If you’re on the hunt for a foolproof way to get perfectly tender, flavorful smoked turkey without the fuss of a brine, then you’ve hit the jackpot with my Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe. This method is straightforward, relies on simple ingredients, and yields beautifully smoky, moist turkey every time—I promise, it’s a game changer for your next cookout or holiday meal!

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Why You’ll Love This Recipe

No Brining Needed: Save time and avoid extra mess without sacrificing juiciness.
Simple Ingredients: You likely have all the spices in your pantry already.
Perfect for Traeger & Other Smokers: Tailored steps for easy adaptation to your smoker model.
Consistently Moist and Flavorful: My family goes crazy for how juicy and tender this turkey turns out every 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 breast no brine, easy smoked turkey recipe, Traeger turkey breast, flavorful smoked turkey

Ingredients You’ll Need

The ingredients for this Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe are simple yet thoughtfully chosen to bring out the turkey’s natural flavor with a subtle smoky twist. Using a blend of herbs and spices in the dry rub keeps it straightforward but delicious—plus, butter is your secret weapon for keeping that surface luscious during smoking.

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 breast no brine, easy smoked turkey recipe, Traeger turkey breast, flavorful smoked turkey

Boneless turkey breast: Opt for boneless for even cooking and better smoke penetration; I avoid bone-in here to prevent dryness without a brine.
Olive oil: Acts as a binder for the dry rub and helps get a beautiful crust on the skin.
Butter: Brushed on during cooking to add richness and help maintain moisture.
Paprika: Adds color and a mildly sweet depth.
Garlic powder: For that comforting, savory background note.
Onion powder: Balances the garlic for full flavor.
Cayenne pepper: Gives just a gentle kick without overpowering.
Dried thyme: Brings in a subtle earthy herbal aroma.
Black pepper: Adds bite and a bit of heat.
Poultry seasoning: A classic combo of herbs that highlights poultry perfectly.

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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

I love how versatile this smoked turkey breast recipe is! Don’t be afraid to tweak the seasoning and give the flavors your own spin—cooking is all about what tastes good to you.

Herb-forward variation: I sometimes add fresh rosemary or sage into the dry rub for an aromatic punch that my family adores during the holidays.
Spicy kick: If you like things hotter, bump up the cayenne or add a touch of smoked chipotle powder for a deeper smoky heat.
Honey glaze: For a beautiful shiny crust, brush on honey mixed with a bit of mustard during the last 15 minutes of cooking—sweet and smoky perfection!
Butter alternatives: I’ve swapped butter for ghee sometimes to keep it dairy-friendly, and it still stays juicy and flavorful.

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

Step 1: Prep and Preheat Like a Pro

First thing, remove your turkey breast from the fridge and let it come closer to room temperature while you fire up your smoker. I use my Traeger set to the smoke setting first, then cranking it to 225°F once the smoke really starts rolling. This little trick helps the smoke flavor really soak in before the steady cooking heat kicks in.

Step 2: Mix Your Dry Rub and Prep the Turkey

While the smoker is warming, combine all your dry rub ingredients in a bowl. Pat your turkey breast nice and dry — this is critical for the rub to stick and develop that gorgeous crust. Then, rub on a tablespoon of olive oil evenly; it helps hold the seasoning in place and encourages a crisp skin.

Step 3: Season Thoroughly

Coat your turkey breast with the dry rub, making sure to get every nook and cranny including under any flaps or folds. I’ve found that if your turkey breast comes with netting, you can leave it on to keep the shape during smoking or carefully lift and rub underneath it to season properly—either works, just keep an eye on it.

Step 4: Low and Slow Smoking

Place your seasoned turkey on the grill grate, skin side up, and smoke at 225°F for about 1.5 hours. This slow smoke builds that amazing flavor without drying it out, so be patient. Remember to keep your smoker closed as much as possible to maintain steady heat.

