Description
This easy Traeger smoked turkey breast recipe delivers juicy, flavorful meat without the need for brining. Using a simple dry rub and smoking at low temperatures before finishing at a higher heat ensures tender, smoky turkey perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 3 lb. Boneless turkey breast (see notes for bone-in)
- 1 Tablespoon olive oil
- 2 Tablespoons butter
Dry Rub
- 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
Instructions
- Prepare Turkey: Remove the turkey breast from the refrigerator and let it sit out while you preheat the smoker to allow it to come to room temperature, promoting even cooking.
- Preheat Smoker: Preheat your smoker to 225° F. For a Traeger smoker, use the smoke setting first to introduce smoke, then set the temperature once it starts smoking.
- Mix Dry Rub: Combine salt, garlic powder, paprika, onion powder, brown sugar, dried thyme, black pepper, and poultry seasoning in a small bowl to make the dry rub.
- Dry and Oil Turkey: Pat the turkey breast dry with paper towels to ensure the rub sticks properly. Rub 1 tablespoon of olive oil all over the turkey, coating every inch thoroughly.
- Apply Seasoning: Generously rub the dry seasoning all over the turkey breast, including underneath flaps and around the meat. If your turkey has netting, refer to notes on whether to remove or leave it on and rub underneath.
- Smoke Turkey: Place the seasoned turkey breast skin side up on the preheated smoker grill. Smoke at 225° F for 1.5 hours to infuse smoky flavor.
- Baste with Butter: Melt 2 tablespoons butter and quickly baste the turkey using a grill brush to add moisture and richness, ensuring the smoker temperature doesn’t drop significantly.
- Increase Heat and Finish Cooking: Raise the smoker temperature to 350° F and continue cooking until the internal temperature of the thickest part of the turkey reaches 165° F, which will take approximately 1 to 2 hours more.
- Rest the Turkey: Remove the turkey from the grill and let it rest skin side up for 15 to 20 minutes. This resting period helps retain juices and makes the meat tender.
- Slice and Serve: Slice the turkey breast against the grain and serve warm with gravy, cranberry sauce, or your preferred accompaniments.
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 has netting, you can leave it on to keep the roast intact during smoking. Note that netting absorbs oil and spices, so lift and rub underneath as much as possible. Alternatively, remove netting with scissors and season pieces separately, leaving space between them on the smoker.
Nutrition
- Serving Size: 1/6 of turkey breast (about 8 oz cooked)
- Calories: 310
- Sugar: 1.5 g
- Sodium: 570 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
