Smoked Turkey Breast (Traeger)

Name: Smoked Turkey Breast (Traeger)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 7 h 50 min
Yield: 8 - 12 servings
Ingredients: ½ cup light brown sugar; ¼ cup salt; 2 cups boiling water + 3 cups cold water; 6-7 pounds bone-in split turkey breasts; 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

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Brine Time
6 hrs
Total Time
7 hrs 50 mins
Servings
8 - 12 servings
Calories
403 kcal
Course
Main Course
Cuisine
American

Smoked Turkey Breast (Traeger)

Gael Hudson

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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!

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Ingredients

Servings

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

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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.

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 Information

Show Details

Serving 6oz Calories 403kcal (20%) Carbohydrates 15g (5%) Protein 74g (148%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.04g Cholesterol 184mg (61%) Sodium 4243mg (177%) Potassium 878mg (25%) Fiber 0.5g (2%) Sugar 14g (28%) Vitamin A 527IU (11%) Vitamin C 0.1mg (0%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8- 12 servings

Amount Per Serving

Calories 403 kcal

% Daily Value*

Serving	6oz
Calories	403kcal	20%
Carbohydrates	15g	5%
Protein	74g	148%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Trans Fat	0.04g	2%
Cholesterol	184mg	61%
Sodium	4243mg	177%
Potassium	878mg	19%
Fiber	0.5g	2%
Sugar	14g	28%
Vitamin A	527IU	11%
Vitamin C	0.1mg	0%
Calcium	66mg	7%
Iron	2mg	11%