If you are craving a smoked turkey breast and you want it today, this is the recipe for you. We will combine a delicious Traeger rub with a sweet and savory sauce to infuse this boneless turkey breast with great flavor. It will be tender, juicy, and perfectly cooked.
This blog post contains affiliate links. As an Amazon Associate I may earn income from qualifying purchases. We also partner with Impact.com to offer affiliate links. Thanks for the support.
How to Save Time and Keep the Moisture
I love a wet brine or dry brine for my turkey, but sometimes that just isn't an option. By cooking a boneless turkey breast, we are able to season all sides on the meat AND smoke it in a fraction of the time. Low and slow will evenly cook the turkey meat without drying it out.
Another benefit, you'll save of oven space if you are making this for a holiday dinner.
The Flavors You Can Count on From Traeger Smoked Turkey Breast
A Traeger Pellet Grill is perfect for this recipe for 3 reasons:
- The steady lower temperature of a smoker won't dry out the breast
- We will get a subtle smoky flavor
- Cooking directly on the grill grates means no roasting pan required
Benefits of Smoking Just the Breast
This recipe is the perfect answer to a Thanksgiving turkey dinner for a small family. It's especially perfect for anyone who doesn't love the dark meat of a whole turkey.
Here, we are going to make a totally juicy turkey breast without a lot fuss. You will get so much flavor from the maple syrup, sweet honey, mustard and spices that you can get away without a brine.
Smoked Turkey Breast Ingredients
Starting with the dry rub for your boneless breast:
- 5 pound Boneless Turkey Breast
- 2 tablespoons Traeger Chicken Rub
- 1 tablespoon Avocado oil or another neutral flavored cooking oil
The Sauce Ingredients:
- ½ cup Maple Syrup
- 3 tablespoons tablespoons Dijon Mustard
- 2 tablespoons Honey
- ½ teaspoon Black pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ½ cup of chicken stock
- 2 tablespoons of heavy cream
✉️ sign up for weekly recipes and easy meal ideas!
Good Tools to Help You Smoke a Turkey
Meat Thermometer - whether you have a wireless meat thermometer or want to use the wired thermometer attachment for your Traeger Grill, you need one to let you know when the internal temperature has reached 160-165˚F
Carving Knife - a nice long carving knife makes a difference. This set from Cangshan is my favorite and I use it all of the time.
What Pellets Should You Use for Turkey Breast
You have options here. My first choice for the best wood pellets for smoked turkey breast are maple or apple wood for a traditional Thanksgiving profile, Hickory wood pellets or the signature blend if you are going for a more robust smoke flavor similar to a BBQ restaurant.
Maple will pair nicely with the seasoning we are using in this recipe. Hickory will give a classic smoke flavor. When in doubt, a wood pellet blend is a great option.
Step-By-Step Instructions for Smoked Turkey Breast
- Preheat your Traeger to 225F.
- Take the turkey breast out of the refrigerator 30 minutes before you put it on the Traeger so it comes up to room temperature.
- Blot the outside of the turkey breast with paper towels. Drizzle the surface of the turkey breast with a neutral flavored cooking oil and season the turkey breast generously on all sides with the dry rub.
- If the boneless turkey breast is not trussed with string, use cooking string to tie the breast.
- Lay the turkey breast directly on grill grates of the Traeger and cook with the lid closed until the internal temperature reaches 130F.
- Brush on sauce and increase the temperature to 375F.
- Cook until the internal temperature reaches 160 degrees f.
- Remove the turkey from the smoker and cover with aluminum foil. Let the turkey rest for 30 minutes before slicing.
How to Make the Sauce
This maple mustard and honey sauce is actually great for any poultry. I enjoy it on chicken thighs for an easy weeknight meal.
After you mix the sauce ingredients, separate half of the sauce to brush on the turkey breast. Add the other half to a small sauce pan.
Pour in the chicken stock to the sauce pan and set it over medium heat. Stir it well and let it cook on a low bubble for 10-15 minutes. Finish the sauce with 2 tablespoons of heavy. Check for seasoning and add salt if needed.
Remove the sauce from the heat and transfer to a serving dish.
How to Add Moisture to a Traeger Smoked Turkey
Turkey breast is such a lean meat, it's pretty easy to overcook or dry out. Here are some tips:
Make sure to let the turkey rest for 30-60 minutes before slicing. Keep the turkey covered while you wait.
Pour a quarter cup of warm chicken stock over the turkey after you slice it to keep it moist.
Serve the turkey with a good sauce. This recipe calls for extra maple mustard sauce. You can serve that or an easy pan gravy.
Adjustments to Cook Time
If you find a great deal on a bone-in turkey breast at the grocery store, grab it. Just plan on adding 15-20 minutes to the total cook time.
With a skin on turkey breast, you will also want to finish at a higher temperature to achieve a golden brown on the color on the turkey skin.
Saving and Reheating Leftover Turkey
Save leftover turkey in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave on a REHEAT setting for 30-60 second intervals. Add 2 tablespoons of chicken broth to the turkey to prevent it from drying out.
Recipe Modifications
The flavors of this recipe are fun and compared to our usual turkey routine. But, if you are looking for the more classic Thanksgiving day flavors you can use these herbs instead:
- Salt and Black Pepper
- Rosemary
- Thyme
- Rubbed Sage
- Garlic Powder
Do you love butter? I do too. If you're not using this sauce, brush the turkey breast with melted butter when you turn the heat up.
The Best Side Dishes to Have Ready
I have a complete list of side dish options in this post, but here are my top 3 recommendations:
- Green Bean Casserole
- Cranberry Sauce
- Twice Smoked Mashed Potato Casserole
Smoked Boneless Turkey Breast Recipe Card
Traeger Smoked Turkey Breast
Equipment
- Traeger Grill or pellet smoker
- Butcher's Twine
- cutting board and knife
Ingredients
Turkey Breast
- 5 pound boneless turkey breast
- 1 tablespoon avocado oil or neutral flavored cooking oil
- 2 tablespoon Traeger Chicken Rub
Honey Mustard Maple Sauce
- ½ cup maple syrup
- 3 tablespoon dijon mustard
- 2 tablespoon honey
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup chicken stock
- 2 tablespoon heavy cream
Instructions
- Preheat Traeger Grill to 225F.
- Pat the turkey breast dry with paper towels. Give the turkey breast a light coating of avocado oil and season with Traeger Chicken rub on both sides.
- Using butcher's twine, truss the turkey breast.
- Place the prepared turkey breast directly on the grill grates. Insert a wireless meat thermometer or Traeger probe and cook with the lid closed until the internal temperature reaches 130F.
- In a small bowl, mix together the maple syrup, mustard, honey, paprika, black pepper, onion powder, and garlic powder. Separate 2 tablespoons of the sauce to brush on the turkey breast. The rest will be used for the sauce.
- Once the internal temperature has reached 130F, increase the heat to 375F and brush the honey mustard sauce mixture all over the brest. Cook the turkey breast until it reaches 160F.
- Remove the turkey breast and cover it with foil. Let it rest for 30 minutes before slicing.
Honey Mustard Maple Sauce
- Add the honey mustard maple sauce to a small sauce pan set over medium heat. Add the chicken stock and bring the mixture up to a low bubble. Cook the sauce for 10-15 until it reduces by half.
- Lower the heat to medium low and add the cream. After 3-4 minutes, turn the heat off and transfer the sauce to a serving dish.
Video
Nutrition
Did you make this recipe? Tag me on Instagram @fancy_apron 🙂 or leave a comment below.
