What’s not to love about smoked turkey? You get tasty and tender meat, and the smoky flavor is just irresistible. Even better, smoked turkey is healthier and has less calories than most other smoked meats, meaning you can indulge without feeling guilty.
Is good smoked turkey hard to find in your area? If so, you should consider making your own smoked turkey. It’s not as hard as you might think, and to prove it, we are about to show you how to smoke a turkey on a grill or smoker at home.
Smoking a turkey breast in an electric smoker is a fantastic way to infuse delicious smoky flavor into the lean white meat. With the right temperature and technique you can achieve a moist, tender turkey breast with a crispy browned exterior.
When using an electric smoker to cook a turkey breast, there is an ideal temperature range you’ll want to target. Follow proper temperatures and you’ll have perfectly cooked smoked turkey breast every time.
Why Temperature Matters When Smoking Turkey
Temperature control is crucial when smoking meat to ensure:
- The interior cooks to a safe temperature without drying out
- The exterior develops a nice smoky bark without burning
With turkey breast specifically, a lower smoking temperature between 225-250°F is recommended. This slower cooking method allows the breast to gently cook and absorb smoke without drying out.
Higher temperatures above 275°F can cause the delicate white meat to dry out quickly before the interior is fully cooked. Any final crisping of the skin can be done afterwards with a quick grill or broiler sear.
Best Electric Smoker Temperature For Turkey Breast
The ideal electric smoker temperature range for turkey breast is 225-250°F
This relatively low, slow smoking temp infuses the breast with smoky flavor while keeping it tender and juicy.
225°F
At the lower end of 225°F, the turkey breast will cook low and slow for maximum moisture retention. 225°F is a foolproof smoker temp for beginners.
- Allows breast to cook through gently over 4-6 hours
- Less risk of exterior drying out or burning
- Very light smoke flavor
250°F
Increasing slightly to 250°F reduces the total smoking time while still producing delicious results.
- Cooks a bit faster in 3-5 hours
- Imparts a bit more smoky flavor
- Exterior gets slightly crisper
Step-By-Step Smoking Process
Follow this reliable process for smoking moist, flavorful turkey breast at the right electric smoker temperature:
1. Brine the Breast
- Make a salt, sugar, herb brine
- Fully submerge turkey and brine 12-24 hours
- Rinse and pat dry turkey
2. Apply Dry Rub
- Coat breast evenly with rub containing salt, pepper, herbs
- Let rub penetrate meat for 30 minutes
3. Prepare Smoker
- Heat smoker to 225-250°F
- Add wood chips – apple, cherry, pecan
- Fill water pan for moisture and temperature regulation
4. Smoke Turkey Breast
- Place breast directly on rack, skin-side up
- Insert probe thermometer into thickest part without touching bone
- Maintain steady smoker temperature around 250°F
- Replenish wood chips every 45-60 minutes
5. Monitor Temperature
- Start checking temperature after 1 hour
- Cook to internal temp of 165°F
- Around 30-45 minutes per pound of cooking time
6. Rest and Serve
- Remove breast at 165°F and tent with foil
- Let rest 20-30 minutes to allow juices to redistribute
- Slice across the grain into 1/4-1/2 inch slices
- Serve warm
Avoid Temperature Spikes
It’s important to keep your electric smoker temperature as steady as possible between 225-250°F.
Quick rises in temperature can cause the exterior of the breast to overcook or burn before the interior is done.
To prevent heat spikes:
- Don’t peek too frequently
- Add more water to the pan if needed
- Rotate racks occasionally for even heating
- Open the smoker vent if temperature creeps above 250°F
With proper brining, seasoning, temperature control, and cooking times, you’ll achieve delicious smoked turkey breast every time using your electric smoker.
FAQs on Smoking Turkey Breast
What if my electric smoker doesn’t go as low as 225°F?
If your smoker’s lowest setting is above 225°F, aim for the lowest temperature it can reach, ideally around 250°F. Cook time may be slightly reduced. Monitor temperature closely and finish in the oven if needed.
Can I smoke a turkey breast at 275°F?
It’s best to avoid going above 275°F if possible. The higher heat increases the chance of drying out the delicate white meat. If you must smoke at 275°F, brine well and watch closely. Finish in the oven at 225°F if needed.
What about smoking turkey at 300-325°F?
Smoking turkey breast at 300°F or above is not recommended. The high heat will overcook the exterior before the inside cooks through. Stick between 225-250°F for best results when using an electric smoker.
How do I get crispy turkey skin when smoking at low temps?
Crisping the skin when smoking at low temperatures can be challenging. Try drying out the skin thoroughly before smoking. Brush on a thin coating of oil or butter before applying the rub. After smoking, quickly broil or grill the breast to crisp and brown the skin.
