Name: Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe
Prep time: 15 min
Cook time: PT-489385H41M27S
Total time: PT-489385H41M27S
Cuisine: American
Ingredients: 3 lb. Boneless turkey breast (see notes for bone-in); 1 Tablespoon olive oil; 2 Tablespoons butter; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon brown sugar; ½ teaspoon dried thyme; ½ teaspoon black pepper; ½ teaspoon poultry seasoning

If you’ve been on the hunt for the ultimate smoked turkey that’s bursting with flavor and stays incredibly moist, then you’re in for a treat with my Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe. I absolutely love this recipe because it skips the often time-consuming brining process but still delivers that tender, smoky perfection every time. Whether you’re a first-timer or a seasoned pitmaster, you’ll find this approach straightforward and totally foolproof—you’re about to make turkey that your family will rave about, no extra fuss required!

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Why You’ll Love This Recipe

No Brine, No Fuss: Skip soaking days and still get juicy, flavorful turkey every time.
Simple Ingredients: Pantry staples come together for a killer dry rub that enhances the natural turkey taste.
Smoker Magic: Using your Traeger or any smoker creates that unbeatable smoky richness.
Perfect for Any Occasion: Whether it’s a holiday feast or a weekend BBQ, it’s a crowd-pleaser every single time.

A white plate on a white marbled surface holds a sliced turkey arranged in a neat fanned shape, its golden-brown roasted skin on top with juicy white meat inside. To the left of the turkey, there are three bright orange slices quietly resting, with a small white bowl nearby filled with dark red cranberry sauce dotted with whole cranberries. A sprig of fresh green rosemary lies between the turkey and the bowl, garnished with fresh cranberries and a few green leaves scattered around the plate. A woman's hand appears on both sides, gently holding the edges of the plate. In the background, part of a striped cloth and an orange pumpkin sit on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Juicy Traeger Smoked Turkey Breast, smoked turkey recipes, easy turkey breast preparation, no brine smoked turkey, flavorful smoked turkey

Ingredients You’ll Need

All the ingredients come together nicely to boost that juicy turkey breast’s flavor without overpowering it. Keep your dry herbs fresh for the best aroma, and choose quality butter and olive oil for that perfect basting step. I like to stick to simple, easy-to-find items so you can whip this up anytime.

Flat lay of a plump, raw boneless turkey breast with smooth pale pink skin; small heaps of warm brown paprika, beige garlic powder, golden onion powder, greenish dried thyme sprigs, and mixed poultry seasoning powders; lumps of creamy yellow butter with a soft texture; fresh sprigs of bright green thyme scattered delicately; whole black peppercorns with shiny dark surfaces; all beautifully arranged in a natural, balanced composition, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Juicy Traeger Smoked Turkey Breast, smoked turkey recipes, easy turkey breast preparation, no brine smoked turkey, flavorful smoked turkey

Boneless turkey breast: I recommend boneless for even cooking and easy slicing; bone-in tends to dry out if you skip brining.
Olive oil: Helps the seasoning stick and locks moisture in your turkey skin.
Butter: Basting with melted butter adds richness and keeps things super moist.
Dry rub spices: A mix of garlic powder, onion powder, smoked paprika, salt, dried thyme, black pepper, and poultry seasoning—each brings its own little magic dust to the party.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this recipe is how easy it is to switch up the seasoning blend to suit your taste or what you have on hand. Don’t be shy about making it your own—it’s a recipe designed to be flexible and fun.

Herb Variations: Sometimes I swap out dried thyme for fresh rosemary or sage when I’m feeling fancy; it adds this beautiful piney aroma that’s perfect for the holidays.
Spice Level: My family likes a little kick, so I’ve added smoked cayenne to the rub—start small unless you want some serious heat!
Smokers Aside: If you don’t have a Traeger or pellet smoker, try using a charcoal or gas grill with wood chips for that smoky flavor.

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

Step 1: Prep and Flavor Your Turkey Breast

Start by taking your boneless turkey breast out of the fridge about 15 minutes before you fire up the smoker—this helps it cook more evenly. While it’s resting, mix your dry rub spices in a small bowl. Make sure to pat the turkey fully dry with paper towels because moisture on the surface can steam and block the smoke flavor. Then, rub a tablespoon of olive oil all over, making sure every nook and cranny is coated. Next, massage your dry rub all over the turkey breast, including under any flaps—don’t be shy! If there’s netting on your turkey breast, you can leave it on; just lift and rub underneath it so those spices get right in. This first step sets the foundation for juicy, flavorful meat, so take your time and have fun with it!

Step 2: Smoke Low and Slow at 225°F

Preheat your smoker to 225°F. If you’re using a Traeger, I like to start on the “Smoke” setting for about 10 minutes to really get that smoke rolling, then switch to 225°F cooking temp. Place your turkey breast skin-side up on the grill grates—this helps the fat render down and keeps the skin from getting soggy. Let it smoke low and slow for about 1.5 hours. Don’t peek too much here; opening the lid lets heat and smoke escape, which can slow cooking and dry the turkey.

