Smoking a juicy and flavorful turkey breast in an electric smoker may seem intimidating, but it’s actually quite easy if you follow some simple tips. The key factors for perfect results are brining, using the right temperature, and smoking to the proper internal temperature. With an electric smoker, you can easily regulate the temperature and infuse amazing smoky flavor into the meat.
Why Smoke A Turkey Breast?
Smoking a whole turkey can be difficult and time consuming The breast meat often dries out and the dark meat can be undercooked Smoking just the breast solves these issues, The white meat comes out incredibly moist and tender with a lovely smoky flavor,
A boneless turkey breast is a great choice for feeding smaller groups rather than cooking a large whole bird, It cooks faster and gives you only the juicy breast meat that many people prefer
Selecting The Right Turkey Breast
Look for a high quality turkey breast between 4 to 6 pounds. Bone-in or boneless breasts both work well. Make sure the turkey is fresh, not frozen. An all-natural unbrined breast works best so you can fully control the brining and seasoning.
Brining Is Essential
Brining is a critical step that infuses flavor and moisture into the lean turkey breast meat. A salt, sugar and herb brine ensures the breast stays juicy and tender, not dry.
Dissolve 1/2 cup kosher salt and 1/2 cup brown sugar into 4 quarts of water. Add smashed garlic cloves, peppercorns, herbs like rosemary and sage, citrus slices, and a cup of white wine. Submerge the turkey breast and brine 12-24 hours.
Apply A Dry Rub
After brining, pat the turkey completely dry. Apply a simple dry rub of salt, pepper and dried herbs. Rub it all over the breast and under the skin. Let it sit 30 minutes to absorb the flavors.
Prepare The Electric Smoker
Assemble and preheat your electric smoker with wood chips to 225-250°F. Use milder fruit woods like apple, cherry or pecan rather than hickory or mesquite which would overpower the turkey.
Add a foil pan filled with water to the smoker to provide moisture. This helps ensure juicy smoked turkey breast.
Smoke The Turkey Breast
Place the seasoned turkey directly on the smoker racks, bone side down if using a bone-in breast. Insert a probe thermometer into the thickest part, avoiding touching bone.
Smoke the breast for approximately 45-60 minutes per pound, until it reaches an internal temperature of 165°F. For a 5 pound breast, expect a smoking time around 4-5 hours.
Maintain the temperature between 225-250°F. If it creeps higher, the breast could dry out. Lower temperature smoking helps render fat and connective tissue.
Let It Rest Before Carving
Once the breast is smoked to 165°F internal temp, remove it from the electric smoker. Tent loosely with foil and let rest 15-20 minutes. This allows juices to redistribute through the meat.
Using a sharp knife, slice the smoked turkey breast across the grain. It will be incredibly moist, tender and packed with smoky flavor.
Smoked Turkey Breast Leftover Ideas
Leftover smoked turkey breast makes phenomenal sandwiches, wraps, salads and more. Slice it for sandwiches or dice it up to add to soups, scrambled eggs, pasta dishes and casseroles.
It will keep refrigerated for 4-5 days. Slices can be frozen for longer term storage. Reheat gently to serve.
FAQs About Smoking A Turkey Breast
What is the best wood for smoking turkey?
Use milder fruit woods like apple, cherry and pecan. Avoid heavier mesquite or hickory smoke which would overpower the delicate turkey flavor.
Should you brine a turkey breast before smoking?
Absolutely. Brining infuses flavor and moisture, ensuring the lean breast meat stays juicy.
What temperature do you smoke a turkey breast?
Keep the smoker temperature between 225-250°F for low and slow smoking.
How long does it take to smoke a turkey breast?
Figure 45-60 minutes per pound, until it reaches 165°F. A 5 pound breast takes about 4-5 hours.
How long do you let a smoked turkey breast rest?
Let it rest 15-20 minutes after smoking so juices can redistribute through the meat.
What if my turkey breast dries out?
Be sure to brine properly and smoke at 225-250°F. If needed, dice up dried out pieces to add to casseroles or soup.
Master Smoked Turkey Breast With An Electric Smoker
Smoking a turkey breast at lower temperatures results in incredibly moist, tender meat with amazing flavor. Be sure to brine, season properly, and smoke to the right internal temperature. Resting before slicing is also essential.
Follow these tips for flawless smoked turkey breast using your electric smoker. It makes the perfect entrée for holidays, game days and backyard barbecues.
