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Traeger Smoked Turkey Breast

This tender and juicy Traeger Smoked Turkey Breast can be prepared using bone-in or boneless meat. The turkey is seasoned to perfection using a dry rub with or without a brine This spread can be made with any smoker or pellet grill for holidays, weeknight dinners, or any occasion!

smoked turkey breast on a Traeger

What Type of Turkey to Use Bone-In vs Boneless

The decision for bone-in vs boneless turkey is up to you. In general, bone-in meat usually has more flavor and is more tender than boneless meat. The bone allows the turkey to retain more moisture. Bone-in breasts are usually a little cheaper (by pound) than boneless.

A boneless breast is usually only one breast, whereas a bone-in turkey breast usually has both breasts intact. I have seen some places like Trader Joe’s sell bone-in breasts with just 1 breast if you are looking for something bone-in and small.

Both types of breasts will need to be cooked until it reaches an internal temperature of 165 degrees.

raw turkey breast on parchment paper

How to Season the Turkey/Do You Have to Brine

The use of a brine is personal preference and is up to you. I prefer to use a dry rub for the turkey along with an injection.

Dry the turkey breast with paper towels. I like to spritz the turkey with olive oil using this spray bottle from Amazon. This will allows the spices to adhere. You can also drizzle it on and rub it in.

If you are injecting the bird with butter, you don’t need a ton of olive oil, unless you want it! Getting the skin nice and moist with oil will help produce crispy skin on the turkey. You can also use butter.

Then add your spices. I use the following:

turkey rub spices in a white bowl

Once you have your olive oil (or butter) on the skin, combine your spices and rub them in all over the breast front and back. Next, I inject the turkey because it’s one of the best ways to ensure it’s juicy. You can make your own butter marinade injection or buy a store-bought version like Tony Chachere’s Butter Injection Marinade or Tony Chachere’s Garlic and Herb Injection Marinade.

If using an injection marinade you should inject 1 ounce of the marinade per pound of turkey you have. This breast was 6 pounds so I used about 6 ounces of marinade.

butter marinade injection in a glass cup
raw turkey breast on parchment paper injected with butter marinade

How to Make Traeger Smoked Turkey Breast

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

  1. Drizzle the turkey with olive oil and season the entire breast and rub the spices into the skin.
  2. Place the turkey breast in the smoker.
  3. Smoke.
raw seasoned turkey breast on a pan
raw seasoned turkey breast in a Traeger grill

What Type of Wood/Pellets to Use

I love to use apple. You can also use the Traeger Signature blend, cherry, pecan, oak, peach, or alder.

Smoker Temperature

I smoke the turkey at 225 degrees.

smoked turkey breast on a cutting board

Cook Time/How Long to Cook

Ultimately, you will want to cook the turkey breast until it reaches an internal temperature of at least 165 degrees. It will usually take 30-40 minutes per pound of turkey you have to fully cook.

How to Slice and Carve Turkey

These tips for slicing and carving up a turkey breast will work well for any poultry that needs slicing! So this isn’t a skill you only need around the holidays.

Always wait 15-20 minutes before slicing into the turkey. If you slice it up too soon you are going to waste all of the juices that have been running wild inside that turkey! This will really dry out your turkey.

You will make your first cut right at the breast bone of the turkey. Find the breast bone and run your knife alongside, so swipe the meat away from the bone. You will have to follow the knife along the top and bottom to fully release.

Pull the meat away from the carcass. Now, slice the turkey into smaller pieces. I always slice against the grain of the meat. You can find more Tips on How to Carve a Turkey Breast here.

slices of smoked turkey breast on a pan

How to Freeze

The turkey will last in the fridge for 3-4 days. You can leave it sliced, or shred or dice it and place in a tightly sealed container or freezer bag for up to 3 months. Leftover turkey is great to have on hand to toss on salads or to throw into soups!

