Texas-Style Traeger Smoked Turkey Breast Recipe

The key to making a perfectly cooked and flavorful Traeger smoked turkey breast is to keep the recipe simple.  First, we are going to get lots of flavor deep into our turkey breast with a dry brine. Then, we will build layers of flavor with simple spices and pecan wood pellets. After a long rest, you'll be slicing into a moist and delicious turkey that was surprisingly easy to make. 

What Does Texas-Style Mean

A Texas-style turkey that you'll find in most restaurants across central Texas keeps the dry rub pretty simple. We use coarse-ground black pepper, salt, garlic, and maybe a few other spices. The coarse-ground black pepper is a pretty big deal.  A great option is this Pepper Mafia blend from Golden Steer, but if you want to grind your own fresh black pepper you can. 

Boneless Turkey Breast is Your Time Saver

There are a few good reasons as to why you would want to smoke a boneless breast instead of smoking a whole bird. For starters, most people I know prefer all white meat. There are a lot of leftovers with a whole turkey that get wasted. Another good reason to smoke turkey breast is that it cuts way down on cook time. This recipe gets you a super juicy and flavorful main dish in 3 hours (and that includes the time to rest before slicing). Doing this outside on your Traeger pellet grill means you can set it forget it without a bunch of extra work. 

Traeger Turkey Breast Ingredients

I have this recipe written for a 4-5 pound turkey breast that is perfect for a small family, whether your enjoying this for a holiday meal or want to smoke a simple dinner in the summer. I love it for both. 

• 4-5 pound Boneless Turkey Breast
• 2 tablespoons Coarse Ground Black Pepper
• ¾ teaspoon of Kosher Salt
• 1 teaspoon Granulated Garlic or Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1-2 tablespoons of Unsalted Butter

Cooking Supplies To Have Ready

This recipe and method doesn't take much. If you don't have butcher paper, you can use aluminum foil, but that might reduce total cooking time a little bit more. 

1. Small sheet pan lined with a wire rack for dry brining.
2. Cooking twine- this is optional, but it helps maintain a uniform shape during the smoking process. 
3. Wireless meat thermometer- for perfect results every time, make sure you have a good temperature probe so that you don't overcook your turkey. 
4. Butcher paper- my favorite Texas crutch.

Step-By-Step Instructions

There are four parts to this recipe:

1. Dry Brine the day before- remove the turkey breast  from the packaging and discard the skin if desired. Blot the turkey with paper towels to remove excess moisture. In a small bowl, combine the spices and season the turkey on all sides. Tie the turkey breast around the center with the cooking string and place on a sheet pan, uncovered in the refrigerator overnight. 
2. Initial Smoke on the Traeger- set the Traeger temperature to 275F with the lid closed. Take the turkey breast out of the refrigerator and let it come up to room temperature while the smoker preheats. When you are ready to cook, insert a wireless meat thermometer into the thickest part of the breast and place the turkey on the grill grates. You'll smoke the turkey with the lid closed. 
3. Brush with butter and wrap- when the turkey breast has reached an internal temperature of 120F, it's time to brush it with melted butter and wrap it with butcher paper. This will keep the turkey moist while it finishes cooking to a total internal temp of 155F. 
4. Remove and rest before slicing- let the turkey rest for 30-45 minutes before slicing. This is the final step to making sure you have a juicy turkey breast. When you are ready to slice, make sure you have a big cutting board with a juice groove to avoid a mess. Use a carving knife to get thin slices all of the way down. Cover with aluminum foil until you are ready to eat. 

Perfect Side Dishes to Make an Epic Meal

Need more delicious recipes for your Traeger smoker? Here are some of my favorite side dishes to serve with turkey:

My creamy smoked mac and cheese has all of the saucy cheese you want in a comforting side dish. 

Smoked baked beans are the perfect cookout side dish.

These Traeger Roasted Brussel Sprouts are loaded with bacon, caramelized onion, and finished with a balsamic glaze for a powerhouse of flavor.

Saving Leftovers and Reheating

Leftovers might be the best part when you smoke a turkey breast. This is my new favorite lunch meat for weekday sandwiches, so let's make sure to save it well. Store leftovers in an airtight container and save in the refrigerator for up to 5 days. The easiest options are a zip top bag or glass snap ware container.

If you know you won't get through all of the turkey meat, you can freeze. For best results, use a vacuum sealer and save the turkey in half-pound portions. 

My Other Traeger Recipes 

I also have a great no-brine turkey recipe for your Traeger.  For more juicy poultry, you can check out my smoked whole chicken.