Smoked turkey breast is a delicious and simple way to enjoy smoky, juicy turkey meat any time of year. While smoking a whole turkey can take upwards of 6-8 hours, smoking just the breast cuts down the cooking time significantly. With an electric smoker, you can expect smoked turkey breast to take approximately 4-5 hours from start to finish.
Here is a complete overview of how long to smoke a turkey breast in an electric smoker, along with tips for preparing perfect smoked turkey breast every time
Estimated Cooking Time
The total cooking time for smoking turkey breast in an electric smoker is typically 4-5 hours This allows for ample time for the smoke to fully penetrate and flavor the meat, while ensuring it reaches a safe internal temperature
As a general guideline, plan on smoking turkey breast for approximately 45 minutes per pound. For example:
- 3 lb turkey breast = around 2 1⁄4 hours
- 5 lb turkey breast = around 3 3⁄4 hours
- 7 lb turkey breast = around 5 1⁄4 hours
These times can vary slightly depending on the shape and thickness of the breast, as well as your individual electric smoker. Meat that is thicker or shaped irregularly may take slightly longer.
Key Tips for Cooking Time
Follow these tips to ensure your smoked turkey breast turns out perfectly cooked:
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Always use an instant-read meat thermometer to check the internal temperature, not just the cooking time. The turkey breast should reach 165°F.
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Maintain a consistent smoker temperature between 225-250°F throughout cooking for even smoking.
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For added moisture, brine the turkey breast overnight before smoking.
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Resist the urge to peek or open the smoker frequently, which causes heat and smoke loss.
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Allow the breast to rest 20-30 minutes before slicing for juicy meat.
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If needed, finish cooking to 165°F in a 225°F oven if the breast isn’t quite done after 5 hours of smoking.
Step-by-Step Guide
Follow these simple steps for smoking turkey breast in an electric smoker:
1. Choose and Prepare the Turkey Breast
Select a boneless, skin-on turkey breast between 3-7 pounds. For easiest slicing, opt for a breast without the tenderloin attached. Rinse and pat the breast dry. Trim away any excess skin or fat.
2. Brine the Breast (Optional)
Soaking the breast in a saltwater brine for 4-12 hours before smoking helps keep the meat incredibly moist and seasoned throughout. Make a basic brine with 1 cup salt dissolved in 1 gallon water. Submerge breast in brine, cover and refrigerate. Rinse before smoking.
3. Apply a Dry Rub
For flavorful, seasoned meat, coat the breast evenly with a dry spice rub. Try a simple blend of brown sugar, salt, pepper and paprika or get creative with your own signature rub.
4. Preheat the Electric Smoker
Assemble the smoker according to manufacturer’s directions and preheat to 225-250°F. Add your choice of smoking wood chips or chunks to create smoke – apple, cherry, pecan and hickory woods work well.
5. Smoke the Turkey Breast
Place breast on the middle rack of the preheated electric smoker, skin-side up. Insert a meat thermometer into the thickest part of the breast, ensuring it doesn’t touch bone. Smoke for approximately 45 minutes per pound, until it reaches 165°F internally.
6. Rest, Slice and Serve
Once done, remove the breast and let rest 20-30 minutes before slicing. This allows the juices to redistribute for tender, juicy meat. Slice into pieces and serve warm. Enjoy smoked turkey breast on sandwiches, in salads, atop pizza or however you like.
With the right technique, you can enjoy incredible smoked turkey breast any time using an electric smoker. In just 4-5 hours, you’ll have juicy, beautifully seasoned turkey with that quintessential smoky flavor. Use this handy guide for smoking times and tips to master smoking turkey breast at home.
Smoked Turkey Breast – Masterbuilt Electric Smoker
FAQ
Is it better to smoke a turkey breast at 225 or 250?
How do you keep a turkey breast from drying out when smoking?
How long to smoke a 7 lb turkey breast?
Do you smoke a turkey breast up or down?
How long do you smoke a turkey breast in an electric smoker?
Place the turkey breast in the smoker and cook for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Check the temperature of the breast every hour or so to make sure it is not overcooking. Let the turkey breast rest for 10 minutes before slicing and serving. Enjoy! How to Smoke a Turkey Breast in an Electric Smoker
How long do you smoke a 12 lb Turkey?
Maintain the smoker temperature at 225-250°F. Smoke the turkey for roughly 15-20 minutes per pound, until the breast reaches 165°F. Expect a 12 lb turkey to take 3-4 hours. Replenish wood chips if smoke stops billowing. Check turkey temp periodically but avoid opening the smoker door frequently. 5. Rest, Carve and Serve
How do you smoke a turkey breast in a crock pot?
Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with Sweet Rub or Turkey Rub. Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F. Rest and enjoy.
What temperature should a turkey breast be smoked at?
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.
How do you cook a turkey breast in a vertical electric smoker?
In order to get the smoker temperature up, I use my vertical electric smoker with no water in the pan. Instead of heat energy being used to turn water into steam, it’s all available to cook that turkey breast. Set the smoker up in a wind free location. Put up a windscreen of some sort if necessary.
How do you smoke a Turkey in an electric smoker?
Carefully put the lid into position without damaging the probe lead. Continue smoking the turkey in the electric smoker until its internal temperature reaches 160 degrees. Turkey is safely done at 165 degrees, but the internal temperature will continue to rise a bit after removing it from the smoker.