Traeger Smoked Turkey Breast

turkey breast wrapped in bacon and sliced sitting on a wooden cutting board with sage in the background with a bowl of cranberry sauce and marble in background

4.72 from 32 votes

Traeger Smoked Turkey Breast is injected with an herb-butter marinade, wrapped in bacon, and smoked until juicy and tender. The Traeger adds a gentle smoky flavor while the bacon helps keep the turkey breast moist for holidays, family dinners, or weekend meals.

Prep Time20

Cook Time2

Additional Time15

Total Time2 35

Course: Main Dish

Cuisine: American

Keyword: bacon wrapped turkey, bacon wrapped turkey breast, smoked turkey breast, traeger, traeger smoked turkey, traeger smoked turkey breast

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

3 lb turkey breast boneless, skin-on
1 lb bacon

For the injection

½ cup butter melted
3 tsp onion powder
3 cloves garlic minced
3 tsp fresh rosemary chopped
3 tsp fresh sage chopped
1 tbsp honey
3 tbsp Worcestershire sauce
¼ cup soy sauce
¼ cup fresh lemon juice

Instructions

For the injection, begin by melting the butter over medium heat in a medium skillet.
Add the onion powder, garlic, rosemary, and sage. Allow the flavors to steep for about 5 minutes over medium heat.
Pour in the honey, Worcestershire sauce, soy sauce, and fresh lemon juice and simmer for 5 minutes.
Strain the marinade into a jar and save the strained herbs for later.
Pat the turkey breast dry with a paper towel.
Inject the marinade into the turkey in a grid-like pattern, spaced about 2" apart.
Place about half of the sliced, uncooked bacon onto a cutting board, side by side.
Set the turkey breast on top of the bacon and use the saved herbs that were strained from the marinade as a rub on the outside of the turkey.
Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. Place any extra slices of bacon on the turkey to fill in all the gaps.
Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F.
Remove the turkey from the Traeger and place it on a cutting board with a foil tent covering the turkey. Let the turkey rest for about 15 minutes
After the turkey rests, slice into ½" to 1" thick slices.

Video

Notes

Use a trusty meat thermometer so you can monitor the cook and ensure the best results. I like to use the ThermoWorks Signals as a leave-in thermometer or an instant-read like the ThermoWorks ONE.
The FDA recommends cooking turkey to an internal temperature of 165°F. I remove the turkey when it reaches 160°F. The carry-over heat during rest usually brings the temperature up to or over 165°F. I recommend you follow FDA guidelines.
If you have a larger turkey breast, the cooking times will be longer. Cook the turkey based on temperature. See the post for general timing guidelines for this Traeger smoked turkey.

Nutrition