Knowing how long to smoke a 3-pound turkey breast is essential for a juicy and flavor-packed result, whether you are an experienced smoker or just trying it for the first time.
As you might be aware, smoking a turkey breast can be a mouth-watering and rewarding culinary experience.
In this guide, you will learn how to perfectly smoke turkey breast, and you will be given the laid-out instructions for that.
Why Should I Cook a Turkey Breast Instead of a Whole Turkey?
When it comes to a holiday table, a whole roasted turkey is always a thing of beauty, and to be honest, it can be both a lot of work and plenty of meat.
A turkey breast is probably a smarter option if your Thanksgiving or Christmas gathering is a bit smaller.
This is so because it cooks faster, requires less room in the fridge and oven, and you won’t have leftovers to feed the whole town.
This smoked turkey breast recipe calls for a turkey breast that is 3 pounds, which should feed around 8 to 10 pounds, but this is based on how hungry your guests are.
What Kind of Wood Should I Use?
Even so, you can still use hickory wood. The flavor will balance the sweetness of the brine beautifully.
However, remember that you are free to use pellets or wood that you like. Other good options include cherry, applewood, and maple.
That being said, mesquite might be a little strong for the delicate turkey flavor, but this is still based on your preference.
How Long to Smoke a Turkey Breast?
You need to keep in mind that the length of time it takes to smoke a turkey breast is based on several factors.
I strongly suggest that you use an internal temperature probe to keep track of the cooking temp so that you don’t overcook it.
In this guide, I will be using 3-lb boneless turkey breasts, and they smoke at 250 degrees Fahrenheit for about 3 hours.
However, you will need to add an extra 1 to 1 hour and 30 minutes if your turkey breast is bone-in.
That being said, if your turkey breast is 4.75 Ibs rather than 3 Ibs, then you will likely need to add an extra 1 hour and 30 minutes to 2 hours of cooking time.
In addition, you can also increase the cooking temperature to 275 degrees F to cook your turkey a bit faster.
Smoked Turkey Breast Recipe
This simple smoked turkey breast recipe is made with just four ingredients. It is made with an easy technique, no brining, and will yield moist and delicious smoked turkey.
Course: Main Course, Main Dish, Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours
Resting Time: 45 minutes
Total Time: 3 hours and 10 minutes
Servings: 10
Ingredients
- 1 3-Ib boneless turkey breast
- 8 slices of raw bacon
- 2 to 3 tablespoons of olive oil
- 2 teaspoons of all-purpose herb seasoning (salt-free)
- Salt and pepper
Laid-Out Instructions
- First, you are to brush the turkey with olive oil and spray on the all-purpose seasoning and salt & pepper. After that, coat all sides, turning as required.
- That being done, use 3 strips of bacon and wrap them around the middle of the turkey breast. I normally place a piece around the very middle, then one on either side. Afterward, turn your turkey breast and wrap 3 slices of bacon around the turkey, going in the other direction. Proceed to use the two remaining strips of bacon to cover any parts left exposed.
- After that, turn on your smoker and set the temp to 250 degrees Fahrenheit, then insert the wood pellets. My preferred wood pellet to use is cherry wood.
- When that is done, place your turkey breast on the grill grate and insert the temperature probe into the center of the thickest part. Make sure you smoke for 3 to 4 hours or until the internal temp reaches 160 degrees.
- Now, transfer the turkey to a baking dish and cover it with foil. Allow the turkey to rest somewhere warm for at least 45 minutes, but I recommend an hour.
- Done with that, remove the bacon and throw it away, then proceed to slice the turkey and serve with a side of gravy and cranberry sauce, but keep in mind that this is based on your preference.
Leftover Ideas
The truth is that there’s so much you can do with leftover turkey. Smoked turkey slices are incredibly mouth-watering on sandwiches the next day.
In addition, you can add it to soups. You can also go for leftover turkey and rice soup, which has personally become one of my all-time favorite ways to use up leftover turkey.
