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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 71 reviews
  • Author: Mia
  • Prep Time: 15 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 3 hrs
  • Yield: 6 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Description

This Juicy Traeger Smoked Turkey Breast recipe delivers tender, flavorful turkey without the need for brining. Using a simple dry rub and a two-step smoking and cooking process, the turkey breast stays moist and perfectly cooked, ideal for a delicious and easy smoked dinner.

Ingredients

Scale

Turkey

  • 3 lb. Boneless turkey breast (see notes for bone-in option)
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter

Dry Rub

  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon poultry seasoning

Instructions

  1. Prepare the turkey: Remove the turkey breast from the refrigerator and let it sit out while you preheat your smoker to 225°F. This allows the turkey to come closer to room temperature for even cooking.
  2. Preheat the smoker: If using a Traeger grill, set it to the smoke setting initially to infuse flavor, then adjust the temperature to 225°F once the smoke starts.
  3. Mix dry rub: In a small bowl, combine kosher salt, paprika, garlic powder, onion powder, brown sugar, dried thyme, black pepper, and poultry seasoning thoroughly.
  4. Season the turkey: Pat the turkey breast dry with paper towels. Rub 1 tablespoon of olive oil over the entire breast, including inside any flaps. Generously coat the turkey with the dry rub, rubbing it in well and under any flaps or netting if present.
  5. Smoke the turkey: Place the seasoned turkey breast on the preheated smoker grill, skin side up. Smoke at 225°F for 1.5 hours to develop a rich smoky flavor.
  6. Baste with butter: Melt 2 tablespoons of butter and quickly baste the turkey using a grill brush to keep it moist. Minimize the smoker door opening time to maintain heat.
  7. Increase heat and finish cooking: Increase the smoker temperature to 350°F, and continue cooking until the thickest part of the turkey breast reaches an internal temperature of 165°F, approximately an additional 1-2 hours. Use a reliable meat thermometer for accuracy.
  8. Rest the turkey: Remove the turkey from the smoker and let it rest skin side up for 15-20 minutes. This resting period helps redistribute the juices so the meat stays juicy when sliced.
  9. Slice and serve: Slice the turkey against the grain and serve with your choice of gravy, cranberry sauce, or other preferred accompaniments.

Notes

  • Using bone-in turkey breast: This no-brine recipe is best suited for boneless turkey breast. Bone-in breasts are larger and tend to dry out without brining or injections.
  • Handling netting: If your turkey breast has netting, you can choose to leave it on or remove it before cooking. If left on, remove after cooking carefully. The netting can absorb oil and spices, so be sure to lift and season underneath if keeping it on.

Nutrition

  • Serving Size: 4 oz (about 112g) cooked turkey breast
  • Calories: 160
  • Sugar: 1 g
  • Sodium: 370 mg
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.5 g
  • Protein: 24 g
  • Cholesterol: 70 mg

Find it online: https://mealsbymia.com/juicy-traeger-smoked-turkey-breast-easy-no-brine-recipe/