Smoked Turkey Breast: The Ultimate Guide to a Juicy, Flavorful Holiday Centerpiece

Elevate your holiday entertaining or Sunday supper with this incredible Smoked Turkey Breast recipe. Brined to perfection, this turkey breast emerges from the smoker incredibly juicy, tender, and infused with an irresistible smoky flavor. It’s truly the best way to prepare turkey, guaranteeing a memorable meal for your loved ones.

About This Smoked Turkey Breast Recipe

Having recently shared my go-to turkey brine recipe, it’s only natural to follow up with the perfect application for it: a phenomenal smoked turkey breast. Thanksgiving is a holiday I cherish deeply, a time to gather with loved ones and share delectable food. It often brings together family members I don’t see regularly, making it a wonderful opportunity to create truly special culinary memories.

For most of my life, the only turkey I knew was roasted. That changed dramatically when I first got a Traeger grill and discovered the incredible art of smoking a whole turkey. The rich, savory flavor and unbelievably tender texture immediately hooked me. I still recall one particular Thanksgiving when I was absolutely determined to serve a smoked turkey, even though a blizzard raged outside. The snow fell relentlessly, but I started the turkey early, undeterred by my husband’s skeptical glances. The allure of smoked turkey was too strong to be stopped by a little snow! While the smoker had to battle the cold, extending the cooking time by a few hours, the effort was immensely rewarding. That year, a gorgeous, succulent smoked turkey graced our Thanksgiving table, loved by all.

To me, smoking is now the definitive method for preparing turkey. The resulting bird is unparalleled in its juiciness and tenderness, far surpassing any roasted version I’ve ever tasted. However, not every holiday gathering requires a colossal 20+ person feast. For smaller groups, or even just a delightful Sunday dinner any time of the year, a bone-in turkey breast is the ideal solution. It offers all the fantastic flavor of a whole smoked turkey in a more manageable size. Plus, by utilizing your smoker or pellet grill, you free up valuable oven space for all those essential side dishes and tempting desserts!

Why You Will Love This Smoked Turkey Breast Recipe

This smoked turkey breast recipe consistently delivers a perfectly moist, tender, and intensely flavorful result. It’s, without a doubt, the most reliable cooking method for turkey breast. The turkey breast, being the leanest part of the bird, is prone to drying out quickly. Smoking it low and slow is the secret weapon, allowing the meat to gently cook while locking in all its natural moisture.

While technically optional, I cannot stress enough the benefits of brining your turkey breast before smoking. Brining truly elevates the experience by infusing the meat with additional moisture and delicious savory juices. While you can smoke a turkey breast without brining, my absolute best and most consistent results come from a pre-brined breast.

For optimal results, I always recommend using a whole, bone-in turkey breast. These are generally available year-round at most grocery stores, so sourcing one shouldn’t be an issue. They typically weigh around 7 pounds, making them ideal for serving 4 to 6 people. Don’t worry if you find a slightly larger or smaller breast; this recipe is versatile and works wonderfully for various sizes, simply adjust cooking times based on internal temperature rather than strict timing.

Ingredients for Smoked Turkey Breast

To create this succulent smoked turkey breast, you’ll need just a few key ingredients:

• Turkey: The star of the show! You’ll need one bone-in turkey breast, typically ranging from 7 to 9 pounds. The bone-in aspect contributes to richer flavor and helps maintain moisture during the long smoke. If you opt for a boneless turkey breast, please refer to the specific instructions provided in the FAQs below.
• Oil: A light coating of olive oil on the exterior of the bird helps the seasonings adhere and promotes a beautiful golden-brown skin. Other neutral oils like avocado or vegetable oil can also be used.
• Seasoning: For a classic, clean flavor, simple kosher salt and freshly cracked black pepper are perfect. However, feel free to get creative with your favorite spice rub! A good quality poultry seasoning blend or a homemade BBQ rub can add fantastic depth and character to your smoked turkey.

