Smoked Turkey Breast How Long To Cook

Long collage image of smoked turkey breast

Close up side shot of smoked turkey breast with text title overlay

Side shot of smoked turkey breast no brine with text title overlay

Serving a Thanksgiving dinner with smoked turkey and text title overlay

Side shot of a smoked turkey breast on a platter with text title box at top

The best smoked turkey breast recipe with text title box at top

Serving smoked turkey breast on a holiday table with text title box at top

Moist, juicy and full of flavor, this whole, bone-in smoked turkey breast is the perfect addition to your Thanksgiving dinner, or an easy Sunday supper at any time of year. These step-by-step instructions yield the best turkey breast recipe without any stress or fuss (no brine necessary!). Serve the tender meat alongside your favorite sides like stuffing, green bean casserole, roasted root vegetables, mashed potatoes and corn casserole for a delicious harvest feast!

Close up side shot of the best smoked turkey breast without brine

Keith has been preparing this smoked turkey breast for years -- on Thanksgiving and throughout the year -- because it turns out perfectly moist, juicy and flavorful every single time! The easy recipe is especially ideal for holidays because it frees up your kitchen and oven space for all those extra sides, it doesn't require you to wake up at 4:00 a.m. to put a huge whole turkey in the oven, and it doesn't even need a brine. Instead, you get perfectly-cooked, tender white meat to serve a crowd -- without any hassle!

No brine smoked turkey breast on a Thanksgiving table

Smoked Bone In Turkey Breast

We always smoke a bone-in, whole turkey breast, which the grocery store sells year-round in the frozen case. These weigh about 7 pounds each, but you can use this recipe with larger or smaller turkey breasts as well -- just adjust the total smoking time based on the weight of the bird (see my notes below for per-pound time recommendations).

Make sure that you allow plenty of time for the turkey breast to thaw in the refrigerator before cooking. We try to allot about 1 week (or at least 3-4 days) for proper thawing, since this always seems to take longer than we expect!

Do you have to brine the turkey breast before smoking?

Absolutely not! In fact, we never do. This recipe and smoking method is about as simple as it gets, and it always yields perfect results. Why mess with a good thing?!

Brining is helpful when cooking a whole turkey, because the brine helps to prevent the white meat from drying out while you finish cooking the rest of the bird. Since we're just smoking the breast, you can avoid dry meat by removing the turkey from the smoker as soon as it comes to the correct temperature -- no brine necessary! That said, if you'd like to infuse more flavor and moisture into the meat before smoking, try this fall-inspired Apple Cider Turkey Brine. A brined turkey will certainly work with this recipe as well.

Should I wrap my smoked turkey breast?

No, for this cooking method, you do not need to wrap the turkey breast. Instead, the exposed skin will become a beautiful rich brown color and will have a perfectly crisp texture.

Cooking Temperature

Try to keep your smoker at about 225°F. It's also fine to smoke the turkey breast at a higher temperature (such as 275-300°F or higher), but it will obviously cook much faster as the temperature rises. Always use an instant-read thermometer to know when your turkey is perfectly done.

Process shot with step by step instructions showing how to smoke a turkey breast

Ingredients for No Brine Smoked Turkey Breast

This is a quick overview of the ingredients that you'll need for the best smoked breast. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

Whole turkey breast: with the bone and skin for the best flavor and texture; about 7 pounds total.
Olive oil or melted butter: rubbing or brushing the skin with a fat such as butter or oil helps the skin turn crisp and golden brown while the inside of the turkey stays rich and tender.
Seasoning: we use our favorite homemade all-purpose seasoning, which is a blend of garlic powder, dried minced onion, dried basil, dried parsley flakes and kosher salt. Substitute with just kosher salt and pepper, if you prefer. A barbecue rub is also great, but remember: the goal is to let the natural flavor of the smoked meat shine, so our seasoning merely enhances the dish (without overpowering).
Wood chunks: you'll need about 8 chunks total, and you can pick your favorite smoking variety. Good options include hickory, apple wood, maple and oak.

How to Smoke a Turkey Breast

This simple recipe yields a tender and juicy turkey breast with tons of smoky flavor!

