Smoking a boneless turkey breast is a fantastic way to enjoy delicious juicy turkey without dealing with the hassle of cooking a whole bird. When cooked properly smoked turkey breast is moist, tender and bursting with smoky flavor.
One of the most common questions when smoking turkey breast is “how long does it take?” While cooking times can vary based on a few factors using a temperature of 225°F will result in a smoked turkey breast with an amazing texture.
In this article, we’ll cover everything you need to know to smoke a boneless turkey breast at 225°F, including:
- Average Cook Times
- Factors That Affect Cook Time
- Step-By-Step Instructions
- Common FAQs
Follow these tips and you’ll have perfectly cooked smoked turkey breast ready in time for dinner or your next picnic or potluck. Let’s get started!
Average Cook Times for Smoking Turkey Breast at 225°F
When smoking boneless turkey breast at 225°F, you can expect it to take approximately 30-40 minutes per pound to reach safe internal temperatures
For example, a 3 pound turkey breast will take around 1.5 to 2 hours when smoked at 225°F. A 5 pound breast would need 2.5 to 3 hours.
These cook times are just general guidelines. The actual time can vary based on the specific size and shape of your turkey breast.
To ensure it reaches a safe internal temperature, it’s important to use a good digital meat thermometer. More on that later.
What Factors Affect Cook Time?
There are a few variables that can slightly increase or decrease the cooking time when smoking turkey breast at 225°F.
Turkey Breast Size
The weight and thickness of the boneless turkey breast will impact cook times. Larger, thicker pieces of meat will need more time in the smoker than smaller, thinner ones.
Type of Smoker
The type of smoker being used can also affect cook times. Water smokers, charcoal smokers, electric smokers and pellet grills may all cook a bit differently at the same temperature.
Outdoor Temperature
If you’re smoking turkey breast outside, the ambient air temperature can also play a role. When it’s cold out, it may take slightly longer for turkey to reach the target internal temperature.
Brining
Soaking the turkey breast in a saltwater brine before smoking helps keep it extra moist, but can also expedite cooking time slightly in some cases.
Because of all these potential variables, it’s always wise to use a meat thermometer and check turkey breast temperatures frequently to gauge where it’s at rather than relying solely on cook times.
Step-by-Step Instructions for Smoking Turkey Breast at 225°F
Follow this simple process for smoking juicy, flavorful turkey breast every time.
Ingredients
- 3-5 lb boneless, skinless turkey breast
- Dry brine or wet brine (optional)
- 2-3 tablespoons [RUB] (your favorite brand)
- 1-2 cups wood chips (I recommend apple or cherry)
Directions
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Trim excess fat/skin from turkey breast: Remove any large pockets of fat or large flaps of skin with a sharp knife. The breast may still have some fat marbling inside.
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Brine turkey breast (optional): Soak turkey breast in a saltwater brine overnight in the refrigerator. This keeps it extra moist and seasoned.
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Apply rub: Pat turkey breast dry with paper towels. Coat all sides with your favorite dry rub, like Jeff’s Original Rub.
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Preheat smoker to 225°F: Add wood chips and heat smoker to 225°F before putting turkey inside.
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Smoke turkey for 30-40 minutes per pound: Place turkey breast directly on racks. Insert digital meat thermometer into thickest part. Smoke until it reaches an internal temperature of 165°F.
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Rest turkey: Remove turkey breast from smoker and tent loosely with foil. Let rest 15-20 minutes before slicing.
And that’s it! With these simple steps, you’ll have deliciously smokey and moist smoked turkey breast ready to serve.
Common Questions About Smoking Turkey Breast at 225°F
What is the target internal temperature for smoked turkey breast?
For food safety, turkey breast should reach an internal temperature of 165°F as measured by a food thermometer. After carryover cooking during the rest time, it will hit around 170°F.
Should I brine turkey breast before smoking?
Brining is optional but highly recommended. Soaking turkey breast in a saltwater brine of 1 cup salt per gallon of water overnight keeps the meat super juicy and well-seasoned.
How often should I check the turkey’s temp?
It’s smart to check the meat temp every 30-45 minutes to monitor the progress until it nears the target temp. Then check more frequently to avoid overcooking.
What if it’s cooking too fast or too slow?
If it’s cooking too fast, wrap loosely in foil. If it’s too slow, increase heat slightly, around 25°F. This helps adjust cook time as needed.
What wood is best for smoking turkey?
Fruit woods like apple, cherry, pecan, or maple all pair wonderfully with turkey breast to give it a slightly sweet, delicate smoke flavor.
Can I smoke turkey breast the day before?
Absolutely! Smoked turkey keeps well for 3-4 days refrigerated. Simply reheat gently before serving. Smoking it ahead helps save time.
Smoking turkey breast at 225°F produces incredibly flavorful results with a juicy texture. Follow the guidance in this article for perfect turkey breast off your smoker every time. Enjoy your delicious smoked turkey!
