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Smoked Turkey Breast

Smoked Turkey Breast

By Traeger Kitchen

Get ready for turkey day with this epic 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 recipe requires an overnight brine.

Prep Time

20 Min

Cook Time

2 Hr
30 Min

Pellets

Turkey Blend

Ingredients

This recipe serves:

8

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Units of Measurement:
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, room temperature
To Taste Traeger Pork & Poultry Rub
This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
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, room temperature
To Taste Traeger Pork & Poultry Rub

Steps

  • 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.

  • 2

    Place turkey breast in the 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.

  • 3

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 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.

  • 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 smoked turkey breast.

    375 ˚F / 191 ˚C

    165 ˚F / 74 ˚C

    02:30

  • 6

    Remove the turkey from the grill and let rest for 15 minutes so the juices can redistribute before slicing and serving. Enjoy!

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