Turkey breast, timed to dinner
A bone-in breast is the easy way to smoke turkey for a smaller crowd. Put in the weight and dinner time.
Setting your clock…
Turkey breast (bone-in) cook times by temperature
Totals shown for a 6 lb turkey breast (bone-in). Schedule on the long end; go by internal temperature.
| Pit temp | Rate | Cook time |
|---|---|---|
| 250°F | 30-35 min per lb | 3 h to 3 h 30 min |
| 275°F | 22-28 min per lb | 2 h 12 min to 2 h 48 min |
| 325°F | 17-20 min per lb | 1 h 42 min to 2 h |
Done: 165°F in the thickest part (USDA). Rest 20 minutes.
Questions people ask
- How long does a 6 lb turkey breast (bone-in) take at 275°F?
- Plan on 2 h 12 min to 2 h 48 min of cooking, then a 20 minute rest. Schedule on the long end: if it finishes early it holds for up to 1 hour wrapped in a dry cooler, but a late finish can't be fixed.
- When is turkey breast (bone-in) done?
- When it's 165°F in the thickest part (USDA). The clock gets you close; the thermometer makes the call.
- When should I light the fire?
- Work backwards from dinner: carving (10 min), resting (20 min), the slow end of the cook, then preheat (20 minutes on a pellet grill). The planner above does that math for your exact weight and dinner time.
Guides for this cook
- Smoked turkey legs: why 165°F leaves them chewyPull smoked turkey legs at 175°F, not 165°F. Here's the exact temp, time, and setup to get fall-off-the-bone dark meat every time.
- Smoked spatchcock turkey: fix the mistakes Bob madeSmoke a spatchcock turkey right with exact temps, timing, and the pull temp that keeps the breast juicy. No guesswork.
- Turkey breast drying out: how to keep it juicy on the smokerStop turkey breast from drying out with exact temps, a simple brine, and timing that works every cook.