Learn how to smoke a tender and juicy turkey breast in this easy Traeger Smoked Turkey Breast recipe! Smoking a turkey breast can add a delicious smoky flavor and injecting it with a buttery marinade really locks in the juices. Serve with this adorable turkey veggie tray and some Jiffy cornbread with creamed corn!
Traeger turkey recipes are all the rage, especially around Thanksgiving and Christmas! However, when you don't want to prepare a whole smoked turkey or a smoked spatchcock turkey, smoking a turkey breast is the perfect solution!
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😍 Why You'll Love This Recipe
This smoked turkey recipe is perfect when you feel like having turkey but you don't want to cook a whole turkey. You'll find that turkey breasts range in size, just like whole turkeys do. Depending on the size, (4-10 pounds) it can feed anywhere from three to eight individuals.
You can even prepare this Traeger smoked turkey breast for Thanksgiving. The smaller size makes turkey breasts the perfect solution for those dining alone, with a few friends, or with a small family.
You may miss the turkey leftovers and the turkey drippings to make gravy, however, sometimes it's nice not to have a fridge full of leftovers. If this is you, you'll love this scaled-down recipe! If you do end up with leftovers, you have to try my mini turkey pot pies, they're so good!
Another advantage to this recipe is that it frees up the oven for the Southern sweet potato pie and other side dishes!
Smoking a turkey breast retains the juices inside, especially when injected first and smoked to an internal temperature of 165 degrees F. This yields a juicy turkey that's neither overly cooked nor dried out.
Although this recipe specifies using a Traeger grill, you can also use any other pellet grill. To feed a larger crowd, try my Traeger smoked turkey without brine recipe. And if you have a small gathering, try my baked turkey legs recipe!
🔖 Ingredients & Substitutions
- Turkey — This Traeger Smoked Turkey Breast recipe calls for a 7 lb bone-in turkey breast. If using a smaller or larger turkey breast, you'll need to adjust the other ingredients. Rinse the turkey and pat dry with paper towels before proceeding.
- Tajin Seasoning — Tajin seasoning is salty, lemony, and slightly spicy. If you don't have Tajin, you can double the amount of creole seasoning.
- Creole Seasoning — Creole Seasoning adds both spice and saltiness. If you wish, you can leave out the creole seasoning and double the amount of Tajin seasoning.
- Sage — Sage can be purchased fresh, ground, or rubbed. For this recipe, we're using rubbed sage. Rosemary and thyme are also great options!
*Find the full ingredients and quantities in the recipe card.
🦃 Traeger Smoked Turkey Breast Instructions
Step 1 | Prepare Marinade/Inject Turkey
Whisk turkey marinade injection ingredients together until combined. Use a marinade-injecting syringe to inject the marinade into the turkey breast.
Pro Tip: Inject the turkey breast all over. When injecting, pierce the turkey and slowly pull the syringe out as you inject the marinade into the turkey breast. This helps the marinade to get absorbed instead of leaking out entirely. However, some of the marinade will still leak out.
Step 2 | Season Turkey Breast
When there's approximately ¼ cup of marinade left, stir the turkey seasoning ingredients into the marinade to make a paste. Rub this paste all over the turkey breast, including the cavity. At this point, cover and refrigerate the turkey for one or more hours to let the flavors penetrate the meat.
Pro Tip: Don't forget to lift the skin and rub some of the paste into the skin. This will help the seasoning really soak in!
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Step 3 | Smoke The Turkey Breast
Bring the turkey to room temperature. Heat Traeger to 225°F. When the smoker is ready, place the turkey breast directly on the grill rack and stick the probe into the thickest part of the turkey breast. Set the probe temperature to 165°F. Use super smoke if you have that option. Smoke until the probe reaches 165°F.
Pro Tip: At 225°F, it will take approximately 4 to 5 hours to smoke the turkey. It's hard to predict the exact time. It will depend on the outside temperature, the turkey's temperature, and how many times you lift the grill lid to sneak a peak.
Step 4 | Rest Turkey Breast
Loosely tent the turkey breast with aluminum foil and allow it to rest for approximately 10 minutes before slicing.
Pro Tip: The resting period will allow the juices to redistribute in the breast instead of seeping out when you slice into it.
🍽 Serving Suggestions
Smoked turkey breast is very versatile which means you can serve it with anything from mashed potatoes to string beans or hot crusty bread. However, I recommend serving it with cranberry sauce, chipotle smoked mac and cheese, and turkey bacon wrapped asparagus.
These sides really complement the smoked turkey and will definitely impress your guests! And for an extra treat, you have to make these adorable turkey pretzels. They'd make a great addition to your fall charcuterie board!
What Readers Are Saying
This was the best turkey breast I’ve ever made. I try a new recipe every year, looking for the perfect one. This one gets saved to be made again. Everyone loved it. Thank you! —Casey
🍗 What to do with Turkey leftovers?
Smoked turkey leftovers can be enjoyed in so many ways! Need a little inspiration? Here are a few recipes that are sure to please!
🤷🏻♀️ Recipe FAQs
It will depend on the size of the turkey breast and the temperature outside. If the weather is cold, it will take longer to smoke the turkey breast. It could take 4 to 6 hours.
