Looking for a new way to cook turkey breast? You're going to love this smoked turkey breast! First, it's injected with an easy marinade to make each bite so flavorful and juicy and then it's rubbed down with spices to flavor it from the outside too! This is sure to be your new favorite turkey recipe to serve for Thanksgiving, Christmas, or any holiday!
Jump to:
- Why You Will Love This Smoked Turkey Recipe
- Why a Turkey Breast Instead of a Whole Turkey?
- Ingredients and Tools for Smoking Turkey Breast
- How to Smoke Turkey Breast
- How to Store
- What to Serve with Turkey
- Expert Tips
- Recipe FAQs
- Have other questions?
- More Turkey Recipes
- Did You Make This Recipe?
- Perfect Smoked Turkey Breast Recipe
Why You Will Love This Smoked Turkey Recipe
- Sure-Fire Hit! I served this smoked turkey breast along side another turkey cooked a different method and it was HANDS DOWN everyone's favorite.
- Different Flavors! Smoking is a great way to infuse your turkey with more complex flavors. Our recipe is the best because we inject the turkey with a marinade to make it taste better and to keep it nice and juicy and then it gets rubbed down with more spices on the outside. You also get added flavor from the smoking process.
- Easy to Follow Recipe. Our method is easy to follow and even perfect for beginner smokers!
Why a Turkey Breast Instead of a Whole Turkey?
Turkey breast are awesome for a couple reasons!!
- Small Groups. If you are cooking for only about a 6-10 people on thanksgiving, or for a Sunday dinner, a turkey breast is the perfect size.
- Only White Meat. They're also great if you only want to cook white meat or if you want more white meat to serve along with a whole turkey.
- Less Mess. No need to mess with the whole carcass and carving around the bones.
Ingredients and Tools for Smoking Turkey Breast
Here's a look at what you need when it comes to smoking a turkey breast. First, let's look at the ingredients and then I will share a few pieces of equipment that you will need.
- Turkey breast: I highly recommend a bone-in turkey breast for smoking this method will also work with a boneless turkey breast.
- Rub spices: We will be using chili powder, paprika, garlic salt, onion salt, seasoning salt, black pepper.
- Butter: It's part of the rub and the marinade. Adds flavor and moisture to the outside of the turkey and facilitates rubbing the spices on the outside of the turkey breast.
- Worcestershire sauce: This simple sauce adds a nice flavor punch to the marinade.
- Lemon juice: I highly recommend using freshly squeezed lemon juice for the best flavor.
- Herbs: Sage and thyme, classic herbs used to flavor turkey, are added the marinade injected into the turkey breast.
You are also going to need a smoker. I LOVE my Camp Chef Woodwind Smoker. It's easy to use, easy to clean and creates the best flavor and meat. We smoke all year round with this guy. You will also need this heavy duty meat injector. It works amazing, and I've had mine for several years.
How to Smoke Turkey Breast
Gather all your ingredients and let's flavor the turkey. Here's a look at the main steps!
Step 1: Injecting the Turkey
- Gather everything together for the marinade and mix them together. If you have herbs that not ground make sure to use the injector attachment with the largest hole.
- Rinse and pat dry your thawed turkey.
PRO TIP: Inject and rub your turkey 24 hours ahead of time to make sure the flavor is completely infused with the flavors. If your turkey is frozen you'll need to thaw it 48 hours before cooking day, inject and rub 24 hours before cooking it!
- Using the injector attachment with the largest opening (so herbs don't get stuck) stick the needle in the turkey.
- Move it around in different directions in the same hole.
PRO TIP: It's important you don't make too many holes in your turkey but at the same time inject as much marinade into the turkey as possible. This method mentioned above will help but if you still aren't sure be sure to watch our video!
Step 2: Add Flavor on the Outside
- Gather everything together for the rub. Spread the room temperature or slightly melted butter all over the outside of the turkey and under the skin.
- Combine the spices together and rub the breast the same way as the butter. Make sure to get it in a all the nooks and crannies. Rub it under the skin and on top. Cover with plastic wrap and let marinate for 24 hours.
