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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 108 reviews
  • Author: Mia
  • Prep Time: 15 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 3 hrs 15 mins
  • Yield: 6 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Description

This Juicy Traeger Smoked Turkey Breast recipe offers an easy, no-brine method to achieve tender, flavorful smoked turkey. Using a simple dry rub and butter baste, the turkey breast is smoked low and slow before finishing at a higher temperature for perfect doneness. Ideal for a hassle-free holiday centerpiece or any special occasion, this recipe yields juicy, smoky turkey without the need to soak it overnight.

Ingredients

Scale

Turkey Breast

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

Dry Rub

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

Instructions

  1. Prepare the Turkey Breast: Remove the turkey breast from the refrigerator and allow it to sit out while you preheat your smoker. This helps the meat come to room temperature for even cooking.
  2. Preheat Smoker: Preheat your smoker to 225°F. If using a Traeger, start with the smoke setting first and then adjust to the 225°F temperature once it begins smoking.
  3. Mix Dry Rub: In a small bowl, combine all dry rub ingredients (garlic powder, onion powder, smoked paprika, salt, sugar, dried thyme, black pepper, poultry seasoning) and mix well.
  4. Season Turkey: Pat the turkey breast dry with paper towels. Rub 1 tablespoon of olive oil all over the turkey breast, coating every inch. Then generously rub the seasoning mixture over the entire turkey, including inside any flaps. If your turkey breast has netting, refer to notes on how to handle it.
  5. Smoke at Low Temperature: 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.
  6. Baste with Butter: Melt 2 tablespoons of butter. Quickly baste the turkey breast with the melted butter using a grill brush, taking care to minimize time the smoker door is open to maintain temperature.
  7. Increase Heat and Finish Cooking: Raise the smoker temperature to 350°F. Continue cooking the turkey breast until the internal temperature at the thickest part reaches 165°F, approximately 1 to 2 hours more. 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. Resting preserves the juices and ensures a moist final product. Use this time to prepare gravy or reheat sides if desired.
  9. Slice and Serve: Slice the turkey breast against the grain for tender servings. Serve with your preferred accompaniments such as gravy or cranberry sauce.

Notes

  • Using a bone-in turkey breast is not recommended with this no-brine recipe as larger bone-in breasts tend to dry out without brining or injection.
  • If your turkey breast has netting, you can either leave it on during smoking to keep the breast intact (removing after cooking), or remove it beforehand. If left on, rub underneath the netting carefully before cooking as it absorbs oil and spices.

Nutrition

  • Serving Size: 1/6 of recipe (about 8 oz cooked turkey breast)
  • Calories: 280
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.3 g
  • Protein: 38 g
  • Cholesterol: 110 mg

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