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 chipotle smoked mac and cheese or Jiffy cornbread with creamed corn on the side!
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!
Jump to:
😍 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 easy baked turkey legs recipe!
🛒 What Goes Into This 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 at the bottom of the post.
🦃 Traeger Smoked Turkey Breast Instructions
Step 1 | Prepare Marinade/Inject Turkey
Whisk turkey marinade injection ingredients together until combined. Usea 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!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step 3 | Smoke The Turkey Breast
Bring the turkey to room temperature. Heat Traeger to 225°F. When the smoker is ready, place 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 compliment 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 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.
🌽 More 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
🍖 Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my 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.
Marc DiFrancesco says
If you smoke your turkey at 225 the skin will be like rubber.
The reason is the fat layer under the skin won’t render out at 225.
Cook it at 275 to 300 to get crispy skin
Hilda Sterner says
Thanks, Marc, as you can see by the reviews, that hasn't been an issue, but I will crank up the heat next time to see the difference it makes. Thanks!
Kate says
I loved this Turkey and so did my family and guests. I normally don’t like Turkey, but this year I’m gladly eating leftovers. This will be our go to recipe annually. Thank you!
Hilda Sterner says
Thank you so much, Kate! Enjoy!
Sandy Bostelman says
Cook time for a 5lb boneless turkey breast, and also for a 7.5 lb bone in turkey breast? ( I have 2 not sure which one will go on smoker yet)
Hilda Sterner says
Hi Sandy,
Please refer to the FAQ section of the post in which I explain how long to smoke a turkey breast per pound, thank you!
Debbie says
I have more of a question. Would this turkey benefit from brining or is it not necessary because of the injection solution. Thanks.
Hilda Sterner says
Hi Debbie,
I have tried brining turkey and I've never been a huge fan. It's supposed to keep the turkey moist and flavorful but as you can see by the comments, this turkey recipe has no issues with either. I would just follow the recipe as is. However, if you want to brine, you may want to find another recipe. I wouldn't recommend changing this one. Good luck!
Shavelle says
I have a recipe that I love and have used for years. Then I came across this recipe last year and decided to give it a try. It is my new favorite. So glad I was able to find your page again.
Hilda Sterner says
Hi Shavelle,
Thank you so much for returning to review the recipe. I'm happy you found it too!
Shar says
Love turkey on pellet grill but seeing those turkeys pat their last respects to Uncle Tom was the best laugh of the day!
Hilda Sterner says
Haha, I'm glad you caught that, Happy Thanksgiving!
Ross says
How long should it take approximately to smoke a 5lb turkey breast at 225°???
Hilda Sterner says
Hi Ross,
At 225° it should take around 3 hours or 35 minutes per pound. It's hard to predict the exact time since it depends on the outside temp, how many times you lift the lid, the turkey's beginning temperature, and so on. If possible, use a probe to make sure it's cooked to 165.
Smitty says
Made this with a couple necessary substitutions, grape seed oil for Avocado oil and more garlic (it's an Italian thing). Came out moist and delicious. My wife who is not a fan usually of turkey noted Hilda has saved turkey for her using this recipe. BIG family Hit! Highly recommended!
Hilda Sterner says
Thank you so much for taking the time to rate the recipe. It makes me happy to know that your family enjoyed the recipe. I'd hate to ruin Thanksgiving. 😉
Mark S Cramer says
I just made this exactly as written. It was amazing! The spice and heat seasonings were spot-on. The best turkey ever. Smoked some fresh pineapple and mom's stuffing. Wish I could share a picture. Tool out at 165. Will make again!
Hilda Sterner says
Thanks, Mark! I'm glad you had success with the recipe. Happy Thanksgiving! 🦃
Patricia McGuffee says
Have not tried yet but wondering if this can be cooked in the oven?
No smoker.
Hilda Sterner says
Hi Patricia, I don't see why you can't prepare it in the oven, just not sure how long it would take since I've only tried this recipe in my smoker.