Essential Equipment for Smoking Turkey Breast

To successfully smoke a turkey breast, you’ll need the right tools:

• Smoker or Pellet Grill: A dedicated smoker or a pellet grill (like a Traeger) is essential. These devices allow for precise temperature control and consistent smoke generation. For wood pellets, I often use hickory for a robust, classic smoke flavor, or Traeger’s signature blend for a versatile profile. Feel free to experiment with other wood types like cherry or apple wood for different nuances in flavor; fruitwoods tend to offer a milder, sweeter smoke that complements poultry beautifully.
• Roasting Pan with Roasting Rack: This setup allows for even cooking and collects the delicious drippings. If you don’t have a dedicated roasting pan with a rack, a simple wire rack placed inside a rimmed half sheet baking pan works just as well. The rack is crucial to ensure airflow around the entire turkey breast, allowing the smoke to penetrate evenly and the skin to crisp.
• Meat Thermometer: A reliable meat thermometer is your most important tool. While many modern smokers and grills come with integrated probes, an instant-read thermometer is also invaluable for quick checks and verifying temperatures in different parts of the breast. Accurate temperature monitoring is key to preventing overcooking and ensuring a safe, juicy result.

How to Smoke a Turkey Breast: A Step-by-Step Guide

Brine Your Turkey for Maximum Moisture

While not strictly mandatory, I highly recommend brining your turkey breast before smoking. This crucial extra step infuses the meat with abundant flavor and ensures it remains incredibly moist throughout the entire smoking process. A brine is a simple yet powerful concoction of liquid, aromatic ingredients, and seasonings. My preferred brine recipe combines water, apple cider, fresh thyme, fresh rosemary, whole cloves, allspice berries, onion, salt, sugar, and orange peel. To prepare, bring this mixture to a boil, stirring until the salt and sugar fully dissolve. Once dissolved, remove it from the heat and allow it to cool completely to room temperature before submerging the turkey breast. This cooling step is vital to prevent bacterial growth and ensure the turkey isn’t partially cooked by warm brine. A turkey breast typically requires at least 12 hours of brining, but you can extend this to up to 16 hours for even deeper flavor penetration and moisture retention.

Preparation for Smoking

Once your turkey breast is brined (or removed from its original packaging), take it out and pat it thoroughly dry with paper towels. A dry surface is important for achieving crispy skin and allowing seasonings to adhere properly. Next, rub the entire exterior of the breast generously with olive oil. This not only helps the seasonings stick but also promotes a beautiful, even browning. Finally, season the turkey breast liberally with kosher salt and freshly cracked black pepper. If you prefer a different flavor profile, this is where you can apply your favorite spice rub, whether it’s a smoky BBQ blend, a garlic herb rub, or a custom seasoning mix tailored to your taste.

The Smoking Process

Carefully place the seasoned turkey breast on a wire rack, which should be set inside a rimmed baking sheet. Alternatively, use a roasting pan with a built-in rack. Position the pan directly on the grill grates inside your smoker. If your smoker or grill has an integrated probe, insert it into the thickest part of the turkey breast, ensuring it doesn’t touch any bone. This allows you to closely monitor the internal temperature without repeatedly opening the smoker lid. Cook the turkey at a consistent low temperature, typically 225°F, until its internal temperature reaches approximately 100°F to 110°F. For a 7-pound turkey breast, this initial smoking phase usually takes about 2 1/2 to 3 1/2 hours, though exact times can vary depending on your smoker and external conditions.

Achieving Crispy Skin: Increase the Temperature

Once the turkey breast reaches the 100°F to 110°F internal temperature, it’s time to increase the heat. Raise your smoker’s temperature to 350°F. This higher heat helps crisp up the skin, adding a delightful texture contrast to the tender meat, while also speeding up the final cooking stage. Continue cooking until your meat thermometer or probe registers an internal temperature of 162°F to 165°F in the thickest part of the breast. I highly recommend pulling the turkey off the smoker when it reaches the lower end of this range (162°F-164°F) because the meat will continue to cook as it rests (this is known as carry-over cooking). This final stage typically takes an additional 1/2 hour to 1 1/2 hours, again depending on the size of your turkey breast and the efficiency of your smoker.

Resting Your Smoked Turkey Breast

After removing the turkey breast from the smoker, immediately tent it loosely with aluminum foil. This helps to retain heat and allows the crucial resting process to begin. Let the turkey rest for a minimum of 10 to 15 minutes, ideally 15-20 minutes, before slicing and serving. Do not skip this step! Resting is absolutely vital for retaining the juiciness of the meat. As the turkey rests, the muscle fibers relax, allowing the internal juices, which have been pushed to the center during cooking, to redistribute evenly throughout the breast. If you slice it too soon, those precious juices will simply run out onto your cutting board, leaving you with drier meat. During this resting period, you can use any collected pan drippings to make a flavorful turkey gravy, adding another layer of deliciousness to your meal. Once rested, slice the turkey against the grain and arrange it beautifully on a platter, perhaps garnished with some fresh herbs for an appealing presentation.

