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smoked turkey breast on the grill
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5 from 14 votes

Traeger Smoked Turkey Breast

Learn how to make an amazingly juicy, Traeger smoked turkey breast.
Prep Time15 mins
Cook Time4 hrs 30 mins
Resting Time1 hr
Total Time5 hrs 45 mins
Course: Main Course, Main Dish
Cuisine: American
Servings: 6 servings
Calories: 567kcal
Author: Hilda Sterner


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


  • Whisk turkey marinade injection ingredients together until combined. Using a Marinade Injecting Syringe (paid link), 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. 


  • 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.


Serving: 1serving | Calories: 567kcal | Carbohydrates: 14g | Protein: 67g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 188mg | Sodium: 5203mg | Sugar: 8g