FAQ: How Long To Slow Smoke Turkey Breast On Pellet Grill?

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How long does it take to smoke a turkey breast on a pellet grill?

Close the lid, cook the turkey for about 2 and 1/2 hours, or 15 minutes per pound. Flip the breast every 45 minutes and also rotate occasionally for even cooking and moisture distribution. When the internal temperature of the turkey breast has reached 165°F, remove from the pellet grill.

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

Smoke turkey, maintaining temperature inside smoker between 225 ° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.

How do you smoke a boneless turkey breast on a pellet grill?

Setup your smoker for cooking at 225-240 °F with indirect heat. When the smoker is preheated, place the pan with the turkey breasts into the smoker. Let the turkey cook until it reaches an internal temperature of 162°F. Remove the turkey from the smoker and let it rest under loose foil for about 10-15 minutes.

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How long does it take to smoke a 5 lb turkey breast?

Before the change, the thigh had to go up to 180 to be done, while the breast was done at 170, and that was difficult to accomplish. But to give you a short answer, when smoking a turkey breast at 250 degrees Fahrenheit, figure on about 1/2 hour per pound.

What is the best temperature to smoke a turkey?

What’s The Best Smoker Temperature for Making The Perfect Smoked Turkey? Turkey can be smoked at a smoker temperature as low as 225 degrees, but it’s much quicker if smoked at 275-300 degrees, or even higher.

Do you wrap turkey breast in foil when smoking?

Remove the turkey from the smoker, place the butter on top of the turkey, and wrap tightly in two layers of heavy-duty aluminum foil, dull side out. The turkey breast ends up braising in quite a lot of melted butter and its own juices and the double layer of foil ensures against leakage.

How long do you smoke a turkey at 225?

Cover loosely with foil. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

What temperature do you smoke a turkey breast to?

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.

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Do you smoke turkey breast up or down?

Place the turkey, breast side down, directly on the smoker grate. Smoke for 1 hour, maintaining the proper temperature in the smoker.

How long does it take to smoke a 3lb boneless turkey breast?

I use 3-lb boneless turkey breasts and they smoke at 250 degrees F in about 3 hours. If your turkey breast is bone-in, you’ll need to add another 1-1.5 hours.

Is smoked turkey breast healthy?

Smoked turkey is a healthy lean meat choice for most people, full of vitamins and minerals, although it is high in sodium and might not be appropriate for a low-sodium diet.

How long should you brine turkey?

Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don’t leave the turkey in the brine for longer than recommended—over- brining can render the bird too salty and turn the texture spongy.

What is the best wood to smoke a turkey breast?

There are two kinds of smoking woods, cherry wood and pecan wood, that are ideal for turkey and are the perfect match to its natural taste. Cherry wood will add mild sweet smoke flavor to your turkey and give it an admirable, attractive color.

How long do you smoke a turkey breast at 200?

Pre-heat smoker to 200 -220°F. Alternate bisquettes, between cherry & hickory, every other one. Smoke / cook until internal temp of meat is 175°F. Approximately 4-5 hrs.

What temperature do you cook a turkey on the Big Green Egg?

More videos on YouTube Set the EGG up for indirect cooking with the convEGGtor at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey. Spread the seasoning generously over the outside of the bird.

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