Step 5: Butter Baste and Finish Cooking

Next, melt your butter and quickly baste the turkey breast using a grill brush. This adds richness and helps lock in moisture. I do this fast to avoid heat loss in the smoker. Then, increase the temperature to 350°F and continue cooking until the thickest part of the turkey reaches 165°F—this usually takes another 1 to 2 hours depending on your breast size. Trust your meat thermometer here; it’s the key to perfect doneness.

Step 6: Rest Before Slicing

Once done, pull the turkey off the grill and let it rest skin side up for 15-20 minutes. This rest period lets the juices redistribute, so when you slice, each bite stays juicy and tender. Pro tip: Use this quiet time to prep sides or warm your gravy—it saves you scrambling last minute!

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

Use a Reliable Meat Thermometer: I’ve learned that accurate temperature reading is the secret to never overcooking your turkey breast.
Don’t Skip the Rest: Resting the turkey lets the juices settle—you’ll notice a huge difference in moistness.
Keep the Smoker Closed: Every time you open the smoker, you lose heat and prolong cooking times; try to multitask efficiently.
Handle the Netting Carefully: Removing netting after cooking avoids losing seasoning and keeps the breast intact without drying the edges.

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

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

Garnishes

I usually keep it simple—a sprinkle of fresh chopped parsley or thyme sprigs adds a pop of color and a hint of freshness that cuts through the richness. Sometimes, I like a drizzle of pan jus or a dollop of cranberry sauce on the side; it’s like a tiny flavor dance on the palate!

Side Dishes

My go-to sides with this smoked turkey always include creamy mashed potatoes, roasted Brussels sprouts tossed in balsamic glaze, and homemade cornbread. The turkey’s smoky notes pair beautifully with hearty, comforting sides that feel like a warm hug on a plate.

Creative Ways to Present

For special occasions, I sometimes slice the turkey breast thinly and arrange it fan-style around a platter, garnished with colorful roasted vegetables and fresh herbs. Adding edible flowers or pomegranate seeds turns it into a showstopper centerpiece that always sparks compliments.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover turkey breast in plastic wrap and then store it in an airtight container in the fridge. This keeps it moist and ready to enjoy for up to 4 days—perfect for quick sandwiches or salads during busy weeknights.

Freezing

If I’m planning ahead, I slice the turkey before freezing and layer the slices between sheets of parchment paper in a freezer bag. This way, I can pull out just what I need without thawing the whole batch. Frozen turkey holds up well for about 2-3 months without losing flavor.

Reheating

To reheat, I pop the slices in a low oven (about 275°F) covered with foil to keep moisture locked in. Alternatively, a quick steam in the microwave with a damp paper towel works in a pinch to avoid drying out that tender smoke-kissed meat.

FAQs

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

I don’t recommend using bone-in turkey breast with this no-brine method. Bone-in cuts tend to be larger and take longer to cook, often resulting in drier meat without proper brining or injections. For best results, stick to boneless for this recipe.
Do I have to use a Traeger smoker?

You don’t have to use a Traeger specifically—the steps work well with any pellet smoker. Just adjust temp settings to your model’s guidelines. The ‘smoke’ setting is key to building flavor before cooking at a low and steady temperature.
Why skip the brine? Will it still be juicy?

This recipe relies on slow smoking, butter basting, and resting to lock in moisture. The dry rub adds flavor without needing a brine. If followed properly, you’ll get a juicy turkey every time—no soaking required!
How do I know when the turkey breast is done?

The most reliable way is using an instant-read meat thermometer. When the thickest part reaches 165°F, it’s perfectly cooked. Pull it then and let it rest to finish off juices for juicy slices.

Final Thoughts

I absolutely love how this Juicy Traeger Smoked Turkey Breast (Easy, No Brine) Recipe gives me a delicious, hands-off smoked bird every single time without the hassle of brining. When I first tried it, I was blown away by how tender and smoky the turkey tasted, and since then it’s become my go-to for gatherings and cozy dinners alike. You’ll enjoy how easy it is to prepare, plus the compliments from family and friends when you serve up those juicy slices. Give it a try—I’m pretty sure it’ll become a favorite in your recipe rotation too!