How long does it take to smoke a turkey breast?

Generally, plan for about 30-40 minutes per pound at 225-250°F. A 6-pound smoked turkey breast typically takes 3-3.5 hours.

Is smoked turkey breast cooked?

Yes, absolutely. When the internal temperature reaches 165°F, your smoked turkey breast is fully cooked and safe to eat.

Are smoked turkey breasts healthy?

Definitely. Turkey breast is incredibly lean, high in protein, and low in calories. The smoking process doesn't add fat or calories it's just a cooking method. The rub adds minimal calories.

Do you wrap a turkey breast when you smoke it?

Not necessarily. Many pitmasters smoke turkey breast unwrapped the entire time for maximum smoke flavor. Others wrap in foil around the 150°F mark to speed cooking and retain moisture.

Smoked Turkey Breast: How To Nail It Every Time

Name: Smoked Turkey Breast: 5 Tips You Need to Know
Prep time: 20 min
Cook time: 210 min
Total time: 250 min
Ingredients: bone-in turkey breast (5-7 pounds); olive oil or melted butter; Kosher salt and black pepper; The Dry Rub; brown sugar; smoked paprika; garlic powder; onion powder; dried thyme; cayenne pepper (optional)

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Last Thanksgiving, I watched my uncle pull a glistening smoked turkey breast from his backyard smoker, and honestly, the aroma alone made everyone. That moment changed how I think about holiday cooking forever. The tender, flavorful meat with that beautiful mahogany crust it wasn’t just food, it was an experience. Since then, smoking turkey breast has become my go to method for impressing guests

Why You’ll Love This Recipe

Time-saver compared to whole turkey – You’ll have dinner ready in under 3 hours instead of 5 or 6
Foolproof for beginners – Unlike smoking brisket or ribs, turkey breast forgives minor temperature fluctuations
Incredible smoke flavor without overpowering the meat – That delicate balance between smokiness and natural turkey taste
Budget-friendly option – Feeds 6-8 people without breaking the bank

Ingredients List

For the Turkey

skin-on turkey breast on a wooden board surrounded by bowls of paprika, dried herbs, seasonings, and fresh thyme, ready for smoking."

turkey breast (5-7 pounds) – Bone-in keeps everything juicier; boneless works but dries out faster
olive oil or melted butter – Creates that gorgeous golden exterior
Kosher salt and black pepper – The foundation of any good rub
brown sugar – Adds subtle sweetness and helps with caramelization
smoked paprika – Doubles down on that smoky flavor
garlic powder – Fresh garlic burns too easily in the smoker
onion powder
dried thyme – Can substitute with rosemary or sage
cayenne pepper (optional) – Just a hint of heat

What is Smoked Turkey Breast

Smoked turkey breast is poultry cooked low and slow over wood smoke until it develops a deep, savory crust and incredibly tender meat. That smoky aroma, the juicy interior, the gorgeous mahogany color. It’s basically turkey elevated to its absolute best version. Whether you’re cooking for a holiday feast or just a Sunday dinner, this method transforms an ordinary cut into something your guests will genuinely remember.

Timing

Prep Time: 15-20 minutes (active work)
Brining Time: 4-12 hours (optional but recommended)
Smoking Time: 2.5-3.5 hours
Resting Time: 15-20 minutes
Total Time: Approximately 3-4 hours (excluding brine)

How to Make Smoked Turkey Breast

Step 1: Prepare Your Turkey

A large, raw, skin-on turkey breast sitting on a metal pan with liquid, ready for preparation alongside bowls of mustard and spice rub."

Remove the turkey breast from packaging and pat it completely dry with paper towels. Moisture is the enemy of good smoke penetration. If brining, submerge the breast in your brine solution and refrigerate for 4-12 hours. Frankly, even 4 hours makes a noticeable difference in juiciness.

Step 2: Season Generously

A skinless turkey breast generously coated with a dark, peppered dry rub, sitting on a metal baking sheet before being smoked or cooked.

