Traeger Smoked Turkey Breast (No Brine Needed)

Traeger Smoked Turkey Breast (No Brine Needed)

from simplymadeeats.com
195 min
3 servings

This Traeger Smoked Turkey Breast is packed full of smoky flavor. The turkey breast is injected with butter and chicken stock to create a juicy, tender inside, without requiring an overnight brine.

Ingredients

  • 3-4 lb turkey breast, boneless (breast only in package-no ribs, breastbone, etc.), sit out at room temperature for 1 hour before starting recipe, pat turkey dry
  • 3 tablespoons salted butter, softened to room temperature
  • 2 tablespoons salted butter
  • 1/2 cup chicken or turkey stock
  • 1/2 teaspoon hot sauce
  • 1 teaspoon worcestershire
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed dried rosemary
  • 2 teaspoons sea salt
  • 1 tablespoon garlic powder
  • 1/4 teaspoon black pepper

Directions

  1. 1

    Preheat the Traeger Smoker to 250 degrees. In a pot, melt the 2 tablespoons of salted butter over low heat. Once it's melted, turn off heat and whisk in chicken stock, Worcestershire, and hot sauce. Transfer to a bowl and set aside to cool to room temperature. Note: A little bit warm is ok, but not hot.

  2. 2

    Place the Turkey breast in a tin foil tray. Coat the entire turkey breast in softened butter. Whisk together the brown sugar and spices and rub the full mixture over the entire turkey breast.

  3. 3

    Use 1 ounce of injection liquid total, poking the needle into about 8 places in the breast. When injecting, work slowly and once it starts to rise a bit around the needle slowly pull it out.

  4. 4

    When the Traeger reaches 250 degrees, place the tray in the center of the rack and close lid. Smoke for 1 hour.

  5. 5

    After an hour, check the internal temperature. It needs to cook to an internal temperature of 165 before pulling off the smoker. It will take between 2-3 hours, but rely more on temperature than time. 

  6. 6

    Transfer the remaining injection fluid into a baster and pour over the top of the turkey. Close the lid.

  7. 7

    Optional: When the turkey breast reaches around 150 degrees, pull it out of the tray and place directly on the rack for a more smoky browned exterior.

  8. 8

    Once the internal temperature reaches 165 degrees, transfer back into the tray and bring into the house. Cover with foil and allow to sit for 20-25 minutes.

  9. 9

    Carve the turkey breast. Serve and enjoy!