Texas-Style Garlic-Herb Butter Smoked Boneless Turkey Breast
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 3 hr
Inspired by legendary Texas BBQ joints where smoked turkey breast rivals brisket. Brined, seasoned with coarse black pepper and garlic, smoked at 250°F (121°C), and wrapped in foil with melted herb butter to 162°F (72°C).
Ingredients (9)
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Helpful tools for making Texas-Style Garlic-Herb Butter Smoked Boneless Turkey Breast:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Check your turkey breast label before salting! Most US supermarket turkey breasts (like Butterball or Honeysuckle) are pre-injected with a 6–8% saline brine; if so, cut the kosher salt in the rub down to 1.5 tsp.
- ✓Pro Tip 2: Pulling at 162°F (72°C) and resting for 20 minutes achieves the exact same 7-log10 Salmonella lethality as instant 165°F (74°C) without squeezing out intracellular water.
- ✓Pro Tip 3: Clinical Nutrition Note: Turkey breast is one of the highest protein-to-calorie meats available (32g protein per 4 oz) and is rich in L-tryptophan for serotonin synthesis.
🧊 Storage, Freezing & Safe Reheating
Store sliced turkey breast with the pan butter in an airtight container in the refrigerator for up to 5 days (makes incredible cold deli sandwiches) or freeze for up to 3 months.
Frequently Asked Questions
Can I use a bone-in turkey breast for this Texas-style method?
Yes! A bone-in, skin-on split turkey breast (5–6 lbs / 2.2–2.7 kg) works wonderfully; simply add 30 to 40 minutes to the initial smoke phase before wrapping with butter at 140°F (60°C).
Should I leave the elastic netting on the boneless turkey breast while smoking?
Remove the netting before applying the rub unless the breast consists of loose pieces; if you leave the netting on, peeling it off after smoking will rip off 50% of your seasoned pepper bark.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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