Preheat your Traeger smoker to the smoke setting, approximately 150–170°F. This step allows the smoker to reach optimal temperature for imparting flavor.

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.

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.

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.

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.

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.

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.