How Long to Smoke a Wild Turkey Breast for Moist, Juicy Meat

Smoking a wild turkey breast may seem intimidating but it’s easier than you think! With the right technique, you can have moist juicy and flavorful smoked wild turkey breast on your table. In this comprehensive guide, we’ll walk through everything you need to know to master smoking wild turkey breast, from prep to carving.

Overview of Smoking Wild Turkey Breast

Wild turkey breast requires special consideration when smoking because it is extremely lean. Without proper preparation, it can end up dry and tough. Here are the key things to keep in mind

Brining is essential – brining ensures the breast stays juicy and seasoned throughout the smoking process. Brine for at least 4 hours, but ideally overnight.
Use a rub – a flavorful dry rub enhances the flavor of the mild turkey meat. Apply it generously before smoking.
Smoke at 225-250°F – low and slow smoking allows the collagen in the meat to break down properly. High heat will cause the breast to dry out.
Don’t oversmoke – 2-3 hours of smoking is plenty to get nice smoke flavor. Much more will make the meat bitter.
Cook to 150-155°F – unlike chicken, turkey can safely be cooked to a lower final temp as long as held there for a few minutes. This prevents overcooking.

Follow these guidelines as we walk through the complete process step-by-step.

Step 1: Prepare the Wild Turkey Breast

Wild turkey breast is sold either bone-in or boneless. Boneless is easier to work with. If using bone-in, remove the bones but leave the skin on for added moisture and flavor.

Trim off any excess fat or silver skin membrane. Rinse the breast and pat dry with paper towels. At this point, you can lift and separate the skin from the meat slightly to help the brine and rub permeate better.

Step 2: Make the Brine

Here is a simple and tasty brine formula that works great for wild turkey breast:

1 gallon water
1 cup kosher salt
1⁄2 cup brown sugar
3 bay leaves
1 tablespoon black peppercorns
3 cloves garlic, smashed
Sprigs of rosemary and thyme

Combine all brine ingredients in a pot and bring to a boil. Remove from heat and let cool completely before adding turkey. Place turkey in brine, weighting down if needed to keep submerged. Refrigerate for at least 4 hours, or up to 24 hours. Rinse turkey well after brining and pat dry.

Step 3: Prepare the Smoker

Set up your smoker or pellet grill for smoking by filling with your desired smoking wood. Good milder woods for poultry include apple, cherry and maple.

Heat the smoker to 225-250°F. You want a low and slow temperature to let the breast cook gently without drying out. Place a drip pan filled with water in the smoker to help maintain moisture.

Allow smoker to preheat for at least 30 minutes before adding turkey so temperature and smoke stabilizes.

Step 4: Apply Rub

Use your favorite poultry or Cajun style rub to coat the breast. Apply it generously, rubbing it into the meat and underneath the skin. Let the breast sit for about 15-30 minutes after applying the rub to help flavors penetrate.

Step 5: Smoke the Turkey Breast

Place seasoned breast on the smoker rack, skin side up. Insert a probe thermometer into the thickest part of the breast, keeping the probe tip centered in the meat and away from bone.

Smoke the breast for approximately 2-3 hours, until it reaches an internal temperature of 150-155°F. The total time will vary depending on size of the breast.

Step 6: Rest and Carve

Once desired internal temp is reached, remove breast from the smoker. Tent loosely with foil and let rest for 15-20 minutes before slicing.

To carve, slice the breast across the grain into thin slices. Arrange on a platter and serve warm.

The smoked wild turkey breast will have a lovely burnished brown exterior encasing tender, juicy meat with great smoked flavor. It makes fantastic sandwiches,salads and more. Leftovers will keep refrigerated for 4-5 days.

