How long does it take to smoke a turkey breast?

The time it takes to smoke a smoked turkey breast depends on the temperature you use and the size of the turkey. At a steady temperature of 275°F, it typically takes about 3 to 4 hours for the turkey breast to reach the ideal internal temperature of 165°F. If you're smoking at a lower temperature of 225°F, it may take 4 to 5 hours or more. The key is to monitor the internal temperature with a meat thermometer to ensure that the turkey is perfectly cooked.

How do you keep a turkey breast from drying out in the smoker?

To prevent your smoked turkey breast from drying out, it's essential to brine the turkey before smoking it. The brine helps lock in moisture, keeping the meat tender and juicy. Additionally, smoking the turkey at a lower temperature (around 275°F) and ensuring you don’t overcook it are crucial factors. Using a meat thermometer is vital to remove the turkey once it reaches 165°F. Letting the turkey rest after smoking also helps retain its juiciness by allowing the juices to redistribute.

Should you smoke a turkey breast at 225 or 250?

Both temperatures—225°F and 250°F—are acceptable for smoking a turkey breast, but 250°F is generally recommended. Smoking at 250°F allows for a slightly faster cook while still preserving moisture and flavor. Smoking at 225°F will take longer, but it might result in a more tender and juicy texture if you're willing to be patient. Just ensure that the internal temperature reaches 165°F before removing the turkey.

Can I smoke a turkey without brining it?

While brining is highly recommended for a smoked turkey breast as it helps retain moisture, it is possible to smoke a turkey without brining it. However, without the brine, the turkey may be slightly drier and less flavorful. If you choose not to brine, consider applying a flavorful rub, basting the turkey throughout the smoking process, and carefully monitoring the internal temperature to avoid overcooking.

Best Smoked Turkey Breast: Tender, Juicy, and Full of Flavor

Ingredients

Scale

1 turkey breast
Brine ingredients: 1 gallon of water, 1/2 cup of salt, 1/2 cup of sugar, 3 sprigs fresh thyme, 3 cloves garlic (crushed), 1 tablespoon black peppercorns, 1/2 cup apple cider or orange juice (optional)
Rub ingredients: 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 teaspoon cayenne pepper (optional)
Olive oil (for coating)

Instructions

Brine the turkey by mixing all brine ingredients in a large container. Submerge the turkey and refrigerate for 8-12 hours.
After brining, pat the turkey dry with paper towels. Coat with olive oil, then apply the rub generously, making sure to get under the skin.
Preheat the smoker to 275°F. Smoke the turkey breast for 3-4 hours, or until the internal temperature reaches 165°F.
Rest the turkey for 15-20 minutes before slicing and serving.

Notes

For extra flavor, use applewood for smoking. Letting the turkey rest is crucial to retaining moisture.

Author: Max Cater
Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 5g
Sodium: 800mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 32g
Cholesterol: 90mg

Keywords: smoked turkey breast, turkey, holiday recipe, smoked meat, Thanksgiving