Expert Tips and Tricks for Perfect Smoked Turkey

• Fully Thaw the Turkey Breast: It is absolutely critical to ensure your turkey breast is completely thawed before you begin the brining and smoking process. Depending on its size, a frozen turkey breast can take 3 to 6 days to thaw safely in the refrigerator. Plan ahead! Attempting to smoke a partially frozen turkey can lead to uneven cooking, with some parts undercooked and others dry.
• Keep a Close Eye on the Smoker Temperature: Smoking times are highly variable and can be influenced by numerous factors, including the type of smoker, the starting temperature of the meat, and even external weather conditions (like the blizzard story!). Therefore, never rely solely on a timer. Instead, consistently monitor the internal temperature of the turkey using a reliable meat thermometer. The turkey is done when it reaches 165°F.
• Rest Before Slicing: This step is non-negotiable for juicy turkey. After removing the turkey breast from the smoker, tent it loosely with aluminum foil and let it rest for at least 15 to 20 minutes. This allows the meat’s internal juices to redistribute, resulting in a significantly more moist and tender product. If you slice too early, the juices will escape, leaving your turkey dry.
• Experiment with Different Spices and Seasonings: While salt and pepper are a classic choice, don’t hesitate to personalize your smoked turkey breast. A variety of spice rubs can elevate the flavor. Consider a robust BBQ rub for a smoky-sweet kick, a garlic-herb blend for an aromatic twist, or even a spicy paprika rub. You can apply your chosen rub after patting the turkey dry post-brine.
• Consider a Dry Rub for Extra Flavor: If you want to add a deeper, savory smoky flavor, consider applying a dry rub, such as a BBQ chicken rub, after you’ve removed the turkey from the brine and patted it thoroughly dry. This creates a flavorful crust during the smoking process.
• Choose Your Wood Wisely: The type of wood chips or pellets you use will directly impact the flavor of your smoked turkey. Milder woods like apple, cherry, or pecan impart a sweeter, fruity smoke that complements poultry beautifully. Hickory offers a stronger, classic smoke flavor, while mesquite can be quite intense and might overpower the delicate turkey if used excessively.

More turkey recipes to check out: Beer Brined Turkey Breast | Instant Pot Turkey Enchilada Soup | Leftover Thanksgiving Enchiladas | Thanksgiving Leftover Stuffed Egg Rolls

Do I Have to Brine the Turkey Breast First?

Technically, no, you are not required to brine the turkey breast first. However, while an unbrined turkey breast will still turn out moist and juicy if cooked correctly, I consistently find that brining yields the absolute best flavor and texture. Brining is particularly beneficial for turkey breast meat, which is notoriously lean and prone to drying out. The salt solution in the brine helps the meat retain moisture and breaks down some muscle fibers, leading to a more tender result. If you choose not to brine, it becomes even more critical to monitor the internal temperature diligently to prevent overcooking and ensure the white meat stays succulent. I have a simple yet highly effective turkey brine recipe that I recommend using. You’ll need to brine the turkey breast for approximately 12 to 16 hours before cooking.

How Long Does It Take to Smoke Turkey Breast?

The total time required to smoke a turkey breast is primarily dependent on its size and the consistency of your smoker’s temperature. For a typical 7-pound bone-in turkey breast, you can generally expect the entire process to take about 3 1/2 to 4 hours to cook through completely. This includes the initial low-temperature smoke and the final higher-temperature phase. Always remember that these are estimates; relying on an accurate meat thermometer to reach the target internal temperature of 165°F is the most reliable way to determine doneness.

Is It Better to Smoke Turkey Breast at 225°F or 250°F?

My approach to smoking turkey breast differs slightly from some traditional methods. While many pitmasters maintain a constant temperature of 225°F throughout the cook, I prefer a two-stage smoking process. I perform the majority of the smoking at the lower 225°F temperature, which allows for maximum smoke penetration and flavor development. Smoking at 250°F or even 275°F is also an option for a slightly faster cook, but I find 225°F optimal for that deep smoky essence. Critically, in the final half-hour to an hour of cooking, I increase the smoker temperature to 350°F. This higher heat serves a crucial purpose: it crisps up the turkey skin beautifully, providing a delightful texture that you wouldn’t achieve with a consistently low temperature. This two-stage method offers the best of both worlds: deep smoke flavor and crispy, golden skin.