- Smoke Turkey Breast (see below)
- Let Rest. This is very important. Allow smoked turkey breast to rest for at least 20 minutes. Wrap in foil to keep warm. If it will be longer than 20 mintutes before you eat, wrap with foil, towel and place in a cooler.
Step 3: Smoking the Turkey
- Prepare your smoker by adding pellets and preheating.
- Add the turkey breast, breast side up, to the center of the smoker when it's around 225° F. Cook Turkey at 225-250° F until internal temp is 160° F
How to Store
Store leftover smoked turkey in the fridge for up to four days or in the freezer for up to three months. To reheat, wrap it in foil and heat in the oven at 325° F until it's heated through. You can also enjoy it chilled or on a Thanksgiving sandwich!
What to Serve with Turkey
This smoked turkey recipe is perfect for Sunday supper, weekend dinners, family gatherings, and holidays. Here are some our favorite dishes to serve with it!
- Creamy Mashed Potatoes
- Homemade Turkey Gravy
- Candied Green Beans
- Bacon Brussel Sprouts
- Homemade Rolls
- Crescent Rolls
- Homemade Cranberry Sauce
- Layered Jello Salad
Expert Tips
- Give it time to marinate. Let the seasonings from the injection sauce and turkey breast rub marinate into this beautiful bird. We've made this several times and highly recommend letting it marinate for 24 hours but at least 1 hour if you are short on time.
- Experiment with different types of pellets. We are big fans of the mild flavor applewood pellets give smoked turkey but you can also use others!
- Use a thermometer to check the doneness. Smoking meats makes it difficult to tell visually when they're ready so your best bet is to use a thermometer. Cook it until the thermometer registers 165° F in the thickest portion of the turkey.
- Let sit before slicing. Give your turkey about 20-30 minutes after removing from the smoker before you slice it up. This allows all the juices to settle back into the meat and keeps your sliced turkey moist.
Recipe FAQs
Keeping the smoker at 225° F - 250° F. But always keep an eye on your turkey.
I've also had comments where it was freezing outside and the smoker kept turning off or the temperature kept dipping. The suggestion for solving this issue is buying a welding blanket and turning the temperature up.
It's going to vary slightly by the size of the turkey, whether it has a bone, and the type of smoker you use. However a general guide is 30 minutes per pound at 225° F, 25 minutes per pound at 250° F, and 13 minutes per pound at 350° F.
Most smokers come with a built in thermometer. If yours does not have one I highly recommend this thermometer. Insert the probe so you can watch your internal temperature of your turkey. Cook the turkey at the smoker temperature of 225-250° and the turkey's internal temp of the turkey to 165° F. You will have the most moist, perfect turkey for your dinner!!
We use an applewood pellet, it is more mild in flavor. However, you can use your favorite!
Yes, you can! Double the rub and injection marinade if you're making a WHOLE turkey. Also plan on smoking a turkey about 30 minutes for every pound.
Have other questions?
CHECK THE COMMENTS!! Many of you grill masters have left amazing tips you have tried. One thing I love about cooking is making it your own... and I'm so glad you have left comments on how you like your turkey. I love having a community that helps and encourages! Thank you!!
More Turkey Recipes
Did You Make This Recipe?
Tell us if you make this smoked turkey breast! I love to hear from those who make my recipes. If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram, and make sure to subscribe to our newsletter.
Perfect Smoked Turkey Breast Recipe
Ingredients
- 1 large turkey breast
- 1 injection syringe
Turkey Rub
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic salt
- 1 tablespoon onion salt
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground pepper
- ¼ cup room temp butter
Turkey Injection Marinade
- ¼ cup melted butter
- ¼ cup oil
- 3 tablespoon Worcestershire sauce
- ¼ cup water
- ½ fresh lemon juiced
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
Instructions
- Thaw your turkey breast completely, rinse and pat dry. Mix your injection marinade ingredients together and fill syringe. Poke 1 hole and move the needle into different positions as you push out marinade into the turkey. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible.
- Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. Mix the rub spices together and rub all over bird, in cavity and in under skin also.
