Whole smoked turkey breast that is tasty and easy to make in just a few steps! This smoked turkey doesn’t have a bone in it, so there’s no need for extra planning or mess. For smoking, a dry rub on the turkey and a few hours in the smoker make the tastiest, most juicy turkey breast ever! I love this with a squash casserole topped with Ritz crackers, which is like heaven.
One thing about turkey: people either love it or “meh” it and really love sides. I usually agree with the “sides are better” camp (lol), unless the turkey is really, really good.
(But if you don’t have a smoker, I also have a really, really good roasted turkey breast and whole roast turkey that you can’t go wrong with!)
I LOVE smoking turkeys for Thanksgiving or Christmas. It’s great because the oven can be used to bake side dishes, and because the smoker works slowly and low, the turkey stays very juicy and flavorful. [feast_advanced_jump_to].
Smoking a turkey can seem intimidating, but it results in the most flavorful, juicy bird you’ve ever tasted. With the right techniques, you can avoid the dreaded dry turkey and wow your guests this holiday season. This ultimate guide covers everything you need to know to smoke a turkey perfectly.
Why Smoke a Turkey?
Smoking infuses the turkey with incredible smoky flavor while keeping it incredibly moist and tender. The low, indirect heat gently cooks the turkey without drying it out. Smoking also frees up your oven for all those holiday side dishes. No more juggling oven space or worrying about your turkey drying out. It’s a win-win!
Choosing the Right Turkey
When selecting your turkey, allow about 1 pound of turkey per person. For example, a 12 pound turkey will feed about 12 people with leftovers. Stick to turkeys 14 pounds or under, as larger birds can be unsafe when smoking. The meat stays in the “danger zone” temperature too long, allowing bacteria to grow.
Opt for a fresh turkey ideally free-range pasture-raised, and organic if you can. Fresh tends to be more moist than frozen. Give yourself at least 48 hours to thaw it in the fridge before smoking.
Prepare the Bird
Avoid soaking your turkey in a brine. While it adds some flavor brining often results in overly salty meat and soggy skin. For optimal moisture and flavor dry brine instead.
The night before smoking, pat the turkey dry and rub it all over with a mixture of 2 tablespoons kosher salt, 1 tablespoon sugar, and any other dried herbs/spices you like Refrigerate it uncovered overnight, which dries out the skin so it gets ultra crispy when smoked
Before smoking, rinse off the salt mixture and pat the turkey completely dry. Loose filling the cavity with aromatics like lemon, herbs, onion, and garlic adds even more flavor. Drizzle the skin with a little oil or melted butter to help the seasoning stick.
Set Up Your Smoker
Use an electric, charcoal, pellet, or gas smoker. Position the smoker rack so the turkey will sit about 4 inches above the water pan. Fill a disposable foil pan with 1 inch of water and place it on the bottom rack to catch drippings.
Soak wood chips in water for 30 minutes before adding to the smoker box. Opt for milder woods like apple, cherry, pecan, or alder so the smoke flavor doesn’t overpower the turkey. Add a couple unsoaked wood chunks for stronger smoke flavor.
Heat your smoker to between 225-250°F. Any hotter and the turkey may dry out. Cooler temperatures (under 200°F) can be unsafe, allowing bacteria to grow.
Smoke That Bird!
Place the turkey on the smoking rack, breast-side up. Insert a meat thermometer into the thickest part of the thigh, taking care that the probe doesn’t touch bone.
Smoke the turkey for approximately 30 minutes per pound. Monitor the temperature, maintaining 225-250°F. Add additional charcoal or wood as needed to generate more smoke.
Start checking the turkey’s temperature after about 2 hours. It’s done when the thickest part of the thigh reaches 165°F. If using an unstuffed turkey, the breast might reach 165°F first. No worries – pull it off when the thighs are done to prevent overcooking the breast.
Rest and Carve
When the turkey reaches the perfect temp, remove it from the smoker. Loosely tent foil over it and let rest 30-60 minutes before carving. This allows the juices to redistribute throughout the meat for maximum juiciness.
Rather than carving the whole turkey, it’s easier to remove each breast half and leg quarter individually. Then simply slice the breast and leg meat as desired.