Do I Need to Maintain the Temperature While Smoking?

Yes, absolutely! Maintaining a consistent temperature throughout the smoking process is paramount for achieving perfectly cooked and juicy turkey breast. Fluctuations in temperature can lead to uneven cooking, tough meat, or extended cooking times. Therefore, it is essential to regularly monitor the internal temperature of your smoker or pellet grill and adjust the controls as needed. This is precisely where a high-quality, reliable thermometer comes in handy, whether it’s an integrated probe or an external digital thermometer. Consistency is key to a successful smoke.

Can Smoked Turkey Be a Little Pink?

Yes, it is perfectly normal for smoked turkey breast to appear slightly pink, even when it is thoroughly cooked. This phenomenon is often referred to as a “smoke ring.” The pink hue near the surface of the meat is a result of a chemical reaction between the smoke, gases in the smoker, and the myoglobin in the turkey. It’s similar to how cured meats maintain a pink color. This is precisely why relying on a high-quality meat thermometer is crucial. As long as the internal temperature registers 165°F in the thickest part of the breast, your turkey is safe to eat, regardless of a slight pink tint.

Do You Wrap a Turkey Breast When Smoking?

No, for smoked turkey breast, it is generally not recommended to wrap it while it cooks. Leaving the turkey breast unwrapped allows the circulating smoke to fully penetrate the meat and, more importantly, permits the skin to dry out and crisp up beautifully. Wrapping the turkey in foil or butcher paper during the smoking process would essentially steam the skin, preventing it from achieving that desirable golden-brown color and crispy texture. We only tent it loosely with foil *after* it’s removed from the smoker, specifically during the resting period, to help retain warmth and moisture.

How Do You Not Dry Out a Turkey in the Smoker?

Achieving a wonderfully juicy smoked turkey breast comes down to two primary techniques:

1. Use a Turkey Brine: As mentioned, brining the turkey breast for at least 12 hours significantly enhances its moisture content and improves the final texture and flavor. The salt in the brine helps the meat absorb and retain more liquid, acting as an insurance policy against dryness. While optional, it is a highly recommended step for the juiciest results.
2. Pull it at the Right Time: This is arguably the most critical factor. Overcooking is the leading cause of dry turkey, especially white meat. The turkey breast should be removed from the smoker as soon as its internal temperature reaches between 162°F and 165°F. Remember the carry-over cooking: if you pull it at 162-164°F, it will naturally rise to a safe 165°F during the resting period. Do not wait until it hits 165°F on the smoker, or it will likely exceed that temperature while resting, leading to dryness.

What if I Have a Charcoal Grill?

Don’t have a dedicated smoker? No problem! You can effectively convert your charcoal grill into a smoker to achieve delicious results. Here’s how: First, you’ll need wood chips or wood chunks in addition to your favorite brand of charcoal. Soak your chosen wood chips or chunks in water for at least 30 minutes before you start. This prevents them from burning too quickly and helps them smolder, producing smoke. Once your charcoal grill is preheated and the coals have turned mostly grey with ash, arrange them to create a two-zone cooking setup (coals on one side, empty space on the other). Add your soaked wood chips or chunks directly onto the hot coals. Place your turkey breast on the grates over the indirect heat side of the grill. Throughout the cooking process, continue to add more soaked wood chips or chunks to the coals as needed to maintain a consistent smoky flavor. The key to success with a charcoal grill is temperature control; aim for a steady temperature, and as always, keep a close eye on the internal temperature of the turkey with a meat thermometer, pulling it once it hits 165°F.

Can I Make This Smoked Turkey Breast with a Boneless Turkey Breast?

