Prepare to transform your turkey experience forever. This Traeger Smoked Turkey Breast recipe is a culinary revelation, consistently delivering unbelievably juicy, flavorful meat that will make dry turkey a distant memory. Drawing deep from Southern culinary traditions, this guide provides the ultimate blend of spices to perfectly season your turkey. For an extra layer of succulence, I’ll show you my signature method of injecting the breast with butter, an optional step that guarantees an exceptionally moist result every single time.
While often associated with holidays, smoked turkey breast is a versatile dish perfect for any season. It pairs beautifully with a variety of classic sides, transforming any meal into a special occasion. Consider serving it alongside comforting Southern Baked Mac and Cheese, hearty Cornbread Dressing with Chicken, or sweet and rich Southern Candied Sweet Potatoes for a truly unforgettable feast.
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Why Choose a Traeger Smoker for Turkey?
Smoking a turkey breast on a Traeger grill is a game-changer for several reasons. Traeger’s precision temperature control ensures even cooking and consistent results, making it an ideal choice for poultry. The indirect heat cooking method, combined with the natural wood pellet smoke, infuses the turkey with a deep, smoky flavor that simply cannot be achieved with conventional ovens. This process not only tenderizes the meat beautifully but also creates that desirable crispy skin while keeping the interior incredibly moist.
Unlike traditional smokers, Traeger grills are incredibly user-friendly. You set the temperature, and the grill does the rest, maintaining a steady heat and a continuous flow of smoke. This ‘set-it-and-forget-it’ convenience allows you to focus on preparing your side dishes or simply enjoying the aromas wafting from your backyard. The result is a premium, restaurant-quality smoked turkey breast that tastes like it came from a professional chef, right in your own home.
Essential Ingredients for Traeger Smoked Turkey Breast
- Turkey Breast (Bone-in or Boneless): The choice between bone-in and boneless often comes down to preference. Bone-in turkey breasts typically offer richer flavor and superior moisture retention, as the bone conducts heat slowly and prevents the surrounding meat from drying out. They are often more economical per pound. Boneless breasts, while easier to carve, can sometimes be less flavorful and prone to drying if not carefully managed. If opting for boneless, look for a whole boneless turkey breast (both sides intact) for a larger, more impressive roast.
- Optional Injectable Butter Marinade: This is my secret weapon for guaranteed juicy turkey. Injecting butter or a butter-based marinade directly into the meat ensures moisture and flavor from the inside out. This step significantly reduces the risk of a dry bird, making it a favorite for many. While optional, it’s highly recommended for a truly spectacular result.
- Olive Oil or Melted Butter: A small amount of olive oil or melted butter brushed on the turkey’s skin acts as a binder for the spices and helps achieve that beautiful, crispy exterior.
- Signature Poultry Rub (or your preferred blend): Our Southern-inspired blend is a harmonious mix designed to enhance the turkey’s natural flavors while adding a touch of sweetness, earthiness, and a hint of smoky depth. It includes:
- Oregano: Adds a peppery, slightly bitter, and aromatic note.
- Thyme: Provides a subtle earthy and minty flavor, classic for poultry.
- Brown Sugar: Helps create a beautiful caramelized crust and balances the savory spices. For a lower-carb option, a sweetener like erythritol can be substituted.
- Smoked Paprika: Deepens the smoky flavor, complementing the Traeger grill, and adds a vibrant color.
- Garlic Powder: A foundational savory flavor that enhances virtually any dish.
- Onion Powder: Offers a sweet and pungent onion flavor without the moisture of fresh onions.
- Salt and Pepper: Essential for seasoning the meat and bringing out all the other flavors.
Mastering Turkey Seasoning: Brine or No Brine?
The question of whether to brine or not is a common one, and ultimately, it comes down to personal preference. A brine, which involves soaking the turkey in a salt-water solution, is excellent for adding moisture and seasoning the meat deep within. However, for this recipe, I find that a combination of a flavorful dry rub and an internal butter injection achieves exceptional juiciness and taste without the added time and effort of brining. The injection ensures moisture from the inside, while the rub creates a delicious crust on the outside.
