Smoked Turkey Breast

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!

Course Dinner

Cuisine American

Keyword hickory smoked turkey breast, how to smoke a turkey breast, smoked bone in turkey breast, smoked turkey breast

Prep Time 15

Cook Time 4

Resting Time 20

Total Time 4 35

Servings - 8 people

Calories 110kcal

Author Blair Lonergan

Ingredients

1 whole turkey breast with bone and skin, about 7 lbs.
Olive oil or melted butter
All-purpose seasoning or kosher salt and freshly-ground pepper, to taste
8 small wood chunks (such as hickory, apple wood, maple or oak)

Instructions

Pat turkey breast dry with paper towels. Liberally salt and pepper the inside cavity.
Brush the turkey breast with olive oil (or melted butter).
Season liberally all-purpose seasoning or kosher salt and ground black pepper.
Prepare the smoker for indirect cooking with very low heat (200°F - 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.
Brush the cooking grate clean. Smoke the turkey over indirect very low heat, with the lid closed, until the skin is dark brown, the meat is tender at the bone, and an instant-read thermometer inserted into the thickest part of the breast (not touching the bone) reaches 160°F - 165°F.
Add two wood chunks to the smoker at the 1-hour, 2-hour, and 3-hour marks, along with additional charcoal, as necessary, to maintain a steady temperature.
A good rule of thumb is about 35 minutes per pound when smoking a turkey breast at 225°F. It might be a bit faster if your heat gets slightly higher, or it might take a bit longer if the heat dips. For a 7-lb. turkey breast, it will likely take about 4 hours. The instant-read thermometer is always the best way to know when it’s cooked perfectly, though!
Remove the turkey from the smoker and place on a large cutting board. Tent the turkey with foil and allow it to rest for about 15-20 minutes before carving.

Notes

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.
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.

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