Traeger Smoked Turkey Breast
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!
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.