When it comes to the holiday season, we all know smoked turkey is the undisputed king. Nothing beats a wood-fired bird surrounded by all the trimmings on Thanksgiving day. If youre curious about how to smoke a turkey like a pro, read our turkey smoking guide for the best tips and tricks.
Smoking a turkey breast is a fantastic way to add delicious flavor to your holiday meals. An 8 pound turkey breast is the perfect size to feed a crowd or have ample leftovers for sandwiches and soups. But knowing how long to smoke a turkey breast this size is key to ensuring it turns out juicy, tender and packed with smoky flavor.
Overview on Smoking an 8 Pound Turkey Breast
When smoking a bone-in turkey breast that weighs approximately 8 pounds, the general guideline is around 4 hours of total cooking time However, temperature and technique play key roles in getting the best possible outcome Here’s a quick overview on how to smoke an 8 pound turkey breast
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Brine the turkey breast first (optional but highly recommended for added moisture and flavor). Brine for 12-24 hours.
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Use a low temperature (200-225°F) for the first 2-3 hours to allow the smoke to fully permeate the meat
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Increase heat to 350°F for the last 60-90 minutes to finish cooking the breast and crisp up the skin.
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Cook to an internal temperature of 165°F in the thickest part of the breast
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Allow turkey to rest for 20-30 minutes before slicing for juicy results.
Step-by-Step Instructions
Here is a more detailed step-by-step guide on how to smoke an 8 pound turkey breast to perfection:
1. Brine the Turkey Breast (Optional)
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While not strictly necessary, brining the turkey breast for 12-24 hours before smoking will make a big difference in moisture and flavor.
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A basic brine contains water, kosher salt, brown sugar, spices and aromatics. Submerge turkey in brine, ensuring it’s fully covered.
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Rinse turkey after brining and pat dry thoroughly with paper towels before proceeding.
2. Prepare the Turkey Breast
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Take turkey out of packaging and remove the neck and giblets. Rinse under cool water and pat very dry with paper towels.
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Loosen the skin from the meat gently with your fingers, being careful not to tear it.
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Rub softened butter underneath the skin and all over the meat. Season all over with salt, pepper and any other spices.
3. Set Up the Smoker
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Set up your smoker or grill for indirect smoking, with wood chips or chunks providing the smoke flavor.
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Bring the smoker to a temperature between 200-225°F. This low and slow method allows the smoke flavor to penetrate deeply.
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Use wood chips like hickory, apple, cherry or pecan for flavor.
4. Smoke the Turkey Breast
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Place seasoned turkey breast on the smoker, skin-side up.
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Smoke at 200-225°F for 2 1/2 – 3 hours. This time is needed for the smoke to flavor the meat fully.
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After this initial smoking time, increase the heat to 350°F.
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Continue smoking until the internal temperature in the thickest part of the breast reaches 165°F. For an 8 pound breast, this usually takes around 1 hour.
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If the skin isn’t crisping up, move the breast closer to the heat source.
5. Allow Turkey to Rest
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When the turkey breast reaches 165°F, remove it from the smoker.
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Tent loosely with foil and allow to rest for 20-30 minutes before slicing.
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This rest time allows the juices to redistribute evenly throughout the meat for maximum juiciness.
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Slice the smoked turkey breast and serve while still warm. Enjoy!
Tips for the Best Smoked Turkey Breast
Follow these tips for the juiciest, most flavorful smoked 8 pound turkey breast:
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Choose a high quality turkey breast with even thickness and plenty of fat and skin.
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Brine for added moisture and seasoning. Rinse and dry thoroughly after brining.
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Use a meat thermometer to monitor internal temperature accurately. Don’t rely on time alone.
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Smoke low and slow at first to allow smoke penetration. Then increase heat to crisp skin.
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Let turkey rest before slicing to retain moisture. Resist cutting into it right away!
What If It’s Not Exactly 8 Pounds?
An 8 pound turkey breast is a very common size for smoking. But you may have one that’s a little smaller or larger. Here’s how to adjust cook times:
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For a 6 pound breast, start checking temperature after about 2 1/2 – 3 hours total cooking time.
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For a 10 pound breast, expect to smoke for around 4 1/2 – 5 hours total.
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No matter the weight, cook to 165°F internal temperature in the thickest area.
The most foolproof way to test doneness is with a meat thermometer. Let it be your guide regardless of weight rather than relying solely on time.
Serving Smoked Turkey Breast
A smoked turkey breast is extremely versatile. Here are some delicious ways to serve it:
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Slice and serve warm with gravy and classic side dishes as a main course.
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Chill leftovers to use for sandwiches, wraps, casseroles and soups.
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Dice or shred smoked turkey to use in pastas, salads, dips and more.
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Pair with BBQ sides like potato salad, cornbread and coleslaw for a twist.
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Stir diced turkey into broth with veggies and rice or noodles for a comforting soup.
