How Long to Smoke a Turkey Breast for Perfectly Juicy and Flavorful Results

Smoking a turkey breast is a fantastic way to infuse your holiday bird with delicious smoky flavor. While smoking a whole turkey can be challenging for novice smokers trying your hand at a boneless turkey breast is an easy way to level up your Thanksgiving or Christmas dinner.

Learning how long to smoke a turkey breast is the key to nailing this recipe and impressing your guests. Follow the tips below for foolproof results.

Choosing and Prepping the Turkey Breast

When selecting a turkey breast to smoke, opt for a boneless, skin-on breast in the 5-7 pound range. Boneless will cook faster than bone-in, but both will work.

Make sure your turkey breast is completely thawed before smoking Place it in the refrigerator 2-3 days ahead to thaw gradually

Once thawed, pat the turkey dry with paper towels. Then, rub it all over with a thin layer of butter or olive oil. This helps the spices and smoke flavor adhere to the skin.

Finally, generously season the breast with a homemade dry rub. A smoked turkey rub with brown sugar, herbs, garlic, salt and pepper is ideal. Cover all sides evenly.

If desired, you can also brine the turkey breast overnight before smoking. An apple cider brine with orange juice, herbs and warm spices takes the flavor up a notch. Rinse and pat dry before seasoning.

Calculating Smoking Time Based on Weight

Determining how long to smoke a turkey breast comes down to its size and thickness. Here are general guidelines:

• 5-6 pound boneless breast: Smoke for 2-2.5 hours
• 6-7 pound boneless breast: Smoke for 2.5-3 hours
• 5-6 pound bone-in breast: Smoke for 3-4 hours
• 7-8 pound bone-in breast: Smoke for 3.5-4.5 hours

For the most accurate timing, plan for about 30-40 minutes of smoking time per pound. Monitor temperature instead of time, and always rely on your meat thermometer.

Aim to smoke the turkey breast at 225-250°F for best results. Use an electric smoker, pellet grill, charcoal smoker or gas smoker. Add your favorite smoking wood like apple, cherry or pecan.

Maintaining even, low heat is crucial when smoking a turkey breast to prevent drying out. Don’t rush it! Slow and low is the way to go.

Is It Done? Check for These Signs

The best way to test doneness on a smoked turkey breast is to use an instant read thermometer. Insert it into the thickest part of the breast, avoiding the bone.

The target finishing temperature you’re looking for is 165°F. Once it hits this temp, it’s perfectly cooked through and safe to eat.

Double check by cutting into the breast to examine the internal color. It should be white throughout with no traces of pink. The juices should run clear with no redness.

The skin on a smoked turkey breast will turn a lovely mahogany brown when fully cooked. If you spot any pale spots, it likely needs more time.

Finally, the breast should feel very firm yet still moist when pressed. If it has a soft, jiggly appearance or mushy texture, it is undercooked.

Allow Ample Resting Time

Never slice into a smoked turkey breast right off the smoker! Letting it rest is imperative.

After removing it from the heat, tent the breast loosely with foil and allow it to rest for at least 15-20 minutes. The juices will re-absorb back into the meat instead of spilling out everywhere.

30 minutes of resting time is even better. This allows the breast to become more tender.

Once adequately rested, you can carve the turkey into perfect slices for serving. It will be super juicy, smokey and delicious!

Handy Tips for the Best Smoked Turkey Breast

Follow these handy tips and tricks for foolproof, flavorful results:

• Brine the breast overnight for extra moisture and seasoning. An apple cider or brown sugar brine adds wonderful flavor.

• Apply a dry rub just before smoking. A smoked turkey rub with garlic, herbs and spices is ideal.

• Use apple, cherry, hickory or pecan wood for smoking. They provide milder, sweeter smoke flavor.

• Keep the temperature of the smoker or grill between 225-250°F for even cooking.

• Use an instant read thermometer to check doneness instead of relying on time. Cook to 165°F.

• Let the breast rest for 20-30 minutes before slicing to allow juices to re-absorb.

• Carve across the grain for tender slices. Serve with gravy, stuffing and cranberry sauce.

• Store leftovers in an airtight container. Reheat slices in gravy or broth for added moisture.

Get Creative with Leftover Smoked Turkey

A smoked turkey breast yields delicious leftovers to enjoy for days. Get creative with these ideas:

• Pile sliced turkey onto sandwiches and paninis with cranberry sauce and brie.

• Dice or shred turkey to make salads, wraps, tacos or casseroles.

• Make turkey pot pie or soup with vegetables and broth.

• Sauté diced turkey with onions, peppers and barbecue sauce.

• Toss shredded turkey with buffalo sauce and serve over greens.

• Fold chopped turkey into omelets, frittatas or breakfast burritos.

With the proper technique and temperature monitoring, smoking a turkey breast at home results in incredible flavor with minimal effort. Reference the guide above to determine the perfect smoking time for your sized breast. Rest and slice the juicy, tender meat for an unforgettable entrée.