How long does it take for an electric smoker to smoke turkey breasts?
3 1/2 to 4 hours
How to smoke turkey breasts in an electric smoker?
Smoked Bacon Wrapped Turkey Breasts by Masterbuilt Electric
How many minutes per kilogram do you smoke turkey breast?
Place the turkey breasts on the smoker, breast side up. I estimate about 35 minutes per kilogram. Apply oil to your breasts about once an hour to keep your skin crisp. Refresh the sawdust with the remaining sawdust after about 2 hours.
How long does it take to smoke a turkey at 225 degrees?
At 225 degrees F, you can expect your turkey to smoke for about 30 minutes per pound. For example, this 15 pound turkey will take 7 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case. Use an instant thermometer to check the temperature of the turkey’s breast and thighs.
Should I consider turkey breasts before smoking?
A combination of water and ice cubes can be used to cool the brine. Add water and turkey to a large bowl to completely submerge turkey. Refrigerate overnight or 12-15 hours. Rinse the turkey thoroughly and pat it dry before smoking or roasting it.
What is the best temperature for smoking turkey?
- At 235 F / 115 C, your turkey will need 30-35 minutes per pound.
- At 250 F / 120 C, your turkey will need 25-30 minutes per pound.
- At 275 F / 135 C, your turkey will need 20-25 minutes per pound.
Do you smoke turkey breasts up or down?
If using a smoker, prepare it for cooking at 225° to 240°F and prepare enough firewood to last about 3 to 4 hours. Place the turkey, breast side down, directly on the smoking rack. Smoke for 1 hour maintaining the proper temperature in the smoker.
How long does it take to smoke 6 kg of turkey breasts?
Cook 30-40 minutes per kilogram. The average turkey breast weighs about 6 kilograms – it will take about 3 hours. Turkey Legs (Smoker): Set gun to 225°F. The turkey legs will last about 4 hours.
How long should turkey brine last?
Cool the turkey and leave the brine for at least 8 hours (up to 18 hours). Don’t leave the turkey in the brine any longer than recommended – over-salting can make the poultry too salty and turn its texture into a spongy one.