To begin, thoroughly pat the turkey breast dry with paper towels. This crucial step helps the skin become beautifully crispy during smoking. Next, apply a thin, even layer of olive oil or melted butter to the entire surface of the turkey. Using a spray bottle for olive oil can provide a light, uniform coating and help you control the amount, especially when also using a butter injection. This oily layer acts as a sticky base, ensuring that your spice blend adheres perfectly to the skin.
Once the turkey is oiled, combine your chosen spices—oregano, thyme, brown sugar, smoked paprika, garlic powder, and onion powder—in a small bowl. Generously rub this blend over every inch of the turkey breast, making sure to work it into any crevices. Don’t be shy; a well-seasoned exterior is key to a flavorful smoked turkey.
For unparalleled moisture, I strongly recommend injecting the turkey with a butter marinade. This technique pushes flavor and moisture deep into the muscle fibers, resulting in a consistently juicy bird. You can easily make your own butter marinade, or opt for convenient store-bought options like Tony Chachere’s Butter Injection Marinade or their Garlic and Herb Injection Marinade. The general rule of thumb is to inject approximately 1 ounce of marinade per pound of turkey. For instance, a 6-pound turkey breast would benefit from around 6 ounces of marinade, strategically injected into the thickest parts of the meat.
Step-by-Step Guide to Making Traeger Smoked Turkey Breast
Achieving a perfectly smoked turkey breast on your Traeger is straightforward with these detailed instructions. Remember, the full measurements and comprehensive recipe can be found in the dedicated recipe card further down this post.
- Prepare the Turkey: Begin by thoroughly patting the turkey breast dry with paper towels. This crucial step promotes crispier skin during the smoking process. If you’re using an injectable butter marinade, now is the time to infuse your turkey. Using a meat injector, evenly distribute the marinade throughout the meat, paying special attention to the thickest sections of the breast. Once injected, allow the turkey to rest at room temperature for at least 30 minutes. This resting period allows the marinade to absorb deeply and the meat to relax, leading to a more tender result.
- Season the Exterior: Lightly coat the entire turkey breast with olive oil or melted butter. This layer not only helps the seasoning adhere but also aids in developing a golden, crispy skin. In a small bowl, combine your chosen dry rub spices: oregano, thyme, brown sugar (or sweetener), smoked paprika, garlic powder, and onion powder. Mix them well. Generously apply this seasoning blend to all surfaces of the turkey, ensuring every crevice is covered for maximum flavor. Don’t forget the underside and sides!
- Smoke the Turkey Breast to Perfection: Preheat your Traeger smoker to 225°F (107°C). Once the smoker reaches the desired temperature, carefully place the seasoned turkey breast directly on the grill grates, skin side up. Close the lid and allow the turkey to smoke. The low and slow temperature is key for imparting deep smoky flavor. Smoke the turkey until its internal temperature reaches 160°F (71°C) when measured with a reliable meat thermometer in the thickest part of the breast, avoiding the bone. For enhanced moisture and flavor, consider basting the turkey every hour with additional melted butter or the savory drippings that accumulate in the pan below.
- Finish and Rest for Ultimate Juiciness: Once the turkey breast reaches an internal temperature of 160°F (71°C), remove it from the smoker. Tent it loosely with aluminum foil and let it rest for 20–30 minutes before slicing. This resting period is critical; it allows the juices to redistribute evenly throughout the meat, preventing them from escaping when you cut into it. The internal temperature will naturally rise by another 5°F (3°C) to reach the safe final temperature of 165°F (74°C) during this time. After resting, slice the turkey against the grain for maximum tenderness and serve warm with your favorite accompaniments.
Traeger Smoked Turkey Breast
Brandi Crawford
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Equipment
- Traeger Pellet Smoker
- Smoker Pellets
- Meat Injector (for butter marinade)
- Oil Spray Bottle (optional, for olive oil)
- Reliable Meat Thermometer
Ingredients
- 6 to 8 pound turkey breast Bone-in or boneless, fresh or thawed.
- Injectable Butter Marinade Optional, but highly recommended for juiciness. Use 1 ounce per pound of turkey. (e.g., Tony Chachere’s).
- 1 tablespoon olive oil or melted butter Alternatively, use an olive oil spray bottle for even coating.
- ¼ teaspoon ground oregano
- ¼ teaspoon ground thyme
- ½ teaspoon brown sugar or sweetener
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and freshly ground black pepper to taste
Instructions
- Preheat your Traeger pellet smoker to a steady 225°F (107°C). Allow it to reach and maintain this temperature for about 15 minutes before adding the turkey.
