Smoked Turkey Breast (On A Traeger Pellet Grill)

As the holidays approach, home cooks everywhere dream of presenting a picture-perfect smoked turkey breast. When properly executed, smoking yields turkey with juicy, succulent meat kissed with a delicate infusion of wood smoke flavor. While pitmasters have smoked turkeys for generations in various contraptions, today’s cooks have an easier path to smoked turkey greatness – the Traeger pellet grill.

Traeger’s innovative pellet grilling technology allows even novice backyard cooks to achieve competition-worthy results. The Traeger’s precision temperature control, set-it-and-forget-it convenience and versatile smoking capabilities add up to turkey breast perfection.

This comprehensive guide will walk through every step of smoking turkey breast using a Traeger pellet grill. You’ll find tips on choosing the right turkey breast, brining, seasoning, maintaining ideal smoking temperature, and resting. Clear instructions and photos provide a roadmap to juicy, tender and irresistibly smoky turkey breast.

Discover how the Traeger pellet grill’s advantages enable foolproof smoking to take your holiday meals to new heights. Let’s get started!

The Advantage of Traeger Pellet Grills for Smoking Turkey

Traeger invented the original pellet grill over 30 years ago, and still leads the industry today. Several key features make Traegers the ideal choice for smoking large cuts of meat like turkey breast:

• Precise temperature control: Traeger grills allow you to dial in and maintain a precise temperature between 180°F and 500°F throughout the entire smoke. This level of control is critical when smoking turkey breast low and slow over several hours.
• Set-it-and forget-it convenience: Once you set the temperature, Traegers automatically hold it there by feeding wood pellets from the hopper into the fire pot as needed. No more hovering over a smoker or charcoal grill, constantly adjusting vents and tending hot coals.
• Versatile smoking capabilities: Traegers can not only smoke, but grill, roast, bake, braise, and bbq. The wood pellets impart a lovely hint of sweet, smoky flavor unlike harsh smoke from charcoal or chemicals in gas grills.
• Superior construction: Traeger grills feature restaurant-grade materials like powder coated steel, porcelain grill grates, and Digital Pro Controller automation. This results in even, consistent heat distribution and moisture retention.

For deliciously smoky turkey breast with minimal effort, Traeger pellet grills are the clear winner. Now let’s get into the nitty gritty of how to leverage Traeger’s capabilities to smoke the perfect turkey breast.

Choosing the Right Turkey Breast

While whole smoked turkeys look impressive, smoking just the breast portion is much more manageable. Focus on finding a high-quality bone-in turkey breast in the 4 to 6 pound range. Opting for a smaller breast ensures it will cook evenly and absorb more smoky flavor. Bone-in breasts have more fat and connective tissue to keep the meat juicy and tender.

Turkey breasts labeled “enhanced” have been injected with a salt solution to help retain moisture – ideal for smoking. However, avoid self-basting turkey breasts as they are pre-injected with liquid butter or oils which can burn and adversely affect flavor.

Examine turkey breast packaging closely. Look for all-natural and organic if you want to avoid antibiotics, hormones, and preservatives. Regardless of specific label claims, be sure to choose Grade A turkey breasts for peak quality.

The Importance of Brining

Brining is a key step that transforms ordinary smoked turkey into superbly juicy, seasoned perfection. This technique involves soaking the raw turkey breast overnight in a saltwater solution known as a wet brine. The brine deeply seasons the meat while also helping it retain moisture.

Wet brine ingredients usually include water, kosher salt, brown sugar, and aromatic seasonings like garlic, peppercorns, bay leaves and thyme. The ideal brine formula and directions are included in the full smoking instructions below.

The wet brining process infuses the turkey breast with seasoned moisture. Be sure to completely cool the brine before adding the turkey. Refrigerate the submerged turkey for 8 to 12 hours. Rinse well, pat the turkey completely dry and allow it to rest before smoking.

While brining requires some advance planning, it guarantees a juicy, well-seasoned interior that won’t dry out during smoking. This step is crucial for achieving the tender, succulent texture that makes smoked turkey breast so spectacular.

Step-by-Step Smoking Instructions

Now that you understand the advantages of the Traeger and have selected the perfect turkey breast, it’s time to fire up the grill! Follow these steps for foolproof smoked turkey breast every time.

