Smoking a whole turkey breast produces incredibly moist, tender and flavorful meat that is perfect for holiday meals or anytime you want amazing turkey. While smoking does take some time, the hands-off process and incredible results make it well worth the wait. In this complete guide, you’ll learn everything about timing when smoking a whole turkey breast so yours turns out perfect.
An Overview of Smoking Times
When smoking a whole bone-in turkey breast, you can expect it to take about 30 minutes per pound at 225°F This time can vary a little depending on a few factors
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Size of the turkey breast – A smaller 3 lb breast may cook faster than a 10 lb breast. Calculate 30 minutes per pound.
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Bone-in or boneless – Boneless breasts cook faster. Reduce time about 5 minutes per pound if boneless.
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Smoker temperature – Lower temperature of 225°F makes for slower cooking. At 250°F, it takes about 25 minutes per pound.
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Weather conditions – Cold or windy days may increase overall cooking time, Monitor temperature closely
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Type of smoker – Smoker design impacts heat regulation. Get to know your smoker.
No matter what, using a good meat thermometer and monitoring temperature is key for smoked turkey doneness.
Detailed Smoking Times
To give you a better idea of what to expect, here are estimated smoking times for whole turkey breasts of varying sizes:
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3 lb turkey breast – Smokes in 1 1/2 – 2 hours at 225°F
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5 lb turkey breast – Smokes in 2 1/2 – 3 hours at 225°F
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7 lb turkey breast – Smokes in about 3 1/2 hours at 225°F
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10 lb turkey breast – Smokes in 4 1/2 – 5 hours at 225°F
These times are general estimates, but provide a good starting point for your smoking timeline.
Always rely on an instant read thermometer to determine when the turkey is done, not just smoking time. The turkey breast is finished when it reaches an internal temperature of 165°F in the thickest part.
Tips for Proper Smoking Times
Follow these tips to ensure your smoked turkey cooks for the right amount of time:
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Weigh the turkey breast and calculate the approximate smoking time before you start based on the size and your smoker temperature.
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Use a good quality instant read meat thermometer. Test the temperature in the thickest part of the breast once it nears completion time, without touching the bone.
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Monitor the smoker temperature. Keep it as close to 225-250°F as possible for even cooking.
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Resist repeatedly opening the smoker. Opening it frequently causes temperature drops and uneven cooking.
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If breast is done early, wrap in foil and let rest in a cooler or oven on warm. The temperature will continue to rise about 5°F.
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If more time is needed, continue smoking, testing every 20-30 minutes until it reaches 165°F.
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Let the breast rest 20-30 minutes before carving for juicy results.
Why Proper Smoking Time Matters
Taking the time to smoke the turkey breast correctly ensures:
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Food safety – The breast must reach a safe minimum internal temperature of 165°F.
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Ideal texture – Long, slow smoking tenderizes the meat. Adequate time prevents dry, tough meat.
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Maximized smoke flavor – The longer the smoke exposure, the more flavor infused.
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Moist meat – Low and slow cooking keeps turkey breast incredibly juicy.
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Beautiful caramelized skin – Longer smoking helps crisp and caramelize the skin.
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Hassle-free process – No need to constantly check, just let it smoke hands-off until done.
Put in the time and you’ll be rewarded with incredibly tender, juicy and smoky turkey breast perfect for cobbling together tasty sandwiches or serving as a stellar entrée.
Step-by-Step Guide to Smoking Times
Follow this simple timeline for smoking a whole turkey breast from start to finish:
1. Prep (30 minutes – 24 hours before smoking)
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Thaw: Thaw frozen breast 1-2 days in fridge. Rinse turkey and pat dry.
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Brine (optional): For added flavor and moisture, brine 12-24 hours.
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Prepare rub + marinade: Mix spice rub. Whisk marinade and inject turkey.
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Apply rub: Coat turkey all over with spice rub.
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Refrigerate: Chill turkey to allow flavors to penetrate meat.
2. Preheat Smoker (15 minutes)
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Add wood chips/chunks to smoker box.
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Turn on smoker heat to 225°F or desired temperature.
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Let it preheat until temperature stabilizes.
3. Smoke Turkey (See times above based on weight)
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Place breast on middle rack skin-side up, meaty-side closest to heat source.
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Insert thermometer probe into thickest section, careful not to touch bone.
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Smoke with lid closed until internal temperature reaches 165°F.
4. Rest (20-30 minutes)
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Remove turkey from smoker once 165°F.
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Tent loosely with foil and let rest 20-30 minutes.
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Temperature will increase another 5°F as it rests.
5. Carve and Serve
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Use a sharp knife to slice turkey breast.
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Serve warm on its own or in sandwiches and enjoy!
Mastering Longer Smoking Times
For new smokers, the longer smoking times can seem daunting at first. Here are some tips to master low and slow smoking:
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Start early – Begin smoking early in the day to allow plenty of time. Avoid starting late at night.
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Prep fuel – Ensure you have enough wood/charcoal to last the entire smoking time.
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Use a temperature probe – Monitors internal temperature so you don’t have to open the smoker.
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Check periodically – Quickly peek to ensure the smoke looks right, then close.
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Spritz for moisture – Lightly spritz with broth/juice every 1-2 hours if desired.
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Power through stall – Push past the 160°F stall by waiting it out or wrapping in foil.
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Be patient – Resist rushing the process. Low and slow always wins.
With a little practice, you’ll get used to the longer smoking times. Just relax and let the smoke work its magic.
Frequently Asked Questions
What if my turkey breast cooks faster than expected?
If your breast reaches 165°F ahead of schedule, simply wrap it in foil and place it a cooler, oven on warm, or insulated bag to let the temperature remain stable until ready to serve. The residual heat will continue gently raising the internal temperature.
My turkey breast isn’t done after the recommended time. What should I do?
Ovens and smokers can run hot or cool. Don’t panic if your turkey needs a little more time. Continue smoking and testing the internal temperature every 20-30 minutes until it reaches 165°F. If needed, increase the smoker heat slightly.
Can I speed up the smoking time?
You can reduce smoking time by using a higher temperature (250°F vs. 225°F) or finishing it in the oven. However, smoking low and slow maximizes moisture and smoke flavor development. Patience pays off.
Should I brine the turkey breast before smoking?
Brining isn’t mandatory but does make the meat even juicier and more flavorful. Plan to brine bone-in breasts 12-24 hours before smoking. Reduce brine time to 6 hours for boneless. Rinse and pat dry before smoking.
How long does smoked turkey breast last in the fridge?
When stored properly in an airtight container, smoked turkey will last 3-4 days refrigerated.Freeze any leftover turkey in freezer bags for 2-3 months. Reheat leftovers until hot, 165°F.
Enjoy Perfectly Smoked Turkey Breast
Learning how long it takes to properly smoke a whole turkey breast ensures your finished product boasts mouthwatering smoked flavor with tender and incredibly juicy meat. While smoking does require patience, the recipe above guides you through the easy process from start to finish.
Smoked turkey breast makes for sensational sandwiches piled high on crusty bread with cranberry sauce and cheese. It also shines served warm as the main feature of your meal alongside classic sides like stuffing, mashed potatoes and green bean casserole.
The next time you crave amazing smoked turkey, try smoking a whole breast using the tips above. With the proper timing, your patience will definitely pay off with phenomenal results.
