How Long Does It Take To Smoke A Turkey Breast At 225°F?

Wondering how long it to smoke your turkey breast at 225°?

The last thing you want is to end up with dry or undercooked turkey breast. 

So I’ll show you exactly how long it takes, so you can whip up pitmaster-worthy meals!

How Long Does It Take to Smoke Turkey Breast At 225°F? 

It takes 35 minutes per pound to smoke turkey breast at 225°F

However, the total cooking time depends on a variety of factors such as the size and shape of your turkey breast and the temperature of the breast meat when it goes into the smoker. 

This means an average 2.5-pound turkey breast will need about 90 minutes in the smoker. Larger breasts of about 4-5 pounds will take up to three hours.

Why Smoke Turkey Breast At 225°F? 

Turkey breast tends to be leaner and needs to be handled differently than fatty cuts like a chuck roast or brisket.

Cooking at a higher temperature than 225°F can cause the breast meat to ‘tighten up and get tough. 

Furthermore, the low temperature also gives the bird more time in the pit to soak up the smoke flavor. 

Factors To Consider 

Although 225°F is the recommended temperature for smoking turkey breast, sometimes the meat can do with a higher temperature inside the smoker. 

Some factors to consider are the temperature and humidity of the environment and the size of the turkey breast.

A lower temperature outside and larger turkey breasts may call for smoking at a higher temperature. 

How Do You Know When The Turkey Breast Is Done? 

Using an instant-read thermometer is the best way to know whether your turkey breast is cooked. 

The meat will be juicy and safe to eat when the thermometer registers an internal temperature of 160°F – 165°F when inserted into the thickest part of the breast. Nonetheless, The temperature of the meat will continue to rise as it rests. 

What Wood To Smoke Turkey Breast On? 

Using a mild, sweet wood flavor such as apple or maple for turkey breast is recommended.  Stronger woods like hickory or pecan may easily overwhelm the flavor of the bird. 

Ingredients For Smoked Turkey Breast 

You will need the following ingredients to make a finger-licking smoked turkey breast:

1. Whole turkey breast: with the skin and bone in for the best flavor and texture. 

2. Olive oil or Melted butter: brush the skin with oil or butter which helps it turn crispy and golden brown while the inside of the turkey breast stays rich and tender. 

3. Seasoning: Kosher salt and black pepper are simple and hard to go wrong with. You may add garlic powder or other spices, as per preference. 

4. Wood chunks: You may need about 8 chunks in total.

Smoked Turkey Breast Recipe 

  • Firstly, pat the turkey breast dry with paper towels. Salt and pepper the inside cavity liberally. 
  • Then brush the turkey breast with olive oil or melted butter and season with your seasoning recipe or salt and pepper. 
  • Prepare and preheat the smoker with a very low heat of 200°F. When the temperature reaches 225°F, add two wood chunks to the charcoal. Keep adding two additional wood chunks and extra charcoal to the smoker every hour to maintain a proper temperature. 
  • Next, smoke the turkey on indirect heat with the lid closed. Let it smoke until the skin is dark brown and an instant-read thermometer reads 165°F when inserted into the thickest part of the breast. 
  • Lastly, remove the cooked turkey breast from the smoker and place it on a large cutting board. Tent the bird with foil and allow it to rest for 15-20 minutes before carving. 

Tips For Achieving The Best Smoked Turkey Breast

1. Allow plenty of time for the meat to thaw if starting with a frozen turkey breast. This may take 3-4 days in the refrigerator.

2. Let the turkey breast come to room temperature before smoking.

3. Allow the cooked turkey to rest for at least 15-20 minutes before slicing up and serving. This gives the juices time to redistribute so that the meat can retain its moisture. 

Storing Smoked Turkey Breast 

Leftover turkey breast will be safe to eat for 3-4 days when kept in an airtight container in the refrigerator.

When kept in the freezer, the smoked meat will last up to 3 months! 

The storage life of smoked turkey makes it a great meat to meal prep with and throw into your quick and easy dinner recipes throughout the week. 

Wrap or Not To Wrap? 

For this cooking method, wrapping in aluminum foil is not essential. Instead, the exposed skin will develop a rich golden color with a smoky flavor and crisp texture.

Bottom Line 

Smoking at a lower temperature of 225°F can lead to a higher smoking time compared to higher temperatures. 

However, smoked turkey breast is versatile and completely worth the cooking process.

You just have to make sure to follow the steps mentioned above to achieve your juicy, perfect turkey breast! 

Smoked Turkey Breast

Follow this recipe to make a finger-licking smoked turkey breast for a delicious dinner or BBQ party.
Prep Time15 mins
Cook Time4 hrs
Resting Time20 mins
Total Time4 hrs 35 mins
Course: Dinner, Main Course
Cuisine: American, bbq, grill
Servings: 8
Author: Charlie

Equipment

  • pellet grill

Ingredients

  • 1 whole Large turkey breast
  • Kosher Salt to taste
  • Ground pepper to taste
  • Olive oil
  • 8 Wood Chunks of choice

Instructions

  • Firstly, pat the turkey breast dry with paper towels. Salt and pepper the inside cavity liberally.
  • Then brush the turkey breast with olive oil or melted butter and season with your seasoning recipe or salt and pepper.
  • Prepare and preheat the smoker with a very low heat of 200°F. When the temperature reaches 225°F, add two wood chunks to the charcoal. Keep adding two additional wood chunks and extra charcoal to the smoker every hour to maintain a proper temperature.
  • Next, smoke the turkey on indirect heat with the lid closed. Let it smoke until the skin is dark brown and an instant-read thermometer reads 165°F when inserted into the thickest part of the breast.
  • Lastly, remove the cooked turkey breast from the smoker and place it on a large cutting board. Tent the bird with foil and allow it to rest for 15-20 minutes before carving.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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