Juicy Traeger smoked turkey breast seasoned with butter and spices, smoked to perfection for tender, flavorful slices. No brine needed!
The first time I tried a Traeger Smoked Turkey Breast, it wasn’t even my idea. My brother, who loves showing off his grilling skills, was in charge of Thanksgiving that year. Instead of a massive whole turkey, he confidently pulled out a modest turkey breast and said, “Trust me, you’ll thank me later.” I’ll admit, I was skeptical. I mean, could something so simple really deliver that holiday wow factor?
Spoiler alert: It absolutely did. The turkey was tender, juicy, and had this smoky flavor that made me go back for seconds—and okay, thirds. What I loved most, though, was how low-maintenance the whole process was. No brining, no stressing over timing a big bird, just pure, delicious simplicity.
Fast forward a few months, and I decided to tackle this recipe on my own. Let’s just say my family was impressed, and I may have casually pretended it was harder than it looked. Now, this Traeger Smoked Turkey Breast is my secret weapon for holidays, Sunday dinners, or any time I want to wow a crowd without breaking a sweat.
Why You’ll Love This Traeger Smoked Turkey Breast Recipe?
- No Brine, No Problem: Skip the overnight prep—this recipe packs in flavor without the extra hassle.
- Smoky Goodness: The Traeger’s signature smoky flavor elevates the turkey to gourmet status.
- Small-Batch Friendly: Perfect for feeding a small group without the overwhelm of cooking a whole turkey.
- Butter Basting: Keeps the turkey moist and gives it that golden, crispy skin we all love.
Ingredient Notes:
Here’s why these simple ingredients make magic happen:
- Turkey Breast: Bone-in adds a bit more flavor, but boneless is easier to slice—your call!
- Butter: Melted butter not only adds richness but locks in moisture for every juicy bite.
- Poultry Rub: A good rub is like the cherry on top—customize it to your taste with smoky, spicy, or sweet notes.
How To Make Traeger Smoked Turkey Breast?
Smoking a turkey breast might sound like something only BBQ pros can pull off, but trust me, it’s easier than you think. Let’s break it down:
Step 1. Preheat the Smoker
Set your Traeger to the smoke setting, about 150-170°F. This low heat is what gives the turkey its signature smoky flavor.
Step 2. Prep the Turkey
Pat the turkey dry with a paper towel—this helps the butter and rub stick. Brush it generously with melted butter, and don’t be shy! Coat every inch. Then, press your seasoning all over the turkey. If you’re using a boneless breast with netting, leave the netting on for now.
Step 3. Smoke the Turkey
Place the turkey breast on the smoker, skin side up. Let it hang out on the smoke setting for about 45 minutes. This is where the magic happens, so resist the urge to peek too often.
Step 4. Crank Up the Heat
Turn the smoker up to 325°F. Baste the turkey with more melted butter (because there’s no such thing as too much butter, right?) and let it cook for about an hour.
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Step 5. Finish & Rest
Baste one last time, then let the turkey cook until the internal temperature hits 165°F. Remove it from the smoker, cover it with foil, and let it rest for 10-15 minutes. This step is crucial for locking in the juices.
Step 6. Slice & Serve
Carefully remove the netting if there’s one, and slice the turkey against the grain. Serve it up, and watch as everyone dives in for seconds.
Storage Options:
Leftovers? Lucky you! Store the turkey in an airtight container in the fridge for up to 3 days. If you want to freeze it, slice the turkey and layer parchment paper between slices before sealing it in a freezer bag. It’ll keep for up to 2 months and reheats beautifully for sandwiches or salads.
Variations and Substitutions:
- Seasoning Switch-Up: Try a Cajun rub for a spicy twist or a maple glaze for a sweet-savory combo.
- Butter Alternatives: Ghee or olive oil work just as well if you’re dairy-free.
- Different Meats: Not a turkey fan? This method works wonders with chicken breasts or even pork loin.
What to Serve with Traeger Smoked Turkey Breast?
This turkey pairs perfectly with just about anything:
- Mashed Potatoes: Creamy and classic—a must-have.
- Roasted Vegetables: Add some color and crunch with carrots, zucchini, or Brussels sprouts.
- Cranberry Sauce: The sweet-tangy contrast is a match made in heaven.
Frequently Asked Questions:
Can I use a different smoker?
Absolutely! While Traeger’s my go-to, any smoker will work as long as you monitor the temps.
How do I know it’s done?
Use a meat thermometer to check that the thickest part of the turkey breast hits 165°F. No guesswork needed!
Do I have to brine the turkey?
Nope! This recipe skips the brine but still delivers juicy, flavorful results thanks to the butter and seasoning.
So, there you have it—Traeger Smoked Turkey Breast that’s guaranteed to impress. Whether it’s for a holiday feast or just because, this recipe is a keeper. Give it a try, and let me know how it turns out. Seriously, I can’t wait to hear about your smoked turkey adventures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Traeger Smoked Turkey Breast
Ingredients
- 4 pounds turkey breast boneless or bone-in
- 4 tablespoons poultry rub use any preferred rub for poultry or barbecue
- 6 tablespoons butter divided, melted
Instructions
Prepare the Smoker
- Preheat your Traeger smoker to the smoke setting, approximately 150–170°F. This step allows the smoker to reach optimal temperature for imparting flavor.
Prepare the Turkey Breast
- Pat the turkey breast dry using a paper towel to ensure the butter and seasoning adhere well. Using 2 tablespoons of melted butter, brush the entire surface of the turkey breast evenly. If the turkey is boneless and encased in netting, leave the netting intact. Apply the poultry rub generously over the buttered surface, pressing lightly to adhere.
Smoke the Turkey
- Place the turkey breast, skin side up, directly on the smoker grates. Allow it to smoke at the low setting for 45 minutes. This process enhances the smoky flavor.
Increase Cooking Temperature
- Adjust the smoker’s temperature to 325°F. Baste the turkey breast with an additional 2 tablespoons of melted butter, focusing on the exposed surface. Allow the turkey to cook for one hour.
Final Basting and Cooking
- Baste the turkey with the remaining melted butter and continue to cook for an additional 30 minutes, or until the internal temperature of the thickest portion reaches 165°F as measured by a meat thermometer.
Rest the Turkey
- Remove the turkey breast from the smoker and transfer it to a platter or baking sheet. Cover it with aluminum foil and allow it to rest for 10–15 minutes. This step ensures the juices redistribute evenly.
Carve and Serve
- If the turkey is encased in netting, carefully cut and remove it. Position the turkey breast skin side up on a cutting board and slice against the grain into desired thickness. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
