Should I use a tray under Turkey in smoker?

A tray under the Turkey in the smoker is great to avoid mess in the smoker, and also to keep drippings in the pan to use for gravy.

How long to smoke turkey breast?

To smoke a 3-4 lb turkey breast, it will most likely take between 2 and 3 hours on the smoker. However, when smoking meat focus on temperature over time. The internal temperature of turkey should reach 165 degrees before pulling it out of the smoker. There are lots of things that can affect cook time in a smoker. For example, cold weather can make the smoker work harder to keep the same temperature.

Brining vs Injecting:

Brining and injecting both help create moist and juicy meat. In order to save time in this recipe, we are not brining, and injecting instead. Both are very effective with Turkey and either brining or injecting is highly recommended. Pick one for a juicy bird.

Traeger Smoked Turkey Breast (No Brine)

Description

This Traeger Smoked Turkey Breast is packed full of smoky flavor. The turkey breast is injected with butter and chicken stock to create a juicy, tender inside, without requiring an overnight brine.

Ingredients

Scale

3-4 lb turkey breast, boneless (breast only in package-no ribs, breastbone, etc.), sit out at room temperature for 1 hour before starting recipe, pat turkey dry
3 tablespoons salted butter, softened to room temperature

Injection liquid:

2 tablespoons salted butter
1/2 cup chicken or turkey stock
1/2 teaspoon hot sauce
1 teaspoon worcestershire

Spice Rub:

1/4 cup light brown sugar, packed
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon crushed dried rosemary
2 teaspoons sea salt
1 tablespoon garlic powder
1/4 teaspoon black pepper

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Instructions

Preheat the Traeger Smoker to 250 degrees. In a pot, melt the 2 tablespoons of salted butter over low heat. Once it's melted, turn off heat and whisk in chicken stock, Worcestershire, and hot sauce. Transfer to a bowl and set aside to cool to room temperature. Note: A little bit warm is ok, but not hot.
Place the Turkey breast in a tin foil tray. Coat the entire turkey breast in softened butter. Whisk together the brown sugar and spices and rub the full mixture over the entire turkey breast.
Use 1 ounce of injection liquid total, poking the needle into about 8 places in the breast. When injecting, work slowly and once it starts to rise a bit around the needle slowly pull it out.
When the Traeger reaches 250 degrees, place the tray in the center of the rack and close lid. Smoke for 1 hour.
After an hour, check the internal temperature. It needs to cook to an internal temperature of 165 before pulling off the smoker. It will take between 2-3 hours, but rely more on temperature than time.
Transfer the remaining injection fluid into a baster and pour over the top of the turkey. Close the lid.
Optional: When the turkey breast reaches around 150 degrees, pull it out of the tray and place directly on the rack for a more smoky browned exterior.
Once the internal temperature reaches 165 degrees, transfer back into the tray and bring into the house. Cover with foil and allow to sit for 20-25 minutes.
Carve the turkey breast. Serve and enjoy!

Equipment

Tin trays

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Traeger

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Notes

Fill the pellet box with pellets before starting the smoker to avoid running out during smoking.
Open and close the lid on the Traeger quickly to avoid big drops in heat.
Use a tin tray under the turkey breast to keep the juices in the pan. This helps keep juicy turkey and the drippings can be used for gravy.
Make sure to allow the turkey to rest with foil over the top for 20-25 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: main course
Method: smoker
Cuisine: American