Smoked Turkey Breast on Traeger – Quick Facts
- Method: smoked low and slow; finish with reverse sear.
- Brining Style: dry brine for maximum moisture and flavor
- Cook Time: approx. 3 hours for a 5.5 pound turkey breast
- Smoker Temp: start low between 200-220 degrees F; increase to 350 and finish with quick sear on grill.
- Flavor Profile: option for classic butter, salt and pepper OR a bourbon brown sugar dry rub.
- Skill Level: beginner-friendly with restaurant-quality results.
- Signature Features: optional brown sugar bourbon rub + smoked pan gravy.
- Why You Will Love It: cooking a turkey breast feeds a smaller crowd (but this whole smoked turkey recipe or this grilled turkey recipe would be perfect for more people) and takes less time than a whole turkey. Plus, your oven is then open to make all of your delicious side dishes and desserts (I see you Broccoli Casserole and Easy Pumpkin Pie!).
- TWS Origin Story: you guys know I fell in love with smoking meats a long time ago and this recipe was born out of my desire to have a smoked turkey option that wouldn’t take so long – I was excited to update this year and add a gravy component and optional brown sugar bourbon dry rub!
Smoked Turkey Ingredients (what you will need)
See the recipe card below for the full list of ingredients and options.
- Turkey Breast: you will need a 5-9 pound bone-in turkey breast or a 2-3 pound boneless turkey breast. The preparation is the same, but the cook time will just be shorter for the boneless breast.
- Butter: 4 tablespoons butter (or ghee) – olive oil could also be used.
- Kosher Salt and Ground Black Pepper – use these if you aren’t going for the dry rub.
- Smoker (affiliate links): I love this electric smoker or this Traeger).
How to Increase Juiciness + Flavor
- Brine: adding a brine really helps amp up that juiciness – feel free to try our Smoked Turkey Brine (which is a wet brine) or a turkey dry brine recipe (which is included in the recipe card).
- Injection: I absolutely love this turkey injection recipe!
- Dry Rub: if you want a different flavor profile we also have a Smoked Turkey Dry Rub or Classic Turkey Seasoning on the site.
- Marinade: we also have a great turkey marinade if you are interested!
How to Smoke a Turkey Breast
Step 1: Ensure it is fully thawed and the cavity is empty. Pat dry with clean paper towels.
Step 2: Prepare your roasting pan by adding broth, carrots and celery.
Step 3: Pat dry your turkey breast and then add softened butter.
Step 4: Place a wire rack on top of your prepared aluminum pan and place turkey on top of that. Place on preheated smoker and close lid.
Optional Bourbon Brown Sugar Rub
It is totally up to you if you want to use a classic salt + pepper seasoning OR we tested a really fun Bourbon Brown Sugar Rub (see pictures of it down below on the boneless turkey breast): mix together 1/4 cup brown sugar, 1/2 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper and 1-2 tablespoons bourbon.
Step 5: Let smoke for 2 hours at 215 degrees F. Then increase smoker temp to 350 degrees F. until internal temp of turkey reaches 160 degrees F.
Step 6: Do a quick sear on a gas grill and then I like to baste it again once it is taken off. Let rest 20-30 minutes before carving and slicing.
How to Carve a Bone-In Turkey Breast
Check out our tutorial on How to Carve a Turkey Breast!
Smoked Boneless Turkey Breast
We tested this recipe on a boneless turkey breast and tested out our new optional Bourbon Brown Sugar Rub – it turned out SO good – the flavor was amazing!
How Long to Smoke Turkey Breast Per Pound
You will need to smoke a 8-9 pound turkey breast for approximately 4 hours with the first 2 hours at 215 degrees and the last hour at 350 degrees (or approximately 35 minutes per pound). Of course, ultimately let the internal temp at the thickest part of the thigh (not touching the bone) be your guide. Internal temp should be 165 degrees F. and juices should run clear. To determine the internal temperature of the turkey use a digital meat thermometer or probe.
FAQs + Tips
Smoking a turkey breast between 205-225 degrees F. will take approx. 25-35 minutes per pound. There are a lot of variables that go into smoking meats (humidity, hot spots, wind, thickness of meat, etc.) so use your internal meat thermometer to be your guide. I also usually add 30 minutes on to my calculation .. just in to be safe!
I prefer to smoke my turkey breast between 200-225 degrees F. to really infuse as much smokiness into the meat as possible. The hotter you go on a smoker, the less smokiness you will achieve.
I personally prefer a dry brine simply because it is less messy and easier to store, but both will add to the overall juiciness of your turkey.
