How long does it take to smoke turkey breast?

Smoking time depends on the size of the turkey breast and the smoking temperature. Generally, at 275°F, it takes about 30–40 minutes per pound , while at 350°F, the cooking time reduces to around 20–30 minutes per pound . Always use a digital thermometer to ensure the internal temperature reaches 165°F for safe consumption.

How do you keep smoked turkey breast from drying out?

Keeping the turkey breast moist starts with proper brining, either wet or dry, to lock in juices. During smoking, baste the turkey with melted butter or its juices every hour. Resting the turkey under foil after smoking allows the juices to redistribute, ensuring tender and juicy meat.

Is smoked turkey breast already cooked?

Not necessarily. Some store-bought smoked turkey breasts are pre-cooked, while others are raw and require full cooking. Always check the label: if it says "fully cooked," you only need to heat it. For raw smoked turkey, follow proper cooking instructions and ensure it reaches 165°F internally.

Is smoked turkey cooked or raw?

It depends. Smoked turkey can be either raw (requiring cooking) or fully cooked (ready to eat). Home-smoked turkey, like this recipe, involves smoking raw meat until fully cooked to an internal temperature of 165°F . Store-bought smoked turkey, especially around the holidays, is often pre-cooked for convenience.

Smoked Turkey Breast Recipe: Juicy, Flavorful, And Foolproof

Description

This smoked turkey breast recipe delivers juicy, tender meat with a rich smoky flavor. Brined for moisture, coated with a flavorful rub, and smoked to perfection, this dish is a foolproof choice for holidays, small gatherings, or weeknight dinners. Simple ingredients and easy-to-follow steps ensure it’s a hit for all cooking levels.

Ingredients

Scale

1 turkey breast (bone-in or boneless, 3–5 lbs)
1 gallon apple cider brine (optional)
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp salt
2 tsp black pepper
4 tbsp unsalted butter (melted)
Wood chips (applewood, hickory, or mesquite)

Instructions

Brine the Turkey (Optional): Submerge turkey breast in apple cider brine and refrigerate for 8–12 hours. If skipping the brine, proceed to the seasoning step.
Prep the Smoker: Preheat your smoker to 275°F for slow smoking or 350°F for smoke-roasting. Add your choice of wood chips to the smoker box or tray.
Season the Turkey: Pat the turkey breast dry. Rub with a mix of smoked paprika, garlic powder, onion powder, salt, and pepper.
Smoke the Turkey: Place the turkey breast skin-side up on the smoker grate. Smoke for 2.5–4 hours (depending on the size and temperature) until the internal temperature reaches 165°F.
Baste for Moisture: Brush melted butter on the turkey breast every hour for a golden, crispy skin.
Rest and Carve: Remove the turkey from the smoker and tent with foil. Let rest for 15 minutes. Slice against the grain and serve.

Notes

Brining Tip: If time allows, brining ensures extra moisture and flavor.
Wood Recommendations: Applewood for mild sweetness, hickory for bold smokiness.
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.

Prep Time: 10 minutes
Cook Time: 3 hours, 15 minutes
Category: Dinner
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 6 oz
Calories: 270 kcal
Sugar: 0 g
Sodium: 640 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 115 mg

Keywords: Smoked turkey breast, turkey smoker recipe, juicy smoked turkey, Thanksgiving turkey breast, dinner recipes