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Smoked Turkey Breast

Smoked Turkey Breast is one of the best ways to prepare turkey. This easy poultry recipe keeps the meat tender and juicy, and it is perfect for sandwiches, salads, or even to cut up and put into soup.

Smoked Turkey Breast

This turkey is tender, juicy, and so versatile. Go ahead and make all the fixings for a sit-down meal for dinner, or slice it up and there you have all you need for a loaded turkey sandwich!

More Easy Traeger Recipes here!

How do I smoke turkey breast?

There are as many opinions on this as there are brands of pellet grills these days. Some suggest brining, others skip the brine and just season the turkey breast liberally. 

People have really strong opinions on pellets too. The different varieties of wood pellets from hickory to applewood to cherry.

The answer is, there is no one right answer.

The only really important thing is to smoke the breast at the right temperature and for the right amount of time so that your turkey doesn’t dry out in the process.

A temperature of 225-250 degrees is best and as far as time, I always stress the importance of a really good and reliable meat thermometer. The magic number is 165 degrees for turkey. Once it reaches the magic number you’ll want to let it rest for 10-15 minutes before slicing in.

Around 30-35 minutes per pound is the standard rule of thumb, but always go by temperature and not by time.

How should I slice this smoked turkey breast?

If you are going to be serving this with traditional turkey dinner fixings, you’ll want to slice your turkey breast in thick slices. 

If you are going the sandwich route, slice it a bit thinner and grab some good rustic bread, slather on mayo and mustard, and then layer it up with lettuce, tomato, and cheese. Sliced smoked turkey makes a fabulous clubhouse sandwich. Bacon goes really well with smoked turkey!

Slice your turkey and keep it in containers to whip up lunches for school kids or for work. It’s more economical to make it yourself, and nice to know exactly what goes into your food and your body. Prepackaged and deli lunch meats are convenient, but we try and limit preservatives when we can. Besides that, food just tastes better when it’s made at home from scratch.

Try our Traeger Thanksgiving Turkey if you are feeding a crowd!

What should I serve with smoked turkey?

It’s great to have in the refrigerator just to munch on cold, or use in salads or soups. Every last leftover can be used in one way or another.

I have a few recipes to share with you right here!

  • Simple All-Natural Sliced Turkey Sandwich
  • Homemade Turkey Noodle Soup
  • I also have a must have recipe for Instant Pot Wild Rice and Mushroom Dressing if the whole spread is what you’re aiming for.

    I’d also love for you to try this great grilled butternut squash and my Traeger grilled stuffing. Make a mini Turkey dinner any time you want without ALL the fuss.

    Check out our magnets & stickers!

    How do I store my leftover turkey?

    If you’re lucky enough to have leftovers, they keep well in ziplock baggies or containers with a tight seal in your refrigerator for 2-3 days. Beyond that, you will want to use freezer bags and freeze your leftovers. Cooked turkey will keep in the freezer for 2-3 months.

    Turkey is such a great meal to cook for your family and friends and leftovers are ALWAYS wanted. You can do so many things with the leftover turkey that it’s no wonder everyone is asking for it again and again.

    Yield: 6 servings

    Traeger Smoked Turkey Breast

    Traeger Smoked Turkey Breast

    This easy smoked turkey breast is cooked on a pellet grill, and is the perfect way to cook a turkey breast! Use it for sandwiches or on top of a big pile of mashed potatoes and gravy, but you've got to try this!

    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes

    Ingredients

    • 1 turkey breast
    • 1/8 cup canola or vegetable oil
    • 1/2 teaspoon salt
    • 1 teaspoon poultry seasoning

    Instructions

    1. Preheat your grill to 225°.
    2. Rub your breast with oil and season with salt, pepper, and poultry seasoning.
    3. Cook until the internal temperature reaches 165°.
    4. Let rest for 20-30 minutes before slicing.

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    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 60Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 190mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 4g

    Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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    Linda

    Saturday 20th of February 2021

    You mention dialing the temp to 225-250 degrees in your introduction, but the recipe says 180. Which one is correct?

    Nicole Johnson

    Saturday 20th of February 2021

    The post body is correct. I updated the recipe card to reflect that. Apologies! We've done these breasts both ways, and they both come out really well. If you like things extra smokey, you can also run it at the lower temp for a few hours before turning it up to finish it off. That's kind of the best of both worlds.

    Donald Maier

    Saturday 27th of June 2020

    Should the breast be deboned or is it not necessary?

    Nicole Johnson

    Sunday 28th of June 2020

    Totally up to you! Bone-in will take longer to cook, but you should cook to temp and not time anyway so it should be fine either way. The one we cooked was purchased deboned.

    Martha

    Saturday 29th of February 2020

    Curious to know if the turkey breast is placed directly on the grill? The picture shows it on a baking sheet. Is that necessary?

    Nicole Johnson

    Sunday 1st of March 2020

    I've done it both ways, I'm pretty sure in the picture it was just used for transport though.

    Carol

    Sunday 24th of November 2019

    Have you ever reheated in oven a smoked breast that has not been carved. I am thinking of smoking 2 days before thanksgiving due to heavy rains due thanksgiving. I tried the recipe and it’s fabulous. Thank you

    Nicole Johnson

    Sunday 24th of November 2019

    I haven't tried that, but I worry it would dry out the meat. Do you have access to a sous vide or immersion circulator at all? You can DIY one even, if you need to. That's the most reliable way to reheat turkey and ensure that it doesn't dry out in the process that I've found. I think some people have even used Instant Pots or crock pots for this on low. Just make sure to fully seal the bag it is in so it doesn't get water logged.

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