- Wrap turkey in cling wrap so it is completely covered and refrigerate 1 hour -24 hours. The longer the better!
- Preheat smoker to 225 and add turkey, breast side up, to the smoker. Insert probe and close lid. Allow smoker temp to raise 350, but not over. The turkey need to come to an internal temp of 165 degrees. Once internal temp of 165 is reached remove from smoker, and let rest for 20 minutes. Carve and serve!
Video
Notes
- Give it time to marinate. Let the seasonings from the injection sauce and turkey breast rub marinate into this beautiful bird. We've made this several times and highly recommend letting it marinate for 24 hours but at least 1 hour if you are short on time.
- Experiment with different types of pellets. We are big fans of the mild flavor applewood pellets give smoked turkey but you can also use others!
- Use a thermometer to check the doneness. Smoking meats makes it difficult to tell visually when they're ready so your best bet is to use a thermometer. Cook it until the thermometer registers 165° F in the thickest portion of the turkey.
- Let sit before slicing. Give your turkey about 20-30 minutes after removing from the smoker before you slice it up. This allows all the juices to settle back into the meat and keeps your sliced turkey moist.
Sandy Bostelman says
Directions are for "large turkey breast", but they vary so much in weight. What about cook time for a 5 lb boneless or a 7.5 lb bone in turkey breast?
Kadee says
It's going to vary slightly by the size of the turkey, whether it has a bone, and the type of smoker you use. However a general guide is 30 minutes per pound at 225° F, 25 minutes per pound at 250° F, and 13 minutes per pound at 350° F.
Tara says
It was the best turkey I had ever had, thank you for sharing.
Jill says
Used the injection marinade in this recipe and free-handed my standard rub (paprika, kosher salt, brown sugar, chili powder, garlic powder, onion powder, fresh ground pepper). Smoked with a big chunk of apple wood. I could not believe how delicious this was. I’ll spend the week bragging and will be making this for the people I love again and again.
Chuck D says
I used this recipe for a wild turkey (breast only) and it was great!!
The only thing that I changed was the maximum temperature in the smoker @ 250 degrees and I left the skin on the meat, but it was too chewy to eat being a wild bird.
this fall I will try this again on wild goose. I don't no why this wouldn't work with a goose breast.
wes says
absolute most trash recipe ever. none of those dried herbs will go through a meat injector.
Not an Idiot says
You obviously don't know what you are doing so you shouldn't be leaving feedback. If you don't have an injector with multiple-sized interchangeable tips, then you aren't working with the correct tools. Although this isn't my recipe, your review shouldn't damage the poster's recipe because of your own incompetence.
Common sense says says
All you need is a nice sharp knife and a little skill and you end up with tiny pieces of herbs that can fit through almost any injector. Should try first before you comment...
Martha Glassy says
Using ground thyme and ground, not rubbed sage works.
Mike says
Wes, in order to get this to work for you, I suggest you stop shopping for your kitchen tools at the 99 cent store. What you are buying as an injector is also labeled as a basketball inflator. Common sense would suggest you grind your herbs fine if you're using the whole bush.
What bothers me about comments like yours is that you're getting a recipe for free yet you feel you've been cheated. Consider your lack of ability next time and ask for help instead of leaving a sharp remark like, "I couldn't get my basketball to go through the air injector! It didn't work for me so it's the worst basketball airing recipe ever!"
Best of luck at McDonalds. Make sure and ask for directions on how to open the Big Mac carton, otherwise your burger is going to taste like cardboard.
Ludy says
Best smoked turkey we’ve ever tasted. Very juicy, tender and delicious.
Vinnie says
Made this for thanksgiving and it was a hit. It outshined my wife's oven-baked turkey to my surprise. I did have a hard time getting the thyme to go through the marinade injector. Next time I will use ground thyme or run it through a processor first. It took a good 30 mins to get the injector to work from all the clogs. Overall great recipe.
Jacqueline Hollis says
Use this recipe for a whole turkey for thanksgiving dinner. Grilled on the egg,
It was a hit- Everyone said it was delicious!!!!
