Should You Wrap A Turkey Breast In Foil When Smoking

How Long to Smoke a Turkey Breast Per Pound at 225°F

The temperature of your particular smoker, the temperature of the turkey breast when it enters the smoker, and the size and shape of your turkey breast are just a few of the variables that will affect the overall smoking time. A good general rule of thumb is to smoke a turkey breast with a bone at 225°F for approximately 35 minutes per pound. Therefore, in this instance, smoking a 7-pound turkey breast takes about 4 hours.

The best way to determine when your turkey breast is cooked to perfection is always with an instant-read thermometer. When the meat thermometer is inserted into the thickest part of the breast, it should read 160–165°F internally (not touching a bone) As the meat rests, its temperature will continue to slightly rise.

Should You Wrap A Turkey Breast In Foil When Smoking

Why You’ll Love It

  • Its accessible and easy to find. All year long, turkey breast is easily found at most supermarkets and online.
  • Its easy to prep and cook. Seasoning is simple, usually just salt and pepper. Cooking a breast takes less time and effort than smoking an entire bird.
  • Carving is a cinch. Slicing up a smoked breast is easy.
  • Its versatile. You can make a smoked turkey breast the centerpiece of your holiday spread, backyard cookout, or regular meals. It also makes for fantastic lunch meat.
  • The leftovers are incredible. Deliciously reheated, smoked turkey is great in a variety of sandwiches, salads, casseroles, and other dishes.
  • Its less stressful than a whole bird. Focusing just on the breast is much more manageable.
  • You can nail the perfect doneness. It can be a little challenging to make sure that the white and dark meats of a whole turkey are cooked to perfection. The breast alone cooks evenly to ideal juicy perfection.
  • Turkey Breast: I was given a gorgeous Diestel Organic Turkey Breast to use in this recipe, and it looks great! Their website allows customers to purchase their turkeys; they can also find local retailers.
  • Kosher Salt
  • Coarse 16 Mesh Black Pepper
  • Dry Rub (optional)
  • Butter
  • For smoking, pellets or wood chunks work well. While post oak is a staple in central Texas barbecue, pecan and fruit woods, such as apple or cherry, go well with turkey.
  • Aluminum foil to wrap the breasts in mid-cook.

Should You Wrap A Turkey Breast In Foil When Smoking

2. After trimming, rub the turkey breast with a mixture of one part salt to two parts black pepper.

Put the turkey in the smoker with its skin side up (the side that was once covered) and cook for 2 ½ to 3 hours, or until golden brown. After taking the turkey out of the smoker, cover it tightly with two layers of heavy-duty aluminum foil, dull side out, and spread the butter over it. The double layer of foil prevents leakage as the turkey breast ends up braising in a good amount of melted butter and its own juices. Place the turkey back in the cooker and turn it so that the skin side is facing down.

If the skin is on the turkey breast, remove it. We just tear off the skin and throw it away. I rub turkey with the same mixture of two parts black pepper to one part salt that I use for pork spare ribs. Apply your discretion, but I believe that a little more than ¼ cup of rub should be used for each turkey breast.

Build a fire and heat the smoker to a temperature of about 265 degrees Fahrenheit at the grill.

After allowing the turkey to cool to 140 degrees Fahrenheit internally, cut it thinly against the grain and enjoy!