Yes, absolutely! This recipe can be adapted to work beautifully with a boneless turkey breast. While a bone-in breast often offers more flavor and moisture retention, a boneless version can be convenient for smaller portions or faster cooking. If you’re using a boneless turkey breast, follow these adjusted instructions:

• Remove the boneless turkey breast from its brine (if using) or packaging, then pat it thoroughly dry with paper towels.
• Rub the entire surface with olive oil and season generously on all sides with salt and pepper, or your preferred spice rub.
• Place the boneless turkey breast on a wire rack set inside a baking sheet. Unlike bone-in, it’s often beneficial to cover the baking sheet loosely with foil for the initial smoke, especially if it’s a very lean breast, to prevent surface drying.
• Smoke at a consistent 225°F. The cooking time for a boneless breast will be shorter, typically around 2 1/2 to 3 hours, or until the internal temperature reaches 165°F. Boneless breasts tend to cook faster, so monitor the temperature closely.
• Once cooked, remove it from the smoker, tent with foil, and let it rest for a shorter period, usually 5 to 10 minutes, before slicing.

Need more inspiration for Thanksgiving? Check out my Thanksgiving recipes page!

What to Serve with Smoked Turkey Breast

Smoked turkey breast is a versatile and elegant main course, perfectly suited for holiday feasts or a special family dinner. When planning a menu around this dish, I typically lean towards classic Thanksgiving sides that complement its rich, smoky flavor.

For a festive cocktail, consider a vibrant cranberry margarita or a cozy cranberry bourbon smash. Both are delightful drinks that pair wonderfully with your holiday spread.

As for side dishes, a classic is always a winner. I adore a hearty sausage stuffing with the added sweetness of caramelized onions and the crunch of apples. If you prefer a more traditional option, this sage and onion stuffing is a guaranteed crowd-pleaser and can easily be made vegetarian. No holiday meal is complete without creamy potatoes; these instant pot mashed potatoes are incredibly easy, or indulge in a decadent four cheese mac and cheese. For those who crave crispy potatoes, try oven fried potatoes and onions, elegant parmentier potatoes, or rustic smashed fingerling potatoes – all golden brown and utterly delicious. To balance the richness, a green vegetable is a must; my personal favorite are crispy brussels sprouts with balsamic. Other fantastic options include green beans with garlic and almonds, homemade cranberry sauce, and a comforting sweet potato souffle. Don’t forget honey roasted carrots and parsnips, which are sweet, savory, and effortlessly prepared alongside other dishes in the oven. Round out your meal with a refreshing salad, like this apple fennel salad, and some warm dinner rolls.

And of course, no meal is truly complete without dessert! Finish your feast with a slice of rich pecan pie cheesecake or a decadent chocolate ganache tart. A classic pumpkin pie with a graham cracker crust, topped with a dollop of fresh whipped cream, is always a cherished favorite.

If you’re a fan of using your smoker, be sure to check out this smoked pork loin recipe for another fantastic smoky main dish.

How to Store Smoked Turkey Breast

• Storage: Any leftover smoked turkey breast should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for 3 to 4 days, providing plenty of opportunities for creative leftover meals!
• Reheating: To reheat, simply place slices of turkey on a microwave-safe plate and warm in the microwave until heated through. For best results, you can also gently reheat it in a covered pan on the stovetop with a splash of broth to prevent drying.
• Freezing: For longer storage, wrap the leftover turkey tightly in aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months without significant loss of quality.
• Thawing: When you’re ready to enjoy your frozen turkey, thaw it overnight in the refrigerator before reheating according to the instructions above.

Creative Ideas for Leftover Smoked Turkey

If you find yourself with any leftover smoked turkey breast (a rare but delightful occurrence!), there’s a treasure trove of tasty leftover recipes waiting to be explored. Smoked turkey breast is incredibly versatile and can be transformed into a variety of delicious dishes, from comforting soups and savory enchiladas to gourmet sandwiches and fresh salads. The unique smoky flavor truly enhances these secondary meals.

Of course, some of my favorite ways to enjoy leftovers involve combining the smoked turkey with other Thanksgiving side dishes. Whether it’s the indulgent Thanksgiving leftovers poutine, layered with gravy and cheese curds, or the iconic, perfectly constructed ultimate leftover turkey sandwich, you’ll be thrilled to have extra turkey to create these delightful post-holiday meals. Don’t let a single shred go to waste!

More Delicious Thanksgiving Side Dish Recipes

Beyond the traditional, explore these additional side dish ideas to complement your smoked turkey breast:

• Seasonal bacon butternut squash risotto offers a comforting and rich accompaniment, perfectly balancing the savory turkey. If you’re feeling adventurous, learn how to make risotto and craft your own unique flavor masterpiece!
• For those who appreciate roasted vegetables, garlic butter oven roasted carrots and potatoes are a simple, flavorful, and versatile option that pairs well with virtually any main course.
• A crisp and refreshing shaved brussels sprouts salad with bacon and cranberries provides a lighter, brighter counterpoint to the typically heavy dishes often found on a holiday table.