Nowell O says
Ok, great recipe. Couple of twists.
I stuffed the cavity of the breast with slices of orange and lemons, also used 12” bamboo skewers going under the breast (across) to keep stuff in, but also to help keep it upright on the smoker.
Took about 4.5 hours at 225, but then increased to 325F for last hour, just running out of time. Also used yardbird rub- which is great, easy rub, and in injection side- a bit spicier but great.
Yoder 480 smoker, cherry wood.
John George says
Found this recipe by accident. Decided to give it a try, Even though I'm not to skilled at useing a smoker.
It came out PERFECT. Even my picky eater kiddos loved it. Will definitely make again.
Debi says
I am making this for the first time this year. I am not planning on serving this with the traditional gravy, dressing and mashed potatoes. I am only serving 4 adults, is the gravy going to be missed with this turkey?
Kadee says
No - this turkey is so flavorful and juicy on its own. You’re going to love it!
Chris says
I’ve done this in the past with a bone-in breast. Would you recommend same instructions for boneless?
Kadee says
Yes - same instructions apply for boneless.
lee says
What brand of turkey breast do you like to use? Most have already bern injected with a salt solution. Does that matter?
Thanks much
Desarae says
yeah, it is kind of like a saline solution. It's fine. Sometimes some of the organic, natural have less or none at all.
Nadine says
I followed this recipe last year and it was a success, it’s been awhile and I’m going follow this recipe again but I do know last year I had to figure out how to smoke the turkey breast on my Traeger wood pallet smoker , can anyone suggest what temperature I smoke it at and how long ? I don’t plan on getting no more than a 10-12 pound turkey breast . Any advice or anything will help . Also do you set it in a foil pan or just straight on the grill ?
Kadee says
You can put the bird directly onto the grill, or in a pan to catch drippings if you prefer. Here are cooking temp recommendations
225F – 30 min per pound
250F – 25 min per pound
350F – 13 min per pound
Philbertolomus says
Slow n low results in a better result. 225* + a longer cook time (I know, get up early). Extra effort = happy eaters 😎
It’s ok to spritz bird every hr & half with a little butter spray (like Pam; try for a ghee spray).
Matt says
Can you do this with a whole turkey?
Kadee says
Yes - I have done a whole turkey. I inject and rub just the same. It just takes longer to smoke.
Andy Clenney says
Wonderful recipe. I made a few changes to fit my personal taste but used the lower temps and times. I used a store-bought rub (bourbon and molasses flavor) after I let it marinade 24 hours in Wicker's marinade. I don't like to poke holes in the meat, although I did use a probe thermometer to monitor the internal temp. I used a competition blend wood pellets, while the meat was smoking, I would spritz with apple juice about every hour. It keeps the bird moist and gives the skin a wonderful flavor As soon as the meat thermometer reaches 160 degrees, I remove from the smoker and wrap in aluminum foil (shiny side in) and the residual heat from the meat will continue to raise the temp to 165. I will let the meat rest for a few minutes to redistribute the juices then slice and serve. Sometimes I will use the drippings from the bird to make a glaze that I will brush on about the last 15 minutes of cooking and then crank the heat up to caramelize the glaze. My dad always deep fries a Turkey and it is great. But, when I started serving this one right beside his, he usually takes most of his back home with him.
Phil Cox says
Nice job on adjusting! Sounds like a winner.
phillip says
recipe says 1 tso of onion salt
is that a typo and should be teaspoon or table spoon ?
Kadee says
Sorry - it is one teaspoon.
Chris Harper says
5 stars says it all
Clarence says
This turned out amazing! Thank you!
Joseph Alsko says
Yes, the meat needs to reach 165 degrees for one second, but its also safe when the meat maintains a 145 degree temp for 10 minutes or 150 degree temp for three minutes.
So, do not smoke or oven cook your turkey at 350 degrees. Start cooking it earlier in the day at 225 degrees and when the white meat reaches 150 degrees let it cook for three more minutes and you'll be safe.
I've been doing it this way for over 10 years without any problems at all.