- (Optional but Recommended) Inject the turkey breast: Using a meat injector, evenly distribute your chosen butter marinade throughout the entire turkey breast, concentrating on the thickest areas. This step locks in moisture and flavor.
- Pat the turkey breast completely dry with paper towels. Drizzle or spray the turkey with olive oil (or melted butter). I find an oil spray bottle allows for a light, even coating, which is especially good since the turkey is also injected with butter.
- In a small bowl, combine the oregano, thyme, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Generously rub this spice blend over the entire turkey breast, ensuring both the top and underside are well coated.
- Carefully place the seasoned turkey breast directly onto the grill grates of the preheated smoker. Close the lid and smoke at 225°F (107°C) for approximately 3 hours.
- After 3 hours, increase the smoker temperature to 350°F (175°C). Continue cooking until the turkey reaches an internal temperature of 160°F (71°C) in the thickest part. This final higher heat helps to crisp up the skin beautifully and can take an additional 1-3 hours, depending on the size of your turkey breast and consistency of your smoker. (If you prefer a less crispy skin, you can continue to smoke at 225°F until it reaches 160°F).
- Always use a reliable meat thermometer or probe to monitor the internal temperature. Insert the probe into the thickest part of the turkey breast, making sure it doesn’t touch any bone. The target temperature for removal is 160°F (71°C), as it will continue to cook during resting. I recommend checking several areas to ensure even cooking.
- Once the turkey reaches 160°F (71°C), carefully remove it from the smoker and place it on a clean cutting board or serving platter. Tent it loosely with aluminum foil and allow it to rest for a minimum of 15-20 minutes (ideally 30 minutes). This crucial resting period allows the internal juices to redistribute, ensuring an incredibly moist and flavorful result. Slicing too soon will cause the juices to run out, leading to a dry turkey.
- If you plan to make gravy, reserve any drippings from the smoker or the resting turkey. You can combine these rich drippings with a tablespoon of butter, then gradually whisk in a tablespoon of flour (or cornstarch slurry for gluten-free) over medium heat, adding more as needed to reach your desired gravy thickness.
Video
Notes
- This recipe works beautifully with turkey breasts of any size. The key is to monitor the internal temperature and cook until it reaches at least 165°F (74°C) after resting. Always use a reliable meat thermometer and check several areas to confirm doneness.
- Feel free to customize the seasoning blend to your preference. If you have a favorite poultry rub, it can certainly be used instead of the homemade blend.
- Ensure the turkey is thoroughly coated with the spice rub on all sides for maximum flavor. Don’t hesitate to add extra seasoning if needed.
- Because of the butter injection, I generally do not brine the turkey overnight for this recipe. However, if you prefer, you can still brine it for an added layer of moisture and seasoning.
- For injectable marinades, you can use any store-bought option or prepare your own. Popular choices include Tony Chachere’s Butter Injection Marinade and their Garlic and Herb Injection Marinade, which provide excellent flavor.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Expert Smoked Turkey Tips
Brining is an optional step. While a brine can definitely enhance moisture, this recipe’s combination of a robust dry rub and an optional butter injection already ensures a super juicy and flavorful turkey. If you choose to brine, ensure you adjust your seasoning to account for the salt in the brine.
Absolutely! The butter injection is a fantastic technique for extra juiciness, but it’s not strictly required. You can achieve excellent results by simply brushing the turkey generously with olive oil or melted butter and applying a flavorful dry rub to the exterior. Focus on getting a good, even coat of seasoning.
For turkey, fruit woods like apple, cherry, or peach provide a wonderfully mild, sweet smoke that complements poultry without overpowering it. Traeger’s Signature Blend is also an excellent all-around choice. Other good options include pecan or alder for a slightly bolder, yet still balanced, smoke flavor.
I recommend starting at a low temperature of 225°F (107°C) for the initial smoking phase to maximize smoke flavor absorption. Towards the end, increasing the temperature to 350°F (175°C) helps achieve that desirable crispy skin. If you prefer a more subtle crisp and more smoke penetration, you can maintain the 225°F temperature throughout the entire cook, though it will take longer.