Pat turkey breast dry with paper towels.
Season the inside cavity liberally with salt and black pepper.
Brush or rub the skin with olive oil or melted butter.
Season with all-purpose seasoning or just a combination of kosher salt and pepper.
Prepare the smoker.
Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown and the meat is cooked through.
Add two additional wood chunks and extra charcoal to the smoker every hour in order to maintain the proper temperature.

How Long to Smoke a Turkey Breast Per Pound at 225°F

The total smoking time will depend on a variety of factors, such as the temperature of your individual smoker, the temperature of the turkey breast when it goes into the smoker, and the size and shape of your turkey breast. A good rule of thumb is about 35 minutes per pound when smoking a bone in turkey breast at 225°F. So in this case, a 7-pound turkey breast needs about 4 hours in the smoker.

Internal Temperature

An instant-read thermometer is always the best way to know when your turkey breast is cooked perfectly. The thermometer should register an internal temperature of 160-165°F when inserted into the thickest part of the breast (not touching a bone). The temperature of the meat will continue to rise slightly as it rests.

Hands holding a knife to carve a smoked turkey breast

What to Serve with Smoked Turkey Breast

Whether it's Thanksgiving, Christmas, or just a regular Sunday supper, this smoked turkey breast goes well with just about any of your favorite classic sides. Try these easy options:

Green Bean Casserole
Apple and Butternut Squash Casserole
Cornbread Stuffing or Sausage Stuffing
Sweet Potato Casserole
Sour Cream and Chive Mashed Potatoes or Cheesy Party Potatoes
2-Ingredient Pumpkin Muffins or Pumpkin Bread
Skillet Cornbread or Corn Muffins
Flaky Buttermilk Biscuits or 3-Ingredient Sour Cream Muffins
Cranberry Sauce or Cranberry Salad
Creamy Baked Mac and Cheese or Crock Pot Mac and Cheese
Jiffy Corn Casserole
Ambrosia Salad
Old-Fashioned Cranberry Muffins

Side shot of the best smoked turkey breast recipe

Storage

Smoked turkey will keep in an airtight container in therefrigerator for 3-4 days. You can't beat a leftover turkey sandwich the day after Thanksgiving! Wrapped tightly, the turkey will last in the freezer forup to 3 months.

Recipe Variations

Change the seasonings that you use. Try a bbq rub when it's not Thanksgiving, use a simple combination of kosher salt and freshly ground black pepper, or try other herbs and spices like sage, rosemary, thyme or oregano.
Try different types of wood for smoking. Hickory smoked turkey breast is a classic, but apple wood, oak, or maple are all good options as well.
Stuff the cavity. We sometimes like to add aromatics to the inside cavity of the turkey breast before smoking to give the meat a little bit more holiday flavor. For instance, use chunks of celery, onion and lemon, along with sprigs of fresh thyme, sage and rosemary.
Room temperature. The meat is delicious warm, but it's also great at room temperature. If you're hosting a busy holiday gathering and you'd like to get the turkey breast done a little bit early, no problem. Let it rest for up to 2 hours at room temperature before slicing and serving. After about 2 hours the turkey should be refrigerated.

Smoked turkey breast on a Thanksgiving dinner table

Tips for the Best Smoked Turkey Breast Recipe

If starting with a frozen turkey breast, allow plenty of time for the meat to thaw. Plan on at least 3-4 days in the refrigerator for the meat to completely thaw.
Let the turkey breast come to room temperature before smoking.
Since smoking times can vary greatly depending on a variety of factors, it's always best to use an instant-read thermometer to know exactly when your turkey is done. It should reach an internal temperature of 165°F.
Allow the turkey to rest for at least 15-20 minutes before slicing and serving. This gives the juices time to redistribute so that the meat retains its moisture.

Side shot of Thanksgiving turkey with holiday sides

Recipes Using Smoked Turkey Breast

If you're lucky enough to have leftovers, try using the meat in any of these dishes:

Turkey Pot Pie Pockets
Aunt Bee's Leftover Turkey Casserole
Wild Rice and Leftover Turkey Soup
One Pot Turkey Jambalaya with Shrimp
Quick and Easy Homemade Turkey Noodle Soup
Dump-and-Bake Turkey Tetrazzini