How long does it take to smoke a turkey breast?

Smoking a turkey breast typically takes about 30 minutes per pound at 225°F. For example, a 5-pound turkey breast will require approximately 2.5 hours. Always use a meat thermometer to ensure the internal temperature reaches 165°F before serving.

How do you keep smoked turkey breast from drying out?

To keep your smoked turkey breast moist and juicy: Brine the turkey beforehand to lock in moisture. Maintain a consistent smoker temperature of 225°F–250°F . Place a pan of water or apple juice in the smoker to add humidity. Rest the turkey for 20–30 minutes after smoking to allow the juices to redistribute.

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

Both temperatures work well, but it depends on your preference and available time: 225°F : Provides a longer cooking time and deeper smoky flavor. 250°F : Cooks slightly faster while still delivering great results. Choose the temperature that aligns with your schedule, but always monitor the internal temperature closely.

Should you brine a turkey breast before smoking?

Yes, brining is highly recommended! In fact , a good brine not only adds flavor but also helps prevent the turkey from drying out during the smoking process. Whether you choose a wet brine (made with water, salt, and sugar) or a dry brine (featuring salt and spices), it significantly enhances the juiciness and tenderness of the meat. Moreover , brining infuses the turkey with subtle seasonings, ensuring every bite is deliciously flavorful. Ultimately , this simple yet effective step is key to achieving a perfectly smoked turkey breast.

Smoked Turkey Breast: Secrets to a Deliciously Tender

Description

Learn how to prepare smoked turkey breast that’s incredibly juicy, tender, and infused with rich smoky flavor—perfect for holidays or any occasion.

Ingredients

Scale

1 turkey breast (bone-in or boneless)
1 gallon water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons black peppercorns
Fresh rosemary or thyme (optional, for brine)
1/2 cup melted butter (for marinade)
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar (for rub)
Applewood, hickory, or cherry wood chips
1 teaspoon baking powder (optional, for crispy skin)

Instructions

Combine water, kosher salt, brown sugar, and peppercorns in a large pot to make the brine. Add rosemary or thyme if desired.
Submerge turkey breast in the brine and refrigerate for 12–24 hours.
After brining, pat the turkey dry thoroughly with paper towels.
Prepare the marinade by mixing melted butter, garlic, lemon juice, and fresh herbs. Inject marinade evenly into the turkey breast using a meat injector.
Mix smoked paprika, garlic powder, onion powder, and brown sugar (plus baking powder if desired). Rub generously over and under the turkey skin.
Preheat your smoker to 225°F. Use indirect heat zones and load smoker box with chosen wood chips.
Place turkey breast skin-side up on the smoker grate, not directly over the heat source.
Insert a meat thermometer into the thickest part of the breast, avoiding bone.
Place a drip pan filled with water or apple cider beneath the turkey to retain moisture.
Optionally baste the turkey with melted butter throughout smoking.
Smoke the turkey until internal temperature reaches 165°F, about 30 minutes per pound.
To crisp the skin, raise smoker temp to 375°F for the last 10–15 minutes.
Remove from smoker and let rest for 20–30 minutes before slicing against the grain.

Notes

Try combining applewood and hickory for a balanced smoky-sweet flavor. Always rest the turkey before carving to lock in the juices.

Prep Time: 20 minutes
Cook Time: 2.5 hours
Category: Main Course
Method: Smoked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 2g
Sodium: 920mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 40g
Cholesterol: 110mg

Keywords: smoked turkey breast, turkey, BBQ, smoker, holiday recipe