Smoked Turkey Breast: Temperature, Time and Two Proven Methods

Smoked turkey breast is done at 165°F in the thickest part. At 275°F that takes about 1 to 2 hours; brine it first for a juicier breast.

Smoked turkey breast is the easy way to get Thanksgiving flavor without wrestling a whole bird, and it is a lot harder to dry out if you cook it by temperature instead of by the clock. Below are the numbers that matter, the safe temperature from the USDA, and two proven methods from the pitmasters who publish their recipes.

Put up the sauce. Keep the harvest.Pressure and water-bath times for 26 foods from the USDA guide, with altitude adjustments.Open the canning chart →currenthomesteading.com

What Temperature Is Smoked Turkey Breast Done?

165°F. The USDA Food Safety and Inspection Service says to “cook all poultry to a safe minimum internal temperature of 165 °F.” Check it in the thickest part of the breast, away from the bone. Some recipes, including Traeger’s, pull the breast at 160°F and count on it rising to 165°F while it rests. If you do that, check it again after the rest and make sure it actually got there.

Use two thermometers, the way the USDA recommends for smoking: one for the air in the smoker and one in the meat. Our guide on how to use a meat thermometer covers placement and calibration.

How Long to Smoke a Turkey Breast

From each company’s published recipe. Traeger’s 375°F is above the USDA’s 225°F to 300°F smoking range, which makes it closer to roasting with smoke.

The USDA says smoking meat or poultry in general “can take anywhere from 4 to 8 hours,” but a boneless breast lobe is small and cooks much faster, which is why Meat Church lists 1 to 2 hours. Size, bone and how steady your smoker runs all move the time. Our meat smoking calculator can help you plan the day.

How to Smoke a Turkey Breast, Step by Step

1. Thaw it fully in the refrigerator. The USDA warns that a partly frozen breast thaws too slowly in the smoker and lingers in the 40°F to 140°F danger zone.
2. Brine or dry brine. Meat Church uses a 6-hour wet brine. If you would rather salt it dry, our dry brining guide gives the salt amounts by weight. Brine in the refrigerator, not on the counter.
3. Pat it dry and season. Meat Church puts a thin coat of mayonnaise on the breast so the rub sticks, then bastes with melted butter during the cook.
4. Smoke at 275°F. That sits inside the USDA’s 225°F to 300°F range and gets a breast done in about 1 to 2 hours.
5. Go to 165°F. Probe the thickest part.
6. Rest about 15 minutes, then slice across the grain.

How to Keep Smoked Turkey Breast From Drying Out

Here is the thing: breast meat is lean, so there is not much room for error. Both published recipes lean on the same two tools, a brine before the cook and a thermometer during it. The thermometer keeps you from blowing past 165°F while you wait on the clock. Meat Church adds the butter baste on top of that.

Planning the whole bird instead? Our smoked turkey guide covers the full turkey.

Frequently Asked Questions

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

Longer than at 275°F. Neither published recipe here uses 225°F, so there is no sourced time to give you. Plan extra time and cook to 165°F by thermometer.

Should I brine a turkey breast before smoking?

Both recipes above do: Meat Church for 6 hours, Traeger for at least 24. Always brine in the refrigerator.

Can I pull turkey breast at 160°F?

Traeger does and lets carryover heat bring it to 165°F. The USDA’s number is 165°F, so confirm it reaches 165°F before you slice.

How long can smoked turkey sit out?

Refrigerate it within 2 hours of taking it off the smoker, per the USDA.

Brine it, smoke it at 275°F, and pull it by the thermometer. That gives you a juicy breast in a couple of hours with a lot less work than a whole bird. And if you would rather bring home a wild bird, Popular Outdoorsman has a checklist for spring turkey hunting preparation.

Sources: USDA Food Safety and Inspection Service, “Smoking Meat and Poultry”; Meat Church, “Smoked Turkey Breast”; Traeger, “Traeger Smoked Turkey Breast.”

Fill the freezer this fall.Free hourly deer movement forecast for any ZIP code, with your state's rut dates.Check the deer forecast →popularoutdoorsman.com

James Nicholas

NFA Firearms Manufacturer & Professional Gunsmith The XDMAN has a talent for taking complex firearms subject matter and breaking it down into an easy-to-understand format that all experience levels can relate to. James is an 07/02 NFA Firearms Manufacturer, a Professional Gunsmith with over 20 years of experience, and a Firearms Writer, Photographer and Firearms Expert. Connect with him on Instagram, X, and Facebook as @therealxdman.

See Full Bio