Delicious, easy whole smoked turkey breast with just a few simple steps! This is a smoked turkey with NO BRINE for no mess or extra planning. A turkey dry rub for smoking and a few hours in the smoker produce the most delicious, juicy turkey breast ever! I particularly love this with a squash casserole with Ritz cracker topping, aka heaven. Leftovers are really nice in creamy turkey salad, too!
One thing about turkey: people either love it or “meh” it and really love sides. I fall on the “sides are preferable” side (lol) of things generally, unless the turkey is really freaking good.
(although, if you dont have a smoker, I have a roasted turkey breast and foolproof whole roast turkey that are also really, really good!)
I LOVE smoking turkeys for Thanksgiving or Christmas. The benefits are endless: the oven is free for side dishes to bake, and the low + slow way the smoker works means that the turkey stays super flavorful and juicy. [feast_advanced_jump_to]
Smoking a bone-in turkey breast is a fantastic way to enjoy delicious, juicy turkey without having to smoke a full bird At around 3 to 4 pounds, a turkey breast is the perfect size to feed 4-6 people for a holiday meal or any time you’re craving turkey With less meat than a whole turkey, you can get a bone-in breast fully smoked in only 2 1/2 to 3 1/2 hours, saving hours of time compared to a full turkey.
In this article, I’ll provide a complete guide to successfully smoking a bone-in turkey breast. I’ll cover everything from recommended prep, target internal temperature, smoking times, and tips for extra moist and flavorful results.
How Big is a Bone-In Turkey Breast?
Whole bone-in turkey breasts including the skin, bone, and breast meat typically range from:
- 3 to 4 pounds – Feeds 3-4 people
- 5 to 6 pounds – Feeds 4-6 people
- 7 to 8 pounds – Feeds 6-8 people
A 5 to 6 pound turkey breast is the ideal size to feed a family of 4-6 with plenty of juicy smoked turkey meat,
Brining Helps Keep it Juicy
I always recommend brining poultry before smoking to ensure juicy, well-seasoned meat. Brining involves soaking the turkey breast in a saltwater solution for 8-12 hours before smoking.
The salt in the brine seasons the meat throughout and helps it retain moisture. It also allows the turkey breast to absorb extra flavor from any herbs, spices, or aromatics added to the brine.
Make sure to rinse off the brine thoroughly before smoking and pat the breast dry, Some good brine recipes for turkey are an apple cider brine or a brown sugar brine
Smoking Time for a Bone-In Turkey Breast
The exact smoking time can vary a bit based on the size of the breast, temperature of the smoker, and desired doneness. But here are some general guidelines:
At 225°F smoker temp:
- 3-4 lbs: 2 to 2 1/2 hours
- 5-6 lbs: 2 1/2 to 3 hours
- 7-8 lbs: 3 to 3 1/2 hours
At 250°F smoker temp:
- 3-4 lbs: 1 3/4 to 2 hours
- 5-6 lbs: 2 to 2 1/2 hours
- 7-8 lbs: 2 1/2 to 3 hours
Smoking at 225°F will result in the most smoke flavor infused into the meat. But increasing the temp to 250°F will shave off up to an hour of cook time.
I don’t recommend going above 275°F, as the breast may end up overcooking on the outside before the interior is finished.
Use a Meat Thermometer for Doneness
The best way to test when your smoked turkey breast is fully cooked is to use an instant read meat thermometer. Insert it into the thickest part of the breast to get an accurate internal temperature reading.
The target internal temperature for safe, fully-cooked turkey is 165°F. Once the thermometer registers 165°F in the deepest part of the breast, it’s ready to come off the smoker.
If the outside is getting too browned before the interior hits 165°F, try wrapping it in foil for the remainder of the cook time.
Let it Rest Before Carving
It’s crucial to let your smoked turkey breast rest for 10-15 minutes before slicing into it.
This resting period allows the juices to redistribute evenly within the meat. Skipping this step will cause the breast to end up dry as the juices run out when you cut into it too soon.
Tent it loosely with foil and let the temperature come down a bit before carving and serving. Resting helps keep the meat much juicier.
Seasoning and Wood Choices
Feel free to get creative with seasonings and rubs on your turkey breast. Herb-infused butter or olive oil rubbed under the skin is delicious. Or try a basic poultry seasoning of rosemary, thyme, sage, garlic, salt and pepper.
For wood, I recommend milder fruit or nut woods like apple, cherry, pecan or almond. Heavy mesquite smoke can easily overpower the delicate turkey flavor.
Apple or cherry wood provide a sweeter, more subtle smoke that perfectly complements the turkey. Pecan also pairs wonderfully and adds a nice richness.
Maintain Moisture
To ensure the breast stays moist for longer cooks, mop or spritz it with apple juice or chicken broth every 45-60 minutes once the skin is set. You can also use an herb-infused olive oil mop for more flavor.
