Delicious, easy whole smoked turkey breast with just a few simple steps! This is a smoked turkey with NO BRINE for no mess or extra planning. A turkey dry rub for smoking and a few hours in the smoker produce the most delicious, juicy turkey breast ever! I particularly love this with a squash casserole with Ritz cracker topping, aka heaven. Leftovers are really nice in creamy turkey salad, too!
One thing about turkey: people either love it or “meh” it and really love sides. I fall on the “sides are preferable” side (lol) of things generally, unless the turkey is really freaking good.
(although, if you dont have a smoker, I have a roasted turkey breast and foolproof whole roast turkey that are also really, really good!)
I LOVE smoking turkeys for Thanksgiving or Christmas. The benefits are endless: the oven is free for side dishes to bake, and the low + slow way the smoker works means that the turkey stays super flavorful and juicy. [feast_advanced_jump_to]
Smoking a turkey breast is a fantastic way to infuse juicy, tender meat with incredible smoky flavor. An 8 pound turkey breast is the perfect size for feeding a crowd or having plenty of leftovers. But to get the best results when smoking a turkey breast it’s important to know exactly how long to smoke it.
In this comprehensive guide, we’ll cover everything you need to know to smoke an 8 pound turkey breast to perfection
Overview of Smoking an 8 Pound Turkey Breast
When smoking a turkey breast, there are a few key factors to get right:
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Temperature – The smoking temperature should start low (around 215°F) and then increase towards the end. This allows the breast to cook slowly while absorbing maximum smoke flavor.
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Time – An 8 pound turkey breast needs around 4 hours of total smoking time. The timing will vary slightly depending on the exact size and shape.
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Internal temperature – The breast should reach 165°F at the thickest part to ensure it’s fully cooked and safe to eat.
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Wood chips – Fruit wood chips like apple or cherry impart mild, sweet smoke flavor that complements turkey nicely.
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Resting – Letting the smoked breast rest for 20-30 minutes before carving allows the juices to redistribute for moist, tender meat.
Follow the steps below to smoke an 8 pound turkey breast with incredible taste.
Step-By-Step Guide
1. Thaw the Turkey Breast
It’s best to thaw frozen turkey breast in the refrigerator 48 hours before smoking. Leaving it wrapped, place the breast on a tray to catch any drips as it thaws.
If short on time, thaw in cold water, changing the water every 30 minutes until thawed. Pat the breast dry before proceeding.
2. Brine the Breast (Optional)
Soaking the turkey breast in a saltwater brine before smoking helps ensure juicy, well-seasoned meat. Dissolve 1 cup salt and 1/2 cup brown sugar in 1 gallon of water. Submerge the breast and refrigerate 12-48 hours.
Rinse well, pat dry with paper towels and let sit until tacky before smoking. The brine is optional but highly recommended.
3. Prepare the Turkey Breast
Trim off any excess skin or fat from the breast.
Gently loosen the skin from the meat without totally detaching it.
Rub the meat under the skin with softened butter or oil.
Season the breast all over with salt, pepper and other spices if desired.
Place breast on a tray and let sit at room temperature while heating the smoker.
4. Heat the Smoker
Heat a smoker or grill to around 215°F, adding pre-soaked apple, cherry or other fruit wood chips to generate smoke. Maintain even, consistent smoke the entire time.
5. Smoke the Turkey Breast
Carefully place the seasoned turkey breast on the center of the smoker rack, skin-side up. Smoke at 215°F for the first 2-2.5 hours.
Baste occasionally with melted butter or oil if desired. Avoid opening the smoker too frequently to prevent heat loss.
After 2-2.5 hours, increase heat to 350°F. Continue smoking until breast registers 165°F at the thickest part. The total smoking time will be around 4 hours.
6. Check for Doneness
Insert an instant read thermometer deep into the thickest section of the breast without touching bone. It should register 165°F when done. The probe should slide in smoothly with no resistance.
The breast may need a little longer if underdone. Check often in the last 30 minutes to avoid overcooking.
7. Let the Breast Rest
Allow the smoked turkey breast to rest 20-30 minutes before slicing. This crucial step lets juices redistribute for moist, tender meat.
Loosely cover with foil and let rest on a cutting board or plate. The internal temperature will rise 5-10°F.
8. Carve and Serve
Using a sharp carving knife, thinly slice the smoked turkey breast across the grain. Arrange slices on a platter and pour over any accumulated juices.
Serve warm or chilled and enjoy the tender, juicy meat with its wonderfully smoky flavor. Leftovers will keep for 3-4 days refrigerated.
