Traeger Turkey Smoked Classic

This roasted turkey breast recipe is my answer to a comforting centerpiece that keeps prep simple but flavor bold. Whether you’re hosting a small holiday, feeding the family on a Sunday, or craving leftovers for sandwiches, a well-seasoned roast like this feels like a celebration on any table.

When I made this for the first time it became a Thanksgiving game-changer for our smaller crowd. Our kids still ask for it when the weather cools down and I love having leftovers for easy lunches the next day.

Gather Your Ingredients

• Whole or half bone-in turkey breast or boneless: Choose fresh or thawed for the best tenderness and flavor. Look for turkey with smooth pale skin and avoid meat that looks overly dry or has darkened spots
• Unsalted butter, softened: This creates a rich flavorful crust across the turkey. Be sure your butter is true room temperature for easy mixing and spreading
• Salt: Essential for boosting all the other flavors. Kosher salt is my go-to for seasoning meats
• Freshly ground black pepper: Adds a hint of heat and complexity. Always crack your pepper fresh if you can
• Garlic, minced: This aromatic makes your turkey irresistible. Fresh garlic brings more punch than pre-minced
• Fresh thyme, chopped: The woodsy bright note here gives the turkey a signature holiday aroma. Look for sprigs with lots of leaves that are not wilted
• Fresh rosemary, chopped: Brings even more depth. Choose sprigs that feel sturdy and fragrant when rubbed between your fingers

How to Make It

Prepare the Turkey:

If your turkey breast is frozen make sure to thaw it in the refrigerator. Allow at least a full day for every five pounds of meat. Take the turkey out of the fridge about twenty minutes before roasting. This helps the meat roast more evenly and prevents it from shocking in a hot oven

Preheat and Prepare the Oven:

Set your oven to 325 degrees Fahrenheit or 165 degrees Celsius. Move an oven rack so your turkey will sit right in the center for even heat circulation

Make the Herb Butter:

Combine your softened butter with garlic, salt, cracked black pepper, chopped thyme, and chopped rosemary. Stir everything until it is evenly mixed and smooth. The butter should be just soft enough to spread, not melted

Season and Prep the Turkey Breast:

Pat the turkey breast completely dry with paper towels. This is important for crispy golden skin. Sprinkle extra salt and pepper all over the outside of the turkey. Use clean hands to gently loosen the skin from the meat without tearing. Then slip some of the herb butter underneath, pressing it onto both sides of the turkey breast. Spread the rest of the herby mixture over the entire outside, coating every nook

Roast the Turkey:

Set the prepared turkey breast skin-side up in a roasting pan or sturdy baking dish. Slide it into the center of your preheated oven. Roast for about fourteen to fifteen minutes per pound. It is ready when a thermometer inserted into the thickest part reaches 165 degrees Fahrenheit (74 degrees Celsius)

Rest and Serve:

Once your turkey is done, carefully remove it from the oven. Cover it loosely with aluminum foil and let it rest for at least fifteen minutes. This pause keeps the juices inside, making every bite extra moist. When ready, carve and enjoy

Thyme is my favorite part here. The moment that warm herb aroma fills the kitchen as turkey roasts is pure comfort and always brings me back to cozy family gatherings. One year my kids helped chop herbs and now it is our Thanksgiving tradition.

Flavor Boosters

Store leftover turkey breast tightly wrapped in the fridge for up to four days. Freeze sliced turkey in an airtight container for easy meal prep up to two months. Always let leftover turkey cool before refrigerating to prevent condensation.

Serving Suggestions

Slice and layer onto toasted sourdough with cranberry relish for sandwiches. Serve hot with creamy mashed potatoes and a quick homemade gravy using the pan drippings. Pair leftovers with bright greens or toss into a hearty pasta salad for lunch.

Creative Twists

If you do not have fresh herbs, dried thyme or rosemary can work. Use half the amount and rub them in your hands first to release flavor. Chicken breast works as an alternative but check for doneness sooner as it cooks faster. Butter is key for tenderness but you can use olive oil as a dairy free swap with a splash more salt.

This turkey breast recipe brings celebratory flavor to small gatherings or weeknight meals. Every time you make it, the golden skin and juicy slices will turn any dinner into an occasion.

Common Questions About This Recipe

→ What smoking temperature is recommended for the turkey?

Start smoking at 225°F for 3 hours, then raise the temperature to 350°F to finish cooking until the internal temperature reaches 165°F.

→ How can I ensure a juicy turkey?

Injecting marinade and using an olive oil spray helps keep the meat moist. Letting the turkey rest before slicing preserves juiciness.

→ What seasonings work best for this preparation?

A mixture of oregano, thyme, smoked paprika, brown sugar, garlic powder, and onion powder enhances flavor and pairs well with turkey.

→ How do I check when the turkey is fully cooked?

Use a meat thermometer to test the thickest areas, such as between thigh and leg or the breast, and ensure it reads at least 165°F.

→ What should I do with turkey drippings?

Reserve drippings to make gravy by combining them with butter and flour, adjusting the consistency to your preference.