Preheat the Traeger grill or whatever smoked you’re using to 225 degrees F.
Make the smoked turkey breast poultry seasoning. In a small bowl, combine all the ingredients for the dry rub poultry seasoning (onion powder, garlic powder, rosemary, thyme, sage, paprika, red pepper flakes, salt, and black pepper). Set aside
Place turkey breast on a work surface and pat turkey breast dry with paper towels.
Coat all over with melted butter by using your hands to massage the butter into the turkey breast.
Season the turkey with the poultry seasoning (use as much as desired – in this Traeger demo, all of the seasoning was used).
Use your hands to massage the seasonings into the turkey breast.
Place your turkey breast on the smoker grill grate and cook for 40 – 45 minutes per pound, until the internal temp reaches 160°F.
You may find that some smoked turkey recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F.
Notes: You do not need to rest the turkey on a roasting pan, directly on the grates works just fine.
If you want to smoke the turkey at 250 degrees F, that’s okay and will speed up the cook time, as well. But I always go with 225 degrees F.
The exact smoked turkey breast time will vary based on how large of a turkey you’re smoking.
Use an instant read thermometer to verify when your turkey does reach an internal temperature of 160-165°F.
Then it’s time to remove the turkey from the pellet grill.
Make sure to stick the thermometer in the thickest part of the piece of meat to make sure you’ve checked the temperature correctly.
Wait at least 20-30 minutes before slicing so the juices can settle.
You can cover the turkey breast with tin foil to keep it warm and leave it out at room temperature. Then slice and enjoy!
Smoked Turkey Breast
Serves: -
Prepare Time: 10 Min
Cooking Time: -
Calories: -
Difficulty:
Easy
Smoked Turkey Breast Without Brine
Ingredients
Directions
Preheat the Traeger grill or whatever smoked you’re using to 225 degrees F.
Make the smoked turkey breast poultry seasoning. In a small bowl, combine all the ingredients for the dry rub poultry seasoning (onion powder, garlic powder, rosemary, thyme, sage, paprika, red pepper flakes, salt, and black pepper). Set aside
Place turkey breast on a work surface and pat turkey breast dry with paper towels.
Coat all over with melted butter by using your hands to massage the butter into the turkey breast.
Season the turkey with the poultry seasoning (use as much as desired – in this Traeger demo, all of the seasoning was used).
Use your hands to massage the seasonings into the turkey breast.
Place your turkey breast on the smoker grill grate and cook for 40 – 45 minutes per pound, until the internal temp reaches 160°F.
You may find that some smoked turkey recipes say 30 minutes a pound will work, but I have found that is not enough time at 225°F.
Notes: You do not need to rest the turkey on a roasting pan, directly on the grates works just fine.
If you want to smoke the turkey at 250 degrees F, that’s okay and will speed up the cook time, as well. But I always go with 225 degrees F.
The exact smoked turkey breast time will vary based on how large of a turkey you’re smoking.
Use an instant read thermometer to verify when your turkey does reach an internal temperature of 160-165°F.
Then it’s time to remove the turkey from the pellet grill.
Make sure to stick the thermometer in the thickest part of the piece of meat to make sure you’ve checked the temperature correctly.
Wait at least 20-30 minutes before slicing so the juices can settle.
You can cover the turkey breast with tin foil to keep it warm and leave it out at room temperature. Then slice and enjoy!
