How long does it take to smoke a turkey breast?

A 4 to 5-pound boneless turkey breast typically takes about 2 to 2.5 hours at 250°F, including resting time. The exact time depends on the size and thickness of the breast, so use a thermometer.

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

I prefer 250°F. It gives the turkey plenty of smoke flavor while keeping the cooking time manageable.

How do you keep smoked turkey breast from drying out?

Smoke the breast unwrapped until it reaches about 140°F, then finish it in foil with butter. Pay attention to the internal temperature and allow the turkey to rest before slicing.

Do you need to brine a turkey breast before you smoke it?

No, I don't typically brine turkey breast for this recipe. You can brine it if you prefer, but make sure to dry the surface well before adding the seasoning.

What internal temperature should smoked turkey breast be?

Pull it off the smoker at 158 to 160°F while it’s still wrapped in foil, then let it rest for 20 to 30 minutes. Carryover cooking keeps the temperature climbing during the rest, bringing it up to the USDA-recommended 165°F. Check it with an instant-read thermometer in the thickest part of the breast.

Smoked Turkey Breast (Buttery & Juicy)

Ingredients

Scale

4-5 pound boneless turkey breast
1 tablespoon mayonnaise (optional)
3 tablespoons Cactus Crust Roast Seasoning (or preferred seasoning)
4 tablespoons unsalted butter, divided into 4 pads

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Instructions

Preheat the smoker to 250°F, maintaining a temperature between 250 and 265°F. Use a mild hardwood such as apple, pecan, or maple.
Remove the skin and bone, if present. Pat the turkey dry and apply a thin layer of mayonnaise, if using. Season the bottom first, then flip and season the top.
Place the turkey breast in the smoker over indirect heat. Smoke for approximately 90 minutes or longer, depending on the size, until the internal temperature reaches 140 to 145°F.
Lay out a large sheet of heavy-duty aluminum foil and place the turkey breast in the center. Arrange the butter pads on the ugly side of the turkey, then wrap tightly to seal in the butter and juices.
Return the wrapped turkey to the smoker for approximately 30 to 40 minutes, until the internal temperature reaches 158 to 160°F.
Remove and rest in the foil for 20 to 30 minutes. Carefully drain the buttery drippings into a bowl, then unwrap and slice against the grain.

Notes

Use an instant-read thermometer to monitor the internal temperature.

Save the buttery drippings for serving or making gravy.

Substitute your favorite poultry seasoning if you’re not using Cactus Crust.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 2 hours
Category: Chicken & Turkey
Method: smoking
Cuisine: American BBQ, BBQ

Nutrition

Serving Size: 4 slices
Calories: 398
Sugar: 0.5 g
Sodium: 564.7 mg
Fat: 11.3 g
Carbohydrates: 2.3 g
Protein: 67.7 g
Cholesterol: 178.4 mg