Juicy Traeger Smoked Turkey Breast (No Brine, Easy)

If you think turkey breast means dry slices and stress, this Juicy Traeger smoked turkey breast will change your mind. No brine, no fuss—just a quick dry rub, gentle smoke, and a buttery baste that keeps every slice tender and fragrant. The beauty of a pellet grill is consistency: steady heat, clean smoke, and hands-off cooking so you can enjoy the day instead of babysitting the bird. We’ll walk through an easy Traeger smoked turkey breast method that delivers bronzed skin, succulent meat, and big flavor with pantry spices and butter.

Ingredients

Ingredient	Amount / Quantity
Boneless turkey breast (see notes for bone-in)	3 lb
Olive oil	1 Tbsp
Butter, melted (for basting)	2 Tbsp
Dry Rub
Kosher salt	1 tsp
Garlic powder	1 tsp
Onion powder	1 tsp
Paprika	1 tsp
Brown sugar	1 tsp
Dried thyme, crushed	1/2 tsp
Black pepper, freshly ground	1/2 tsp
Poultry seasoning	1/2 tsp

Flavor cues / NLP keywords: pellet grill, smoke setting, applewood or cherry pellets, dry rub, butter baste, internal temperature 165°F, carryover cooking, boneless turkey roast, no brine.

Timing

Phase	Time
Prep (mix rub, oil, season)	10 minutes
Smoke at 225°F	1 hour 30 minutes
Raise heat to 350°F (finish)	1–2 hours
Rest	15–20 minutes
Total	~2 hrs 45 mins–3 hrs 30 mins (hands-off for most)

Total time depends on thickness and whether your roast is boneless vs. bone-in. Always cook to temperature, not strictly time.

Step-by-Step Instructions

Step 1: Preheat the Smoker

Set your Traeger to the smoke setting until visible smoke appears, then stabilize at 225°F. This lower start helps build gentle smoke flavor without drying the meat.
Tip: Mild woods like apple or cherry give a sweet, golden finish; hickory is great if you prefer a bolder profile.

Step 2: Make the Dry Rub

In a small bowl, mix salt, garlic powder, onion powder, paprika, brown sugar, dried thyme, black pepper, and poultry seasoning. Break up any clumps for even coverage.
Tip: Brown sugar encourages bronzing; if you’re aiming for lower sugar, reduce it to 1/2 tsp.

Step 3: Prep the Traeger Smoked Turkey Breast

Pat dry the turkey breast thoroughly with paper towels (dry surface = better color). Rub with 1 Tbsp olive oil to help the spices adhere, then coat every side with the dry rub, getting into any folds or flaps.
Note on netting: If your turkey roast has netting, remove it before seasoning for even smoke and bark, or leave it on to hold shape—just season under any accessible flaps and remove netting carefully after cooking.

Step 4: Smoke Low and Slow (225°F)

Place the turkey skin side up on the preheated grill. Smoke for 1.5 hours at 225°F. Keep the lid closed to maintain temperature and clean smoke.
Tip: Insert a leave-in probe in the thickest part (not touching any bone) for real-time temp tracking.

Step 5: Baste with Butter

Melt the 2 Tbsp butter and brush it over the turkey. Work quickly so the smoker temp doesn’t drop. The butter adds sheen and protects the surface from drying as you finish cooking.
Tip: Add a pinch of rub to the butter for a final flavor layer.

Step 6: Raise Heat to Finish (350°F)

Increase the Traeger to 350°F and continue cooking 1–2 hours, or until the internal temperature reaches 165°F in the thickest part.
Tip: If the skin is perfect but the center lags, tent loosely with foil to prevent over-browning while the interior comes to temp.

Step 7: Rest, Slice, and Serve

Transfer the turkey to a cutting board and rest 15–20 minutes, skin side up. This locks in juices. Slice against the grain into 1/4–1/2-inch slices. Serve with gravy, cranberry sauce, or your favorite holiday sides.
Tip: Resting is non-negotiable—juices re-distribute and slices stay moist.