More Turkey Recipes

Smothered Turkey Wings
Smothered Turkey Necks
Slow Cooker Turkey Breast
Juicy Spatchcock Turkey
Cajun Roasted Turkey
Air Fryer Turkey Breast

Leftover Turkey Chili
Leftover Turkey Nachos
Leftover Turkey Wild Rice Soup
Turkey Bone Broth Recipe

Instant Pot Turkey Breast
Turkey and Cheese Sliders

More and Traeger and Smoker Recipes

Traeger Smoked Bacon
Smoked Turkey Wings
Smoked Mac and Cheese

Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Turkey
Smoked Salsa

Traeger Chicken Wings
Smoked Lobster Tail
Traeger Smoked Brisket

Pair this with our Turkey Graving From Drippings or Yellow Gravy Without Drippings recipes.

slices of smoked turkey breast on a pan
Print Pin
5 from 4 votes

Traeger Smoked Turkey Breast

This tender and juicy Traeger Smoked Turkey Breast can be prepared using bone-in or boneless meat. The turkey is seasoned to perfection using a dry rub with or without a brine This spread can be made with any smoker or pellet grill for holidays, weeknight dinners, or any occasion!
Save this recipe here.
Course dinner, lunch
Cuisine American
Keyword smoked turkey breast, Traeger smoked turkey breast
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12 servings
Calories 371kcal

Ingredients

  • 6 to 8 pound turkey breast Bone-in or boneless.
  • Injectable Butter Marinade Optional. You will need 1 ounce per pound of turkey. See notes for information on what I used.
  • 1 tablespoon olive oil or butter Or olive oil spray. I use a lot less by using oil I've added to a bottle
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon brown sugar or sweetener
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

Instructions

  • Preheat the smoker to 225 degrees.
  • (Optional Step) Inject the turkey breast with the marinade. Focus on areas throughout the entire breast.
  • Drizzle the turkey with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the turkey by spraying it on and you will likely use less oil since it’s also injected with butter.
  • Season the entire breast and rub the spices into the skin.
  • Place the turkey breast in the smoker. Smoke for 3 hours.
  • Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees. This can take 1-3 additional hours depending on turkey size. (I adjust the heat for crispy skin. You can continue to smoke it at 225 if you wish).
  • You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the turkey. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure.
  • Allow the turkey to rest for a minimum of 15-20 minutes prior to slicing to allow the juicies to settle. If you slice too soon it will result in dry turkey.
  • Keep the turkey drippings if you plan to make gravy. I combine it with a tablespoon of butter and then start with a tablespoon of flour and add more if necessary to thicken.

Video

Notes

  • Any turkey breast of any size will work for this recipe. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure.
  • Feel free to use your favorite spices or rub.
  • Ensure the turkey is fully coated with spices. Add additional spices if necessary.
  • Because this turkey is injected with flavor I do not brine it overnight. You can if you wish.
  • You can use any store-bought injectable marinade or make your own. Here are options: Tony Chachere’s Butter Injection Marinade and Garlic and Herb Injection Marinade
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 0.5pound | Calories: 371kcal | Carbohydrates: 2g | Protein: 58g | Fat: 11g
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Nutrition DataMacros 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.
Recipe Rating




Hattie

Friday 25th of November 2022

Made this yesterday for Thanksgiving for just my husband and I and it was FULL of flavor and the perfect smoker taste. Gonna have to grab a whole turkey soon and try it that way.

staysnatched

Tuesday 6th of December 2022

Wonderful! I'm so glad you enjoyed it!

Gina

Wednesday 9th of November 2022

Great recipe! This is perfect for us since we are having a smaller Thanksgiving this year! Yum!

staysnatched

Wednesday 9th of November 2022

Great for small holidays!

Shadi

Wednesday 9th of November 2022

Love how easy this recipe is. It’s perfect for our family!

staysnatched

Wednesday 9th of November 2022

Wonderful! So glad to hear it!

Shae

Saturday 30th of April 2022

Question... can you prepare this in the oven instead? I don't have a smoker 😓 I plan to make this tomorrow and will return to leave my review. Thanks for sharing.

staysnatched

Monday 2nd of May 2022

I'm sure you can. I don't use the oven and don't have instructions. Here are links to my other recipes. https://www.staysnatched.com/instant-pot-turkey-breast/ https://www.staysnatched.com/air-fryer-turkey-breast/