How Long to Smoke a Bone-In Turkey Breast at 225°F for Maximum Juiciness and Flavor

Smoking a bone-in turkey breast is a fantastic way to add incredible flavor and juiciness to this lean cut of meat When done properly, a smoked turkey breast can be just as moist and delicious as a whole smoked turkey, but without needing to smoke a massive bird.

The key is keeping the temperature low and slow at 225°F and smoking for the right amount of time. Follow these tips and you’ll have a smoked turkey breast with juicy meat that pulls right off the bone with just a gentle tug.

Choosing the Right Size Turkey Breast

For the best results, choose a bone-in turkey breast that’s 5-7 pounds. Smaller or larger turkey breasts can work but may need their cook times adjusted. A 5-7 pound turkey breast is the perfect size to soak up sufficient smoke flavor and cook evenly without drying out.

Make sure to completely thaw the turkey breast before smoking Thawing in the refrigerator usually takes about 24 hours for every 4-5 pounds You can quick thaw in cold water in about an hour per pound if you’re pressed for time.

Brining is a Must

Brining is by far the most critical step for ensuring your smoked turkey breast stays incredibly moist and packed with flavor. Skip this step and you risk dry, bland turkey.

A simple brine of 1 cup of kosher salt per gallon of water, plus 1/2 – 3/4 cup of brown sugar will do the trick beautifully. For even more flavor, add aromatics like garlic, peppercorns, bay leaves, minced onion, or fresh herbs.

Submerge the thawed turkey breast in the brine, keeping it as cold as possible, and let it soak 12-24 hours. Rinse the turkey well before smoking.

Apply a Dry Rub

For even more flavor, coat the brined turkey breast with a dry rub before smoking. Use a basic poultry rub, Cajun seasoning, or get creative with spices you enjoy. Gently loosen the skin and rub some of the seasoning directly onto the meat for maximum flavor impact.

Smoke Low and Slow

Set your smoker to 225°F, using apple, cherry, or maple wood for mild, fruity smoke that complements poultry beautifully. Other fruit woods like peach or apricot are also excellent options.

Place the seasoned turkey directly on the smoker rack, breast side up. Resist the urge to crank up the heat. Smoking low and slow is the only way to keep that lean breast meat deliciously juicy.

Estimate Your Cook Time

Smoking time can vary considerably depending on the exact size of your turkey breast. Generally speaking, you can estimate about 45 minutes of smoking time per pound.

So for a 5 pound turkey breast, expect around 3 hours 15 minutes of smoking time. A 7 pound breast will need about 5 hours 15 minutes.

Monitor the internal temperature and smoke until it reaches 165°F. Let it rest 15 minutes before slicing.

Maintain Consistent Heat

Maintaining a consistent smoker temperature of 225°F is crucial. Spikes above 250°F can cause the lean breast meat to dry out quickly.

Use a digital thermometer to monitor the smoker temp. Add more coals or wood as needed to keep the temp steady. Don’t rely solely on your smoker’s built in thermometer for accuracy.

Use a Digital Meat Thermometer

A wireless digital meat thermometer with a probe is invaluable for smoking turkey breast. It allows you to monitor the internal temp of the breast continuously without needing to open the smoker.

Insert the probe into the thickest part of breast, avoiding bone. Set the alarm on the thermometer for 165°F so you’ll know exactly when it’s done.

Avoid Burning the Skin

Crispy, browned turkey skin looks beautiful, but avoiding burning it is more important. Focus your efforts on juicy, smoke-infused meat rather than picture perfect skin.

If the skin starts looking too dark before the breast is fully cooked, tent it loosely with foil to prevent burning. You can crisp it at the end over direct heat if desired.

Let It Rest

Be sure to let the smoked turkey breast rest 15-30 minutes once it reaches 165°F internal temperature. This allows the juices to redistribute evenly throughout the meat.

Tent it loosely with foil and let it rest on the counter or place in a cooler if you need to hold it longer. Don’t miss this crucial resting period or you’ll have dry turkey.

Carve and Enjoy!

Use a sharp carving knife to slice servings of this succulent smoked turkey breast. The meat should be incredibly moist and pull cleanly away from the bone.

Serve it on its own, use for amazing sandwiches, dice it up for salads or soups, and enjoy any leftover turkey all week long. Proper smoking and resting produces deliciously juicy meat that keeps well for 4-5 days refrigerated.

Smoking a bone-in turkey breast low and slow at 225°F results in incredibly tender, juicy meat infused with wood smoke flavor. Follow these guidelines for smoking times, thermometer use, brining, and resting and your turkey breast will impress any guests or family members lucky enough to enjoy it.