Can I smoke a turkey breast on a pellet grill?
Yes, pellet grills function similarly to electric smokers. Follow the same target temperatures of 225-250°F and instructions. The turkey breast will pick up a delicious mild smoke flavor.
What wood is best for smoking turkey?
For turkey, opt for lighter fruit woods like apple, cherry, peach, pear, or pecan. Their milder flavors complement poultry without overpowering it. Stay away from heavier mesquite or hickory smoke.
Conclusion
Controlling temperature is the key to moist, well-smoked turkey breast from an electric smoker. Keep your smoker steadily between 225-250°F and avoid spikes above 275°F. With the proper brining, seasoning, and low ‘n slow smoking, you’ll achieve tender, juicy turkey breast with mouthwatering smoky flavor.
Instructions for Smoking a Turkey
Now that you have everything you need to make smoked turkey, here’s how to smoke a turkey in a grill or smoker:
You can make a smoked turkey with a gas or electric smoker, but a charcoal grill or wood smoker is your best choice for maximum smoky flavor. You can also use a pellet grill. If you plan on using a charcoal smoker or grill, soak your wood in water to help it burn slower. The best woods for smoking turkey include apple, hickory, cherry, or pecan wood.
While soaking your wood, clean the grates of your smoker or grill, then season the grates with oil or a non-stick cooking spray. You can then load in your wood and fire up the smoker or grill to preheat it.
Take your thawed turkey and pat the inside and outside dry with paper towels. If the turkey skin isn’t dry, your seasonings may not adhere to it, and you may not get crispy skin. You can season your turkey with a store-bought dry rub or make your own. In addition to kosher salt and black pepper, your homemade dry rub can include brown sugar, smoked paprika, garlic powder, cayenne pepper, and onion powder.
If you dry brined the turkey, it may not need extra seasonings. You only need to coat it with oil before placing it on your smoker or grill. However, if you wet brined the turkey, coat its dried body with oil before applying your dry rub. After covering the turkey with your seasonings, insert your oven-safe wireless thermometer into the thickest part of the turkey thigh. Do not stuff a turkey before smoking.
Place your seasoned turkey breast side up on your preheated grill or smoker. Put a pan under the turkey to collect drippings, or flames could flare up and char it. Close your smoker or grill to smoke the turkey until it reaches an internal temperature of 165°F.
The exact amount of time it will take the turkey to reach an internal temperature of 165°F will depend on the size of the turkey and grill temperature.
When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker.
To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F. At 250°F, it can take about 25 minutes to cook one pound of turkey, meaning you will need about five hours to smoke a 12-pound turkey. A 275°F smoker will cook one pound of turkey in about 20 minutes – a four-hour cook time for a 12-pound turkey. Any of these temperatures will work great for smoking your turkey, as long as it reaches an internal temperature of 165°F.
After smoking your turkey to an internal temperature of 165°F, take it out of the smoker or grill, but don’t cut it. Instead, place the turkey on a wire rack to rest for at least 20 minutes.
Resting your turkey before carving allows its juices to redistribute and settle. If you cut the meat without resting it, the juices will escape, resulting in a loss of juiciness and flavor.
Preparing Turkey for the Smoker
Before putting your turkey in a smoker, you need to prep it. If you have a frozen whole turkey, your first step should be thawing your turkey. Otherwise, you may experience a longer cooking time and an uneven cook. You can thaw your frozen turkey by placing it in a 40°F fridge for 24 to 36 hours.
After thawing your turkey, take the giblets and neck out and dry or wet brine the whole turkey overnight. If you have a fresh turkey, you can skip the thawing process move right to brining it. Brining will enhance the turkey’s flavor and ensure that the meat stays moist throughout the smoking process. Learn more about how to brine a turkey here.
You cannot smoke a turkey without these items:
- Smoker or Grill: If you do not have a smoker, you can use a grill to smoke your turkey. However, if you want your turkey to have that distinct smoky flavor, you should only use a wood smoker or charcoal grill.
- Shady Brook Farms Turkey: You can buy and smoke a fresh or frozen whole turkey. If a whole turkey is too big for you, buy a bone-in turkey breast.
- Seasonings: You can buy a dry rub or make your own by mixing kosher salt, pepper, onion powder, and any other spices you like.
- Large Roasting Pan with Cooking Grate: The grate will hold the turkey, and the pan will catch the drippings during the roasting process.
- Wireless Thermometer: Your wireless thermometer will let you know when your turkey reaches an internal temperature of 165°F. A wireless thermometer is better because you don’t have to keep opening the smoker to check the turkey’s doneness. Frequently opening the smoker or grill can cause lost heat and increase your cooking time.