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!
Table of Contents
Why this smoked turkey breast recipe is so great…
- It’s a pretty fast smoker recipe.
- One of the most simple smoked turkey breast recipes for beginners.
- Use either bone in turkey breast or boneless turkey breast.
- Learn my flavorful smoked turkey breast rub to produce maximum flavor.
- See how long to smoke turkey breast on the Traeger, specifically, though this recipe will teach you the best cooking times to use with any pellet grill or electric smoker.
- It’s a great way to cook turkey for 2-3 people, without smoking an entire turkey.
Ingredients
Since this is a recipe for smoked turkey breast without brine, you’ll need to make a tasty dry rub to add tasty flavor to the lean protein. Here’s what you need to make it.
Smoked turkey breast ingredients
- Turkey breast, boneless or bone-in
- Butter, melted
For the smoked turkey breast dry rub poultry seasoning
- Onion powder
- Garlic powder
- Dried herbs: rosemary, thyme, sage
- Paprika
- Red pepper flakes
- Salt and black pepper
How to smoke a turkey breast on a pellet grill
Now I’ll walk you through exactly how to smoke a turkey breast on a Traeger or other pellet grill.
Step 1. Preheat the Traeger grill or whatever smoked you’re using to 225 degrees F.
Step 2. Make the smoked turkey breast poultry seasoning. In a small bowl, combine all the ingredients for the dry rub poultry seasoning (onion powder, garlic powder, rosemary, thyme, sage, paprika, red pepper flakes, salt, and black pepper). Set aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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. Then slice and enjoy!
FAQs
In this demo, the Traeger wood pellet blend was used, but Maple, Hickory, and Cherry pellet wood chunks are good options, too.
Wrap up any extra turkey leftovers covered and refrigerated in an airtight container for 2-3 days. Make delicious leftover turkey sandwiches with avocado to enjoy this smoked turkey another day.
Although this recipe involves smoking raw turkey, you can also smoke an already cooked turkey breast if you just want to warm up the meat and add a little smoked flavor! Smoke time will be shorter because you don’t have to worry about bringing the internal temperature of the meat up to safe levels.
If you are using a meat thermometer, you can check that the internal temperature of your turkey breast has reached 165 degrees F. At this point the meat is safe for eating, and it’ll have had plenty of time to absorb a rich smokey flavor!
For best results, position your turkey breast with the rounded breast side up.
Smoked turkey breast is delicious served with air fryer baby potatoes, sauteed carrots with garlic butter and herbs, and sous vide asparagus. The leftovers are wonderful in turkey sandwiches or tacos the next day. See these leftover turkey recipes for inspiration.
More Tasty Grill + Smoker Recipes
- Smoked wings
- Smoked turkey breast
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
Are you a foodie, too?
Hey home chefs, if you’re looking for other ways to make Thanksgiving dinner turkey, check out this air fryer turkey breast tenderloin. It makes a very tender, juicy turkey breast. Also check out this sous vide whole chicken – it has a beautiful presentation.
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To find more delicious recipes to try on your culinary journey, scroll through the Sip Bite Go recipe collection.
Smoked Turkey Breast Recipe | Sip Bite Go
Ingredients
Smoked turkey breast ingredients
- 3 lb turkey breast boneless or bone-in
- 2 tbsp butter melted
For the smoked turkey breast dry rub poultry seasoning
- ¼ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp rosemary dried
- ¼ tsp thyme dried
- ¼ tsp sage dried
- ¼ tsp paprika dried
- ⅛ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp pepper black
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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