Traeger Smoked Turkey Breast
By Traeger Kitchen
3 Reviews
Get ready for turkey day with this epic Traeger smoked turkey breast. Brine your turkey breast to lock in juices and flavor, then slow smoke and roast for a memorable meal that's flavorfully rewarding. Plan ahead! This brined smoked turkey breast recipe requires an overnight brine.
Prep Time
20 Min
Cook Time
2 Hr
30 Min
Pellets
Turkey Blend
Yields: 8 Servings
Ingredients
Brine
- 8 Quart
- water
- 1 Cup
- plus 1 teaspoon kosher salt
- 1/3 Cup
- brown sugar
- 1/2 Cup
- molasses
- 1/2 Teaspoon
- garlic salt
- 1/2 Teaspoon
- onion powder
- 1 Teaspoon
- freshly ground black pepper
- 7
- fresh sage leaves
- Ice
- 1
- (8-10 lb) turkey breast
Rub
- 2 Tablespoon
- unsalted butter, at room temperature
- To Taste
Complete Your Cook
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Units of Measurement:
Before You Get Started
If you have a grill with WiFi capabilities, make sure you know how to connect your Traeger to WiFi. This will be essential on Thanksgiving day so you’re able to monitor your smoked turkey breast right from your phone.
Steps
Step 1
Make the brine: In a large pot, combine the water, 1 cup of salt, brown sugar, molasses, garlic salt, onion powder, pepper, and sage leaves. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice. Stir until melted, then let the brine cool completely.
Ingredients
8 Quart water
1 Cup plus 1 teaspoon kosher salt
1/3 Cup brown sugar
1/2 Cup molasses
1/2 Teaspoon garlic salt
1/2 Teaspoon onion powder
1 Teaspoon freshly ground black pepper
7 fresh sage leaves
Ice
Step 2
Place the breast in the turkey brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap, or foil and place in the refrigerator for at least 24 hours.
Ingredients
1 (8-10 lb) turkey breast
Step 3
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
Step 4
Meanwhile, remove the turkey from the brine and rinse well. Pat dry with paper towels. Spread the butter evenly over the skin, then season with Traeger Pork & Poultry Rub.
Ingredients
2 Tablespoon unsalted butter, at room temperature
To Taste Traeger Pork & Poultry Rub
Step 5
Insert the probe into the thickest part of the breast. Place the turkey directly on the grill grates, close the lid, and cook until the internal temperature reaches 165℉, 2-2 1/2 hours for your Traeger smoked turkey breast.
02:30
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
Step 6
Remove the turkey from the grill and let rest for 15 minutes so the juices can redistribute before slicing and serving. Enjoy!
Best Turkey Tips
- Cook to Internal Temperature, Not Time: Always pull the turkey when the turkey breast hits 160°F (it will carry over to 165°F). This guarantees juicy meat no matter the size.
- How to get crispy skin on a pellet grill: Pat the skin dry, rub with butter or oil, and finish at a higher heat at the end of cooking.
- What to do if the turkey cooks too fast/slow: Adjust the grill temperature in small steps and use a meat thermometer to check doneness.
- What’s a smoke ring in turkey: It is the pink layer just under the skin that forms from smoke reacting with the meat, a sign of true wood-fired flavor.
- Storage tips: Refrigerate leftovers within 2 hours, store in airtight containers, and use within 3 to 4 days or freeze for up to 6 months.
FAQS
Commonly asked questions about brined smoked turkey breast for Thanksgiving.
Yes. This brine works for a whole smoked turkey recipe, but you’ll need a larger container and enough brine to fully submerge the bird.
Brine it for at least 12 hours for the best flavor and juiciness, but you can go up to 24 hours if needed.
The general rule of choosing a pellet for any meat is that it should match the intensity of whatever you're cooking up. Lighter wood pellet flavors like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavored turkey, though, Traeger Turkey Pellets are the way to go. You can learn more about the best pellets for smoking turkey by reading our article.
- Breast: Pull at 160°F (it will rise to 165°F while resting).
- Thighs: Aim for 175°F for tender dark meat.
- Resting: Let the turkey rest 15–30 minutes before carving to redistribute juices.
You can learn more about how to smoke a turkey by reading our article.
Insert the probe into the thickest part of the breast, avoiding bone and fatty areas. For extra accuracy, check the thigh as well. You can get a step-by-step guide on how to use a meat thermometer for a turkey here.
To keep your smoked turkey breast juicy, start with a turkey brine (dry or wet) to lock in moisture. Cook low and slow at a consistent temperature, and avoid opening the grill too often. Apply a light coating of oil or butter before smoking to help retain moisture and crisp the skin. Use a meat thermometer and pull the turkey when the breast reaches 160°F, then let it rest for 15–30 minutes so the juices redistribute. Learn how to brine a turkey by reading our article.
Brine ahead of time, cook to temperature instead of time, and let the turkey rest before slicing so the juices stay in the meat.
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