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

Smoking a bone-in turkey breast is a fantastic way to enjoy delicious and juicy turkey, without having to smoke a full-sized bird. It’s the ideal size for feeding a smaller gathering of 4-6 people. With less meat than a whole turkey, you can get your turkey breast fully smoked in only 3 to 31⁄2 hours. This saves a ton of time compared to the 6-8 hours for a full turkey.

Throughout this article, I’ll provide a complete guide to successfully smoking a bone-in turkey breast. I’ll cover everything from recommended prep, smoking times, target internal temperature, and even a few key tips for extra moist and flavorful results.

How Big is a Typical Bone-In Turkey Breast?

Whole turkey breasts including the bone skin, and breast meat typically range from 3 to 8 pounds. The most common sizes you’ll find are

• 3 to 4 pounds – Feeds 2-3 people
• 5 to 6 pounds – Feeds 3-4 people
• 7 to 8 pounds – Feeds 4-6 people

As you can see a 5 to 6 pound turkey breast is ideal for feeding a family of 4 with plenty of delicious smoked turkey.

Brining is Highly Recommended

I always recommend brining poultry before smoking to help ensure juicy, well-seasoned meat. Brining involves soaking the turkey breast in a saltwater solution for a number of hours before smoking.

The salt in the brine seasons the meat throughout and helps it retain moisture. It also allows the turkey breast to absorb any added flavors like herbs and spices.

Make sure to rinse off the brine thoroughly before smoking and pat the breast dry. Some good brine recipes specifically for turkey are an apple cider brine or a brown sugar brine.

How Long Does it Take to Smoke a Bone-In Turkey Breast?

The smoking time can vary a bit based on the size of the breast, temperature of the smoker, and desired doneness. But a good general guideline is:

At 225°F smoker temp:

• 3-4 lbs: 2 to 21⁄2 hours
• 5-6 lbs: 21⁄2 to 3 hours
• 7-8 lbs: 31⁄2 to 4 hours

At 250°F smoker temp:

• 3-4 lbs: 13⁄4 to 2 hours
• 5-6 lbs: 2 to 21⁄2 hours
• 7-8 lbs: 23⁄4 to 31⁄2 hours

Smoking at the lower end of 225°F will result in the most smoke flavor infused into the meat. But going to 250°F will shave off up to an hour of cook time.

Whichever temp you choose, I don’t recommend going above 275°F, as the breast may end up overcooking on the outside before the interior is finished.

Use a Meat Thermometer to Test Doneness

The best way to test when your smoked turkey breast is fully cooked is to use an instant read meat thermometer. Insert it into the thickest part of the breast to get an accurate internal temperature reading.

The target internal temp for safe cooked turkey is 165°F. Once it hits this temperature in the deepest part of the breast, it’s ready to come off the smoker.

If you find the outside is getting too browned before the interior is up to temp, try wrapping it in foil for the remainder of the cook time.

Let it Rest Before Carving

I can’t stress this enough – let your smoked turkey breast rest for 15-20 minutes before slicing into it.

This resting period allows the juices to redistribute evenly within the meat. If you skip this step, the breast will end up dry as the juices run out when you cut into it too soon.

Tent it loosely with foil and let the temp come down a bit before slicing and serving. The meat will end up much juicier.

Seasoning and Wood Choices

Feel free to get creative with seasonings and rubs on your turkey breast. Herb-infused butter or olive oil rubbed under the skin is delicious. Or try a basic poultry seasoning of rosemary, thyme, sage, garlic, salt and pepper.

For wood, I recommend milder fruit or nut woods like apple, cherry, pecan or almond. Stay away from heavy mesquite smoke which can easily overpower the delicate turkey flavor.

Apple or cherry wood provide a sweeter, more subtle smoke that perfectly complements the turkey. Pecan also pairs wonderfully and adds a richness.

Maintain Moisture by Mopping or Spritzing

Especially for longer smokes, you’ll want to ensure the breast stays moist. This helps prevent it from drying out on the exterior while the interior finishes cooking.

Try mopping or spritzing with apple juice or chicken broth every 45-60 minutes once the skin is set. You can also use an herb-infused olive oil mop for more flavor.

Should You Brine a Bone-In Turkey Breast?

Absolutely yes. As mentioned above, brining is highly recommended to guarantee a juicy, well-seasoned finished product. The salt in the brine seasons the meat all the way through while also helping it retain moisture.

Make your own brine with salt, brown sugar, and aromatics. Or use a commercial turkey brine kit with some added flavors. Brine for 12-24 hours in the refrigerator before smoking.

What is the Best Wood for Smoking Turkey?

For the best results, use lighter fruit and nut woods like apple, pecan, cherry, or almond. The more subtle smoke flavor pairs beautifully with turkey without overpowering it.

Stay away from heavy smoke woods like mesquite and hickory, which can lend a bitter taste. For a touch of richness, I recommend pecan wood.

Bone-In vs Boneless Turkey Breast

This comes down to personal preference, but I find the bone-in option more flavorful and moist. The bone helps retain moisture and imparts extra flavor as the meat cooks. Removing the bone dries out the meat faster.

If you prefer white meat only with no bones to deal with, a boneless breast may be easier to carve. But the bone-in option has better texture and taste.

Smoking a whole bone-in turkey breast is a great alternative to full turkey that feeds a smaller crowd with delicious white meat only. Figure around 2 to 4 hours smoking time depending on size, and use a thermometer to test doneness.

Following the tips above for brining, seasoning, maintaining moisture, and proper resting will ensure the juiciest, most flavorful results. Enjoy your mouthwatering smoked turkey breast on any special occasion!