By Traeger Kitchen
Get ready for turkey day with this epic Traeger smoked turkey breast. Brine your turkey breast to lock in juices and flavor, then slow smoke and roast for a memorable meal that's flavorfully rewarding. Plan ahead! This brined smoked turkey breast recipe requires an overnight brine.
Prep Time 20 MIN
Cook Time 2 HR 30MIN
Pellets TURKEY BLENDGet ready for turkey day with this epic Traeger smoked turkey breast. Brine your turkey breast to lock in juices and flavour, then slow smoke and roast for a memorable meal that's flavourfully rewarding. Plan ahead! This brined smoked turkey breast recipe requires an overnight brine.
Make the brine: In a large pot, combine the water, 1 cup of salt, brown sugar, molasses, garlic salt, onion powder, pepper, and sage leaves. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice. Stir until melted, then let the brine cool completely.
Place the breast in the turkey brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap, or foil and place in the refrigerator for at least 24 hours.
Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
375 ˚F / 191 ˚C
Meanwhile, remove the turkey from the brine and rinse well. Pat dry with paper towels. Spread the butter evenly over the skin, then season with Traeger Pork & Poultry Rub.
Insert the probe into the thickest part of the breast. Place the turkey directly on the grill grates, close the lid, and cook until the internal temperature reaches 165℉, 2-2 1/2 hours for your Traeger smoked turkey breast.
02:30
375 ˚F / 191 ˚C
165 ˚F / 74 ˚C
Remove the turkey from the grill and let rest for 15 minutes so the juices can redistribute before slicing and serving. Enjoy!
Commonly asked questions about brined smoked turkey breast for Thanksgiving.
CAN I USE THIS BRINE FOR A WHOLE TURKEY?
Yes. This brine works for a whole smoked turkey recipe, but you’ll need a larger container and enough brine to fully submerge the bird.
Yes. This brine works for a whole smoked turkey recipe, but you’ll need a larger container and enough brine to fully submerge the bird.
HOW LONG SHOULD I BRINE THE TURKEY REAST?
Brine it for at least 12 hours for the best flavor and juiciness, but you can go up to 24 hours if needed.
Brine it for at least 12 hours for the best flavor and juiciness, but you can go up to 24 hours if needed.
WHAT TYPE OF WOOD IS BEST FOR SMOKING A TURKEY?
The general rule of choosing a pellet for any meat is that it should match the intensity of whatever you're cooking up. Lighter wood pellet flavours like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavoured turkey, though, Traeger Turkey Pellets are the way to go.
The general rule of choosing a pellet for any meat is that it should match the intensity of whatever you're cooking up. Lighter wood pellet flavours like cherry, apple, and pecan are great for pellet grill turkey. For the absolute best flavoured turkey, though, Traeger Turkey Pellets are the way to go.
WHEN IS A SMOKED TURKEY DONE?
You can learn more about how to smoke a turkey by reading our article.
You can learn more about how to smoke a turkey by reading our article.
WHERE DO YOU INSERT A MEAT THERMOMETER PROBE IN A TURKEY BREAST?
Insert the probe into the thickest part of the breast, avoiding bone and fatty areas. For extra accuracy, check the thigh as well.
Insert the probe into the thickest part of the breast, avoiding bone and fatty areas. For extra accuracy, check the thigh as well.
HOW DO YOU SMOKE A TURKEY WITHOUT DRYING IT OUT?
To keep your smoked turkey juicy, start with a turkey brine (dry or wet) to lock in moisture. Cook low and slow at a consistent temperature, and avoid opening the grill too often. Apply a light coating of oil or butter before smoking to help retain moisture and crisp the skin. Use a meat thermometer and pull the turkey when the breast reaches 160°F, then let it rest for 15–30 minutes so the juices redistribute.
To keep your smoked turkey juicy, start with a turkey brine (dry or wet) to lock in moisture. Cook low and slow at a consistent temperature, and avoid opening the grill too often. Apply a light coating of oil or butter before smoking to help retain moisture and crisp the skin. Use a meat thermometer and pull the turkey when the breast reaches 160°F, then let it rest for 15–30 minutes so the juices redistribute.
HOW DO I KEEP SMOKED TURKEY BREAST MOIST?
Brine ahead of time, cook to temperature instead of time, and let the turkey rest before slicing so the juices stay in the meat.
Brine ahead of time, cook to temperature instead of time, and let the turkey rest before slicing so the juices stay in the meat.
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