If you’re looking for a Traeger turkey breast smoked to perfection, with succulent, tender white meat, you've come to the right place. This recipe is so simple and there’s no need for a brine. It takes far less time than smoking a whole turkey and it’s a great option for small holiday gatherings.
Jump to:
- Why you’ll love this recipe
- Why cook a smoked boneless turkey breast instead of a whole turkey?
- To brine or not to brine
- Ingredients
- Instructions
- How long to smoke a turkey breast
- Variations
- How long do turkey leftovers last in the fridge?
- Can you freeze turkey leftovers?
- What to serve with smoked turkey breast
- FAQ
- More recipes for grilling
- 📖 Recipe
- 💬 Comments
I may be a little biased (of course), but I truly believe this is the best smoked turkey breast recipe ever. It comes out so tender, juicy and full of flavor without brining. I recommend using my Homemade All-Purpose Seasoning Blend that makes a great poultry dry rub. If you want BBQ flavors for your turkey rub, try my Keto Seasoning for BBQ or my Low-FODMAP BBQ Rub, which add a deep, rich BBQ flavor. I love using either rub on these Traeger Beef Back Ribs that we enjoy year round.
Smoked turkey breast is an easy smoker recipe for beginners and experts alike and is ready to eat in under 3 hours. Between the seasoning and gentle smoke flavors infused in the meat, your turkey dinner will be incredible.
I used a boneless turkey breast, but you can also make this recipe with a bone-in turkey breast. Boneless breasts are easy to slice and take less time to cook, which I really like.
Why you’ll love this recipe
- So easy – it’s an easy, impressive main dish that everyone will love
- No turkey brine – no brining is needed for tender, moist turkey breast
- Takes less time than a whole turkey – smoking time is far less than cooking a whole turkey, with very little hands-on time
- Tender with delicate flavor – the white meat is tender, juicy and delicious, with a nice subtle smoke flavor
- Only 3 ingredients – it’s a simple turkey recipe with only 3 ingredients
Why cook a smoked boneless turkey breast instead of a whole turkey?
While a whole turkey is a thing of beauty on a holiday table, it can be a lot of work and a lot of leftovers, especially for a small holiday gathering. Turkey breast cooks faster, takes up less room in the fridge, thaws faster and leaves you with fewer leftovers.
For those of us who love white meat, this is a great option. It’s lean, healthy and so, so good.
To brine or not to brine
I used an un-brined boneless, skin-on turkey breast and find that brining is not necessary to cook the most tender and flavorful breast on the smoker.
Many stores sell pre-brined turkey breast. If the ingredient label includes salt, then it already contains brine. However, the choice to brine or not is completely up to you. Some people choose to brine turkey even if it’s been pre-brined. I find it’s not necessary, takes up a lot of extra space and is extra work. If you’re watching your sodium intake or are on a low-sodium diet, then avoiding brine is probably a good idea because the meat will retain salt from soaking.
Ingredients
Just a few ingredients are all you need:
- Boneless or bone-in turkey breast – either work with this recipe. Boneless will cook faster than bone-in
- Poultry rub – I like to use my all-purpose spice blend because it’s a perfect poultry seasoning, but you can use any seasoning you like
- Butter – helps the spices adhere to the surface and creates magnificent buttery turkey
Instructions
Pre-heat the smoker on the 'smoke' setting, which on a Traeger ranges 150F – 170F.
- Leave the breast in the netting to cook. It helps hold the breast together as it cooks.
- Pat the breast dry. It helps the butter and seasonings adhere much better. Be sure to pat dry the entire surface.
- Melt 2 tablespoons of butter
- Brush the melted butter onto entire surface of the breast
Press seasoning onto the buttered surface.
- Place the breast on the grill, skin side up
- Smoke on the smoke setting for 45 minutes
- Turn the smoker up to 325F
- Melt 2 tablespoons of butter and baste the breast. No need to baste the part of the breast that is resting on the grill.
- Cook for 1 hour at 325F
- Baste the breast with the last 2 tablespoons of butter and cook for approximately 30 minutes or until internal temperature reaches 165F
- Remove from the grill and place on a platter or baking sheet
- Cover with foil to keep it warm and let rest for 10-15 minutes before carving
- TIP: Resting time is very important. It lets juices reabsorb and redistribute into the meat as it contracts during the cooling process, keeping it moist and flavorful.
Remove the foil and if netted, cut the netting and gently remove.
- Place skin-side up on a cutting board
- When ready to serve, slice across the grain into slices of your desired thickness
Food safety tip: If re-using the same brush to baste before cooking and during the smoking process, it's best to store it in the refrigerator between uses to minimize bacterial growth.
TIP: You may not need all 6 tablespoons of butter for basting, depending on the size of your breast.