The smoky flavor adds depth to this soup. Plus, it is flavorful when added to spaghetti squash with goat cheese and arugula.
You also have the option of substituting it for chicken in a chicken and rice casserole.
Expert Tips
- Normally, turkey breasts are available at local grocery stores. You can also check with a local butcher shop. Butcher shops are likely to freeze whole turkeys, defrost them, and cut them as needed throughout the year.
- You can use either a fresh or frozen turkey breast. Ensure that it is fully defrosted before you start the brining process if you use a frozen one. Keep in mind to always defrost a frozen turkey in the refrigerator, never at room temp.
- If you don’t know, smoking several turkey breasts at the same time does work well and will not change the overall smoking time.
- You can use a mild wood flavor like cherry, pecan, or apple. White meat is delicate, and you will only overpower the flavor of the meat by using a stronger wood such as mesquite or hickory.
- You can also use an all-natural, unbrined turkey breast (not Butterball). Butterball turkeys come with a solution that helps keep them moist and juicy.
- And just keep your smoker’s temperature around 225 to 250 degrees Fahrenheit for the best results. Smoking at a low temperature over a longer period is always the key to incredible results.
Frequently Asked Questions
Take a look at these frequently asked questions about smoking turkey breasts before you proceed to fire up the smoker even though questions have also been answered above.
Can I Put Turkey Directly on the Smoker’s Grates?
Well, of course, you can put the turkey directly on the smoker’s grates, which means you won’t need a roasting pan. However, you are also free to use a pan or smoking tray if that is what pleases you.
Do I Need To Flip A Turkey When Smoking?
The short and straightforward answer to the question above is no; you don’t have to flip a smoked turkey. You can always leave it where it is. The heat is coming from the hot air, not flames.
Should I Wrap a Turkey Breast in Foil When Smoking?
To answer the above question, you don’t have to wrap a turkey in foil. But feel free if that is what you want.
However, keep in mind that it might slow down the cooking temperature and even prevent the meat from absorbing some of the smoke’s flavor.
But even so, it will protect the skin from burning if you are using a higher smoking temperature.
Final Thoughts
With all that has been said, I’m sure it’s quite clear now that it takes careful attention to detail and a great love for great food for you to perfectly master the art of smoking a 3-pound turkey breast.
You will confidently smoke a succulent and tasty turkey breast just by following the laid-out instructions above, and the result will delight your family and friends.
This will now bring us to the end of this guide, as you have now learned how long to smoke a 3-pound turkey breast.
Smoked 3-Pound Turkey Breast (How Long To Smoke)
Ingredients
- 1 3- Ib boneless turkey breast
- 8 slices of raw bacon
- 2 to 3 tablespoons of olive oil
- 2 teaspoons of all-purpose herb seasoning salt-free
- Salt and pepper
Instructions
- Begin by brushing the turkey breast with olive oil and applying a generous spray of all-purpose seasoning, salt, and pepper. Ensure that all sides of the turkey are coated evenly, turning it as needed.
- Take 3 strips of bacon and wrap them around the middle of the turkey breast. Start by placing one strip around the very center, followed by one on each side. Then, wrap 3 more slices of bacon around the turkey breast, going in the opposite direction. Use the remaining 2 strips of bacon to cover any exposed areas.
- Preheat your smoker to 250 degrees Fahrenheit and insert your preferred wood pellets—I recommend cherry wood for optimal flavor.
- Once the smoker is ready, place the turkey breast on the grill grate and insert a temperature probe into the center of the thickest part. Smoke the turkey for 3 to 4 hours, or until the internal temperature reaches 160 degrees Fahrenheit.
- Transfer the smoked turkey breast to a baking dish and cover it with foil. Allow it to rest in a warm area for at least 45 minutes, ideally for an hour.
- After resting, remove the bacon from the turkey and discard it. Proceed to slice the turkey breast and serve it with gravy and cranberry sauce according to your preference.
