Turkey Breast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 14, 2007
Im sure it's somehwere here but I'm too tired to find it after being up all night smoking my pork butt.

How long for a 6 llb turkey breast at 325? Is it 15-20 mins a lb?

why do you want to smoke it at such a high temp?

I wish I could help, but I don't go by time anymore, only meat temp and "looks".

Best thing I bought was a remote thermometer. I want a couple more just in case mine go bad, and one is I believe. (about 20* cooler than actual temp)

You really gotta go by meat temp, I 'm sure you know that. As far as time..........well allow at least 1hr/# give or take 1/2hr.

Lotta help huh? Sorry, wish I could help.

Keep your head up, grab a Mt.Dew and some "hard stuff" and that will perk you right up.

Good luck
Thanks Al. Yes I know I have to go by temperature, was just looking for a guideline. The reason I want to go at a higher temperature is I've heard low and slow doesn;t benefit poultry as much as it does for beef and pork. Also the skin doesn't get crispy at 225-250. The third reason is I need it done this afternoon.

I have a maverick Et73 so I can monitor the temp.; was just looking for an estimate.

My pork butt is in there now and hit the "plateau as it's been hovering in the 188 range for awhile now. Hopefully soon i can throw it in the cooler and start on the bird.
Ok, gottcha. I don't worry about the skin, I still do low & slow on birds 'cause I usually have somethin' else in there w/them. They don't dry out cause I brine them first, then "butterfly" or "spatchcock" so they get done faster. What ever floats your boat.

Sorry I couldn't help.
Thanks Debi!!!
Al poultry doesn't need a low-slow smoke to be great. I do brine em though and take the back bone off and the ribs and it only takes a few hours. Great to feed your week day smoke addiction!

The Smoke vault will go up to 350°F - 400°F easily and at a controled rate so the skin will be nice and crispy. I like to start a little lower say 300°F and crank it up at the end. A 8 to 10 pound bird will be done in 2.5 to 3 hours and real juicy!
DeejayDebi has a Temp/Time chart on her wonderful website that you can access by going to the link available on many of her posts. It's a great guideline that will help you to get a ballpark idea of how long a smoke should take depending on the variables. I have used it many times to great success. There is alot of great information on her web site.

Debi is very modest......but we all still love her.
Eyes -

I just remembered that myself! DUH! I got so much stuff now I can't even remember it all.

I revised a few things a few minutes ago, one being turkeys - They just work better at higher temperatures than originally listed. I also added the cobblers and a few other things.
I agree, Debi is an invaluable source of information. Between Jeff our host here (Thanks Jeff!!) and Debi (Thanks Debi) and other knowledgeable people I've learned in weeks what would have taken years of trial and error.

My family has you to thank for the great meal they are about to consume.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.