Traeger Smoked Turkey Breast Without Brine
If you’re looking for a Traeger turkey breast smoked to perfection, with tender white meat, this recipe is the one you’re looking for. Making tender, succulent turkey breast is so simple and there’s no need for a brine. It takes far less time than smoking a whole bird and it’s a great option for feeding a small crowd.
Servings: 8 servings
Calories: 333kcal
Ingredients
- 4 pound turkey breast boneless or bone-in
- 4 tablespoons poultry 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 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
Food safety tip: If re-using the same brush to baste the breast before cooking and during the smoking process, it's best to store it in the refrigerator between uses to minimize bacterial growth.
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 leftovers last in the fridge?
Store up to 3 days in the fridge in a tightly sealed container or consider freezing.Can you freeze 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
Serving: 8ounces | Calories: 333kcal | Carbohydrates: 0g | Protein: 66g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 181mg | Sodium: 336mg | Potassium: 564mg | Fiber: 0g | Net Carbs*: 0g
https://radfoodie.com/smoked-turkey-breast/
