Description
This juicy Traeger Smoked Turkey Breast is an easy, flavorful recipe made with a simple spice rub and no brining required. A boneless turkey breast is smoked low and slow, then basted with butter as the temperature increases to lock in moisture and flavor. It’s perfect for Thanksgiving, holiday dinners, or any occasion when you want tender, delicious smoked turkey.
Ingredients
- 3 lb boneless turkey breast
- 1 tablespoon olive oil
- 2 tablespoons butter
For the Dry Rub:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon 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 while you preheat the smoker.
- Preheat the smoker: Preheat your smoker to 225°F. If using a Traeger, start on the smoke setting until it begins producing smoke, then set the temperature to 225°F.
- Make the dry rub: Mix the dry rub ingredients together in a small bowl.
- Dry the turkey: Pat the turkey breast dry with paper towels.
- Season the turkey: Rub the olive oil over the entire turkey breast. Coat it evenly with the seasoning mixture, including inside any flaps. If the roast has netting, see the notes for handling it.
- Smoke the turkey: Place the seasoned turkey breast on the preheated smoker grill, skin side up. Smoke at 225°F for 1½ hours.
- Baste with butter: Melt the butter and quickly brush it over the turkey breast. Work quickly to avoid letting too much heat escape from the smoker.
- Finish cooking: Increase the smoker temperature to 350°F. Continue cooking until the thickest part of the turkey breast reaches an internal temperature of 165°F, approximately 1–2 more hours. Check with a meat thermometer.
- Rest the turkey: Remove the turkey from the smoker and let it rest skin side up for 15–20 minutes before slicing.
- Slice and serve: Slice the turkey against the grain and serve with gravy, cranberry sauce, or your favorite Thanksgiving sides.
Notes
- Bone-in turkey breast: This no-brine method is not recommended for bone-in turkey breasts. They are larger and may turn out dry without brining or injecting them with additional moisture.
- Turkey netting: If your turkey breast has netting, you can remove it with scissors before seasoning or leave it on during cooking. If you leave it on, lift the netting as much as possible to season underneath. Keep in mind that the netting may absorb some of the oil and spices.
- Multiple pieces: If your turkey breast is cut into separate pieces, rub each piece with oil and seasoning and leave space between them on the smoker.
- Use a meat thermometer: Check the thickest part of the breast and cook until it reaches 165°F.
- Butter basting: Basting during the final cooking stage helps add flavor and moisture.
- Rest before slicing: Allowing the turkey to rest for 15–20 minutes helps keep it juicy.
- Wood choices: Mesquite, cherry, and hickory pellets or wood chips can all be used for smoking.
- Serve with gravy, cranberry sauce, or your favorite holiday sides.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Smoked
- Cuisine: American