Mix all your dry rub ingredients in a small bowl. Rub the turkey breast all over with olive oil or melted butter don’t be shy here. Apply the seasoning mixture liberally, making sure to get under the skin if possible. Let it sit at room temperature for 30-45 minutes while your smoker heats up.

Step 3: Preheat the Smoker

Get your smoker running at 225-250°F. I prefer cherry or apple wood for turkey because they’re mild and slightly sweet, but hickory works too if you like bolder smoke. Mesquite? Too aggressive for poultry in my opinion.

Step 4: Start Smoking

A large, seasoned turkey breast with a reddish-orange spice rub cooking on a black circular grill grate over hot coals, with a meat thermometer inserted."

Place the seasoned smoked turkey breast directly on the smoker grates, skin side up. Position your meat thermometer in the thickest part without touching bone. Add a water pan underneath to maintain moisture this is crucial.

Step 5: Monitor Temperature

Here’s where patience pays off. Smoke at 225-250°F until the internal temperature reaches 160°F. Resist the urge to constantly open the smoker door. Every peek drops the temperature and adds cooking time.

Step 6: Optional Wrapping

A whole smoked turkey breast with a deeply seasoned, dark red crust, resting in a pool of melted butter on aluminum foil inside a dark roasting pan.

When the breast hits 150°F internal temperature (usually around the 2-hour mark), you can wrap it in foil with a splash of apple juice or butter. This technique, called the “Texas crutch,” speeds up cooking and prevents the skin from getting too dark.

Step 7: Final Temperature Check

A whole smoked turkey breast with a dark, peppered crust resting on foil with rosemary, lemon slices, and pre-sliced turkey.

Pull your smoked turkey breast when it reaches 165°F internally. The carryover cooking will bring it up a few more degrees. Don’t keep you a secret many people overcook turkey to 180°F and wonder why it’s dry.

Professional Cooking Tips

Temperature Accuracy: Your smoker’s built in thermometer can be off by 25°F or more. Use a separate oven thermometer to verify actual cooking temperature.

Skin Crispiness: If you want crispy skin, crank the heat to 350°F for the last 20 minutes.

Smoke Level: Stop adding wood chips after the first 90 minutes. Too much smoke creates bitter, acrid flavors that overpower the turkey.

Brining Chemistry: The salt in brine actually changes the protein structure, allowing it to retain 10-15% more moisture during cooking.

Resting is Non-Negotiable: Cut into your turkey breast too soon and you’ll watch all those precious juices run onto the cutting board instead of staying in the meat.

How to Serve Smoked Turkey Breast

Serve alongside cranberry sauce with a twist add orange zest and a splash of bourbon
Creamy mashed potatoes or sweet potato casserole balance the smoky flavors beautifully
A simple arugula salad with lemon vinaigrette cuts through the richness
Don’t forget dinner rolls for making next-day sandwiches

How to Store and Reheat

proper storage makes all the difference between delicious leftovers and dry, disappointing meat. Slice your smoked turkey breast and store it in airtight containers within two hours of cooking. It’ll stay fresh in the fridge for 3-4 days. For reheating, frankly, the microwave is your enemy here. Instead, wrap slices in foil with a splash of broth and warm them in a 300°F oven for 15-20 minutes. Freezing works too vacuum-sealed portions last up to three months without losing quality.

More Recipes to Try

Nutritional Information

Per 4-ounce serving

Calories: 135-150
Protein: 28-30g
Fat: 2-3g
Saturated Fat: 0.5-1g
Carbohydrates: 0g (from turkey)
Sodium: 380-450mg
Cholesterol: 70-75mg

Smoked Turkey Breast: 5 Tips You Need to Know

By Nancy

Craving juicy, flavorful meat? Learn how to make the perfect Smoked Turkey Breast with easy tips and pro secrets. Try it today!

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Prep Time 20

Cook Time 3 30

Resting Time 20

Total Time 4 10

Course Main Course

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

bone-in turkey breast 5-7 pounds
olive oil or melted butter
Kosher salt and black pepper
The Dry Rub
brown sugar
smoked paprika
garlic powder
onion powder
dried thyme
cayenne pepper optional