If you want a nice crispy skin on your smoked turkey breast, yes you should revers sear it! Smoking meat low and slow adds great flavor, but can leave the skin rubbery – add a reverse sear to crisp up that skin every time. I prefer to do this on a gas grill set up next to my smoker.
I recommend cherry wood or apple wood for this recipe.
Either work! The boneless turkey breast will be a bit quicker, but I prefer the flavor of the bone-in turkey breast.
To keep a turkey breast from drying out it helps to first brine your turkey breast (either dry brine or wet brine), adding an injection recipe always helps, but the best way to keep it from drying out is to not over-cook it. So if the internal temp of turkey breast needs to reach 165 degrees F., pull it from the smoker closer to 160 degrees F. During it’s rest time the carryover cooking will take the internal temp up to 165 degrees F. Finally, let it rest 20-30 minutes.
No, I wouldn’t recommend wrapping your turkey breast when smoking it – the wrap will prevent any smokiness from permeating your meat.
don’t have a pellet smoker and still want to get that smokiness? You can add a smoking box to most any grill and as long as you follow the directions you should be just fine!
I generally assume everyone will consume around 1/2 pound of turkey, but if you want to ensure you have leftovers then I would assume 1 1/2 pounds per person.
Leftovers + Storage
- Got Leftovers: we love making leftover turkey salad, this turkey cranberry wrap or some creamy leftover turkey wild rice soup!
- Storage: Store extra turkey in the refrigerator in an airtight container for up to 4 days.
- Freezer: Store in a freezer-safe container (try and ensure it is airtight so the turkey doesn’t dry out) and use within 3 months.
What to Serve With Smoked Turkey Breast
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Smoked Turkey Breast Recipe + Dry Brine, Reverse Sear and Smoked Pan Gravy
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 14 servings 1x
- Category: Turkey
- Method: Smoker
- Cuisine: American
Description
Learn how to make the ultimate smoked turkey breast with a dry brine, (optional) bourbon brown sugar rub, and reverse sear for crispy skin. Finish with a smoky bourbon pan gravy. Includes step-by-step instructions, cooking times, and tips for perfectly juicy results.
Ingredients
Turkey Breast Dry Brine (optional):
- 1 1/2 tablespoon kosher salt
- 1 1/2 teaspoon lemon zest
- 1 tablespoon fresh herbs, finely minced (rosemary, thyme, etc)
Smoked Turkey Breast + Pan Ingredients:
- 5–6 pound fresh turkey breast (bone-in) (fully thawed)
- 4 tablespoons butter (or ghee) (additional for basting)
- 3–4 cups high quality chicken or turkey broth
- 2 stalks celery, quartered
- 2 large carrots, quartered
Smokey Pan Gravy
- 4 tablespoons butter
- 6 tablespoons all-purpose flour (1-to-1 gluten free flour works)
- 3 cups leftover pan liquid
- kosher salt and ground black pepper, to taste
Instructions
Dry Brine (Optional):
- Thaw Turkey if Frozen: Ensure your frozen turkey breast is fully thawed before you start the brining process. To thaw in the refrigerator, you need 5 hours for every pound of turkey so for a 6 pound turkey breast you will need close to 1- 1 1/2 days to fully thaw (but honestly I feel like it usually takes even longer). Read: How to Thaw a Turkey for more tips and tricks! Remove any giblets or gravy packets once thawed.
- 2 Days Before Cooking: Combine kosher salt, zest and minced herbs in a small bowl. Pat turkey dry with a clean paper towel. Rub dry brine all over including under the skin, where possible. Place in a brining bag OR on a rimmed baking sheet with a wire rack and wrap tightly in plastic wrap. Place in the refrigerator.
- Night Before Cooking: The night before you are set to cook, remove the plastic wrap or brine bag. Place the dry brined turkey back on a wire-rimmed backing sheet and return the bird to the refrigerator. This allows the skin to dry out and will result in an extra crispy skin. Note: this step is optional!
- Day of Cooking: Remove from refrigerator for at least 1 hour before cooking to allow the bird to come closer to room temperature. Pat dry with a clean paper towel; do not rinse!
Smoked Turkey Breast
- Preheat: Preheat smoker to 215 degrees F.
- Make Dry Rub (if using): If you are using the Bourbon Rub (see Notes) combine those ingredients and set aside.
- Pat Dry + Butter + Seasoning: Place turkey breast on large plate and pat dry really well with a clean paper towel (the butter will rub on better if turkey is super dry). Rub softened butter all over the turkey breast, both sides, in every nook and cranny. Season generously with the Bourbon Rub OR lightly season with salt and pepper. (Note: if you haven’t brined your turkey then go heavier on the kosher salt + pepper seasoning).
