How Long to Smoke a Bone-In Turkey Breast for Maximum Juiciness and Flavor

Smoking a bone-in turkey breast yields incredibly moist, tender and delicious meat when done properly. But getting the timing right is crucial to preventing the meat from drying out. Follow this guide to learn exactly how long you should be smoking a bone-in turkey breast to get perfect results every time.

Overview of Bone-In Turkey Breast Smoking Time

The general rule of thumb when smoking a bone-in turkey breast is to estimate roughly 35-40 minutes per pound at 225°F

So for a 7 pound turkey breast, the estimated smoking time would be 4-4.5 hours at 225°F.

Here is a simple chart to visualize the estimated smoking times based on weight:

• 5 lb turkey breast: 3-3.5 hours
• 7 lb turkey breast: 4-4.5 hours
• 10 lb turkey breast: 5.5-6 hours

However smoking time can vary depending on a few factors, which will be covered next.

Factors That Affect Smoking Time

While the 35-40 minutes per pound estimate is a good starting point, the actual smoking time required can be affected by:

1. Temperature of the Smoker

• Lower smoker temp (200-225°F) = longer cooking time
• Higher smoker temp (250-275°F) = shorter cooking time

If you’re able to smoke at a higher temperature, you may be able to reduce the cooking time. But it’s generally better to use lower heat if possible for the most tender, juicy meat.

2. Temperature of the Meat When It Goes In

• Cold meat right from the fridge will take longer
• Meat closer to room temp will cook faster

Letting the turkey breast come closer to room temp before smoking will reduce the cooking time.

3. Brining

Brining, which is soaking the turkey in a saltwater solution, will increase the amount of time required. The extra moisture makes the meat denser, so it takes longer for the heat to fully penetrate and cook the center.

So if you brined the turkey, tack on up to 30 minutes extra smoking time.

4. Bone-In vs Boneless

The bone conducts heat slower than the meat, meaning bone-in breasts take longer to fully cook than boneless. Allow 10-15 minutes more for bone-in.

5. Shape and Size

Turkey breasts come in different thicknesses. If it’s a very thick, wide breast, it will need more time compared to a slender, tapered one. Bigger and thicker = longer cook time.

How to Tell When It’s Done

Checking the internal temp is the best way to determine when your smoked turkey breast is fully cooked. Use a good digital meat thermometer inserted into the thickest part of the breast, without touching the bone.

The target internal temperature for safely cooked turkey is 165°F. When the breast hits 165°F, it’s ready to come off the smoker.

The color of the juices can also help indicate doneness. The juices should run clear with no traces of pink when the breast is pierced with a knife or fork.

And the meat should look opaque all the way through when you slice into it, not pink or red.

Checking temps in multiple spots is smart to confirm the breast is fully cooked with no underdone sections.

Letting It Rest

Once the turkey breast is done smoking, let it rest for at least 15-30 minutes before carving.

Resting allows the juices to redistribute through the meat for better moisture. Cover it loosely with foil to keep it warm.

After resting, the turkey can then be sliced and served. Juicy, tender and smoked turkey perfection!

Tips for Maximizing Juiciness

In addition to following the proper smoking time, here are some tips to keep your smoked turkey breast incredibly moist and delicious:

• Brine the breast – Soaking in a saltwater brine infuses flavor and moisture into the meat. Brine for 12-24 hours before smoking.

• Inject with broth – Injecting with chicken or turkey broth adds extra moisture into the meat. Inject the day before smoking.

• Spritz while smoking – Spritzing the breast with apple juice or broth every 45-60 minutes adds moisture on the surface.

• Cook to proper temp – Don’t overcook or the breast will dry out. Stop at 165°F internal temp.

• Let rest before slicing – Resting redistributes the juices for better moisture in each slice.

• Slice across the grain – Slicing across the grain shortens the muscle fibers for more tender, juicy meat.

Step-By-Step Guide to Smoking a Bone-In Turkey Breast

Follow these simple steps for foolproof results when smoking turkey breast on your smoker:

1. Choose Bone-In Breast

Select a bone-in whole turkey breast between 5-10 pounds. Leave skin on for added flavor and moisture.

2. Brine (Optional)

Make a saltwater brine of 1 cup salt per gallon of water. Submerge breast and brine 12-24 hours. Rinse well before smoking.

3. Prepare Smoker

Heat smoker to 225-250°F. Use apple, cherry, pecan, or hickory wood for flavor.

4. Apply Rub

Coat the breast evenly with a spice rub or herbs. Get into the skin and under cavity openings.

5. Smoke Breast

Place breast on middle rack skin-side up. Insert meat probe into thickest part. Smoke 35-40 minutes per pound until 165°F.

6. Spritz and Rotate

Spritz with juice/broth every 45-60 minutes. Rotate breast at halftime for even cooking.

7. Rest and Slice

Rest 15-30 minutes once removed from smoker. Slice across the grain for tenderness.

8. Serve and Enjoy!

Dig into incredibly juicy, smoky turkey breast on its own or in sandwiches, salads, and more. Delicious!

So for flavorful, tender smoked turkey, follow these guidelines on timing and technique when smoking a bone-in breast. Proper smoking time is key – estimate 35-40 minutes per pound, adjust for size and shape, and always rely on a meat thermometer for doneness. Rest before slicing to seal in juices. Then savor the amazing flavor!