How Long to Smoke a Bone-In Turkey Breast for Delicious Results

Smoking a bone-in turkey breast is a great way to enjoy delicious, juicy turkey with wonderful smoky flavor It’s an excellent option for smaller holiday gatherings or anytime you want turkey without leftovers for weeks But to get the best results, it’s important to know how long to smoke a bone-in turkey breast.

Why Smoke a Bone-In Turkey Breast?

There are a few advantages to smoking a whole bone-in turkey breast rather than a whole turkey:

• It’s faster – A bone-in breast will take 3-4 hours rather than 6-8 for a whole turkey This makes it more manageable for a weeknight dinner

• Less waste – A whole turkey often leaves lots of leftover meat that ends up going to waste. A breast is a perfect portion for 4-6 people.

• All white meat – For those who prefer white meat, a whole breast delivers tender, juicy breast meat without any dark meat.

• Easier to cook evenly – With a whole turkey, the white and dark meat require different cooking temperatures. The breast dries out while the thighs finish cooking. A whole breast cooks evenly.

• Intense smoky flavor – Exposing more surface area to smoke means you get more delicious smoky flavor infused into the meat.

How Long Does it Take to Smoke a Bone-In Turkey Breast?

The exact smoking time for a bone-in turkey breast will vary depending on a few factors, but you can expect it to take approximately:

• 3-4 hours for a 5-7 lb breast
• 4-5 hours for an 8-10 lb breast

The best way to ensure it cooks thoroughly without drying out is to use a meat thermometer. Cook until the thickest part of the breast reaches an internal temperature of 165°F.

For optimal flavor and texture, maintain your smoker temperature between 225-275°F. Any hotter and you risk drying out the breast meat.

Step-by-Step Guide to Smoking a Turkey Breast

Follow these simple steps for smoking turkey breast perfection:

1. Brine the Turkey Breast

• Make a brine by dissolving 1 cup kosher salt and 1/2 cup brown sugar in 1 gallon of water.

• Submerge turkey breast in brine and refrigerate 8-12 hours. This infuses flavor and moisture.

2. Prepare the Smoker

• Set up your smoker to maintain 225-275°F using wood chunks like apple, cherry, or pecan.

3. Apply a Dry Rub

• Pat turkey breast dry and coat with a flavorful dry rub.

• Try mixing brown sugar, salt, paprika, garlic powder, onion powder, and black pepper.

4. Smoke the Turkey Breast

• Place breast in smoker, meaty-side up. Insert a meat thermometer into the thickest part.

• Smoke for 3-4 hours until it reaches 165°F, adding more wood chunks as needed.

5. Allow Turkey to Rest

• Remove breast from smoker, loosely tent with foil and let rest 15-20 minutes before slicing.

This allows juices to redistribute for maximum moisture.

Tips for the Best Smoked Turkey Breast

Follow these tips and tricks to take your smoked turkey breast to the next level:

• Choose a breast with the skin on and bone in for best flavor and texture.

-Brining is a must for moist, well-seasoned meat. Consider adding flavors like brown sugar, citrus, or spices to the brine.

• Apply a savory dry rub under and on top of the skin before smoking.

• Use an instant read thermometer to monitor temperature rather than relying on time. Don’t peek too frequently as this releases heat and moisture.

• Add a disposable foil pan filled with broth, wine, or water below the turkey to provide humidity. Refill as needed.

• Resting is crucial to allow juices to redistribute and meat to finish cooking. Loosely tent meat with foil while resting to keep warm.

Injectable Marinades Enhance Flavor

Consider injecting or soaking the breast in a flavorful marinade before smoking for even more intense taste. Some good marinade options include:

• Apple juice, orange juice, or pineapple juice
• Wine, beer, or spirits like bourbon
• Bloody Mary mix
• Melted butter mixed with garlic and herbs

Be sure to inject the marinade deep into the meat for maximum impact.

Wood Choices For Delicious Smoky Flavor

The smoke wood you choose significantly impacts the flavor. Some top options include:

• Apple – mild, sweet, fruity smoke flavor
• Cherry – slightly sweet smoke perfect for poultry
• Pecan – rich and more subtle smoke

Try mixing woods like apple and cherry or pecan and hickory for layered complexity. Avoid mesquite with poultry, as it can be overpowering.

Serving Suggestions

A smoked turkey breast needs little embellishment, but here are some tasty ways to serve it:

• Sliced with pan gravy and sides like mashed potatoes, stuffing, and roasted veggies

• Chopped or sliced for sandwiches with cranberry sauce and mayo

• Diced and added to soups, salads, casseroles, and more

• Sliced thin for appetizers with crackers and cheese

Enjoy Juicy, Smoky Turkey Anytime

With a properly brined and smoked bone-in turkey breast, you can skip the whole bird but still enjoy all the flavors of the holidays anytime. Just keep an eye on the temperature and allow time for resting. In just 3-4 hours, you’ll have tender, juicy meat with delicious smoky flavor. Get ready to enjoy the delicious taste of smoked turkey breast all year round.