How Long to Cook Bone-In Turkey Breast in the smoker

Specification: 5–7 lb whole bone-in split turkey breast, herb butter rub

Target Temp

250°F (121°C)

Indirect Smoke

Total Time

2.5–3 hours (~25-30 mins per lb)

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

160°F (pull) → 165°F (after 15-min rest)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Preheat smoker to 250°F (121°C) with your choice of wood. Prepare bone-in turkey breast (5–7 lb whole bone-in split turkey breast, herb butter rub).

Cook

Cook for 2.5–3 hours (~25-30 mins per lb). Do not flip; allow surface to develop undisturbed.

Check & Rest

Skin is deep golden mahogany; probe in thickest breast center reaches 160°F. Confirm internal temperature reaches 160°F (pull) → 165°F (after 15-min rest). Rest for 15 minutes before serving.

Verification Basis & Testing Rig

Tested 6.2 lb bone-in breast on Traeger Pro 575 at 250°F with ThermoWorks Smoke probe; USDA FSIS 165°F poultry standard.

Pro Tip: Wrap in peach butcher paper with 3 tbsp butter when internal temp reaches 145°F to shield the exterior from drying out.

Want the complete meal with seasoning & sides?View Full Recipe

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