It depends on what temperature it is smoked at. Here are some approximate times based on temperatures.
225°F — 40 minutes per pound
250°F — 35 minutes per pound
275°F — 30 minutes per pound
300°F — 25 minutes per pound
325°F — 20 minutes per pound
350°F — 15 minutes per pound
When smoking a turkey, I like to stick with fruitwood. However, any of the following will give you great results.
• Apple
• Cherry
• Pecan
• Hickory
• Oak
👩🏼🍳 Pro Tips
- If you buy a smaller turkey breast, you can reduce the amount of marinade and seasonings.
- Inject the turkey breast all over. Pierce the turkey as you slowly pull the syringe out, allowing the marinade to slowly get absorbed into the breast instead of leaking out.
- You may be tempted to skip the resting period, but don't! If you slice the turkey too soon, all the yummy juices will run out of the turkey, leaving the turkey breast dry.
- If you need the turkey to cook faster, start the turkey at 225°F for one hour with super smoke, then turn up the temperature to 250°F or higher for the remaining time. Another option is to smoke the turkey breast at an even higher temperature, say 350°F, which will drastically reduce the cooking time.
- If you prefer a milder taste, you can leave out the creole seasoning. You may want to add a little extra salt since you'll be losing the salt in the creole seasoning.
🌽 Other Smoker Recipes
- Perfectly Smoked Traeger Prime Rib
- Smoke A Traeger Brisket Like A Boss
- Habanero Pineapple Brisket Burnt Ends
- Traeger Smoked Tri-Tip
- Traeger Smoked Chicken Thighs
- Smoked Corn on the Cob
🍖 More Smoked Recipes
📖 Recipe
Traeger Smoked Turkey Breast
Equipment
Ingredients
Turkey Injection Marinade
- ¼ cup unsalted butter (melted)
- ¼ cup avocado oil
- 2 tablespoon orange juice
- 1 tablespoon lemon juice
- 2 teaspoon Worcestershire sauce
- 2 teaspoon garlic powder
- ½ teaspoon cayenne pepper (or black pepper)
Other Ingredients
- 7 lbs turkey breast
- 1 tablespoon Tajin seasoning
- 2 teaspoon creole seasoning
- 1 tablespoon sage
- 1 tablespoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Whisk turkey marinade injection ingredients together until combined. Use a marinade injecting syringe to inject the marinade into the turkey breast.
- When there's approximately ¼ cup of marinade left, stir the turkey seasoning ingredients into the marinade to make a paste. Rub this paste all over the turkey breast, including the cavity. At this point, cover and refrigerate the turkey for one hour or more to let the flavors penetrate the meat.
- Bring the turkey to room temperature. Heat Traeger to 225°F. When the smoker is ready, place the turkey directly on the grill and stick the probe into the thickest part of the turkey breast. Set the probe temperature to 165°F. Use super smoke if you have that option. Smoke until the probe reaches 165°F.
- Tent the turkey breast with foil and allow it to rest for approximately 10 minutes before slicing.
Notes
- Inject the turkey breast all over. Pierce the turkey as you slowly pull the syringe out, allowing the marinade to slowly get absorbed into the breast instead of leaking out.
- You may be tempted to skip the resting period, but don't! If you slice the turkey too soon, all the yummy juices will run out of the turkey, leaving the turkey breast dry.
- If you need the turkey to cook faster, start the turkey at 225°F for one hour with super smoke, then turn up the temperature to 250°F or higher for the remaining time. Another option is to smoke the turkey breast at an even higher temperature, say 350°F, which will drastically reduce the cooking time.
- If you prefer a milder taste, you can leave out the creole seasoning. You may want to add a little extra salt since you'll be losing the salt in the creole seasoning.
Steve says
Do you use fresh or dried thyme?
Hilda Sterner says
I usually use rubbed sage but if you want to add thyme you can use either dried or fresh. If you use dried you'll need less than if you use fresh. For every teaspoon of dried herbs, you'll want to use 1 tablespoon fresh.
Rachel C says
This recipe is fantastic!!! I've never smoked a turkey breast before, so I wanted something with a different flavor than the usual brine I use. The ingredient that caught my eye was Tajin. The injection and rub smelled SO good even before smoking. I will definitely be using this recipe again.
Thank you!
Hilda Sterner says
Thank you, Rachel! I'm really glad you liked the way it turned out. Enjoy!!
Casey says
This was the best turkey breast I’ve ever made. I try a new recipe every year, looking for the perfect one. This one gets saved to be made again. Everyone loved it. Thank you!
Hilda Sterner says
Thanks, Casey! I'm so happy to hear that. Your comment made my day! Would you be so kind as to give it a star rating? The star ratings really help my exposure in Google search. Thanks again and Happy Thanksgiving! 🦃
Jen says
Hi, which wood chips should I use?
Hilda Sterner says
Hi Jen,
Please refer to the FAQ section of the post, I mention my recommendations there. Thanks!
Marilyn says
I’m planning on making this tomorrow. Can I do the injection and rub the night before and then smoke it tomorrow?
Hilda Sterner says
Hi Marilyn,
Yes, you can! Good luck, and happy Easter!