Picture this: a golden-brown, perfectly smoked turkey breast, tender and juicy on the inside, with a tantalizing aroma of garlic and herbs wafting through the air. This isn’t just any turkey breast; it’s a symphony of flavors, a dish that brings people together around the table in a celebration of good food and good company. Whether you’re planning a festive holiday feast or just a cozy weekend dinner, this Tender Traeger Smoked Turkey Breast with Garlic Herb Rub is bound to impress.
Cooking
Harriet Van Horne
is like love: It should be entered into with abandon or not at all.
Smoked turkey breast is the ultimate combination of ease and elegance, offering a delightful change from the usual roasted bird. With the magic of a Traeger grill, you can achieve that perfect balance of a rich, smoky flavor and the aromatic punch of fresh herbs and garlic. What makes this recipe truly special is its simplicity an approachable yet impressive dish that even novice cooks can master. With just a few simple steps and some quality ingredients, you can create a show stopping centerpiece that’s as delicious as it is beautiful.
Why You’ll Love This Traeger Smoked Turkey Breast Recipe
Flavor Explosion: The garlic herb rub infuses the turkey with layers of flavor, while the Traeger’s wood-fired smoke adds depth and complexity that you simply can’t achieve with a regular oven.
Juicy Perfection: Smoked low and slow, this turkey breast remains incredibly moist and tender, avoiding the dreaded dryness that often plagues turkey dishes.
Effortless Elegance: Despite its impressive presentation, this recipe is surprisingly easy to make, requiring minimal hands-on time. The Traeger does most of the work, allowing you to enjoy the process rather than stress over it.
Versatile Dish: Whether it’s a holiday centerpiece or a weeknight dinner, this smoked turkey breast fits the bill. Leftovers are just as delightful, perfect for sandwiches, salads, or simply reheated with your favorite sides.
Healthier Option: Turkey breast is naturally lean, making this a healthier choice compared to more traditional, fattier cuts of meat. Plus, it’s packed with protein and essential nutrients.
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How to Make Traeger Smoked Turkey Breast
Ingredients
- Turkey Breast: 4-5 pounds, skin-on, bone-in or boneless, depending on preference.
- Olive Oil: 2 tablespoons, to help the rub adhere and to crisp up the skin.
- Fresh Garlic: 4 cloves, minced, for that robust garlic flavor.
- Fresh Herbs: A mix of rosemary, thyme, and sage, finely chopped—about 2 tablespoons each.
- Kosher Salt: 1 tablespoon, for seasoning.
- Black Pepper: 1 teaspoon, freshly ground.
- Lemon Zest: Zest of one lemon, for a bright, citrusy note.
Detailed Instructions
Prep the Turkey: Start by rinsing the turkey breast under cold water and patting it dry with paper towels. Ensure it’s completely dry to help the rub adhere properly. Place the turkey breast on a large cutting board.
Prepare the Garlic Herb Rub: In a small bowl, combine the minced garlic, chopped herbs, kosher salt, black pepper, and lemon zest. Drizzle in the olive oil and mix until you have a thick paste. This mixture will not only season the turkey but also help in forming that coveted crispy skin.
Rub the Turkey: Remove the meat’s skin from its skin using your hands, taking care not to tear it. To ensure an even coating, rub half of the garlic-herb mixture directly onto the meat underneath the skin. Massage the remaining mixture into the skin thoroughly.
Preheat the Traeger: Set your Traeger grill to 225°F and allow it to preheat for about 15 minutes. Use a mild wood like apple or cherry to complement the turkey without overpowering its natural flavors.
Smoke the Turkey: Place the turkey breast directly on the grill grates, skin side up. Insert a meat thermometer into the thickest part of the breast, being careful not to touch the bone. Smoke the turkey at 225°F for about 2 to 3 hours, or until the internal temperature reaches 160°F.
Crisp the Skin: Once the turkey reaches 160°F, increase the Traeger’s temperature to 375°F. This step is crucial for achieving crispy skin. Continue to cook until the internal temperature reaches 165°F, typically another 20-30 minutes.
Rest and Serve: Remove the turkey from the grill and tent it with foil. Allow it to rest for at least 15 minutes before carving. This resting period helps the juices redistribute throughout the meat, ensuring every bite is tender and flavorful.
