How Long to Smoke a Wild Turkey Breast for Maximum Tenderness

Smoking a wild turkey breast can take some time to do properly, but following the right steps will ensure moist, tender meat. With wild turkey being leaner than domestic turkeys keeping it from drying out during the long smoking process is the key challenge. This guide covers everything you need to know about how long to smoke wild turkey breasts to get ideal results.

Why Smoke a Wild Turkey Breast?

Before getting into the timing. it’s helpful to understand the benefits of smoking a wild turkey breast

Smoking infuses excellent smoky flavor into the mild-tasting meat.
It helps mellow the strong “gamey” flavor of wild turkey.
Smoking keeps the lean breast meat tender and juicy.
It allows you to highlight the unique taste of wild turkey in a flavorful way.

Factors that Affect Smoking Time

When smoking turkey breasts, a number of factors impact total cooking time:

Size of the breast – Larger breasts take longer to fully smoke. Aim for at least 2 to 3 pound breasts.
Thickness – Thicker sections require more time to reach safe internal temp. Try to find uniformly thick breasts.
Bone-in or boneless – Bone-in breasts cook slower since bone transmits heat slower.
Brining – Brined meats often cook faster than unbrined. Soak 8 to 12 hours before smoking.
Smoker temperature – Lower heat (200°F – 250°F) makes for slower cooking.
Desired doneness – Pulling turkey at 170°F internal temp means longer smoke time.

Step-By-Step Guide to Smoking Times

Follow these steps for smoking tender wild turkey breast every time:

Brine the breast – Soak in a saltwater brine 8 to 12 hours before smoking. This flavors meat and retains moisture.
Prep the smoker for 225°F to 250°F – Use indirect heat from charcoal, wood, gas or electric. Avoid temperature spikes.
Place breast in smoker – Set directly on grill grates skin-side up. Use a drip pan filled with water.
Smoke for first 2 to 3 hours uncovered – This initial stage develops color and seals the surface.
Wrap in foil and continue smoking – Wrapping prevents drying out during remaining time.
Smoke until 160°F internal temp – This takes 5 to 8 hours total depending on thickness.
Check for doneness at 160°F – Meat should look opaque with clear juices when pierced.
Remove from smoker – 165°F is ideal final internal temp once rested. Do not overcook.
Let rest 20 to 30 minutes – Tent with foil to allow juices to redistribute. Temp will rise to 165°F.

Additional Tips

Use a digital meat thermometer to monitor internal temp precisely.
Add wood chips or chunks periodically to generate consistent smoke.
Avoid peeking, which causes heat to escape and extend cook times.
For additional flavor, baste with oil, melted butter or other liquids in the last 1-2 hours.
Cut across the grain after resting for tender slices.

Signs of Doneness

Rely on these cues to know when a smoked wild turkey breast is fully cooked:

Internal temperature reaches 165°F
Meat looks opaque throughout when sliced
Clear (not pink) juices are expelled when pierced
Texture is tender but not mushy or dry

Smoking wild turkey breast to perfection just takes patience. Follow the smoking guidelines outlined above for 5 to 8 hours of cooking time and you will be rewarded with incredibly moist, smoky and delicious wild turkey breast worth sharing!

how long to smoke a wild turkey breast

How to Make a Smoked Turkey Breast With Wild Turkey

I enjoy smoking wild turkey breast from time to time, although itâs not my go-to technique. It’s not easy to smoke wild turkey for a long time because the meat is so lean and dense, especially if it’s an older tom. However, if you plan ahead and use the right method, you can smoke a wild turkey that is juicy and tasty. Here are a few things to consider.

Wet Smoke a Wild Turkey Brest For the Best Results

I rarely use the water pan in my Camp Chef Smoke Vault

, but there are a few times when itâs necessary. Smoking lean meat like a wild turkey breast is one of them. By adding hot water to the pan, you make the smoker more humid, which helps the meat keep its moisture. The surface moisture also makes the meat sticky, allowing smoke to adhere for better flavor. Skip the beer, wine, stock, or additional spices. Iâve never found them to make a big enough flavor difference to justify the money.

The Best Way To Cook Smoked Wild Turkey Breast

FAQ

How long does it take to smoke a turkey breast at 225 degrees?

Smoke turkey, maintaining temperature inside smoker between 225°F and 250°F, for 3 ½ to 4 hours or until a meat thermometer inserted into thickest portion registers 165°F.

What is the best way to smoke a wild turkey?

Wet Smoke a Wild Turkey Brest For the Best Results Adding hot water to the pan creates a humid environment within the smoker that helps the meat retain moisture. The surface moisture also makes the meat sticky, allowing smoke to adhere for better flavor. Skip the beer, wine, stock, or additional spices.

Is it better to smoke a turkey at 225 or 250?

When you’re ready to smoke your turkey, aim to keep the smoker between 225°F and 275oF. The ideal temperature for smoking a turkey is low and slow at 250oF, but even the best smokers will have temperature fluctuations in the five- to six-hour cooking time.

What is the safe temperature for wild turkey?

To be absolutely safe and still have moist and tender whole birds, and to make sure nobody sues me, you should serve turkey at 165°F (74°C) in the deepest part of the meat and test it in multiple locations with a good digital thermometer.

How do you smoke a turkey breast?

Here’s how to smoke a turkey breast: Brine the turkey. Whisk all ingredients for the brine in a bowl. Submerge the turkey breast in the brine, and refrigerate for 8-12 hours. Add some flavor! Remove the turkey from the brine, and pat dry with a paper towel. Sprinkle the turkey breast with my Best Sweet Rub Recipe or my Smoked Turkey Rub.

How do you smoke a wild turkey?

Using a grill set up for smoking and warmed up to 275 degrees Fahrenheit, smoke the turkey until it reaches 160 degrees Fahrenheit at the thickest point. Remove the turkey breasts and place them in a covered container to rest for 30 minutes. Slice and serve as you like it. Smoked wild turkey is a real treat to be shared with your loved ones.

How long do you smoke a 8 pound turkey breast?

You will need to smoke a 8-9 pound turkey breast for approximately 4 hours with the first 2 hours at 215 degrees and the last hour at 350 degrees (or approximately 35 minutes per pound). Of course, ultimately let the internal temp at the thickest part of the thigh (not touching the bone) be your guide.

How long do you cook a smoked wild turkey breast?

Remove from the smoker and allow to rest and carryover cook at room temperature for 20 to 30 minutes. Slice across the grain and serve. This maple syrup and apple cider brined smoked wild turkey breast may just be the best and easiest meal you eat all year.

Can you smoke a boneless turkey breast?

Here’s how you cut it: The second technique is to brine or salt cure the meat: That’s the secret to fantastic smoked boneless turkey breast. And while you can get away with not brining a store-bought turkey, smoking a wild turkey breast requires a salt brine. Period.

What temperature should a turkey breast be smoked at?

Get your smoker going at 275 degrees F. You can use whatever wood you have on hand, but apple wood goes great with this turkey breast (it compliments the cider brine perfectly!). Smoke for 3 hours, or until the internal temp of the turkey breast reaches 165 degrees F with an internal thermometer. Rest and enjoy.