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Juicy Traeger Smoked Turkey Breast (No Brine, Easy)

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This no-brine Traeger smoked turkey breast is unbelievably juicy and foolproof. A simple dry rub, a quick butter baste, and pellet smoke (apple or cherry) deliver golden, tender slices every time. Cook to an internal temperature of 165°F and let carryover cooking do the rest.

  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings

Ingredients

  • 3 lb boneless turkey breast (see notes for bone-in option)

  • 1 Tbsp olive oil

  • 2 Tbsp butter, melted (for basting)

Dry Rub

  • 1 tsp kosher salt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1 tsp brown sugar

  • 1/2 tsp dried thyme, crushed

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp poultry seasoning

Instructions

  1. Preheat Smoker: Set Traeger to the Smoke setting until visible smoke appears, then stabilize at 225°F (107°C). Use applewood or cherry pellets for a mild, sweet smoke.

  2. Mix Rub: In a small bowl, combine salt, garlic powder, onion powder, paprika, brown sugar, thyme, black pepper, and poultry seasoning. Break up any clumps.

  3. Season Turkey: Pat turkey breast very dry. Rub all over with olive oil, then coat thoroughly with the dry rub (get into folds; if netted, season under accessible flaps).

  4. Smoke at 225°F: Place turkey skin side up on grates. Insert a probe in the thickest part (avoid bone if present). Smoke for 1.5 hours, lid closed.

  5. Butter Baste: Brush turkey with melted butter to add sheen and protect the surface.

  6. Finish at 350°F: Increase Traeger to 350°F (177°C) and cook until the internal temperature reaches 165°F (74°C), about 1–2 hours more depending on thickness. Tent loosely with foil if the exterior browns too fast.

  7. Rest & Slice: Transfer to a board and rest 15–20 minutes, skin side up. Slice against the grain into 1/4–1/2-inch slices and serve.

Notes

  • Pellets: Apple or cherry for a golden, mild profile; hickory for bolder smoke.

  • Netting: Removing before cooking gives more even bark; if left on for shape, remove carefully after resting.

  • Bone-In Option: A 3–4 lb bone-in breast typically needs ~30–45 minutes longer; always cook to 165°F in the thickest part without touching bone.

  • No Brine Needed: Dry surface + butter baste + controlled temps keep it juicy.

  • Carryover Cooking: Pull at 165°F; temp may rise 2–5°F while resting.

  • Serving Ideas: Great with gravy, cranberry sauce, and holiday sides; leftovers make excellent sandwiches and salads.

  • Storage: Refrigerate slices airtight up to 4 days or freeze up to 3 months. Reheat gently, covered, with a splash of broth.

  • Lower Sugar: Reduce brown sugar to 1/2 tsp if desired.

  • Author: Amber
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Nutrition

  • Serving Size: 6 oz cooked turkey
  • Calories: 285
  • Sugar: 1 g
  • Sodium: 420 mg
  • Fat: 8 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 4.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 49 g
  • Cholesterol: 130 mg

Find it online: https://ambersbridal.com/juicy-traeger-smoked-turkey-breast-no-brine-easy/