A smoked turkey breast is the easiest way to serve juicy, smoky turkey without wrestling a whole bird – perfect for a smaller gathering or white-meat lovers. Brine it and it comes out tender every time. Set your dinner time below and we will plan the cook backward to the minute.
How to smoke smoked turkey breast – time and temp
Brine a bone-in or boneless turkey breast overnight, then smoke at 275 F until it reaches 165 F internal, roughly 30 to 40 minutes per pound. The moderate pit temp keeps it from drying while still building color. Rest 15 minutes and slice across the grain.
Tips
- Brine overnight – lean turkey breast needs it.
- Smoke around 275 F; too low dries it, too high toughens it.
- Pull at 165 F and rest before slicing.
- Bone-in stays juicier; boneless slices cleaner.
Frequently asked
What temp is turkey breast done? 165 F internal, per USDA, then a short rest.
How long to smoke a turkey breast? About 30 to 40 minutes per pound at 275 F. The calculator sizes it exactly.
Do I have to brine it? Strongly recommended – it is the key to juicy white meat.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 225°F / 107°C | ~37 min/lb | 165°F / 74°C |
| Classic | Hot and Fast | 325°F / 163°C | ~25 min/lb | 165°F / 74°C |
📊 See the full smoking times & temps chart for every cut →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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The MeatSmokingCalculator will help you plan the timeline for any meal.
Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!
Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.
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