Smoked Turkey Breast (Traeger)

Spice-rubbed smoked turkey breast on a wood cutting board, two slices are in front of the breast.

5 stars (4 reviews)

Learn the easy steps to make the most moist, tender and delicious smoked turkey breasts any time of year. This classic Traeger smoker recipe features a simple brine and our favorite rub for maximum flavor!

Prep Time20

Cook Time1 30

Brine Time6

Total Time7 50

Course: Main, Main Course

Cuisine: American

Servings: - 12 servings

Calories: 403kcal

Author: Sommer Collier

Ingredients

For the Brine –

½ cup light brown sugar
¼ cup salt
2 cups boiling water + 3 cups cold water
6-7 pounds bone-in split turkey breasts or boneless

For the Smoked Turkey Rub –

1 tablespoon smoked paprika
2 teaspoons garlic powder
1 ½ teaspoons rubbed sage
1 teaspoon onion powder
1 teaspoon black pepper
¼ - ½ teaspoon cayenne pepper
*1 tablespoon salt ONLY IF NOT BRINING

US Customary - Metric

Instructions

Set out a bowl large enough for the turkey breast to fit in. Add the brown sugar and salt to the bowl. Boil 2 cups of water and pour into the bowl. Stir well to dissolve the salt and sugar. Add 1 cup of cold water to the bowl to bring the temperature of the brine down. Add the turkey breasts to the brine. Then add the remaining 2 cups of water to the bowl making sure the turkey breast are completely submerged in brine. It’s ok to use a little more or less water if needed. Cover the bowl tightly with plastic wrap and refrigerate for 6 to 12 hours.
When ready to smoke, remove the breasts from the brine and allow them to dry on a rack or baking sheet. Pat them dry with paper towels.
In a small bowl, mix the smoked turkey rub seasoning. Do not add salt to the smoked turkey rub if you have brined the turkey breasts. Mix well then rub the seasoning mixture over the top of each turkey breast.
Preheat the smoker to 225°F. Place the turkey breast on the grates in the smoker. Smoke for 1-2 hours, until a thermometer inserted in the thickest part of the turkey breast reaches 165°F. (On my Traeger, with average sized turkey breasts, this took 1 ½ hours, but the turkey breast size do very and so will the cooking time.)
Allow the turkey breast to rest for at least 10 minutes before cutting and serving.

Video

Notes

Let the meat cool completely before transferring to an airtight container. Keep in the fridge for up to 3-4 days.

To freeze, wrap each breast in a layer of plastic wrap, followed by a layer of aluminum foil. I also like to place them in a plastic Ziploc bag, with all of the air squeezed out, for extra protection. Freeze for up to 6 months.

Nutrition