With the right technique, smoking an 8 pound turkey breast results in incredibly moist, tender meat with a wonderful smoky flavor. Follow these guidelines for the perfect smoked turkey every time.
Select a Wood Pellet
When choosing a wood pellet flavor for turkey, you’ll want something that enhances the bird’s natural flavors without overpowering it. Pellets that are a little sweeter, and more mild will complement your bird and let the natural flavors and brine shine through. You can find the best pellets for turkey by reading our guide.
When you’ve done all your turkey prep, set your pellet grill temperature to 225°F with Super Smoke if available and preheat with the lid closed for 15 minutes.
Once you’ve chosen your pellets and preheated the grill, it’s time to smoke your bird. First, insert your wireless meat thermometer into the thickest part of the turkey breast and place it breast-side up on the grill. You can either smoke the bird at this temperature until fully cooked (165°F) or start with smoke for a few hours and then crank the heat to 350°F or so to finish for browner more crispy skin. The time this takes will vary depending on the size of your turkey, but it will be at least 3 to 4 hours.
The best internal temperature for smoked turkey is 165°F at the breast. (The thighs can go higher.)
To ensure its fully cooked and safe to eat, insert a meat thermometer into the deepest part of the breast, making sure not to touch any bones, as that can give an inaccurate reading.
A leave-in meat thermometer, wired or wireless, lets you monitor the temperature remotely without having to open the lid.
Let the smoked turkey rest for 15 to 20 minutes before carving to allow the juices to redistribute.
Supplies Needed for Smoked Turkey
Before you get to smoking a turkey, get your Thanksgiving supplies together:
- Turkey: You can get your turkey frozen or fresh – luckily, either works for a smoked turkey recipe. Just keep in mind the guest count. You can follow our chart below:
Our recommendation:
Always Smoke Your Turkey Breast (never Oven Cook it)
FAQ
How long does it take to smoke a 8lb turkey breast?
- Preheat smoker to 225°F.
- Wash turkey well and pat dry. …
- Ingredients. …
- Place on middle rack of smoker and smoke for 4 ½ to 5 hours, about 45 minutes per pound, or until internal temperature reaches 165°F.
Is it better to smoke a turkey breast at 225 or 250?
- Smoke flavor: At 225°F, the turkey will absorb more smoke flavor due to the longer cooking time at a lower temperature.
- Cooking time: Smoking at 250°F will cook the turkey breast faster than at 225°F.
- Skin crispiness: If you want crispier skin, a slightly higher temperature like 250°F might be preferable.
How long to smoke a 8 pound turkey at 225?
Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.
How do you keep a turkey breast from drying out in the smoker?
Salting and resting the turkey in the fridge overnight provides extra insurance for moisture retention and flavor. Adding hardwood to the fire gives the meat a delicate smokiness but doesn’t overshadow the mild breast meat.
How long do you smoke a 8 pound turkey breast?
Temperature – The smoking temperature should start low (around 215°F) and then increase towards the end. This allows the breast to cook slowly while absorbing maximum smoke flavor. Time – An 8 pound turkey breast needs around 4 hours of total smoking time. The timing will vary slightly depending on the exact size and shape.
How long does it take to cook a 8 pound turkey breast?
Check the turkey’s temperature after 1 hour and adjust the cooking time if needed. An 8-pound turkey breast takes 2 hours and 40 minutes to 3 hours and 15 minutes to smoke at 275°F. Remember to check the breast’s temperature after, after 2 hours and 40 minutes, the breasts may be fully cooked.
What temperature should a 5 pound turkey breast be smoked?
For smoked turkey breast, 165°F is ideal for juicy, perfectly cooked meat. Aim to maintain a steady temperature between 225-250°F inside your smoker. This low and slow heat tenderizes the breast while infusing it with flavorful smoke. Follow this timeline as an approximate guide for smoking a 5 pound turkey breast:
How do you smoke a turkey breast?
Follow these tips for getting the most smoky flavor and tender meat when smoking a turkey breast: Use fruit wood like apple, cherry or pecan which impart milder smoke flavor. Keep the smoker temperature steady and consistent throughout cooking. Brine the breast overnight before smoking for extra moisture and seasoning.
Should you smoke turkey breast before slicing?
After smoking, allow the turkey breast to rest for at least 15 minutes before slicing. This resting period allows the juices to redistribute within the meat, resulting in a moist and flavorful end result when sliced. In conclusion, smoking turkey breast is a delicious way to enjoy this lean and flavorful cut of meat.
Can You brine a turkey breast before smoking?
Soaking the turkey breast in a saltwater brine before smoking helps ensure juicy, well-seasoned meat. Dissolve 1 cup salt and 1/2 cup brown sugar in 1 gallon of water. Submerge the breast and refrigerate 12-48 hours. Rinse well, pat dry with paper towels and let sit until tacky before smoking. The brine is optional but highly recommended. 3.