- Prep Pan: Nestle 2 large aluminum roasting pans on counter and add broth, celery and carrots. Place a wire rack across (a cooling rack will do) the aluminum pans and place prepared turkey breast on top.
- Smoker: Carefully transfer the turkey breast + aluminum trays to smoker and close the lid.
- Temp: Cook at 215 degrees F. for (really anywhere between 200-220 degrees F.) for the first 2-2.5 hours. Then increase the heat to 350 degrees F. until the internal temp at the thickest part of the turkey (without touching the bone) is 160 degrees F. Turn on your gas grill when your turkey gets close to a 158-160 degree F. internal temp.
- Baste: Feel free to baste the turkey once or twice with melted butter, but do so quickly as you will lose a lot of heat. Opening the smoker for too long, too often will increase your cooking time.
- Sear: Once that internal temp gets close to 160 degrees F. transfer it to a hot grill and sear on both side for 1-2 minutes. You can sear on a smoker by turning the temp up to 450+ degrees (some smokers don’t go that high), I just prefer to use my grill. Do what works best for you.
- Rest: Remove from grill and place on large plate. Baste with melted butter and then let rest for 20-30 minutes (feel free to cover/tent with foil) – this is when you can make the gravy.
- Gravy Prep: Add the leftover pan liquid from the roasting pan to a large measuring cup or fat separator. Remove the top layer of fat and any solid bits that collect in the cup.
- Make Gravy: In a deep skillet or medium saucepan, melt butter on medium-high heat. Add flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell. Slowly add in the leftover roasting pan liquid, whisking constantly. Continue adding and whisking until it is all added. Assess the consistency of the gravy – if you like it a little thinner, add broth a little at a time, until you have reached your desired consistency. If you want it a bit thicker, let it simmer (a soft boil) for a little bit and it will continue to thicken. Taste and add salt, as desired.
- Carve + Serve: Carve your turkey breast (we have a step-by-step tutorial on how to carve a turkey breast) and serve with your homemade turkey gravy and all of your other delicious holiday side dishes!
- Carve: Carve and serve immediately.
Notes
- Optional Bourbon Brown Sugar Rub: 1/4 cup brown sugar, 1/2 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper and 1-2 tablespoons bourbon.
- Smoked Boneless Turkey Breast: feel free to use this same recipe for a boneless turkey breast – the cook time will just be shorter (probably at least cut in half) – but just keep an eye on your internal temp and you will be good!
- Searing: I prefer to sear on a very hot gas grill, but you have other options: you can just crank up your smoker all the way (but most only go to about 400-450) OR you could sear in a hot cast iron skillet with a bit of butter melted. Highly recommend the grill method.
- Thaw: Make sure your turkey is fully thawed before cooking – if it is still partially frozen it will effect the cooking time. Read: How to Thaw a Turkey
- *Turkey: I don’t recommend using a pre-brined/pre-salted turkey – the end result will be a turkey that is too salty. Instead find a natural or heritage turkey. (Note: we did test this recipe with a pre-salted turkey to see just how salty it was … while it wasn’t completely off-putting, it was noticeably saltier than most people would want or enjoy!)
- **Salt to Weight Ratio: for a dry brine use 1 tablespoon of salt for every 4-6 pounds of turkey.
- Brine: It is totally up to you if you want to brine your turkey breast first. I have tested it both ways (with and without) and its delicious no matter what. Brining just takes it to that next level. If you brine it first you can just pat dry and follow the instruction as written. Read: Brining a Turkey: 101
- Seasoning: you can also use this Smoked Turkey Dry Rub or Classic Turkey Seasoning).
- Cook time listed does not include brine time since it is optional.
- Nutrition: nutrition is estimated and does not include gravy.
Nutrition
- Serving Size: Approx. 1/2 pound
- Calories: 326
- Sugar: 0.1 g
- Sodium: 463.5 mg
- Fat: 7.2 g
- Carbohydrates: 0.4 g
- Protein: 61.7 g
- Cholesterol: 157.2 mg
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Originally published October 25, 2021 – recipe has been retested with a dry brine, optional bourbon brown sugar rub and also tested on a boneless turkey breast to provide better guidance. Photos updated on October 23, 2025.
Betsy says
Delicious! We’ll be doing this every year now. I love your simple ingredients, instructions and beautiful pics
Erin says
That means so much to me, Betsy! Thank you! Glad you enjoyed the recipe and thank you so much for the feedback – I really appreciate it.
Courtney Fujinami says
This was the best and moistest turkey I have ever had! And so east to do!
Erin says
So happy to hear that, Courtney! 🙂 Thank you so much for leaving your feedback, it is so appreciated!