Finally, if you prepare this smoked turkey breast recipe, please take a moment to give it a rating and/or leave a comment below! I genuinely love hearing about your culinary successes and always make an effort to respond to every single comment. Feel free to ask any questions you might have as well!

And don’t forget to tag me on Instagram if you share your creations! Seeing these recipes come to life in your homes is truly my favorite part of what I do – it means the world to me!

Smoked Turkey Breast Recipe Card

This brined turkey breast recipe yields an incredibly juicy, tender, and smoky centerpiece, perfect for Thanksgiving dinner or a special Sunday meal.

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs

Servings: 6

5 from 41 votes

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Equipment

• Large Stockpot (for brining)
• Pellet Grill or Smoker
• Hickory or Signature Wood Pellets/Chips
• Roasting Pan with Rack (or rimmed baking sheet with wire rack)
• Reliable Meat Thermometer

Ingredients

• 1 bone-in turkey breast (approx. 7 to 9 lbs)
• Olive oil
• Kosher salt
• Freshly cracked black pepper
• Turkey brine (optional, but highly recommended) (prepare ahead of time)

Instructions

• Preheat your smoker: Set your smoker or pellet grill to 225°F. Once it reaches the desired temperature, close the lid and allow it to preheat for an additional 10 to 15 minutes to ensure a consistent temperature.
• Prepare the turkey: If you used a brine, remove the turkey breast from the brine and rinse it thoroughly with cold water. If not brining, simply remove it from its packaging and rinse. Pat the entire turkey breast completely dry with paper towels – a dry surface is crucial for crispy skin.
• Season the turkey: Rub the entire outside of the turkey breast generously with olive oil. Then, season it well on all sides with kosher salt and freshly cracked black pepper, or apply your favorite spice rub according to your preference.
• Set up for smoking: Place the prepared turkey breast on a roasting rack, ensuring it’s nestled securely inside a roasting pan. If you don’t have a roasting pan, a wire rack placed within a rimmed baking sheet works perfectly.
• Initial smoke: Place the pan with the turkey directly on the grill grate inside your preheated smoker. Insert a temperature probe into the thickest part of the breast, avoiding any bone. Smoke the turkey until its internal temperature reaches approximately 100°F to 110°F. For a 7 lb turkey breast, this initial stage typically takes about 2 1/2 to 3 1/2 hours.
• Increase temperature for crisping: Once the turkey reaches 100°F-110°F, increase the smoker’s temperature to 350°F. This will help crisp the skin. Continue to cook, monitoring the internal temperature, until a meat thermometer registers between 162°F and 164°F when inserted into the thickest part of the breast. This final stage will take an additional 1/2 hour to 1 1/2 hours, depending on the breast’s size.
• Rest and serve: Carefully remove the roasting pan from the grill. Tent the turkey loosely with aluminum foil and let it rest for 15 to 20 minutes before carving. The internal temperature will continue to rise during this time, reaching a safe 165°F. Resting is crucial for retaining juices and ensuring a tender, moist turkey. Slice against the grain and serve immediately with your favorite sides.

Notes

Thawing Frozen Turkey: If your turkey breast is frozen, allow ample time for complete thawing in the refrigerator. A general rule is 24 hours per 4-5 pounds, so plan on at least 3 to 4 days, possibly up to 6 days for larger breasts.

Monitor Internal Temperature: Smoking times can vary greatly due to factors like turkey size, smoker type, and ambient temperature. Always use an instant-read meat thermometer to ensure the turkey reaches an internal temperature of 165°F in the thickest part before serving.

The Importance of Resting: Do not skip the resting step! Allow the turkey to rest for at least 15-20 minutes after removing it from the smoker. This allows the juices to redistribute throughout the meat, ensuring it remains incredibly moist and tender.

Wood Selection: For poultry, milder fruitwoods like apple, cherry, or pecan tend to work best, imparting a sweet, subtle smoke flavor. Hickory provides a stronger, classic smoke. Avoid overly strong woods like mesquite which can overpower the turkey.

Cuisine: Thanksgiving, American

Category: Main Course