Smoking time varies based on the size of your turkey breast and the exact temperature of your smoker. A general guideline is 30-40 minutes per pound of turkey. Always cook until the internal temperature in the thickest part reaches at least 165°F (74°C) after resting. A meat thermometer is your best friend here!
Basting is optional but highly recommended for an extra boost of moisture and flavor. Brushing the turkey with melted butter or its own pan drippings every hour can contribute to a more moist end product and help develop a richer crust. Just try to keep the smoker lid open for as short a time as possible to maintain a consistent temperature.
The most important tip is to avoid overcooking. Remove the turkey from the smoker when it hits 160°F (71°C) internal temperature. Then, allow it to rest tented with foil for 20–30 minutes. This resting period lets the internal temperature rise to a safe 165°F (74°C) while redistributing all those precious juices, ensuring maximum tenderness and moisture.
Yes, you can certainly prepare it a day in advance. After smoking and resting, allow the turkey to cool completely before refrigerating it in an airtight container. To reheat, slice the turkey and gently warm it in a preheated oven at 300°F (150°C), covered with foil, until it’s just warmed through. Be careful not to overcook it during reheating.
Smoked turkey breast will last in the refrigerator for 3-4 days when stored in an airtight container. For longer storage, you can freeze it. Slice, shred, or dice the turkey and place it in a tightly sealed freezer bag or container. It will keep well in the freezer for up to 3 months. Leftover smoked turkey is fantastic for salads, sandwiches, soups, or casseroles!
Expert Tips for Slicing and Carving Turkey
Mastering the art of slicing and carving turkey breast is a valuable skill that extends beyond holiday meals. These techniques will ensure every piece of poultry you serve is tender, juicy, and beautifully presented.
The single most important rule for carving any roasted or smoked meat is patience. Always allow your turkey to rest for a minimum of 15-20 minutes, preferably 30 minutes, before you begin slicing. This resting period is critical because it allows the muscle fibers to relax and reabsorb the juices that have migrated to the center of the meat during cooking. If you cut into the turkey too soon, those precious juices will spill out onto your cutting board, leaving you with dry, less flavorful slices. Tent it loosely with foil to keep it warm during this time.
Once rested, position the turkey breast on a stable cutting board. If it’s bone-in, locate the breastbone running down the center. Using a sharp carving knife, make your first cut parallel to the breastbone, guiding your knife along the bone to separate the meat. Angle the knife slightly to follow the natural curve of the rib cage, gently pulling the breast meat away from the bone as you go. Continue cutting until the entire breast half is removed from the carcass.
Now, place the removed breast half skin-side up on the cutting board. To achieve the most tender slices, always cut against the grain of the meat. The grain refers to the direction of the muscle fibers. Cutting against it shortens these fibers, making each bite more tender. Slice the turkey breast into uniform pieces, about ¼ to ½ inch thick, depending on your preference. Repeat the process with the other breast half if applicable.
For more detailed visual guidance, you can find additional tips on how to carve a turkey breast. Remember, a sharp knife makes all the difference for clean cuts and minimal effort.
Perfect Pairings and Complementary Recipes
A delicious smoked turkey breast deserves equally delightful accompaniments. Here are some turkey-centric recipes and other dishes that will elevate your meal:
- Smothered Turkey Wings
- Smothered Turkey Necks
- Slow Cooker Turkey Breast
- Juicy Spatchcock Turkey
- Cajun Roasted Turkey
- Air Fryer Turkey Breast
- Turkey Bone Broth Recipe
- Turkey and Cheese Sliders
Don’t forget the gravy! Pair this incredible smoked turkey breast with our rich Turkey Gravy From Drippings or a flavorful Yellow Gravy Without Drippings. If you’re looking for an alternative main dish, consider our Thanksgiving Chicken recipe.
For a visual guide, watch the step-by-step instructions on how to make this recipe on YouTube, or check out the YouTube Short here.
More Traeger and Smoker Creations
Unlock the full potential of your Traeger or other smoker with these additional recipes:
- Traeger Smoked Bacon
- Traeger Smoked Burgers
- Smoked Turkey Wings
- Smoked Mac and Cheese
- Traeger Smoked Salmon
- Traeger Smoked Chicken Breast
- Traeger Smoked Turkey
- Smoked Duck
- Traeger Chicken Wings
- Traeger Smoked Brisket
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