Description
This Juicy Traeger Smoked Turkey Breast recipe delivers a flavorful, tender turkey breast without the need for brining. Using a Traeger smoker, the turkey is smoked low and slow, then finished at a higher temperature to achieve perfect doneness. This easy method results in a moist and delicious turkey breast that’s perfect for grilling enthusiasts and holiday meals.
Ingredients
Scale
Turkey
- 3 lb. Boneless turkey breast (see notes for bone-in)
- 1 Tablespoon olive oil
- 2 Tablespoons butter
Dry Rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
Instructions
- Prepare the Turkey: Remove the turkey breast from the refrigerator and let it sit out while you preheat your smoker to allow it to come to room temperature for even cooking.
- Preheat Smoker: Preheat your smoker to 225°F. If using a Traeger, start on the smoke setting first and then set the temperature once it begins producing smoke to infuse the meat with smoky flavor.
- Mix Dry Rub: Combine garlic powder, onion powder, smoked paprika, kosher salt, brown sugar, dried thyme, black pepper, and poultry seasoning in a small bowl to create a flavorful dry rub.
- Dry and Oil Turkey: Pat the turkey breast dry thoroughly with paper towels to remove excess moisture. Rub the turkey breast with 1 tablespoon of olive oil, making sure to coat every inch, including under any flaps or folds.
- Season Turkey: Generously rub the dry spice mix all over the turkey breast, ensuring full coverage including underneath any flaps. If the turkey has netting, refer to notes on whether to leave it on or remove it before seasoning.
- Smoke at Low Temperature: Place the seasoned turkey breast skin side up on the preheated smoker grill. Smoke at 225°F for 1.5 hours to allow the smoke to penetrate and begin cooking the meat gently.
- Baste with Butter: Melt the 2 tablespoons of butter and quickly baste the turkey with a grill brush. Work quickly to keep the smoker temperature stable while the door is open.
- Increase Heat and Finish Cooking: Raise the smoker temperature to 350°F and continue cooking the turkey until the internal temperature reaches 165°F in the thickest part, which typically takes an additional 1 to 2 hours. Use a meat thermometer for accuracy.
- Rest the Turkey: Remove the turkey from the smoker and let it rest skin side up for 15–20 minutes. This resting period helps retain juices and makes slicing easier.
- Slice and Serve: Slice the turkey breast against the grain and serve with your choice of gravy, cranberry sauce, or preferred side dishes for a delicious meal.
Notes
- Bone-in Turkey Breast: This no-brine recipe is not recommended for bone-in turkey breasts as they tend to dry out without brining or injections due to their larger size.
- Netting: If your turkey breast has netting, you may leave it on during cooking to hold the roast together or remove it. If left on, it will absorb oil and spices, so lift the netting to rub underneath thoroughly. If the turkey is cut into pieces, rub each piece individually and space them apart on the smoker.
Nutrition
- Serving Size: 4 oz cooked turkey breast
- Calories: 190
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 75 mg
