How Long to Smoke a Boneless Turkey Breast at 225°F for Perfectly Juicy Meat

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In this recipe, I will show you how to smoke this turkey roast using a little bacon inside the cooking net so that it comes out extremely tender and delicious with a tasty edge that will make everyone say wow with every bite.

These can be found all year long in most places where you shop for groceries and meats. They are usually frozen so be sure to allow time for thawing.

I noticed when I went to get these that there are some that are already flavored and seasoned.. I recommend getting the ones that are NOT seasoned or flavored already so you can do your own thing to them.

These roasts are sometimes all breast meat and sometimes they are a mix of white and dark meat.. I purchased the latter.

Most of these are around 3 pounds and will feed 4-6 depending on how hungry everyone is. If in doubt or you have more than 4 eating, it wouldnt hurt to make an extra one.

Place these in the fridge and it takes about a day to a day and a half to fully thaw.

Place the wrapped frozen turkey roast into the sink. If it tries to float, place a heavy plate on top of it to keep it submerged.

Change out the water every 30 minutes to keep it cold and in about 3-4 hours, the turkey roast will be thawed.

You will notice that the turkey roast is in a cotton net– leave this be or it will fall apart into pieces (ask me how I know this).

Important: pull at the net to loosen it from the meat all over. This will make the net easier to remove once its done cooking.

I often get panicky emails from folks wondering if they should brine the turkey since its already been brined at the factory..my answer: it doesnt hurt anything.

The process they use at the factory is extremely subpar to to the tender loving care you can show that hunk of meat at home. Go ahead and show it a little brining love!

Add ½ cup of coarse kosher salt to ½ gallon of cold water. Mix well until the salt is completely dissolved.

Then add ½ cup of brown sugar (dark is best but light will work). Mix that in until everything is dissolved.

I mixed the brine into a 1-gallon tea pitcher and just placed the turkey roast right down into the pitcher once it was ready.

You can also place the turkey roast into a bowl or even a zip top bag and pour the brine over it if thats what tickles your fancy (whatever that is).

It is important that the turkey roast is submerged in brine. If you use a container thats a lot larger than the turkey roast or if you are doing more than one turkey roast, you may need to make an extra batch of brine.

With the turkey roast submerged in brine, place it in the fridge so it will stay nice and cold during this process.

About 4 hours is all it needs but it will be fine if you need to leave it in the brine all night.

When the brining process is complete, lift the roast out of the brine and rinse it really well under cold water to remove any salt residue left on the outside of the meat.

Pour olive oil all over the turkey roast making sure the net and the meat are well coated. Be generous!

I mean, get the top, bottom, sides and all around really good. This will be the crust and once you slice it, this is a bit part of the flavor. Since its low in salt, it wont be a problem to be generous with it.

You might think its ready for the smoker now.. its not. We have one more very important step!

We are going to add a little bacon to the outside to keep things self-basted while it cooks.

Where we place the bacon is determined by how you plan to place it in your smoker.

This is my favorite way to cook these turkey roasts and a smoker like the Bradley Smart Smoker makes this really easy.

Theres already a net so it will be easy to hang it and Ill show you how later.

If this is your method, grab 4 thick slices of bacon and stuff it down in the net, right on top of the turkey roast.

The bacon will render while it cooks and that bacon grease will run down the turkey roast keeping it moist and will even add some extra flavor.

All smokers will not make hanging easy, if thats your case then youll want to lay the turkey roast on its side.

In this case, I recommend placing the turkey roast on a Bradley rack or Weber grill pan then drape the bacon over the turkey roast length wise.

I used the Bradley smoker for this cook but you can use ANY smoker for this.

Once the smoker is up to temperature and ready to go, its time to add the meat to the smoker.

I used a Bradley rack by twisting the end of the cotton net and poking it through one of the holes in the rack.

I then threaded a chopstick through several of the holes in the net to make it secure and hold it in place. You could also use a spoon handle, or even a good strong stick from the yard for this purpose.

The Bradley rack was then placed at the uppermost position with the turkey roast hanging down.

I placed another Bradley rack just below the meat in case the unthinkable happened and the net did not hold. Leave nothing to chance!

If you are not hanging the turkey roast, then you can just place the Bradley rack or Weber grill pan or whatever you are using to hold the turkey roast onto the grate of your smoker.

For smoke, I used maple bisquits in the Bradley Smart Smoker. This is a great choice for smoke in any smoker or you can use whatever smoking wood you have available.

You can expect this roast to take about 5-6 hours depending on how cold it is when it goes into the smoker, how often you open the door to peek, how well your smoker holds the set temperature, etc.

