Traeger Smoked Turkey Breast

Traeger Smoked Turkey Breast

from staysnatched.com
270 min
12 servings

This tender and juicy Traeger Smoked Turkey Breast can be prepared using bone-in or boneless meat. The turkey is seasoned to perfection using a dry rub with or without a brine This spread can be made with any smoker or pellet grill for holidays, weeknight dinners, or any occasion!

Ingredients

  • 6 to 8 pound turkey breast (Bone-in or boneless.)
  • Injectable Butter Marinade (Optional. You will need 1 ounce per pound of turkey. See notes for information on what I used.)
  • 1 tablespoon olive oil or butter (Or olive oil spray. I use a lot less by using oil I've added to a bottle)
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon brown sugar or sweetener
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

Directions

  1. 1

    Preheat the smoker to 225 degrees.

  2. 2

    (Optional Step) Inject the turkey breast with the marinade. Focus on areas throughout the entire breast.

  3. 3

    Drizzle the turkey with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the turkey by spraying it on and you will likely use less oil since it's also injected with butter.

  4. 4

    Season the entire breast and rub the spices into the skin.

  5. 5

    Place the turkey breast in the smoker. Smoke for 3 hours.

  6. 6

    Adjust the heat on the smoker to 350 degrees and cook the turkey until it reaches an internal temperature of 165 degrees. This can take 1-3 additional hours depending on turkey size. (I adjust the heat for crispy skin. You can continue to smoke it at 225 if you wish).

  7. 7

    You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the turkey. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the turkey to be sure.

  8. 8

    Allow the turkey to rest for a minimum of 15-20 minutes prior to slicing to allow the juicies to settle. If you slice too soon it will result in dry turkey.

  9. 9

    Keep the turkey drippings if you plan to make gravy. I combine it with a tablespoon of butter and then start with a tablespoon of flour and add more if necessary to thicken.