Bone-In vs Boneless
This comes down to personal preference, but bone-in turkey breast is generally more moist and flavorful. The bone helps retain moisture and imparts extra flavor as the meat cooks. Removing the bone causes it to dry out faster.
If you prefer white meat with no bones, a boneless breast may be easier to carve. But for best texture and taste, I recommend bone-in.
Smoking a Whole Bone-In Turkey Breast
Smoking a whole bone-in turkey breast is a great smaller-scale option compared to a full turkey. It feeds 4-6 with delicious white meat only. Figure 2 1/2 – 3 1/2 hours smoking time depending on size.
Following the tips above for brining, seasoning, maintaining moisture, and proper resting will ensure the juiciest, most flavorful results. Enjoy your mouthwatering smoked turkey breast for any special meal or gathering!
Turkey Dry Rub for Smoking Ingredients
For this smoked turkey breast rub I use onion powder, garlic powder, salt, sugar, and chili powder. This is a dry rub combo that I use on EVERYTHING; fish, chicken, anything broiled, grilled, or smoked – its basically a really good homemade blackening seasoning to keep around at all times, if I do say so myself.
I have had a fairly inexpensive smoker for YEARS and we love it. Its also possible to turn a gas grill into a smoker – there are Youtube videos for everything. Before smoking a turkey, we always check to be sure we have an extra full propane tank, wood chips, etc.
- Smoker
- Candy Thermometer
- Wood Chips
Smoked Turkey Breast FAQ
The general rule of thumb for smoking a whole turkey is 30 minutes per pound plus one hour when smoking on low heat (175F-200F). I find this to be a bit generous, but its good for planning purposes. The turkey is ready to be removed from the smoker when the thickest part of the thigh reaches 160F (it will continue to cook after it is removed from the smoker to reach 165F, the correct internal temperature for turkey).
Turkey breast smokes for about 20 minutes per pound when smoking on low heat (175F-200F). Its ready to be pulled from the smoker when the thickest part of the best reaches 160F with a meat or candy thermometer.
For a whole turkey breast, be sure you smoke the turkey breast side up to maximize crispy skin all over. Although, Ive smoked a turkey breast upside down before and its completely fine. This is not something Id worry about, sorry to the purists.
Smoked Bone In Turkey Breast
FAQ
How long does it take to smoke a bone-in turkey breast at 225?
- 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 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 does it take to cook a bone-in turkey breast?
- For example, an 8–9 lb turkey breast will take about 1.5–2 hours to cook.
- You can start checking the turkey after about an hour.
- If the turkey isn’t done, return it to the oven and check the temperature every 10–15 minutes.
How long does it take to smoke a bone-in Turkey Breast?
It’s the ideal size for feeding a smaller gathering of 4-6 people. With less meat than a whole turkey, you can get your turkey breast fully smoked in only 3 to 31⁄2 hours. This saves a ton of time compared to the 6-8 hours for a full turkey. Throughout this article, I’ll provide a complete guide to successfully smoking a bone-in turkey breast.
How long does it take to cook a bone-in Turkey Breast?
Depending on your location, you may only be able to find bone-in turkey breast. Ultimately, the cooking time will depend on the size of the breast. Generally, it would take about 40-45 minutes to smoke a bone-in turkey. So, cooking a 3-pound bone-in turkey breast will take about 2 to 2 hours and 15 minutes.
Should you smoke a bone-in Turkey Breast?
Smoking a bone-in turkey breast is a fantastic way to add incredible flavor and juiciness to this lean cut of meat When done properly, a smoked turkey breast can be just as moist and delicious as a whole smoked turkey, but without needing to smoke a massive bird.
How big should a smoked turkey breast be?
Follow these tips and you’ll have a smoked turkey breast with juicy meat that pulls right off the bone with just a gentle tug. For the best results, choose a bone-in turkey breast that’s 5-7 pounds. Smaller or larger turkey breasts can work but may need their cook times adjusted.
How long does it take to smoke a 2 pound turkey?
A 2-pound turkey breast will take about 1 1/2 hours to 2 hours to smoke. However, remember the turkey breast’s internal temperature is more important than the cooking time. So, remove it once it has the correct temperature. It takes about 40-45 minutes to cook at 225. Therefore, a 7-pound turkey takes about 4 1/2 hours to 5 1/2 hours to cook.
How long does it take to smoke a boneless breast?
On average, smoking time will be: 3 to 4 hours for a bone-in breast: The bone conducts heat slower than meat, extending cooking time. Plan for around 3 1⁄2 hours for a 5 to 7 pound bone-in breast. 2 1⁄2 to 3 1⁄2 hours for a boneless breast: Without the bone, the meat smokes and cooks faster. A 4 pound boneless breast takes about 2 1⁄2 hours.