Ingredients:

• 1 bone-in turkey breast (4-6 lbs)
• 2 quarts turkey brine
• 2 Tbsp olive oil
• 1 Tbsp kosher salt
• 1 tsp garlic powder
• 1⁄2 tsp onion powder
• 2 tsp black pepper
• Apple, cherry or maple wood pellets

Equipment:

• Traeger pellet grill
• Instant read thermometer
• Disposable foil pan
• Basting brush
• Oven mitts
• Carving knife

Step 1 – Brine the Turkey

• In a large pot, combine 2 quarts water, 1⁄2 cup kosher salt, 1⁄2 cup brown sugar, 2 Tbsp garlic powder, 1 Tbsp dried thyme, 1 tsp black peppercorns.
• Heat until dissolved then let cool completely.
• Submerge turkey breast in brine, cover and refrigerate 8-12 hours.

Step 2 – Prepare the Traeger

• Remove turkey from brine, rinse and pat very dry. Let rest at room temp 1 hour before smoking.
• Fill hopper with apple, cherry or maple wood pellets.
• Turn Traeger on, set temp to 225°F and preheat 10 minutes.

Step 3 – Prepare and Add Turkey

• Coat turkey breast with light brushing of olive oil.
• Generously season all over with salt, pepper, garlic and onion powders.
• Add a few wood chunks to the fire pot for extra smoke flavor (optional).
• Place turkey on foil pan, insert thermometer and add to grill.

Step 4 – Smoke the Turkey

• Smoke turkey at 225°F with lid closed until internal temp reaches 160°F (2-3 hours).
• Spritz with apple juice every 45 minutes to keep moist.
• At 160°F, tent loosely with foil and cook to 165°F for juicy, tender meat.

Step 5 – Rest and Carve

• Transfer turkey to a cutting board and tent foil. Let rest 20-30 minutes.
• Carve into slices. Arrange slices on a platter to serve.

With these straightforward steps, you’ll achieve competition-worthy smoked turkey breast off your own Traeger grill!

Smoking Tips for Peak Performance

Follow these handy tips to get the most out of your Traeger grill for smoking turkey breast:

• Use a meat thermometer – It’s the only way to accurately gauge doneness for juicy results. Oven-safe probes allow monitoring without continually opening the grill.
• Maintain steady heat – Avoid lifting the lid excessively or rapid temperature changes. Opening the grill causes heat to escape and extend cook times.
• Add a water pan – The water pan provides extra moisture to keep the turkey breast from drying out over the long, slow smoke.
• Try different wood pellets – Each wood type imparts subtly different flavor notes. Apple and cherry are classics, while maple provides a lovely sweetness.
• Let it rest – Never rush to carve after smoking! Resting allows juices to redistribute so meat stays tender and moist.
• Keep it clean – Proper grill cleaning and maintenance prevents unwanted flavors. Brush the grates and vacuum ashes after each use.

Carving and Serving Smoked Turkey Breast

You’ve successfully smoked the perfect turkey breast – now it’s time to showcase your masterpiece! Follow these carving, serving and pairing tips:

Carving

Let turkey rest at least 20-30 minutes before carving. Use a sharp knife to cut thin slices across the grain. Take care not to shred the delicate meat. Arrange slices neatly on a platter or cutting board.

Serving Suggestions

Offer slices on a charcuterie board alongside smoked cheeses, crackers, fruit and pickles for easy appetizer-style serving.

For plated entrees, fan the sliced turkey over salad greens, roasted veggies or creamy polenta. Drizzle with a sauce like mushroom gravy, cranberry compote or bourbon molasses for added flair.

Pairings

Smoked turkey breast pairs wonderfully with classic holiday sides like mashed potatoes, stuffing, roasted autumn vegetables and cranberry sauce. For lighter fare, complement it with fresh salad greens, couscous or quinoa.

FAQs (Frequently Asked Questions)

Still have questions about smoking turkey on the Traeger pellet grill? Below are answers to some commonly asked questions:

Can I use a traditional smoker instead of a Traeger?

Absolutely, though temperature control will require more effort without Traeger’s digital automation. Soak wood chips prior for clean smoke flavor.

What is a smoke ring?

The pinkish-red ring visible under the turkey breast skin results from chemical reactions when smoke penetrates meat. It adds visual appeal and enhances flavor.

What are some common Traeger mistakes?

Failing to vacuum ashes from the firepot, using the wrong pellets, inconsistent cleaning and improperly shutting down the grill after use.

How does smoked turkey breast differ from roasted?

Smoking cooks the turkey gently at lower temps which leads to incredibly moist meat. Roasting uses high dry heat, yielding crispier skin but drier meat.

Conclusion

Traeger pellet grills make smoking tender, juicy turkey breast with rich smoke flavor easier than ever. This guide provides a complete overview of the process from start to finish, using Traeger’s precision smoking capabilities.

While smoking remains an art, the Traeger allows anyone to reliably produce incredible results. Soak up the last of autumn with a smoky, memorable turkey feast using your Traeger grill and these expert tips. Then look forward to impressing your guests with your smoked turkey mastery through the holidays and new year!