Tips For Traeger Smoked Turkey Breast
Choose the Right Wood: Opt for fruitwoods like apple or cherry for a subtly sweet, smoky flavor. Avoid stronger woods like hickory, which can overpower the delicate turkey.
Don’t Skip the Resting: Resting the turkey after smoking is essential. It allows the juices to settle, making the meat more tender and flavorful.
Use a Meat Thermometer: To avoid under or overcooking, always use a meat thermometer. This ensures your turkey breast is cooked to the perfect doneness.
Keep the Skin On: The skin not only helps retain moisture but also becomes wonderfully crispy during the final high-heat step. If you prefer, you can remove it after cooking, but it’s worth enjoying at least a bite or two of that crispy goodness.
Make Ahead Option: You can prep the turkey breast the night before, applying the garlic herb rub and allowing it to marinate overnight in the fridge. This deepens the flavor and reduces prep time on the day of cooking.
Good food is the foundation of genuine happiness.
Auguste Escoffier
Recipe FAQ
Can I use a boneless turkey breast for this recipe?
Absolutely! Both boneless and bone-in turkey breasts work well. Just note that boneless may cook slightly faster, so keep an eye on the temperature.
How do I store leftover smoked turkey breast?
Store leftovers in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
What sides pair well with smoked turkey breast?
Classic sides like mashed potatoes, roasted vegetables, or a fresh salad complement the rich flavors of smoked turkey.
Can I use dried herbs instead of fresh?
Yes, but use about half the amount, as dried herbs are more concentrated. Fresh herbs are recommended for the best flavor.
Do I need to brine the turkey breast before smoking?
Brining is optional but can help ensure a juicier result. If you choose to brine, reduce the salt in the rub to avoid over-seasoning.
Tender Traeger Smoked Turkey Breast with Garlic Herb Rub
Equipment
- Traeger Grill
- Meat thermometer
- cutting board,
- sharp knife,
- Mixing bowl
Ingredients
- Turkey Breast: 4-5 pounds skin-on, bone-in or boneless, depending on preference.
- Olive Oil: 2 tablespoons to help the rub adhere and to crisp up the skin.
- Fresh Garlic: 4 cloves minced, for that robust garlic flavor.
- Fresh Herbs: A mix of rosemary thyme, and sage, finely chopped—about 2 tablespoons each.
- Kosher Salt: 1 tablespoon for seasoning.
- Black Pepper: 1 teaspoon freshly ground.
- Lemon Zest: Zest of one lemon for a bright, citrusy note.
Instructions
- Prep the Turkey: Start by rinsing the turkey breast under cold water and patting it dry with paper towels. Ensure it’s completely dry to help the rub adhere properly. Place the turkey breast on a large cutting board.
- Prepare the Garlic Herb Rub: In a small bowl, combine the minced garlic, chopped herbs, kosher salt, black pepper, and lemon zest. Drizzle in the olive oil and mix until you have a thick paste. This mixture will not only season the turkey but also help in forming that coveted crispy skin.
- Rub the Turkey: Using your hands, gently loosen the skin from the meat, being careful not to tear it. Rub half of the garlic herb mixture directly onto the meat under the skin, ensuring even coverage. Rub the remaining mixture all over the skin, massaging it in well.
- Preheat the Traeger: Set your Traeger grill to 225°F and allow it to preheat for about 15 minutes. Use a mild wood like apple or cherry to complement the turkey without overpowering its natural flavors.
- Smoke the Turkey: Place the turkey breast directly on the grill grates, skin side up. Insert a meat thermometer into the thickest part of the breast, being careful not to touch the bone. Smoke the turkey at 225°F for about 2 to 3 hours, or until the internal temperature reaches 160°F.
- Crisp the Skin: Once the turkey reaches 160°F, increase the Traeger’s temperature to 375°F. This step is crucial for achieving crispy skin. Continue to cook until the internal temperature reaches 165°F, typically another 20-30 minutes.
- Rest and Serve: Remove the turkey from the grill and tent it with foil. Allow it to rest for at least 15 minutes before carving. This resting period helps the juices redistribute throughout the meat, ensuring every bite is tender and flavorful.
Notes
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