Description
This Juicy Traeger Smoked Turkey Breast recipe delivers tender, flavorful turkey without the need for brining. Using a simple dry rub and smoky cooking technique, it’s perfect for a delicious, hassle-free meal. The turkey is smoked low and slow for a rich smoky flavor, then finished at a higher temperature to achieve the perfect juicy interior and crisp exterior.
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 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 allow it to sit out while you preheat the smoker to room temperature for even cooking.
- Preheat the Smoker: Preheat your smoker to 225°F. If using a Traeger, start with the smoke setting initially, then switch to the 225°F temperature once smoke appears.
- Mix the Dry Rub: Combine garlic powder, onion powder, smoked paprika, salt, brown sugar, dried thyme, black pepper, and poultry seasoning in a small bowl.
- Season the Turkey: Pat the turkey breast dry with paper towels. Rub 1 tablespoon of olive oil all over the turkey breast, coating every inch. Generously apply the dry rub over the entire turkey breast, making sure to get inside the flaps and any crevices. If the turkey has netting, refer to notes for handling.
- Smoke the Turkey: Place the seasoned turkey breast skin side up on the smoker grill grate. Smoke it at 225°F for 1.5 hours, allowing the smoke to infuse flavor.
- Baste with Butter: Melt the butter and quickly baste the turkey breast with it using a grill brush to add richness and moisture. Be fast to minimize heat loss from the smoker door being open.
- Finish Cooking at Higher Heat: Increase smoker temperature to 350°F and continue cooking the turkey until the internal temperature reaches 165°F at the thickest part, approximately 1 to 2 hours. Use a reliable meat thermometer for accuracy.
- Rest the Turkey: Remove the turkey from the grill and let it rest skin side up for 15-20 minutes. This resting period helps retain juices for a moist final product. Use this time to prepare gravy or side dishes if desired.
- Slice and Serve: Slice the turkey breast against the grain and serve with your choice of accompaniments like gravy or cranberry sauce for a delightful meal.
Notes
- Using a bone-in turkey breast is not recommended for this no-brine recipe, as it tends to dry out without brining or injections due to its larger size.
- If your turkey breast comes with netting, you can either leave it on during cooking and remove afterward or remove it beforehand. If left on, the netting will soak up oil and seasoning, so be sure to rub underneath for even flavor.
- If the breast is cut into multiple pieces, season each piece and leave space between them on the smoker for even cooking.
Nutrition
- Serving Size: 1/6 of recipe (approximately 8 oz cooked turkey breast)
- Calories: 280
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