And you won't need to brine it since cooking it this way produces moust white meat.
Tim V says
I'm going to try Joseph's A's idea of 145 or 150 for the times he suggested because my 8 lb breast has been slowly going through the 140's and it has been in the smoker for at least 5 hours. The temp has never fallen below 200 before I put a new charge of charcoal and brought it back into the mid 250's to 275.
Leigh says
Should the rub onion and garlic salt really be onion and garlic powder?
Desarae says
You can definitely substitute the salts for powder if you are worried about the skin being too salty. It has never been too salty. The infused salt marinate the layers of meat underneath.
JB says
So, no one else had an issue taking off the "cling wrap"?
Kadee says
I have had issues when I don’t rub the butter first and have more of a butter/rub smear. If I do the butter and then use the rub like a dry rub the wrap comes off fine. Alternatively you could use foil.
Del says
Great recipe and tips, the turkey breast was a huge success! Great flavor for both the meat and the skin, and it was super moist and delicious. Smoked a 10 lb bone-in breast at 225 degrees (dome temp, so grate temp was closer to 250 degrees) for around 4 hours on a Weber Summit charcoal grill with apple wood chunks and good ole kingsford charcoal. I had marinated and rubbed it down Tuesday morning. Turned out perfect, everyone at the table agreed it was the best turkey they’d ever had. Thank you for this recipe!
Brenda says
Did no one have an issue with the injector clogging with this recipe? I had to strain it in order to inject it. Not off to a good start!
JB says
My injector didn't plug up (I did use my motor and pestle though). Did you have issues removing the cling wrap as well as most of the rub?
Gary says
Yes ... same issue with clogging ... put mixture in ninja food processor and it worked ok.
Glib says
Followed recipe exactly, Had great flavor, but was not the slightest bit tender. Might have just been a below average turkey breast.
Mike - Near Ann Arbor, MI says
Used a Weber 22” Kettle grill - 7 Lbs Bone in Turkey Breast - Great results.
My Notes:
Injector - I bought the one noted and link above from Amazon. It worked Great, and it comes with a cleaning brush - Follow the enclosed instructions - make sure you wash it as instructed (I had found leftover milling oils - No big deal, just wash it).
Injection Marinade - I Would suggest, and will try next time, using half the salt in the injection mix (ie: maybe use Garlic Salt, but then use Onion Powder or vise versa - someone said no salt; I may try that too… but for the rub I like salt).
Also, for the Injection Marinade - Do not use Thyme Leafs - use a quality Ground Thyme product or grind it very FINE yourself. I had dried Thyme from this year's garden, and I did not grind it up enough. Therefore, at the end of the injections it got plugged up and created vapor locks in the injector.
The Rub - Make sure the bird is dry, on and under the skin (use paper towel). I tried to incorporate the room temp butter with the dry rub mix - Don’t, I made a mess, yet it kind-of worked - not my finest idea.
The Grill setup - I used the old trusty Weber 22” Kettle grill with the grate that opens up on the sides to add wood chips and charcoal (the grill has been in the family for over 50 years, and love it) - I set the grill up for indirect cooking, with a water pan between the 2 sides of hot charcoal. I used charcoal baskets, it does keep things separated, and the charcoal in place.
Using a chimney starter the Charcoals were piping hot and ready to go, so it took no time to get the grill to 250, then 350 degrees.
I put the Turkey in a drip pan in the center of the grill. We had a bird that had a back bone. However, without the Thighs and Legs it was prone to falling over. So without a roasting rack I layed the bird on one breast. I will probably use a Roasting Rack next time, and still use a drip pan for the juices to baste the Turkey.
I added soaked Apple wood chips when the bird was placed on the grill - great smoke.
About every 45-60 minutes, I added about 8 - 10 new lumps of new charcoal and more wood chips. I also basted the bird in its own juices while the grill was open.
I turned the bird onto the other breast about 1½ hours, to brown the other side.
Cook Time was 2½ hours for the 7 Lbs Turkey. Got the bird to 165 degrees. I used the new Weber Connect to monitor both the Grill and the Bird temps - the online reviews were mixed, but it worked Great to monitor the grill temp and the bird.