Leftover Smoked Turkey
Leftover smoked turkey will keep in the fridge for 4-5 days. The flavor holds up better than roasted since it doesn’t dry out as quickly. Slice it for sandwiches, dice it for salads and casseroles, or freeze portions to enjoy later.
Smoking Turkey Tips
- Dry brine instead of wet brining for crispy skin and well-seasoned meat
- Use milder smoking woods like apple or cherry to complement the turkey
- Maintain 225-250°F smoker temp to prevent drying out
- Cook to 165°F in thigh, not just breast
- Let rest 30-60 minutes before carving
With these handy tips, you’ll be rewarded with the most succulent, flavorful smoked turkey ever. Your Thanksgiving guests will be begging for the recipe! Happy smoking and gobble gobble!
Serving and Leftover Storage
To cut your turkey breast into slices, cut each side off the bone with a sharp knife. You’ll need to do this twice. Then, cut thin slices across the turkey breast.
Turkey leftovers stay fresh in the fridge for about 4 days, which is a little longer than roasted turkey because the meat doesn’t dry out as quickly. I also sometimes freeze smoked turkey to get out later and use in chili or on sandwiches.
SERIOUSLY this the most delicious, flavorful, juicy turkey breast youll ever eat. You will love it.
Note that sometimes with smoked turkey (and other meats), itll look a little pink on the inside. Its not raw. Its just. what happens when you smoke things. It has to do with the conversion in the meat of nitrites to nitrates. I looked it up!.
Enjoy this smoked turkey breast! It’s easy to make, tastes great, and leftovers stay fresh for a long time in the fridge (it won’t dry out as quickly as roasted turkey), or you can freeze it and use it for sandwiches later.
Turkey Dry Rub for Smoking Ingredients
For this smoked turkey breast rub I use onion powder, garlic powder, salt, sugar, and chili powder. This is a dry rub mixture that I use on fish, chicken, and anything grilled, smoked, or broiled. If I do say so myself, it’s a really good homemade blackening seasoning to keep on hand at all times.
I have had a fairly inexpensive smoker for YEARS and we love it. Its also possible to turn a gas grill into a smoker – there are Youtube videos for everything. We always make sure we have an extra full propane tank, wood chips, etc. before we smoke a turkey.
- Smoker
- Candy Thermometer
- Wood Chips
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
How do you keep a turkey moist when smoking?
Should I wrap a turkey when I smoke it?
Should I spray turkey while smoking?
Will a turkey dry out in a smoker?
How do you keep a smoked turkey warm?
Another method of keeping your smoked turkey warm is to cover it in aluminum foil and place it in a warmed oven. This method may result in a turkey that is dried out, so be sure to keep the temperature of the oven extremely low. Why Should You Keep Your Smoked Turkey Warm?
How do you cook a smoked turkey?
After brining the turkey, dry it with a paper towel. Apply a 50/50 mix of kosher salt and black pepper, as well as paprika, garlic powder, and onion powder to the turkey. Preheat your smoker to 325° F and use apple, cherry, or pecan wood. After 1 1/2 hours, check the color of the turkey. Once it is dark, tent the turkey in aluminium foil.
Why does a smoked turkey turn out dry?
The most common reason a smoked turkey will turn out dry, and that is overexposure to high temperatures. Turkey is lean white meat with very little fat or collagen, which is why it dries out easily. Fattier cuts of meat are able to remain moist for longer because the fat and collagen melt during the cooking process, and the result is juicy meat.
Can you smoke a turkey without a thermometer?
As with other smoked roasts, a good practice is to wrap the bird in a towel and place in a dry cooler for an hour or two. Meat thermometers are your best friend when smoking a turkey, and if you don’t have a good thermometer, you are operations in the dark.
How to cook a Turkey stall in a smoker?
Therefore, it’s best to plan the stall into your cook and allow more time. You can push meat through the stall by wrapping in foil and increasing the temperature of your smoker, but if you do this, be careful not to dry out the meat. Avoid wrapping turkey because the skin will soften and taste like rubber.
How do you rub a smoked turkey?
A simple smoked turkey rub you can use is: Mix all your ingredients together, then spray your turkey with oil to help the rub stick and the skin to crispen. For more ideas check out our round-up of the best turkey rub recipes. 6. Give yourself enough time to brine Brining your turkey is an important step if you want maximum juiciness and flavor.