How to Smoke Turkey Breast

Smoked Turkey Breast (Traeger)

Ingredients · Servings 8

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)
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)

Method · 7 h 50 min

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.

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

Why We Love This Traeger Smoked Turkey Recipe

Turkey gets a bad wrap. People often throw it into one of three categories: Lower-grade chicken, deli meat, or only for Thanksgiving … I’d like to clear things up today by presenting you with a fabulous juicy flavor packed recipe for Smoked Turkey Breasts!

We love smoking turkey breasts on our electric smoker. They’re much quicker and easier to brine, rub, and smoke than working with a whole turkey. And when properly smoked, they turn out SO tender and delicious.

Smoked turkey breast is a great protein to have around when you’re trying to eat low-carb. They’re great to chop for salads and meal prep dishes as well. Or enjoy slices with carbs on sandwiches or with southern sides!

But let’s get one thing straight before getting started. Brining the turkey breast… I know brining is a step most people would like to avoid but it makes such a huge difference. Brining turkey helps lock in juices and flavor so they are less likely to dry out on the smoker. And since turkey breasts are much smaller than a whole turkey it’s much easier to manage!

For the Smoked Turkey Dry Rub –

Smoked paprika
Garlic powder
Rubbed sage
Onion powder
Black pepper
Cayenne pepper

Note: You will also need salt for the rub ONLY IF you are NOT brining.

How to Smoke Turkey Breast (Traeger Method)

First, brine the turkey: 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 to fit in the bowl.

Cover the bowl tightly with plastic wrap and refrigerate for 6 to 12 hours.

Next, make the smoked turkey rub: 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 spices over the top of each turkey breast.

Preheat the smoker grill to 225°F. Place the turkey breast on the grates in the smoker. Smoke for 1-2 hours, until a meat thermometer inserted in the thickest part of the turkey breast reaches 165°F internal temperature.

On my Traeger, with average-sized turkey breasts that are roughly 3-4 pounds each, this took 1 ½ hours. But the turkey breast size do vary and so will the cooking time… Typically you need about 30 minutes of smoke time per pound.

Allow the turkey breast to rest for at least 10 minutes before cutting and serving. This helps the juices to reabsorb into the meat and make every bite perfectly juicy.

Get the Complete (Printable) Traeger Smoked Turkey Recipe Below. Enjoy!

Turkey is, of course, a classic main protein for holidays like Thanksgiving, Easter, and Christmas. But that’s not all! Bust out the Traeger and smoke turkey breasts for 4th of July, Labor Day, or any casual summer gathering.

The flavorful rub makes smoked turkey perfect to pair with all kinds of classic American dishes. Serve alongside mashed potatoes, mac and cheese, baked beans, coleslaw, or any of your favorite comfort food sides.

This recipe is also great to include in your week meal prepping plan! Smoke a few turkey breasts and use one (or two) to chop up and add to dishes like:

Fresh green salads
Sandwiches

Or any recipe that calls for precooked poultry!

Should I put rub on my turkey before smoking?

Yes! Coat the turkey with the rub after brining (and drying) but before smoking.

How do you get rub to stick to turkey?

Thoroughly pat the breasts dry and you should have no problem getting the smoked turkey rub to stick to the skin.

What kind of wood (or wood pellets) should I use in the smoker?

The wood used for smoking is a matter of personal preference. Cherry wood is a great option for poultry. However, pecan, mesquite, hickory, and apple wood chips are all good choices. You can even buy a blend of wood pellets for a pellet grill.

How long do leftovers last?

Let the meat cool completely before transferring to an airtight container. Keep in the refrigerator 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.