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

If you’ve been hunting for that perfect smoked turkey recipe that’s both utterly flavorful and wonderfully juicy, you’re in the right place. My Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe is genuinely a game-changer—no fuss with brining and still delivers mouthwatering, tender slices every time. Let me walk you through how this simple technique can have your family asking for seconds (and thirds!).

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Ingredients You’ll Need

These ingredients come together to create a simple yet dynamic flavor profile that complements the turkey breast perfectly. I always suggest picking the freshest herbs and seasoning to make your smoked turkey breast stand out.

• Boneless turkey breast: Opt for fresh or thawed turkey breast without the bone for even cooking and easy slicing.
• Olive oil: Helps the seasoning stick and keeps the turkey moist during smoking.
• Butter: Basting with melted butter adds richness and keeps the surface glossy and flavorful.
• Garlic powder: Adds a mild but savory depth.
• Onion powder: Works with garlic powder to enhance the natural meat flavors.
• Paprika: Gives color and a subtle smoky sweetness on top of the smoke flavor.
• Salt: Essential for bringing the flavors forward and seasoning the meat properly.
• Dried thyme: Offers a lovely herbal note that pairs wonderfully with poultry.
• Black pepper: Adds just the right amount of heat and complexity.
• Poultry seasoning: A classic blend that gives the turkey that comforting, traditional aroma.

Variations

I love making this recipe my own depending on the season or mood. Feel free to tweak the rub or add extras to make it truly yours—you’ll find that small changes make big flavor differences.

• Spicy Kick: I sometimes add a teaspoon of cayenne pepper or smoked chipotle powder to the rub for a fiery twist my family adores.
• Herb Garden: Fresh herbs like rosemary or sage swapped in place of dried thyme bring a bright, fresh profile that’s wonderful in spring or fall.
• Sweet and Smoky: A drizzle of maple syrup or honey in the last 20 minutes of smoking gives a beautiful sweet glaze that caramelizes perfectly.
• For Bone-in Breasts: I don’t recommend this exact no-brine recipe for bone-in turkey breasts; those usually need a brine or injection to stay moist—something I’ve learned after a few dry attempts!

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

Step 1: Prep and Season Your Turkey

Start by pulling your turkey breast out of the fridge about 30 minutes before smoking so it can come closer to room temperature—this helps it cook more evenly. While you’re waiting, mix together all your dry rub spices in a small bowl. Once your bird has dried a bit with some paper towels, rub on a tablespoon of olive oil to coat evenly. Then, massage that flavorful dry rub over the entire turkey breast, getting into all the nooks and under any flaps. If your turkey comes with netting, I usually remove it with scissors so the spice rub can fully soak in, but if you leave it on, be sure to lift and season underneath as much as you can.

Step 2: Smoke Low and Slow at 225°F

Preheat your Traeger (or whatever smoker you’re using) to 225°F. I like to start on the smoke setting if you have it, so you get that rich hickory or oak smoke flavor from the get-go. Place your turkey breast skin side up directly on the grill grate. Let it go for about 1.5 hours—try not to peek too often here, as you want to keep that heat steady. This slow smoking infuses a deep, smoky undertone that’s just unforgettable.

Step 3: Butter Baste and Crank the Heat

Once the initial smoke is done, melt your butter and quickly baste the turkey breast using a grill brush. This adds richness and helps develop an enticing golden crust. I try to be quick here so the smoker temperature doesn’t drop too much. After basting, increase the smoker heat to 350°F and continue cooking until the internal temperature hits 165°F at the thickest part of the breast. Depending on your smoker and breast size, this usually takes 1-2 hours. Investing in a good meat thermometer is a game-changer to avoid drying out the meat.

Step 4: Rest Before Slicing

When your turkey hits the safe internal temperature, remove it from the smoker and let it rest skin side up for 15-20 minutes. Resting is crucial—I learned this trick early on when my first few turkeys turned out dry. It allows the juices to redistribute through the meat, ensuring every slice is juicy and tender. Use this time to whip up some gravy, heat your side dishes, or prepare a splash of cranberry sauce.

Step 5: Slice and Serve!

For the best texture, slice your turkey breast against the grain in thin, even slices. Serve it with your favorite fixings—whether that’s classic gravy, a tart cranberry compote, or even just a warm buttery roll. Trust me, once you try this juicy smoked turkey breast, you’ll never want to go back to oven-roasted.

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

Garnishes

I like to finish my turkey with a sprinkle of freshly chopped parsley or thyme for a vibrant fresh touch. Sometimes, a few lemon wedges on the side brighten up the rich smokiness, making each bite a perfect balance.

Side Dishes

My go-to sides with this smoked turkey breast are classic roasted garlic mashed potatoes and glazed carrots—they soak up the turkey juices perfectly. Creamy mac and cheese or a simple green bean almondine also complement the smoky flavor beautifully.

Creative Ways to Present

For holidays, I love serving the turkey breast sliced on a large platter garnished with fresh herbs and surrounded by roasted veggies, making it a feast for the eyes as well as the palate. Another fun idea is to layer slices in sliders with cranberry sauce and stuffing for an easy-to-eat crowd-pleaser at casual gatherings.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover smoked turkey breast tightly in foil or plastic wrap and store it in an airtight container in the fridge. It keeps beautifully for about 3-4 days, and I find the flavor even deepens as it rests in the fridge.

Freezing

If you want to freeze, slice the turkey first and layer the pieces between parchment paper in a freezer-safe bag or container. This way, you can pull out just what you need without thawing the whole batch. Frozen slices maintain great flavor and texture for up to 3 months.

Reheating

For reheating, I prefer warming slices gently in a covered skillet over low heat with a splash of chicken broth or water to keep things moist. You can also reheat in the oven at 300°F wrapped in foil so it doesn’t dry out. Avoid microwaving if you can, as it tends to make the meat rubbery.

FAQs

Final Thoughts

This Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe has become a staple in my kitchen because it takes the guesswork out of smoking poultry while rewarding you with incredible flavor and tenderness. Whether it’s a special holiday meal or a tasty weekend experiment, you’ll appreciate how straightforward and satisfying it is. I can’t wait for you to try it and see just how luscious smoked turkey can be without the hassle of brining!

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