How long does it take to smoke a turkey breast?

Smoking a turkey breast typically takes between 2.5 and 3.5 hours at a temperature of 225°F to 250°F. The key is to use a meat thermometer to ensure the internal temperature reaches 165°F, which means it’s fully cooked and safe to eat.

How do you keep a turkey breast from drying out in the smoker?

To maintain moisture in turkey breast, begin by soaking it in a brine or marinade before smoking. Maintain a consistent low temperature in the smoker, baste the turkey regularly with a mop sauce or apple juice, and consider wrapping the breast in foil partway through cooking to lock in moisture.

What is the best seasoning for a smoked turkey?

A classic dry rub including garlic powder, smoked paprika, onion powder, salt, pepper, and herbs like rosemary or thyme works perfectly. Adding a little brown sugar can create a nice caramelized crust and balance the smoky flavors.

How do you keep turkey moist when smoking?

Keeping the turkey moist involves multiple steps: brining or marinating beforehand, cooking at low and steady temperatures, basting during smoking, and resting the turkey for 10–15 minutes after cooking to allow the juices to redistribute.

Smoker Recipes for Turkey Breast: 7 Simple Tips for Juicy Flavor- fast flavor bites

Name: Smoked Turkey Breast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (4-5 lb) skin-on turkey breast; 2 tbsp kosher salt; 1 tbsp black pepper; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp brown sugar; 1 cup apple juice (for basting); Wood chips (hickory, apple, or cherry)

Description

Juicy and flavorful smoked turkey breast seasoned with a simple dry rub and smoked low and slow to perfection.

Ingredients

Scale

1 (4-5 lb) skin-on turkey breast

2 tbsp kosher salt

1 tbsp black pepper

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

2 tbsp brown sugar

1 cup apple juice (for basting)

Wood chips (hickory, apple, or cherry)

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Instructions

1. Preheat your smoker to 225°F (107°C).

2. Pat the turkey breast dry with paper towels.

3. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar to make a dry rub.

4. Generously rub the mixture all over the turkey breast, including under the skin if possible.

5. Place the turkey breast on the smoker rack skin side up.

6. Smoke the turkey breast for 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).

7. Every 45 minutes, baste the turkey with apple juice to keep it moist.

8. Once done, remove the turkey breast from the smoker and tent loosely with foil.

9. Let rest for 15 minutes before slicing and serving.

Notes

Use a digital meat thermometer to monitor internal temperature accurately.

Soak wood chips in water for 30 minutes before adding to the smoker for consistent smoke.

For extra moisture, brine it overnight before applying the dry rub.

Prep Time: 15 mins
Cook Time: 3 hrs
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250