How long to smoke a turkey breast
Average time for smoking is about 35 minutes per pound. This recipe used a 4 pound boneless breast and it took 2.25 hours on the smoker.
Variations
- Use olive oil instead of butter – perfect non-dairy option
- Try using different pellets – pellet choice will change the smoke flavor. Milder is better. I used a Traeger Hickory, Maple, Cherry pellet blend.
- Dry brine overnight – allowing the seasonings to set on the breast overnight will infuse the meat with aromatics, creating more flavor. Simply cover the meat with the dry rub and store in a sealed container overnight in the refrigerator.
How long do turkey leftovers last in the fridge?
Store up to 3 days in the fridge in a tightly sealed container or consider freezing.
Can you freeze turkey leftovers?
Yes, absolutely. This is one of my favorite things about Thanksgiving leftovers. Turkey freezes very well in freezer bags or tightly sealed, freezer-safe storage containers. Leftovers should keep well frozen for up to 6 months.
What to serve with smoked turkey breast
In addition to your favorite gravy, serve with these decadent low-carb and low-FODMAP side dishes, perfect for holiday meals or Sunday dinners:
FAQ
When selecting boneless turkey breast, it’s important to determine what size you need to purchase for serving your guests. The easiest formula is to multiply the number of guests x .5 pounds (or 8 ounces). For example, if you have 8 people to feed, you will need a 4 pound boneless breast (8 x .5 = 4).
The type of pellet used lends a distinctive signature flavor to whatever you smoke. But the best pellets for smoking turkey are going to be from a wood that lends a delicate smokiness without overwhelming the turkey flavor and spices. I usually use a maple-hickory-cherry blend from Traeger. They also sell a Turkey Pellet Blend as a limited edition around Thanksgiving, that has maple as its base and is infused with a hint of rosemary. If you want to use individual hardwoods, pecan, cherry, maple and apple are also good choices.
Temperatures between 225-325F are best, depending on the size of the breast and if it’s boneless or bone-in. For a smaller boneless breast (4-5 pounds), cooking at 325F will yield great results. For a larger bone-in breast, cooking at a lower temperature, between 225-250F will keep it moist and tender. Smoking at higher temperatures may overcook the outside of the breast before the inside is done, making the meat dry. If you do cook at a higher temp, consider basting with butter about half way through the smoke.
Yes, with the smoker on a lower heat setting between 225-250F. It’s best to heavily baste the breast every 20 minutes while it’s reheating, which will take around 2 hours, depending on the size of the breast. Internal temperature should reach 165F.
According to the USDA, turkey internal temperature should be at least 165F or 73.9C measured with an instant read food thermometer in the thickest part of the breast.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
More recipes for grilling
📖 Recipe
Traeger Smoked Turkey Breast Without Brine
Ingredients
- 4 pound turkey breast (boneless or bone-in)
- 4 tablespoons turkey rub (Use this all-purpose seasoning or your favorite rub for poultry or BBQ)
- 6 tablespoons butter
Instructions
- Pre-heat the smoker on the 'smoke' setting, which on a Traeger is about 150 °F to 170 °F
- Pat the breast dry with a paper towel
- Melt 2 tablespoons of butter and brush onto the entire surface of the breast. If you have a boneless turkey breast with netting, leave the netting on.
- Press seasoning onto the entire buttered breast
- Place the breast on the grill, skin side up
- Smoke for 45 minutes on the smoke setting
- Turn smoker up to 325 ℉
- Melt 2 tablespoons of butter and baste. No need to baste the part of the breast that is resting on the grates.
- Cook for 1 hour
- Baste with the last 2 tablespoons of melted butter and cook for 30 minutes or until the internal temperature reaches 165 ℉
- Remove from the grill, place on a platter or baking sheet and cover with foil to rest for 10-15 minutes before carving
- Remove the foil and if netted, cut the netting and gently remove
- Place skin-side up on a cutting board and slice across the grain to your desired thickness
Notes
Variations
- Use olive oil instead of butter – perfect non-dairy option
- Try using different pellets – pellet choice will change the smoke flavor. Milder is better.
- Dry brine overnight – allowing the seasonings to set on the breast overnight will infuse the meat with aromatics, creating more flavor. Simply cover the meat with the dry rub and store in a sealed container overnight in the refrigerator.
How long do turkey leftovers last in the fridge?
Store up to 3 days in the fridge in a tightly sealed container or consider freezing.Can you freeze turkey leftovers?
Yes, absolutely. This is one of my favorite things about Thanksgiving leftovers. Turkey freezes very well in freezer bags or tightly sealed, freezer-safe storage containers. Leftovers should keep well frozen for up to 6 months. Nutrition information is calculated using Homemade All-Purpose Seasoning, made with kala namak black salt, which is lower in sodium than sea salt.Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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