Turkey Smoking Tips and Tricks

Follow these additional tips for the best results when smoking your wild turkey breast:

For extra moisture, spritz the breast every 45-60 minutes with a mixture of broth and apple juice.
Use a water pan or foil pan filled with water, juice, wine or broth in the smoker to help humidity.
If breast is very large, plan for a longer cook time, up to 4 hours. Go by temp, not time.
Let the breast rest tented in foil for at least 10-15 minutes before slicing for juicier meat.
Resist peeking! Every time you open the smoker, heat and smoke escapes. Don’t peek for at least the first 2 hours.
Use an instant read thermometer near the end to monitor temp. Remove from smoker before it exceeds 155°F.

With the right prep and smoking technique, you’ll have amazing, juicy smoked wild turkey breast to enjoy. Brining is the key for moist meat along with keeping the temperature low.

how long to smoke a wild turkey breast

How to Make a Smoked Turkey Breast With Wild Turkey

I enjoy smoking wild turkey breast from time to time, although itâs not my go-to technique. The meat from a wild turkey is so lean andâespecially if itâs an older tomâdense, it doesnât lend itself to a long, dry sit in a smoker. However, with some preparation and the right technique, you can end up with a moist, delicious wild turkey from the smoker. Here are a few things to consider.

A Smoked Turkey Breast is Better When You Brine it First

Getting as much moisture into the meat before it goes into the smoker is essential, and that means brining the breasts in a saltwater solution overnight at the very least. My typical ratio is one cup of kosher salt to one gallon of water, and Iâll often add brown sugar and a host of other spices. However, there are commercial brines and cures available that do a great job of keeping meat moist and flavorful. Of those that Iâve tried, Iâm most impressed by the Wild Sky Seasoning I first used on snow geese earlier this year. I also inject the thicker parts of the breast with some brining solution.

The Best Way To Cook Smoked Wild Turkey Breast

FAQ

How long does it take to smoke a turkey breast at 225 degrees?

Smoke turkey, maintaining temperature inside smoker between 225°F and 250°F, for 3 ½ to 4 hours or until a meat thermometer inserted into thickest portion registers 165°F.

What is the best way to smoke a wild turkey?

Wet Smoke a Wild Turkey Brest For the Best Results Adding hot water to the pan creates a humid environment within the smoker that helps the meat retain moisture. The surface moisture also makes the meat sticky, allowing smoke to adhere for better flavor. Skip the beer, wine, stock, or additional spices.

Is it better to smoke a turkey at 225 or 250?

When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker. To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F.

How to smoke a boneless skinless wild turkey breast?

Prepare your smoker for indirect cooking at 225 degrees F. Smoke the turkey. Remove the turkey breast from the marinade and place it directly on the grill grates. Close the lid and smoke at 225 degrees F for about 2 hours, or until the internal temperature reads 150 degrees F (whichever happens first.)

How do you smoke a turkey breast?

Here’s how to smoke a turkey breast: Brine the turkey. Whisk all ingredients for the brine in a bowl. Submerge the turkey breast in the brine, and refrigerate for 8-12 hours. Add some flavor! Remove the turkey from the brine, and pat dry with a paper towel. Sprinkle the turkey breast with my Best Sweet Rub Recipe or my Smoked Turkey Rub.

How long do you cook a smoked wild turkey breast?

Remove from the smoker and allow to rest and carryover cook at room temperature for 20 to 30 minutes. Slice across the grain and serve. This maple syrup and apple cider brined smoked wild turkey breast may just be the best and easiest meal you eat all year.

How do you smoke a wild turkey?

Using a grill set up for smoking and warmed up to 275 degrees Fahrenheit, smoke the turkey until it reaches 160 degrees Fahrenheit at the thickest point. Remove the turkey breasts and place them in a covered container to rest for 30 minutes. Slice and serve as you like it. Smoked wild turkey is a real treat to be shared with your loved ones.

How long do you smoke a 8 pound turkey breast?

You will need to smoke a 8-9 pound turkey breast for approximately 4 hours with the first 2 hours at 215 degrees and the last hour at 350 degrees (or approximately 35 minutes per pound). Of course, ultimately let the internal temp at the thickest part of the thigh (not touching the bone) be your guide.