Roast turkey being carved at the table
    3 min read Planning Guide

    How to Smoke a Turkey Breast (Juicy, Never Dry)

    Short answer

    Dry-brine the breast overnight, smoke it at 300°F (150°C) — about 22–25 minutes per lb — and pull it at 160°F (71°C). Rest 20 minutes and it reaches the safe 165°F (74°C) while staying juicy.

    Quick guide

    Smoked turkey breast

    3 h Easy Serves about 8 people
    Breast
    Pull at71°C / 160°F

    You need

    • 1 turkey breast, bone-in, 6 lb (2.7 kg), skin on
    • Kosher salt (about 1 tsp per lb / 450 g)
    • Softened butter with herbs (optional)
    • Apple or cherry wood

    1. Dry-brine

      12–24 hours ahead, salt all over (about 1 tsp kosher salt per lb) and refrigerate uncovered. Optional: push herb butter under the skin before cooking.

    2. Fire up

      Smoker or grill set up for indirect heat at 150°C / 300°F, with apple or cherry wood.

    3. Smoke

      Skin side up, lid closed — about 2–2.5 h. Start checking an hour before.

    4. Check

      Pull at 71°C / 160°F in the thickest part.

    5. Rest and slice

      Rest 20 minutes. It rises to the safe 74°C / 165°F and stays juicy. Slice across the grain.

    Plan it around your serving time →

    Not cooking for a crowd, or only want white meat? A turkey breast gives you a smoky Thanksgiving centrepiece in two or three hours, without the whole-bird problem of breast and thighs finishing at different times.

    Bone-In Stays Juicier

    The bone slows cooking near the centre and helps the meat stay moist. A bone-in breast (often sold as a turkey crown) is the better buy for smoking. Boneless cooks faster and is easier to slice.

    Dry-Brine, Don't Wet-Brine

    Salting the breast and leaving it uncovered in the fridge overnight seasons it and dries the skin, so the skin crisps in the smoker. A wet brine makes juicy meat but rubbery skin.

    Want to skip the guesswork?

    Pull at 160°F

    White meat dries out fast above 165°F (74°C). Pull it at 160°F (71°C) and let the rest carry it to 165°F.

    Plan Your Thanksgiving Cook

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    Frequently Asked Questions

    How long to smoke a turkey breast at 300°F?

    About 22–25 minutes per lb: roughly 2¼ hours for a 6 lb bone-in breast, or 1¼ hours for a 3 lb boneless one.

    What temperature is smoked turkey breast done?

    Pull at 160°F (71°C) and rest 20 minutes. It reaches the USDA-safe 165°F (74°C) as it rests.

    How much turkey breast per person?

    About ¾ lb (340 g) bone-in or ½ lb (225 g) boneless per person.

    Related Guides

    How to Cook Turkey Perfectly on the BBQ

    Turkey on the BBQ delivers incredible flavor — smoky skin, juicy meat, and a freed-up oven. The challenge is getting breast and thigh to finish together. Here's how to master it.

    How Much Turkey Per Person (and Exactly How Long to Cook It)

    How much turkey per person, how long to thaw it, and how long to cook it in the oven or smoker — with a working-backwards timeline so dinner lands on time.

    Smoked Mac and Cheese (The Holiday Side)

    Smoked mac and cheese is the side people ask for every year. Make it while the smoker is already running for the turkey, ham or brisket, and it picks up just enough smoke in under an hour.

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