Tips for Maximizing Flavor
Follow these tips for getting the most smoky flavor and tender meat when smoking a turkey breast:
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Use fruit wood like apple, cherry or pecan which impart milder smoke flavor.
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Keep the smoker temperature steady and consistent throughout cooking.
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Brine the breast overnight before smoking for extra moisture and seasoning.
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Apply a dry rub under and on top of the skin for a flavorful crust.
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Smoke for the full 4 hours for deeply infused smoke flavor. Don’t rush it.
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Let breast rest before slicing to allow juices to absorb for a moist interior.
Common FAQs
Get answers to some frequently asked questions about smoking turkey breast below:
What is the minimum internal temperature for smoked turkey breast?
165°F is the safe minimum internal temperature. Always use an instant read thermometer to check doneness.
Can I smoke a frozen turkey breast?
It’s best to fully thaw breast in the fridge before smoking. Frozen meat cooks unevenly.
What is the ideal smoking temperature for turkey breast?
Between 215-250°F for most of the cook, then increase to ~350°F at the end to finish.
How long does it take to smoke a 10 pound turkey breast?
Approximately 5 hours total. Allow about 40-45 minutes per pound as a general guideline.
What wood is best for smoking turkey?
Mild fruit woods like apple, cherry and pecan give great results. Avoid stronger woods like hickory which overpower the turkey.
Should I brine the turkey breast before smoking?
Brining is optional but highly recommended. It helps ensure a juicy interior and well-seasoned meat.
Can I use an electric smoker for turkey breast?
Yes, an electric smoker works great. Just maintain the target temperature ranges.
What is the best way to reheat leftover smoked turkey breast?
Slice and reheat gently in the oven at 300°F or warm in broth, gravy or soup to maximize moisture.
Enjoy Perfectly Smoked Turkey Every Time
Smoking is a fantastic cooking method for infusing turkey breast with incredible flavor. Following this guide will help you achieve juicy, tender meat with wonderful smoky taste.
The keys are maintaining proper smoking temperatures, allowing adequate cooking time and checking final doneness with an instant read thermometer.
With the right techniques, your 8 pound smoked turkey breast will be a huge hit at your next gathering. Enjoy the mouthwatering flavors!
Step By Step Instructions
Start by measuring and mixing the ingredients for the dry rub. Place a wire cooling rack inside of a baking sheet, then put the turkey breast on the rack.
Drizzle the turkey breast with some oil (anything you cook with is fine), and rub the spice blend all over the turkey breast.
Then, place the turkey breast in the fridge UNCOVERED and let it rest overnight. This will allow the skin to dry out a bit and get really crispy in the smoker.
Now, its time to cook the turkey!
To smoke, follow the instructions on whatever smoking device youre choosing to use. Mine is gas, so I light it, fill a pan with smoking wood chops and a pan with water, stick the turkey in, and wander off.
Set your smoker to cook on low, 175F-200F is the ideal range here. The higher the temp, the faster the turkey will cook, so keep an eye on it and adjust the temperature on the smoker as needed to maintain a low cooking temperature.
A note on wood: sometimes with these long smoking endeavors, the wood will stop smoking after 3 hours or so if youve only used a bit of wood. That is FINE. As long as the gas or charcoal are still going the bird will still be cooking. Frankly, things taste pretty darn smokey after 4 hours of being covered in wood smoke.
I like to test the internal temperature of the bird after about 3 hours, then again every hour or so until the turkey breast is done. Digital or standard thermometers work fine, dont obsess over it. I use a digital candy thermometer.
The ideal internal temperature for a healthy cooked turkey is 165F. The turkey will continue to cook AFTER it is out of the smoker, so remove it from the smoker sometime between 155F and 160F – itll be fully cooked, I promise.
Take the bird out, let it rest, prepare your other side dishes.
Smoked Turkey Breast FAQ
The general rule of thumb for smoking a whole turkey is 30 minutes per pound plus one hour when smoking on low heat (175F-200F). I find this to be a bit generous, but its good for planning purposes. The turkey is ready to be removed from the smoker when the thickest part of the thigh reaches 160F (it will continue to cook after it is removed from the smoker to reach 165F, the correct internal temperature for turkey).
Turkey breast smokes for about 20 minutes per pound when smoking on low heat (175F-200F). Its ready to be pulled from the smoker when the thickest part of the best reaches 160F with a meat or candy thermometer.
For a whole turkey breast, be sure you smoke the turkey breast side up to maximize crispy skin all over. Although, Ive smoked a turkey breast upside down before and its completely fine. This is not something Id worry about, sorry to the purists.