How long does it take to smoke a turkey breast?

It typically takes around 2-2.5 hours for a 4-5 pounder, including rest time. It is best to have a meat thermometer handy to check the internal temperature as you go!

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

I prefer to cook a pellet smoked turkey breast at 250 degrees F. This is a great temperature to make sure that it gets cooked properly and as quickly as possible, without drying it out!

How do you keep smoked turkey breast from drying out?

The two-stage cooking mentioned in this recipe will allow the turkey to get a nice bark on the outside while also staying juicy and tender on the inside. To ensure that the turkey doesn't dry out, use the butter wrap method, follow the temps indicated in the recipe, respect the rest, and you can't mess this up!

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

Nope! You certainly can brine the turkey breast before smoking it, but you will want to make sure to take it out of the brine with plenty of time to allow it to dry properly. Personally, I don't think a brine in necessary when you are smoking the turkey breast following this recipe!

Smoked Turkey Breast (Buttery & Juicy)

Ingredients

Scale

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

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Instructions

Preheat the smoker to 250°F. Using your pellet grill or charcoal grill, ensure that the smoker maintains a temperature of 250-265°F for the best results. Add mild hardwood such as apple, pecan, or maple for additional flavor and smoke.
Prepping the turkey breast. Remove the skin and bone, if present. Pat dry with paper towels, and spread a thin layer of mayo over the entire turkey. Pour the seasoning over the bottom of the turkey breast, and then flip it up and season the top. Doing so will ensure the presentation side looks nice.
Smoke the breast. Place the turkey breast in the smoker and allow it to cook indirectly for about 90+ minutes (depending on size) until it reaches an internal temperature of about 140°F.
Wrapping with foil. Lay out a large sheet of heavy-duty foil and place the thin slices of butter in the middle. Set the warm turkey on top of the butter, ugly side down, and carefully wrap it tight. Be sure to pay attention to which side is the ugly side, as it needs to be facing up when it goes back into the smoker. Continue to smoke for another 30-40 minutes until it reaches about 158-160°F.
Rest and slice. Remove the turkey and let it rest in the foil for about 20-30 minutes. Carefully drain the buttery sauce into a bowl before unwrapping – this can be done by poking a hole in the bottom of the foil, allowing the liquid to pour out. Slice against the grain and enjoy!

Notes

What to look for when purchasing Turkey Breast

Turkey offers a lot of variety, much like chicken. Personally, I prefer boneless turkey breast that hasn’t been pre-brined or injected. This gives the meat a firmer texture and allows you to control the salt level yourself.

If you’re buying frozen, watch out for flat spots—they could indicate the turkey was thawed and refrozen. For the best quality, choose Organic or Natural turkeys. These options are free from artificial ingredients, preservatives, or additives, resulting in great flavor without the spongy texture caused by saline injections, which are common in many brands.

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Prepping the turkey breast

It’s best to smoke a boneless turkey breast for this process. The lack of bone allows more seasoning to adhere and flavor the meat, and it also makes slicing a breeze.

Remove the bone carefully from the turkey breast if possible. If not, just know that the process will be the same for cooking temperatures and timing.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 2 hours
Category: Chicken & Poultry
Method: Smoking
Cuisine: Dinner, Holiday

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