Traeger Smoked Turkey Breast

Looking for a delicious Traeger smoked turkey breast recipe? Whether you’re cooking for a special occasion or a weeknight dinner, my recipe is a crowd-pleasing dish that is easy to prepare and always leaves you with juicy and tender meat.

My guide below will cover everything you need to know to prepare and smoke a perfect turkey breast. Including preparation, seasoning, smoking techniques, and tips for serving and storing leftovers. So let’s fire up the Traeger and get started!

Why This Recipe Works

Smoking turkey on a pellet grill will result in a delicious piece of meat! This turkey will be moist with a melt-in-your-mouth texture. The rub will provide delicious flavors, too!

Since we brine and spatchcock this turkey, you can expect crispier skin than normal.

What You’ll Need

  •  Turkey Breast
  • Apple Juice or Cider
  • Water
  •  Salt
  •  Brown Sugar
  •  Worcestershire Sauce
  •  Barbecue Rub
  •  Garlic Powder
  •  Onion Powder

How To Make Traeger Smoked Turkey Breast

1: Create the Brine

In a large bowl, whisk together 4 cups of apple juice, Worcestershire sauce, and water. Dissolve the salt and brown sugar into the wet mixture.

2: Brine the Turkey

Submerge the bird into the brine breast side down. Cover and refrigerate for approximately 12 hours. Drain the brine and pat the breast dry with paper towels. The brine helps to add flavor and ensure it doesn’t dry out in the smoker.

3: Spatchcock the Turkey

Snip out the backbone and crack the chest bone. Now that the cavity is open, flatten the turkey. Place the turkey breast side up and flatten some more.

4: Season the Turkey

Pat the turkey breast dry again. Apply the barbecue rub, onion powder, and garlic powder.

5: Smoke the Turkey

Please the turkey breasts on the grill breast skin up and insert the temperature probes if you have them. Smoke the turkey at 275°F for about 4 hours. Spritz with apple juice every 30 minutes.

Spritz with the remaining cup of apple juice every 30 min.

6: Finish the Turkey

When the internal temperature reaches 165°F, the turkey is ready. Check the internal temperature at the thickest portion of the bird. Be careful to avoid touching the bone.

Remove the turkey and let it rest for 30 minutes. Carve, serve and enjoy.

Smoker Temperature

Smoke a turkey breast at 275°F. This low temperature will ensure that it doesn’t cook too quickly. The longer cook time will ensure the turkey ends up juicy with a lovely smoky flavor.

The smoke will have more time to permeate the meat. This will result in smoky turkey breast! That is the main reason we like to cook low and slow.

How Much Turkey Breast Do You Need Per Person?

You need to allow  1¼ lbs of raw turkey per person if your using bone-in turkey breast and chosen boneless meat, then the general rule of thumb includes allocating around ¾ pound per person.

Its important to calculate this before you shop, you want to ensure you have enough food for everyone and some for leftovers.

How Long To Smoke Turkey Breast On A Traeger

Smoke the turkey breast for 20-25 minutes per pound at 275°F.

The cooking time will vary based on the size of the turkey breast . The cooking temperature will also determine the cooking time.

Don’t have a Traeger? I have also done a turkey breast on a Pit Boss which comes out with a similar golden crispy skin with juicy, flavorful meat.

What Type of Wood/Pellets to Use

Consider the what you want. Do you want something sweet, mild, or hearty? I prefer hickory wood or cherrywood with turkey breast

Tips For Smoked Turkey On Traeger

You can place the turkey directly on the grill grates. However, it is beneficial to use a baking pan or drip tray.This will make cleaning up easy. You can also use the drippings to make gravy!

Save the bones and innards to make turkey stock or gravy in the future.

Leave the meat thermometer in the turkey to monitor the internal temperature constantly. This will prevent you from overcooking it.

Since the turkey breast doesn’t have any dark meat, you don’t want to cook it past 165°F. White meat dries out very quickly when it gets too hot.

You can buy frozen turkey breast for this recipe. Just make sure it’s completely thawed out before smoking.

What To Serve With Smoked Turkey Breast

This juicy turkey breast pairs well with many traditional side dishes!

Here are some of my favorite sides for smoked turkey breast;

Mac and Cheese

Smoked Asparagus

Baked Potato on Pit Boss

What to Do With Your Leftover Turkey Breast?

If you have any leftover turkey, use the turkey leftovers for a salad or sandwich. You can chop up the leftover turkey breast and put it in pasta or rice, as well.

Traeger Smoked Turkey Breast

Charlie
This juicy Traeger Smoked Turkey Breast always comes out tender. You can use using bone-in or boneless meat. The turkey is seasoned to using a dry rub with or without a brine, but I use one this recipe. This can be made with any smoker or pellet grill for cookouts, holidays, weeknight dinners, or any occasion!
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Brining Time 12 hours
Total Time 16 hours 15 minutes
Course lunch, main, Main Course
Cuisine American, Barbecue, bbq
Servings 8 serves
Calories 486 kcal

Equipment

  • Traeger Grill
  • Wood Chips of choice

Ingredients
  

  • 7 pound bone-in turkey breast
  • 5 cups apple juice or cider
  • 2 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 2 tbs barbecue rub
  • 1 tbs garlic powder
  • 1 tbs onion powder

Instructions
 

  • In a large bowl, whisk together 4 cups of apple juice, Worcestershire sauce, and water. Dissolve the salt and brown sugar into the wet mixture.
  • Submerge the bird into the brine breast side down. Cover and refrigerate for approximately 12 hours. Drain the brine and pat the breast dry with paper towels.
  • Snip out the backbone and crack the chest bone. Now that the cavity is open, flatten the turkey. Place the turkey breast side up and flatten some more.
  • Pat the turkey breast dry again. Apply the barbecue rub, onion powder, and garlic powder.
  • Smoke the turkey at 275°F for about 4 hours. Spritz with apple juice every 30 minutes.
  • Spritz with the remaining cup of apple juice every 30 min.
  • When the internal temperature reaches 165°F, the turkey is ready. Check the internal temperature at the thickest portion of the bird. Be careful to avoid touching the bone.
  • Remove the turkey and let it rest for 30 minutes.
  • Carve, serve and enjoy.
Keyword Smoked Turkey, Smoked Turkey Breast

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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