Nutritional Information (estimated per serving, 6 oz cooked)

• Calories: ~280 kcal
• Protein: ~48–50 g
• Carbohydrates: ~1–2 g (Sugars: ~1 g)
• Fat: ~7–9 g (Saturated: ~3–4 g)
• Sodium: ~350–500 mg (varies with salt and rub)
• Notes: Turkey breast is naturally lean and high in protein; butter and olive oil add richness with minimal carbs.

Estimates based on boneless turkey breast plus listed fat and rub; values vary by brand and exact yield.

Healthier Alternatives

• Lower fat: Swap the butter baste for olive oil spray or skip basting; the breast will still be juicy from gentle heat.
• Low sodium: Use salt-reduced poultry seasoning and halve the added salt in the rub.
• No sugar rub: Omit brown sugar; add smoked paprika for color without sweetness.
• Herb-forward: Replace poultry seasoning with fresh chopped rosemary + sage for a bright, classic herb crust.
• Dairy-free: Use all olive oil and a touch of chicken stock at slicing to moisten if desired.

Serving Suggestions

• Classic platter: Arrange slices on a warm platter with pan gravy, cranberry sauce, and buttery mashed potatoes.
• Fresh & light: Pair with roasted green beans, lemon-garlic asparagus, or a shaved fennel salad.
• Leftover magic: Build smoked turkey sandwiches with spicy mayo and pickled onions, or toss into a harvest salad with apple and pecans.
• Sauces to try: Herb butter, honey-mustard glaze, or a tangy salsa verde for a modern twist.

Common Mistakes to Avoid

• Skipping the dry pat: Moist skin steams instead of browns. Solution: Pat very dry before oil and rub.
• Opening the lid too often: Heat/smoke swings lengthen cook time. Solution: Peek with purpose—use a probe thermometer.
• Overcooking past 165°F: Lean meat dries quickly. Solution: Pull at 165°F (thickest part) and rest 15–20 minutes.
• Under-seasoning under flaps: Hidden areas taste bland. Solution: Lift flaps and season thoroughly.
• Slicing with the grain: Tough, stringy slices. Solution: Slice against the grain for tenderness.

Storing Tips

• Refrigerate: Cool, then store slices airtight 3–4 days.
• Freeze: Portion and wrap tightly; freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Cover with a splash of chicken stock and warm gently at 275°F or in a covered skillet on low to keep it juicy.
• Make-ahead: Season and refrigerate (uncovered) 4–12 hours to dry the surface slightly—better color and flavor on smoke day.

Conclusion

This Traeger smoked turkey breast is the definition of high reward, low effort: no brine, minimal prep, and maximum juiciness thanks to gentle smoke, a smart butter baste, and a proper rest. Whether it’s a holiday centerpiece or a weekend feast, you’ll get rosy slices with real smoke flavor and a crowd-pleasing, lean protein. Give it a try and tell me your favorite pellet wood and sides in the comments—don’t forget to rate the recipe and subscribe for more easy, flavorful smoker recipes!

FAQs

Q1. Can I use a bone-in turkey breast?

Absolutely. Plan on the upper end of the time range. Cook by temperature (still 165°F in the thickest part), and expect slightly richer flavor from the bone.

Q2. What pellets work best?

Apple and cherry yield mild, sweet smoke and beautiful color. Hickory is stronger and classic. Blend woods to suit your taste.

Q3. Do I really not need to brine?

You don’t. The low-and-slow start plus a butter (or oil) baste and proper rest keep the meat succulent. Brining is optional for complexity, not required for juiciness here.

Q4. How do I keep the skin from getting rubbery?

Start at 225°F for smoke, then finish hot at 350°F to render and crisp. Pat dry before seasoning and avoid frequent lid opening.

Q5. My roast has netting—remove it or not?

Either works. For most even seasoning and smoke, remove before cooking. If you keep it on for shape, cut and remove the netting carefully after the rest, before slicing.

Print