Smoked Turkey Breast On The Traeger

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

Thaw the frozen turkey breast from the grocery store.

Prepare the turkey brine by mixing 1 cup of turkey brine with 1 gallon of water (or half a cup with half a gallon).

Place the turkey breast in the brine and leave it overnight.

Strain the brine into a bowl to use for injecting the turkey.

Inject the turkey breast with the strained brine to add moisture and flavor.

Pat the turkey breast dry and spray with cooking oil to help with color and crisping the skin.

Season the turkey breast generously with Dirty Bird seasoning or any preferred rub.

Preheat the Traeger to 275°F (135°C).

Place the turkey breast on the Traeger and cook for about 1 to 1.5 hours.

Check the internal temperature; when it reaches about 140°F (60°C), wrap the turkey in foil with 2 sticks of unsalted butter.

Continue cooking until the internal temperature reaches 165°F (74°C), which should take another 20 to 30 minutes.

Let the turkey rest for 20 to 25 minutes before slicing.

Finish with Cherry Apple habanero barbecue glaze before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary