours. This slow blast of smoke builds that irresistible flavor and kick-starts the tenderizing process.

Step 4: Butter Baste and Crank the Heat

Melt your butter and quickly baste the turkey using a grill brush. Do this fast so you don’t lose too much heat when the smoker door is open. Then increase the temperature to 350°F and continue cooking until the thickest part hits 165°F—usually another 1 to 2 hours. This higher heat crisps the skin and seals in all those juices.

Step 5: Rest and Slice

Once your turkey hits that safe temp, take it off the smoker and let it rest skin side up for 15-20 minutes. This is a step you cannot skip if you want juicy slices—resting gives the juices time to redistribute. Slice against the grain and get ready for an amazing meal.

How to Serve Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe

Garnishes

I usually keep garnishes simple—fresh chopped parsley or a sprinkle of thyme brightens up the rich smoky flavor. Sometimes, sliced lemon wedges on the side add a fresh pop that cuts through the richness.

Side Dishes

My go-to sides are creamy mashed potatoes, honey-glazed carrots, and a vibrant cranberry sauce—classic, comforting, and perfect for soaking up any leftover juices and gravy.

Creative Ways to Present

For holidays, I like to serve the turkey breast whole on a platter surrounded by fresh herbs and roasted garlic cloves. It makes the meal feel so festive and inviting. Another fun idea is slicing the turkey thin and stacking it on sliders with aioli and coleslaw for a casual twist that’s always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey slices in an airtight container in the fridge for up to 4 days. If you’re like me, you’ll want to slice it as soon as it cools to make reheating easier and quicker.

Freezing

Freezing this smoked turkey breast works great. Just wrap tightly in plastic wrap, then foil, or use a vacuum sealer if you have one. It lasts up to 3 months frozen—perfect for meal prepping or saving leftovers for a rainy day.

Reheating

My favorite way to reheat is slow and low in the oven at about 275°F—covered loosely with foil to keep moisture locked in. It only takes about 20 minutes for a few slices and keeps the turkey juicy without drying out.

FAQs

Final Thoughts

I absolutely love how this Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe turns out every time. It’s one of those recipes that feels fancy but is totally do-able—even if you don’t consider yourself a smoker pro yet. When I first tried it, I was amazed at how tender and flavorful it was without the extra fuss of brining. Whether it’s for a holiday feast or a weekend cookout, I know you’ll find this turkey recipe becomes a trusty go-to—just like it did for me. Give it a try, and I’d bet you’ll be making it on repeat too!

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