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!
Course dinner, lunch
Keyword smoked turkey breast, Traeger smoked turkey breast
(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.
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.