What Temp Do You Smoke Turkey Breast?

Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.

You will find a few smoked turkey tips and techniques that may be helpful in your search for the ideal Thanksgiving table centerpiece here, though there aren’t really more turkey smoking tips than you can shake a stick at.

Visit the first page of this series of tips for smoking turkey if you haven’t already. You’ll find a wealth of knowledge about:

How Long to Rest a Turkey After It’s Smoked

After smoking, it’s a good idea to let the turkey rest for between 15 and 30 minutes. The turkey’s breast meat may be slightly more juicy if you place it breast side down while it rests. Gravity, you know?.

Place the smoked turkey in a dish or on a platter, and cover it with aluminum foil in a loose manner. If the turkey needs to be kept for a while before being served, you can put it in a dry cooler and cover it with a few fresh towels or a blanket before sealing the cooler lid.

How Long It Takes To Smoke a Turkey Depends On Smoker Temp and Turkey Size

  • With a smoker temperature in the 225 to 250 degree range youre looking at 30 to 45 minutes per pound
  • When smoking at 275 degrees, figure on 20 to 30 minutes per pound
  • If your smoker can maintain 325 degrees, the time required will be considerably shorter, at about 15 to 20 minutes per pound
  • However, these times are just an estimate. The reliable smoker thermometer serves as the best gauge of a turkey’s doneness.

    How Long You Smoke a Turkey Depends On The Variables

    Making plans based on the turkey being done at a specific time can go horribly wrong if you’ve never cooked a turkey in your smoker before.

    Several factors can alter the anticipated smoking time. Examples include:

  • The temperature gauge on your smoker might be off, reading higher or lower than the actual temperature. Use a remote thermometer and position the probe next to the turkey to know the true smoker temperature. Better yet, get a quality smoker thermometer with dual probes. One probe measures meat temperature, the other monitors the smoker temperature.
  • Opening the smoker to add wood chips or charcoal, check the turkey temperature, baste the turkey, or “just looking” to see how the turkeys doing can add 15 minutes or more to the cooking time, each time you open the smoker.
  • The wind may pick up, wreaking havoc on your attempts to maintain a steady smoker temperature.
  • The bigger the turkey, the longer its gonna take!
  • When there are no time constraints, it is wise to test-smoke a turkey or two in the weeks leading up to Thanksgiving. You’ll have a much better idea of how long it takes to smoke a turkey in your smoker after a few test runs when the big day arrives.


    Is it better to smoke a turkey at 225 or 250?

    Turkey can be smoked at 225 degrees in a smoker, but it cooks more quickly at 275-300 degrees, or even higher. As a result of spending more time in the smoker when smoking at a lower temperature, the turkey may end up with a richer smoke flavor.

    How long does it take to smoke a turkey breast at 225?

    A good rule of thumb is to smoke a bone-in turkey breast at 225°F for about 35 minutes per pound. As a result, a 7-pound turkey breast requires approximately 4 hours in the smoker.

    What temp is smoked turkey breast done?

    Cook for about 2 1/2 hours, or until the deepest parts of the turkey breast reach an internal temperature of 165°F. Hot TipCheck the internal temperature of the turkey using an instant-read thermometer.

    What temperature should I smoke a boneless turkey breast?

    Set up your smoker for indirect heat cooking at 225–240 °F. Place the pan containing the turkey breasts into the smoker once it has been preheated. Cook the turkey until the internal temperature reaches 162°F. The turkey should be taken out of the smoker and left to rest for ten to fifteen minutes covered in loose foil.

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