Smoking a turkey breast is a great way to enjoy delicious, juicy turkey without dealing with the hassle of cooking a whole bird. Many people find smoking just the breast is the perfect amount for smaller gatherings. If you’re new to smoking turkey, you may be wondering exactly how long it takes to fully smoke a turkey breast. Read on for a complete guide to smoking times and temperatures for flawless smoked turkey breast.
Why Smoke a Turkey Breast?
There are several advantages to smoking just a turkey breast rather than a whole turkey
-
Smaller portions: A full turkey is very large, usually around 15 pounds. Smoking a breast, which ranges from 4 to 8 pounds, gives you a more manageable portion size.
-
Shorter cook time: Since you’re only cooking a breast, not an entire bird, it takes significantly less time. Smoking time is about 3 hours versus 5+ for a whole turkey.
-
Easier to smoke With a breast, there’s no cavity to deal with and it lays flat in the smoker, cooking more evenly Whole turkeys can be trickier to manage
-
Juicier meat Turkey breast has a tendency to dry out, but smoking helps keep it tender and moist.
-
Intense smoky flavor: The breast meat fully absorbs the lovely smoky taste from the wood chips.
How Long Does it Take to Smoke a Turkey Breast?
The precise smoking time for turkey breast depends on a few factors:
- Size of the breast (pounds)
- Temperature maintained in the smoker
- Whether bone-in or boneless
On average, smoking time will be:
-
3 to 4 hours for a bone-in breast: The bone conducts heat slower than meat, extending cooking time. Plan for around 3 1⁄2 hours for a 5 to 7 pound bone-in breast.
-
2 1⁄2 to 3 1⁄2 hours for a boneless breast: Without the bone, the meat smokes and cooks faster. A 4 pound boneless breast takes about 2 1⁄2 hours.
-
1 hour per pound: For boneless or bone-in, estimate 1 hour per pound of meat as a general rule of thumb.
The most accurate way to test doneness is using a good digital meat thermometer. Check the temperature about halfway through estimated cooking time, then monitor it regularly until it reaches the safe finishing temperature.
What Temperature to Smoke Turkey Breast To
Food safety experts including the USDA recommend cooking turkey to a minimum of 165°F to destroy any potential bacteria. For smoked turkey breast, 165°F is ideal for juicy, perfectly cooked meat.
Aim to maintain a steady temperature between 225-250°F inside your smoker. This low and slow heat tenderizes the breast while infusing it with flavorful smoke.
Step-By-Step Guide to Smoking Times
Follow this timeline as an approximate guide for smoking a 5 pound turkey breast:
-
Prep: Remove breast from packaging and pat dry. Trim off any excess skin or fat. Plan for about 15 minutes prep time.
-
Brine (optional): For added moisture and flavor, brine the breast for 8-12 hours before smoking.
-
Remove from brine: Rinse if brined and pat very dry. Let rest for 30 minutes before smoking.
-
Season: Apply your favorite seasoning rub and let it sit for 15-30 minutes before smoking.
-
Preheat smoker: Get your smoker up to temperature, 225-250°F. Add wood chips – apple, cherry, or maple work great.
-
Place turkey in: Put seasoned breast directly on smoker grates, bone-side down. Insert a digital meat thermometer into thickest part.
-
Maintain heat: Keep temperature steady between 225-250°F for the entire smoke. Add more wood chunks or chips as needed.
-
First temp check: Check internal temperature after 2 hours. It should read 140-150°F.
-
Monitor temperature: Check every 30 minutes until it reaches 165°F. Total time will be around 3 – 3 1⁄2 hours.
-
Rest and serve: Let rest for 10-15 minutes before slicing to allow juices to redistribute. Slice across the grain and enjoy!
Tips for Maximizing Juiciness
Since turkey breast meat is lean and prone to drying out, here are some tips to lock in moisture:
-
Brine the breast: Soaking in a saltwater brine seasons the meat and helps it retain moisture.
-
Cook to exactly 165°F: Don’t overcook – pull from smoker when it hits 165°F maximum.
-
Use a meat thermometer: It’s the only way to accurately determine doneness and avoid overcooking.
-
Keep smoker temp low: The 225-250°F range prevents meat from drying out.
-
Let rest before slicing: Resting for 10-15 minutes allows juices to absorb back into the meat.
-
Slice across the grain: Cutting across the muscle grain shortens the muscle fibers so they don’t squeeze out moisture.
-
Serve with pan juices: Spoon over any accumulated juices from the rested meat.
Turkey Breast Smoking Times Chart
For quick reference, here are approximate smoking times based on breast size:
| Breast Weight | Bone-in Time | Boneless Time |
|---|---|---|
| 4 pounds | 3 hours | 2 1⁄2 hours |
| 5 pounds | 3 1⁄2 hours | 3 hours |
| 6 pounds | 4 hours | 3 1⁄2 hours |
| 7 pounds | 4 1⁄2 hours | 4 hours |
| 8 pounds | 5 hours | 4 1⁄2 hours |
Always rely on a meat thermometer rather than time alone to determine when your turkey breast is cooked to juicy perfection. Insert it into the thickest section and smoke until 165°F.
Frequently Asked Questions
What if my breast is still under 165°F when the estimated time is up?
Continue smoking until it reaches 165°F. Check temperature every 15 minutes and add more wood chips if needed. The total time may be slightly over the estimate.
Can I speed up the smoking time at a higher heat?
It’s not recommended, as high heat dries out the lean meat. Maintain 225-250°F for the juiciest texture.
Should I brine before smoking?
Brining is highly recommended to infuse flavor and keep the breast extra moist. Plan for 8-12 hours brining time.
What wood is best for smoking turkey?
Fruit woods like apple, cherry, pecan, and maple pair wonderfully with turkey. Stay away from heavy mesquite smoke.
Is it safe to eat turkey breast at 160°F?
For food safety, it’s best to smoke until it reaches the full 165°F minimum recommended temperature.
Do I need to rest it before slicing if pressed for time?
Yes, resting for at least 10-15 minutes is crucial to allow juices to reabsorb for tender, juicy meat.
Master the Perfect Smoked Turkey Breast
Smoking a succulent turkey breast requires patience as the low, slow smoking process tenderizes the lean meat. While approximate times serve as helpful guidelines, always rely on a digital meat thermometer to determine when your turkey breast is cooked to a safe 165°F internal temperature. After smoking, be sure to let the breast rest before slicing into this juicy, smoky centerpiece.