Step 3: Butter Baste and Finish at Higher Heat

Time for a little extra pampering! Melt about 2 tablespoons of butter and use a grill brush to baste it over the turkey. This step adds richness and flavor that elevates the entire dish. Try to be quick lifting the smoker lid so you don’t lose too much heat or smoke. Then, crank the smoker temperature up to 350°F to finish cooking. Continue cooking until a meat thermometer inserted into the thickest part of the breast reads 165°F—this usually takes another 1 to 2 hours, depending on your turkey’s size. This two-step cook method helps you build smoke flavor and then crisp up the skin for that gorgeous golden-brown look.

Step 4: Rest and Slice for Maximum Juiciness

Don’t even think about cutting into it right away! After removing your smoked turkey breast from the grill, tent it loosely with foil and let it rest skin side up for at least 15 to 20 minutes. This resting period lets the juices redistribute so every bite stays juicy and tender—trust me, I learned the hard way how skipping this step turns juicy to dry fast. When ready, slice against the grain for the most tender pieces. Serve with your favorite gravy or cranberry sauce, and enjoy all the compliments flowing your way!

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Pro Tips for Making Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe

Temperature Patience: Don’t rush the internal temp check—the turkey is perfectly done only at 165°F for juicy, safe eating.
Oil & Rub Under Netting: If you keep the netting, take extra care to lift and season underneath to get full flavor.
Smoke Setting First: Starting on the smoke setting in the Traeger helps generate better smoke flavor without drying it out.
Resting is Non-Negotiable: Rest the turkey uncovered to keep the skin crisp and the meat juicy; covering tightly makes the skin soggy.

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

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

Garnishes

I like to keep it simple and classic: a sprinkle of fresh chopped parsley adds a vibrant pop of green that lifts the smoky flavors. Sometimes I add a few thin lemon wedges on the side for a bright zing that cuts through the richness. If I’m feeling festive, fresh rosemary sprigs on the platter give it an elegant look and lovely aroma.

Side Dishes

My go-tos are creamy mashed potatoes, roasted Brussels sprouts, and a fresh cranberry sauce that balances sweet and tart. For something a little lighter, a crisp apple and fennel slaw adds great crunch and freshness. These sides make the whole meal feel like a cozy celebration.

Creative Ways to Present

For special occasions, I’ve served the smoked turkey breast sliced and fanned out on a large wooden board surrounded by roasted vegetables and fresh herbs. It makes such a stunning centerpiece, and guests love being able to serve themselves. Another fun idea is carving thicker slices and stacking them in sliders with cranberry mayo and butter lettuce—your friends will be asking for those bites all night!

Make Ahead and Storage

Storing Leftovers

I like to wrap leftover smoked turkey breast tightly in plastic wrap, then place it in an airtight container before refrigerating. This keeps it from drying out in the fridge. It generally stays great for about 3 to 4 days if stored properly. I always label my container so I don’t lose track—I’d hate for anyone to miss out on those juicy slices!

Freezing

This turkey freezes beautifully. I slice it first, then separate layers with parchment paper before wrapping tightly in foil and putting it in a freezer-safe bag. When ready to use, it thaws overnight in the fridge. Freezing is my secret weapon for making potlucks super easy—I can prep in advance and still serve juicy turkey that tastes fresh.

Reheating

To warm up leftovers, I recommend gently reheating sliced turkey in the oven at 300°F, covered with foil to keep moisture locked in. Adding a little chicken broth or gravy before covering helps the turkey stay tender. Avoid microwaving if possible, as it can dry out the meat fast. I learned this the hard way but now swear by low-and-slow reheating!

FAQs

Can I use a bone-in turkey breast with this recipe?

While you can technically use a bone-in turkey breast, I don’t recommend it for this no-brine recipe. Bone-in breasts are larger and tend to dry out without brining or injecting. If you want to use bone-in, consider brining the bird first to keep it juicy.
Do I need to remove the netting on the turkey breast before smoking?

You can leave the netting on to help hold the breast’s shape, especially if it’s cut into multiple pieces. Just be sure to rub seasoning underneath the netting to ensure full flavor penetration. After cooking, remove the netting before slicing.
How long does it take to smoke the turkey breast?

Plan for about 3 hours total: 1.5 hours low and slow at 225°F, then increased to 350°F for another 1 to 2 hours, until the internal temperature reaches 165°F.
Can I use a different smoker or grill?

Absolutely! While this recipe is tailored for a Traeger or pellet smoker, you can adapt it for charcoal or gas grills by adding wood chips to create smoke. Just monitor temperature closely to stay around 225°F and then 350°F for finishing.
Is it necessary to rest the turkey after smoking?

Yes, resting the turkey for 15-20 minutes lets the juices redistribute, making the meat much juicier and more tender. Plus, it helps the skin stay crispy. Don’t skip this!

Final Thoughts

Honestly, this Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe has become my go-to whenever I want something that’s show-stopping without a ton of prep. It’s one of those recipes that impress friends and family but stays easy enough for a busy weeknight or any casual gathering. Once you master this method, you’ll feel confident firing up the smoker for juicy, flavorful turkey whenever the craving strikes. I can’t wait for you to try it and hear about your favorite variations—happy smoking!