I gave it 30 minutes to rest, covered in foil on a platter…
Unable to post my pictures here, but it looks like the other one posted above.
The Results - Moist, Tender, small smoke ring. Dang, for the first time trying all this, I have to say: We nailed it!!!
Thank you!
Happy Thanksgiving, to one and all.
Desarae says
Thank you Mike for all your tips!
Greg says
350 is the high end for smoking, you are almost grilling at this point. You want your smoker around 250 for 30-40 minutes per pound of turkey breast (bone in). However, the spices and injectable options are on point!
Desarae says
Thanks Greg. After smoking again this year we have found the same. I'm making the adjustments in the recipe!
Matt pATRICK says
My bird is in the smoker right now, but in watching the video I realized Onion Salt, and Garlic Salt are listed in the "rub ingredients" while Onion Powder and Garlic Powder are used in the video....
I hope my bird is over salted.
Randy says
I followed this recipe to smoke a turkey breast for the first time. OMG !! Normally my wife will roast a turkey in the oven for Thanksgiving and we eat turkey for a few days after. This turkey breast lasted 24 hours and it was just her and I eating it. So moist and flavorful.
As a side note, I used a 50/50 mix of apple and cherry wood in the smoker.
Desarae says
I love hearing what wood you used! and so glad it turned out amazing!
Sarah says
How long did your turkey take in the traeger ?
Amanda says
Hi! I would absolutely love to use this recipe for 2 smoked turkey breasts on Thanksgiving! Do you know how much longer I would need to smoke for two? Would there need to be any other adjustments? I have a Traeger but don’t use it much and wasn’t sure. Thanks so much for any input—can’t wait to try your recipe!
Desarae says
it shouldn't take much longer than smoking one. Just keep an thermometer in the turkeys. If they are spaced evenly and your treager keeps a consistent temperature you'll be good!
Pete says
Turned out great. Will pass this On to others
Michael J Papoi says
I find your directions for the smoker confusing. You put the turkey in the smoker @ 225. How long? When do you raise the temp to 350?
Desarae says
Hi Michael, There is not an exact time for you to leave the turkey on the smoker because will need to go by the internal temperature not by a time.
Preheat smoker to 225 and add turkey, breast side up, to the smoker. Insert probe and close lid. Allow smoker temp to raise 350, but not over. The turkey need to come to an internal temp of 165 degrees. Once internal temp of 165 is reached remove from smoker, and let rest for 20 minutes. Carve and serve!
Tyler says
I’m smoking an 8 lb. young turkey breast using this recipe. Question, it says rest for 20 minutes, would it hurt to rest for 2 hours if we’re not ready to carve/eat yet? (Or perhaps longer) Or do you recommend sticking to the 20 minutes and perhaps keeping it warm in a crock pot?
Desarae says
When we have made it a few hours before serving we wrap it in foil and stick it in a cooler. Sometimes add some towels to keep the heat in and it works great!
Kathy says
Di you baste this while its smoking? I’m thinking that I can use the injection sauce to baste... or does it not need it?
Desarae says
Ours didn't need it any basting- so we didn't do that, but you totally can use leftover injection sauce and try it.
John sc says
Best smoked turkey I’ve ever eaten, hands down.
Nicholas says
I made this recipe and loved it! I used garlic powder and onion powder in the injection cause it seemed like I all ready had plenty of salt in the rub. My smoker would not get hot enough to cook through so I smoked it at 225 for a hour and half and then put it in the oven at 350 to finish and it turned out amazing! Perfect amount of Smokey flavor and very juicy. Definitely would make again.
Mitch Newman says
Smoked 2 4.5lb breasts at 275 with this recipe and only took 4 hours, hands down better than the traditional roasted turkey we did as well. This will become a recipe we use year round, thank you!
Sandy says
Is that sodium right?
Desarae says
definitely not! I've fixed the nutrition I think it was counting the peanut oil!
Desarae says
no, for some reason the nutrition calculator is really off for that? and I can't seem to fix it.
