how long does it take to smoke turkey breast in electric smoker

How Long Does It Take to Smoke a Turkey Breast in an Electric Smoker? The Complete Guide

Smoking a juicy flavorful turkey breast in an electric smoker may seem intimidating for beginners but it is easier than you think! With the right techniques and timing, you can make succulent smoked turkey breast at home. In this comprehensive guide, we will walk you through everything you need to know about smoking turkey breast in an electric smoker, including prep work, step-by-step instructions, approximate cook times, and expert tips for success. Read on to become a master smoker of turkey breast.

Choosing and Preparing the Turkey Breast

When selecting a turkey breast to smoke opt for a bone-in, skin-on breast between 4 to 7 pounds. The bone and skin help retain moisture and add flavor. Thaw frozen turkey breast in the refrigerator 1-2 days before smoking.

Before smoking, brine the turkey breast for 8-12 hours to infuse it with flavor and moisture. Make a simple brine with water, kosher salt, brown sugar, garlic, and your choice of herbs and spices. Submerge the breast and refrigerate. Pat the breast dry before moving on to seasoning.

Use a dry rub to bring out the turkey’s flavor. Try a classic barbecue rub or get creative with spices like rosemary, sage, thyme, garlic powder, chili powder, paprika, salt, and pepper. Generously coat all sides of the breast with the rub. Let it sit for 10-15 minutes before smoking.

Setting Up the Electric Smoker

Electric smokers make smoking turkey breast easy. To set up:

• Fill the wood chip box with your favorite smoking wood. Good options are hickory, apple, cherry, pecan, or mesquite. Soak wood chips beforehand if necessary.

• Place a drip pan filled with water under where the turkey will sit. This adds moisture.

• Preheat smoker to 225-250°F.

• Place seasoned turkey on the middle rack, directly over the drip pan. Be sure there is space around it for air circulation.

• Insert a meat thermometer into the thickest part of the breast, ensuring it does not touch the bone.

• Add more wood chips if smoke runs out during smoking.

Smoking Times for Turkey Breast

Smoking times vary based on the size of the turkey breast:

• 4 lbs: Approximately 3 hours
• 5 lbs: Approximately 4 hours
• 6-7 lbs: Approximately 5-6 hours

Aim to smoke the turkey breast for 30-35 minutes per pound at 225-250°F until it reaches an internal temperature of 165°F. Time can vary based on your electric smoker model.

Monitor the thermometer and smoker temperature periodically. If breast browns too quickly, lower the heat. Refill water in drip pan as needed.

For extra moisture and flavor, baste the turkey breast every 45-60 minutes with melted butter, olive oil, or turkey stock.

Wrapping and Carving

Once the turkey breast hits 160°F, wrap it in foil and continue smoking until 165°F for tender, juicy meat.

When done, let rest 15-20 minutes before unwrapping. This allows juices to redistribute.

Carve into thin slices across the grain. Slice only as much as you plan to eat right away and refrigerate the rest.

Serving and Storing

Serve warm smoked turkey breast on sandwiches or salads, or dice for casseroles and soups. Refrigerate leftovers within 2 hours and eat within 3-4 days. Slice, then store in an airtight container.

To reheat, place slices in a baking dish, moisten with broth, and cover. Warm in a 350°F oven until heated through, about 15-20 minutes.

Tips for Perfectly Smoked Turkey Breast

Follow these top tips for flawlessly smoked turkey breast every time:

• Choose a quality bone-in, skin-on breast for best texture, moisture, and flavor.

• Brine 8-12 hours before smoking to infuse flavor and moisture into the meat.

• Apply a dry rub generously over entire breast before smoking.

• Use milder wood chips like apple, pecan, or cherry to complement turkey’s delicate flavor.

• Smoke at a low temperature (225-250°F) for 30-35 minutes per pound.

• Baste every 45-60 minutes with melted butter, oil, or turkey stock.

• Double wrap in foil at 160°F and continue smoking to 165°F internal temperature.

• Let turkey breast rest 15-20 minutes before slicing for juicy results.

• Refrigerate leftovers promptly and enjoy within 3-4 days.

Mastering smoking turkey breast in an electric smoker is easy with proper techniques. Preparing the meat, using the right wood chips, monitoring temperature, and following cook times will yield incredibly moist, tender, and full-flavored smoked turkey breast to impress your family or guests. Become the go-to person for smoked turkey with the knowledge from this guide.

Smoked Turkey Breast FAQs

What kind of wood is best for smoking turkey breast?
Fruit and nut woods like apple, cherry, pecan, and almond pair wonderfully with turkey breast. Hickory and maple also impart nice flavor. Stay away from very strong mesquite smoke.

Should I brine a turkey breast before smoking?
Yes, brining is highly recommended. It seasons the meat throughout and helps it retain moisture during the long smoking time. Brine for 8-12 hours before smoking.

What is the ideal internal temperature for smoked turkey breast?
Take the turkey breast off the smoker when it reaches 165°F internal temperature. This ensures it is fully cooked and safe to eat.

Can I freeze smoked turkey breast?
You can freeze leftover smoked turkey breast for 2-3 months. Let it cool completely first, then wrap tightly in plastic wrap and foil. Defrost in the refrigerator before use.

How do I reheat smoked turkey breast?
Place slices of smoked turkey breast in a baking dish, add a little broth, and cover with foil. Warm in a 350°F oven for 15-20 minutes until heated through. Microwave reheating is not recommended.

Should I wrap the turkey breast at some point during smoking?
Yes, wrapping in foil when it reaches 160°F internal temperature will keep it moist and tender as it finishes smoking. Unwrap and continue smoking until 165°F.

How can I tell when the turkey breast is done smoking?
Use an instant-read meat thermometer to test the breast’s internal temperature. It is finished smoking when it reaches 165°F throughout.

Can I smoke a frozen turkey breast?
It’s best not to smoke a frozen turkey breast. Always thaw it completely in the refrigerator for 1-2 days before smoking for food safety.

What if my turkey breast is drying out while smoking?
If the turkey breast seems to be drying out, baste it with melted butter, oil, or turkey stock every 30 minutes until done. You can also wrap it in foil if needed.

How do I carve smoked turkey breast for serving?
Let the smoked turkey breast rest 15-20 minutes before slicing. Use a sharp knife to cut thin slices across the grain. Cut only as much as needed and refrigerate the rest.