Juicy Traeger Smoked Turkey Breast (Easy, No Brine)

Sliced smoked turkey breast on a plate with orange slices, cranberries, rosemary, and a bowl of cranberry sauce.

Juicy Traeger Smoked Turkey Breast (Easy, No Brine)

Juicy, easy spice-rubbed Traeger smoked turkey breast that's simple to prepare, delicious and perfect every time you make it. Using a boneless turkey breast removes the need for a brine. Basting with butter for the last hour of cook time adds flavor and moisture that locks in the flavor. It's an easy recipe that can be made on any smoker in just a few hours for Thanksgiving, Christmas or an amazing meal any time of year.

Course dinner, Main Dish

Cuisine American

Diet Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat

Prep Time 15

Cook Time 2 30

Resting Time 15

Total Time 3

Servings

Calories 436kcal

Author Christy Gurin

Equipment

1 Traeger grill or any smoker, Traeger or pellet grill specifically isn't necessary
1 Smoker pellets or wood chips (pretty much any wood type works from mesquite, cherry, hickory, etc.)
1 Measuring cups and spoons set
1 Small bowl
Paper towels

Ingredients

3 lb. Boneless turkey breast see notes for bone-in
1 Tablespoon olive oil
2 Tablespoons butter

Dry Rub

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon brown sugar
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon poultry seasoning

US Customary - Metric

Instructions

Remove turkey breast from the refrigerator and let sit out while you preheat smoker.
Preheat your smoker to 225°. If using a Traeger, use the smoke setting first and then set the temperature once it starts smoking.
Mix your dry rub ingredients together in a small bowl.
Pat the turkey breast dry with paper towels.
Rub 1 Tablespoon olive oil onto the turkey breast, coating every inch of it.
Rub with seasoning, making sure to coat all of it and inside the flaps. If your turkey breast roast has netting, see notes on this.
Place the seasoned breast on the preheated smoker grill, skin side up. Smoke for 1.5 hours at 225° F.
Melt the butter and use a grill brush to baste they turkey with it. Try to do this quickly so the smoker doesn’t drop temperature too much while the door is open.
Increase the heat to 350° and continue cooking until the internal temperature on the thickest part of the turkey breast reaches 165° F using a meat thermometer (1- 2 hours).
Remove the turkey from the grill and allow it to rest skin side up for 15-20 minutes before slicing and serving to keep it juicy. You can use this time to heat up or make gravy.
Slice the turkey against the grain and serve with gravy, cranberry sauce or however you prefer it.

Notes

Using a bone-in turkey breast: I don’t recommend using a no-brine recipe like this for a bone-in turkey breast. They are larger and I’ve tested it several times and it will be dry without either a brine or injections.
Netting: If your turkey breast has netting on it, you can choose to leave it on or remove it with scissors. Sometimes the turkey breast will be cut into multiple pieces and if this is the case, rub each piece with oil and spices and leave room between them on the smoker. Alternatively to keep the breast roast intact, you can leave the netting on and remove after cooking. If you opt to do this, please know that it will soak up the oil and spices so you will need to lift the netting up and rub underneath the net as much as possible.

Nutrition