Smoked Turkey Breast Recipe (2024)

FAQs

How long does it take to smoke turkey breast? ›

Smoke turkey, maintaining temperature inside smoker between 225°F and 250°F, for 3 ½ to 4 hours or until a meat thermometer inserted into thickest portion registers 165°F.

Brining turns out birds that are a lot more awesome than they are without brining. Brining in a nutshell is simply soaking meat, such as turkey, in a 6% salty solution for several hours. The salty solution is drawn deep into the meat fibers making it more flavorful and more moist.

It will still be delicious and better than what 99% of Americans are eating on Thanksgiving day. Brining simply makes the bird more moist and adds a lot more flavor. It is not necessary but I do highly recommend it if you have the time and the means. Q: Is it better to smoke a large turkey or two smaller ones?

225 -240 degrees is what I recommend and adhere to to make sure the sugar in the rub does not burn. If you are one of those who absolutely must have crunchy skin on the bird then do what you must but to me, it's all about the meat being moist and the rub on the outside not being burnt.

Here are some notes from my Turkey smokes. Note: when smoking turkey try purchasing one that is no more than 12-14 pounds. Much larger than this and the meat may stay in the danger zone (40-140 °F) for too long. A 20 pound turkey will take 10-14 hours and larger turkeys greatly increase food contamination risks.

You only need to coat it with oil before placing it on your smoker or grill. However, if you wet brined the turkey, coat its dried body with oil before applying your dry rub. After covering the turkey with your seasonings, insert your oven-safe wireless thermometer into the thickest part of the turkey thigh.

The high-convection environment of a smoker is enough to draw out the moisture faster than the skin can crisp. The result is tough, leathery skin. We do a couple things to combat that effect. First off, the dry brine you apply will actually help the turkey skin retain moisture longer as it smokes.

Preheat Smoker, Combine Seasonings: Next, preheat the smoker to 225 degrees. In a small bowl, combine the paprika, garlic powder, italian seasoning, onion powder, salt and pepper. Rub generously on the entire turkey. Stuff: Fill the cavity of the turkey with the apple, onion, lemon and rosemary.

For brining, injection shortens the time it takes for the brine to get into the meat and really helps with big, irregularly shaped things like a turkey or a pork butt.

Is it better to smoke a turkey wet brine or dry brine? ›

Dry-brined turkey and poultry tend to have crispier skin because the salt draws out excess moisture from the skin which allows for better browning during roasting or smoking, or even rotisserie cooking.

Youngman says that if you're pressed for time day-of and don't have time to brine in advance, mayonnaise is a good option, since it will "add salt and flavor, add fat, and insulate the bird, making it super moist and juicy." It's a tip Justin Chapple uses in his recipe and accompanying how-to video for slathering ...

Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap, or foil and place in the refrigerator for at least 24 hours.

The Right Way to Take the Temperature of Your Turkey

The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!).

It's going to vary slightly by the size of the turkey, whether it has a bone, and the type of smoker you use. However a general guide is 30 minutes per pound at 225° F, 25 minutes per pound at 250° F, and 13 minutes per pound at 350° F.

A good rule of thumb is about 35 minutes per pound when smoking a turkey breast at 225°F. It might be a bit faster if your heat gets slightly higher, or it might take a bit longer if the heat dips. For a 7-lb. turkey breast, it will likely take about 4 hours.

Get your smoker going at 275 degrees F. You can use whatever wood you have on hand, but apple wood goes great with this turkey breast (it compliments the cider brine perfectly!). Smoke for 3 hours, or until the internal temp of the turkey breast reaches 165 degrees F with an internal thermometer. Rest and enjoy.

I highly recommend using an internal temperature probe to keep track of cooking temperature so that you don't overcook it. I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. If your turkey breast is bone-in, you'll need to add another 1-1.5 hours.