Impress the fam this week with a Traeger Smoked Turkey Breast! You will not BELIEVE how delicious, juicy and EASY this recipe is! Besides the turkey, there are TWO ingredients!!! Smoking a turkey breast (or a whole bird) is so simple and man – I’m loving the leftovers!
The secret was in the MUSTARD! Yes – I found this amazing Cranberry Honey Mustard from my friends at Woeber’s. I toured their plant a couple years ago (and made this awesome Buffalo Cheddar Chicken) and fell in love with so many of their products! This Cranberry Honey Mustard though – is my new favorite. It’s not overpowering on any of the flavors but they go together perfectly. And on the turkey – WHOA – game changer!
Woeber Mustard is truly a brand I ALWAYS have in the house. Their Mrs. Mustard is my favorite – it’s a spicy honey mustard. So good! I mix it with mayo and then it makes a honey mustard just like Outback Steakhouse serves! They have so many different kinds of mustard – from brown to yellow, spicy to sweet – I love them! Woeber also has mayo, garlic, vinegar and so much more. I love supporting them because they’re local – just an hour away in Springfield, OH.
How do you smoke a turkey breast on the Traeger?
It’s super easy when you have a great smoker like the Traeger (but any smoker or grill will work). For the Traeger – the process is super simple:
- Turn Traeger on to SMOKE setting for five minutes
- Change temp to 250 degrees
- Wait for Traeger to come to temp
- Pop the turkey breast on for 2.5 hours – temp check at 160 degrees
- Let rest for 15-20 minutes
Just a note too about smoked turkey – it may appear a little pink – but it’s because you’ve smoked it! As long as it temps to 160-165 when you eat – you’re good!
How do you marinate and prep a turkey breast?
I bought just a turkey breast for this recipe – but you could EASILY do this for a whole turkey – just would take a little longer. After the turkey breast was thawed in the refrigerator, I mixed together a half stick of softened butter and a jar of Woeber’s Cranberry Honey Mustard. I would recommend buying two jars – so you can use one to marinate with and the other for basting, gravy and dipping!
I rubbed the mixture of the butter & mustard all over the turkey and also used a knife to separate the skin from the breast meat and slipped some under the skin as well. Cover the turkey with plastic wrap and refrigerate overnight. I also had some fresh rosemary and slipped some under the skin as well.
Then – when you’re ready to smoke the turkey, take it out of the fridge and let it come to room temperature while you prepare the Traeger. THAT’S IT!
How do you make gravy from turkey drippings?
This turkey breast didn’t actually have any drippings after cooking – but – it came with a little plastic bag to make gravy with. (be sure to take that out before you cook it! haha) But I cooked another turkey a week before and had a mason jar full of basically perfect turkey broth! I popped the turkey broth in a saucepan added 3 tablespoons of the cranberry honey mustard and whisked that together. Once that was boiling, I whisked in cornstarch and let it boil until it thickened. Be sure to be whisking while you add the cornstarch so it dissolves.
What to serve with Traeger Smoked Turkey?
I’ve got a slew of holiday side dishes – here are my favorites:
- Mary Mac’s Baked Macaroni & Cheese
- Mom’s Pumpkin Pie
- Mom’s Pineapple Stuffing
- Slow Cooker Stuffing
- Jarlsberg Dip Macaroni Salad
- Copycat KFC Coleslaw
What to do with Leftover Turkey?
- Leftover Turkey Casserole
- Thanksgiving Leftover Sandwich
- Chipotle Chicken Pizza (you can easily swap with turkey!)
Traeger Smoked Turkey Breast
- 1 bone-in turkey breast can do whole bird, boneless, etc. – time will just be different
- 2 jars Woeber's Cranberry Honey Mustard
- 1/2 stick butter
- 3-4 sprigs fresh rosemary
- Remove thawed turkey breast (bone-in) from refrigerator. Open package and rinse turkey. Remove any gravy packet.
- In a bowl, with spatula mix together one jar of cranberry honey mustard and 1/2 stick softened butter.
- Using a knife, separate the skin on the breast from the meat so you can slip some under the skin
- Rub entire turkey breast with mustard/butter mixture – be sure to get some under the skin as well.
- Slip fresh rosemary under the skin as well
- Cover with plastic wrap and refrigerate overnight
- Preheat smoker to 250 and place turkey in a roasting pan with a rack
- Smoke at 250 for 2.5 hours and temp check to 160 degrees
- You can baste the turkey with more cranberry honey mustard after about an hour
- When temp is 160, remove turkey from smoker and let rest for 15-20 minutes.
- While turkey is resting, you can make gravy in a saucepan! Using the gravy packet (or 1.5 cups broth) heat to boiling and add 3 tbsp of the cranberry honey mustard. Whisk together. Then add 3 tbsp cornstarch (slowly) and whisk as you go. Keep simmering and it will thicken to be the best gravy!