Smoked Turkey Breast Recipe

Smoked Turkey Breast Recipe

from sipbitego.com
Entree
175 min
4 servings
397 kcal / serving

My tasty smoked turkey breast without brine recipe is easy to make and it turns out super juicy. Today you’ll learn how to smoke turkey breast (3-4 LB boneless or bone-in) on the Traeger Pellet Grill, Green Egg, or whatever you’re using. Let’s smoke turkey!

Ingredients

  • 3 lbturkey breast (boneless or bone-in)
  • 2 tbspbutter (melted)
  • ¼ tsponion powder
  • ½ tspgarlic powder
  • ¼ tsprosemary (dried)
  • ¼ tspthyme (dried)
  • ¼ tspsage (dried)
  • ¼ tsppaprika (dried)
  • ⅛ tspred pepper flakes
  • ½ tspsalt
  • ¼ tsppepper (black)

Directions

  1. 1

    Preheat the Traeger grill or whatever smoked you’re using to 225 degrees F. Make sure there are enough pellet wood chips in the smoker to last a few hours and you have a drip pan in place. In this demo, the Traeger wood pellet blend was used, but Maple, Hickory, and Cherry pellet wood chunks are good options, too.

  2. 2

    Make the smoked turkey breast poultry seasoning. In a small bowl, combine all the ingredients for the poultry seasoning (onion powder, garlic powder, rosemary, thyme, sage, paprika, red pepper flakes, salt, and black pepper). Set aside.

  3. 3

    Place turkey breast on a work surface and pat turkey breast dry with paper towels. Coat all over with melted butter by using your hands to massage the butter into the turkey breast.

  4. 4

    Season the turkey with the poultry seasoning (use as much as desired - in this Traeger demo, all of the seasoning was used). Use your hands to massage the seasonings into the turkey breast.

  5. 5

    Place your turkey breast on the smoker grill grate and cook for 40 - 45 minutes per pound, until the internal temp reaches 160°F. You may find that some recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F.

  6. 6

    The exact smoked turkey breast time will vary based on how large of a turkey you’re smoking. Use an instant read thermometer to verify when your turkey does reach an internal temperature of 160-165°F (note: 165°F is the official safe temperature, removing it at 160°F in theory allows time for the turkey to keep cooking up to temperature). Remove from heat.

  7. 7

    Wait at least 20-30 minutes before slicing so the juices can settle. You can cover the turkey breast with tin foil to keep it warm and leave it out at room temperature.