Be sure to use an accurate thermometer such as the “Smoke by Thermoworks” to monitor the temperature and so youll know exactly when it reaches its perfect done temperature. The actual done temperature is 165°F (74°C) but due to carry over cooking, I recommend taking it out of the smoker at 160°F (71°C).

By the way, ThermoWorks released a new thermometer a while back and I am a huge fan– its called Signals and comes equipped with 4 probes, bluetooth/wifi connectivity, graphing capability via the smartphone app, min/max temperature on all 4 channels and so much more.

Fortunately, the Bradley Smoker came with 2 meat probes that can be plugged into the controller. You can then set a done temperature on the Bradley app on your smart phone and it will alert you when the meat is within 10°F of being done then again once its finished.

I double checked the meat with my Thermapen hand-held thermometer and it matched the Bradley probe reading exactly.

Let it rest with foil tented over the top for 10-15 minutes before slicing into it.

Once its done resting, cut the net, pull the net away from the meat gently trying not to disturb the rub crust any more than is necessary. You can discard the bacon, eat it, feed it to the dog, your choice.

Looks a lot like a ham doesnt it? The net and my original rub together create a beautiful texture.

Slice the turkey roast as thick as you like and serve immediately with corn, mashed potatoes, gravy, peas, all the good stuff!

Smoking a boneless turkey breast is one of my favorite ways to prepare turkey It produces incredibly moist, tender and flavorful meat without the headache of dealing with a whole bird

I often get asked – how long does it take to smoke a boneless turkey breast at 225°F? While cook times can vary a bit using a temperature of 225°F will result in ideal texture and juiciness.

In this article, I’ll cover everything you need to know about smoking boneless turkey breast at 225°F. You’ll learn about average cook times, factors that affect cook times, step-by-step instructions, and answers to common questions.

Follow these tips and you’ll be able to smoke turkey breast like a pro, with delicious, foolproof results every time. Let’s get started!

Average Cook Times

When smoking boneless turkey breast at 225°F, you can expect it to take approximately 30-40 minutes per pound to reach safe internal temperatures.

For example, a 3 pound turkey breast will take around 1.5 to 2 hours when smoked at 225°F. A 5 pound breast would need 2.5 to 3 hours.

These cook times are general guidelines. The actual time can vary a bit depending on the specifics of your turkey breast. Using a good digital meat thermometer is important to ensure it reaches proper internal temp.

Factors That Affect Cook Time

There are a few variables that can slightly increase or decrease cook times when smoking turkey breast at 225°F.

Size of the breast – Larger, thicker pieces of meat will need more time than smaller, thinner ones.
Type of smoker – Different smokers like charcoal, electric, pellet may cook slightly differently.
Outdoor temperature – If smoking in cold weather, it may take slightly longer.
Brining – Soaking in a saltwater brine expedites cooking time slightly.

Because of these potential variables, I always use a thermometer and check temps often rather than relying solely on cook times.

Step-by-Step Instructions

Follow these simple steps for smoking flavorful, juicy turkey breast every time.

Ingredients:

3-5 lb boneless, skinless turkey breast
Dry brine or wet brine (optional)
2-3 tbsp barbecue rub
1-2 cups wood chips (I like apple or cherry)

Directions:

Trim excess fat and skin from the turkey breast.
Brine turkey breast overnight in the refrigerator (optional, but recommended).
Pat turkey dry and coat all sides with rub.
Preheat smoker to 225°F and add wood chips before putting turkey in.
Place turkey breast directly on racks, insert a digital thermometer into thickest part.
Smoke turkey breast until it reaches an internal temperature of 165°F, approximately 30-40 minutes per pound.
Remove turkey from smoker, tent loosely with foil, and rest for 15-20 minutes before slicing.

And that’s all there is to it! Follow this simple process for deliciously smokey and moist smoked turkey breast.

Common Questions

What is the target internal temp for smoked turkey breast?

165°F is the minimum safe temperature. After carryover cooking during the rest, it will hit around 170°F.

Should I brine the turkey breast before smoking?

Brining is optional but highly recommended. It keeps the meat extra moist and seasoned.

How often should I check the temperature?

Check every 30-45 minutes until it nears temp, then check more frequently.

What if it’s cooking too fast or too slow?

If cooking too fast, wrap loosely in foil. If too slow, increase heat by 25°F.

What wood is best for smoking turkey?

Fruit woods like apple, cherry, pecan, and maple pair great with turkey.

Can I smoke turkey breast the day before?

Absolutely! Smoked turkey keeps 3-4 days refrigerated. Just reheat gently before serving.

Conclusion

Smoking boneless turkey breast at 225°F produces exceptionally juicy, tender and flavorful meat every time. Follow this guide for perfect results off your smoker. Enjoy your mouthwatering smoked turkey!