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!
See all of Sip Bite Go’s Thanksgiving turkey recipes…
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
Try making this cranberry BBQ sauce…
For the turkey dry rub poultry seasoning
- Onion powder
- Garlic powder
- Dried herbs: rosemary, thyme, sage
- Paprika
- Red pepper flakes
- Salt and black pepper
See my review of the Traeger Fin And Feather Rub…
What flavor wood chips do you use to smoke turkey breast?
In this demo, the Traeger wood pellet blend was used, but Maple, Hickory, and Cherry pellet wood chunks are good options, too.
What temperature is a smoked turkey breast done?
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.
Can you smoke an already cooked turkey breast?
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.
Should I smoke my turkey breast up or down?
For best results, position your turkey breast with the rounded breast side up.
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.
Note: some people like to prep the turkey breast first by running it under cold water.
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 smoked turkey recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F.
See how to cook smoked turkey thighs…
Notes: You do not need to rest the turkey on a roasting pan, directly on the grates works just fine.
If you want to smoke the turkey at 250 degrees F, that’s okay and will speed up the cook time, as well. But I always go with 225 degrees F.
See how to make air fryer turkey legs…
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.
Then it’s time to remove the turkey from the pellet grill.
See how to make butternut squash soup…
Make sure to stick the thermometer in the thickest part of the piece of meat to make sure you’ve checked the temperature correctly.
See my favorite Thanksgiving recipes cooked with turkey blend Traeger pellets….
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!
Also check out how to make spatchcock smoked turkey and how to make a smoked whole turkey.
Also check out how to cook a turkey in the oven…
What can I serve with smoked turkey breast?
This is delicious served with staples like crock pot sweet potatoes, air fryer baby potatoes, sautéed carrots with garlic butter and herbs, and sous vide asparagus.
How do you store leftover smoked turkey?
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 dish another day. See these leftover turkey recipes for more inspiration.
Love easy but delicious recipes?
Check out this beginner-friendly smoked brisket flat, my favorite smoked ham, sous vide whole chicken and tri tip in oven recipes – they all have a beautiful presentation.
See how to enhance a turkey gravy packet…
YOU MIGHT LIKE THESE
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Get better at backyard BBQ…
Get my free recipe newsletter.
I’m here to help you put together delicious meals, right at home. If you have any questions, drop them in the comments.
Follow for new recipes on Instagram and subscribe to the SipBiteGo on YouTube.
Chat soon!
– Jenna
Next, browse the Sip Bite Go recipe collection…
Smoked Turkey Breast Recipe
Video
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.
Tom says
Amazed, I thought smoking was done for me as we downsized to a lovely condo, ie no flames allowed. My fix? Drilled a hole in the lid of my weber Q1400 electric grill, mounted a thermometer. Found a six inch smoker tube, got the temps figured out on the grill. BINGO! I did use salt free Cajun spice as my rub, 2/3 cup of traeger meat church blend. 2 hours at 225+/- let rest and wow.
Steve L says
Slam dunk five star winner winner Turkey dinner.
From the flavor profile to the tenderness to the moisture of the bird it was all appreciated by everyone.
If you haven’t had a smoked Turkey breast do yourself a favor and use this recipe
TR says
Had butcher cut off the bone and butterfly. Next year I’ll ask the butcher to peel one-half of the breast off the skin and reverse the orientation to make it easier to roll up, which is what I ended up doing. Then did a traditional herb rub for the inside. Similar external rub in this recipe for the outside. 45 minutes per pound was perfect for a 10.3 lbs breast. Instead of placing directly on the grate, I left the turkey in a roasting pan to capture juices. Those juices made the best smoked gravy flavor. The family said this is the best turkey we’ve ever done.
angela says
I have a boneless 3 lb butterball turkey breast but it says on the turkey breast not to defrost, just to go from freezer to oven……so do I thaw it completely first before using this recipe or do I make the recipe with a frozen turkey breast?
Jenna Passaro says
Hi Angela, I hope you see this reply ASAP!! I would definitely THAW IT if it was me!
And luckily, a turkey breast shouldn’t be more than a few pounds, and it thaws at the rate of about 5 LBs / day… so we are 2 days out from Thanksgiving and I’d thaw that — pop it in the fridge to smoke the turkey breast.
Now I don’t know WHY they say don’t defrost, but if you want the time and temperature to work out for this Traeger turkey breast, I’d personally thaw it.
Let me know how it goes. 🙂
Jenna
Devin Walsh says
Any relation to Vince?
CJ says
I brined my turkey AND added the seasonings in this recipe and it was the best turkey breast I ever smoked, and I have been smoking them for years!
Jenna Passaro says
CJ – What high compliments.
So glad it turned out.
Curious what was in your brine.
Ready for more turkey yet? Try my smoked WHOLE turkey recipe next.
– Jenna
Steve says
Made this for Thanksgiving and everyone raved. Was juicy with great smoked flavor. I left off the red pepper flakes and used smoked paprika. And i threw an apple in the cavity. This was so easy. Thanks for the great recipe.
Jenna Passaro says
Love the idea of adding an apple to the cavity. So happy to hear your thanksgiving smoked turkey turned out!
Rick McGrew says
Fantastic recipe. Turned out perfect