April says
Are you using a pre brined bird?
Desarae says
No, The bird is thawed and injected with a marinade.
Matt says
When I find a recipe's timing to be suspect, I generally check the comments, and I did so with this recipe and nothing contradicted what was written. Having just roasted a turkey breast last weekend, I thought 30 minutes a pound sounded excessive, and it was, by double. If you are using a vertical pellet smoker, like my Pit Boss, you can expect this to take about 15 minutes per pound for a turkey breast. I'm not sure if the grill style smokers are less efficient or if the timing is based on a whole turkey.
Desarae says
Thanks Matt for your input- especially because you are using an entirely different smoker system. The fun part of smoking is that it’s not an exact science, there’s always a “stall” period in meat temp when smoking, so it’s always best to check the temp regularly and the timing is a recommendation. Also depends on outside temp when smoking. We smoked ours in So Co and temp outside was in 60-70s. Because there are so many different smokers in all shapes, sizes, ways they smoke (electric, pellet etc) even the weather you are smoking in can effect all of this... it is especially important to go by the internal temp of the bird, which is why I put it in the recipe and the post many times. I've done a lot of research and compared a lot of smoked cooking times and all of them were the same as what I recommended.
matt says
Thanks for the response! According to my smoker it was 30 degrees out when I started the smoke here in Rhode Island. I never got a stall, although I have had that happen with pork and beef. Followed the thermometer and it was cooked perfectly. Nice long rest after probably didn't hurt either.
Todd says
Agree on the temps. I have the Pit Boss and at 350 my 7lb breast was gonna be done in about 90 minutes. Turned temp down to 250 and will see if I can slow it down. At 1 hour on 350 internal temp was already 125.
Desarae says
Thanks for adding your time on your different cookers! I'm sure its very helpful for other readers. I've made this several times on our camp chef and it is always the same, but I can understand it would be different depending on a variety factors.
Jeremiah says
As a confirmation to the time which some have mentioned on here, at 350F, 30 minutes per pound is too long. My gut was telling me it seemed off, but I went by the recipe and didn’t follow my gut. I did a 18lb whole turkey on my CampChef woodwind, so planned on a 9hr cook at 30 min per pound. My turkey was done after 4hrs (way too early). As a result, I had to carve it and put it in the fridge to reheat when we were ready to eat 4-5 hours later.
Here is a guide on times
225F - 30 min per pound
250F - 25 min per pound
350F - 13 min per pound
Desarae says
Thanks! After smoking again this year we have found the same. I'm making the adjustments in the recipe! I'm glad we have a community to help out!
pam says
made this for a friendsgiving and the plate was licked clean. major compliments all around
Riz says
Curious if you followed recipe with salts for both rub and marinade? Or did you use powders as video showed?
Thanks,
Riz
Kadee says
I use salt. If I use powders I add salt. A turkey requires a lot of salt for seasoning.
dan says
I used this and smoked a whole turkey and it worked amazing! it was a hit, everyone said it was the best turkey they had ever had.
Russ says
Ok...maybe I'm reading this wrong, but right now I"m confused. The article mentions 3 different temperatures for the smoker. 225, 350, and 325. So at what temperature do you set the smoker? If you change temperatures during the cook, at what point do you make the change? Please elaborate on smoker temperature. Thank you.
Desarae says
Hi Russ, sorry for the confusion- You put the turkey in the smoker at 225 while it preheats to 350. You want the smoker to stay at 350 until the turkey has an internal temperature of 165 degrees. :)
Karen says
This turkey turned out amazing, I used this recipe and did a whole turkey. SO GOOD. I have a camp chef too and LOVE it. They are definitely the best smoker on the market!
Desarae says
I can't agree more! We love camp chef too! and I'm so happy it turned out amazing!
tyler says
I made two turkey this year for family and friends one smoked (this recipe), one baked and this was hands down everyones favorite. They kept commenting how much they loved the smoked turkey! Loved all your tips.
Desarae says
That makes my day! I had a similar experience- smoked turkey won hands down!