Easy Smoked Turkey Breast

I set out to prove to myself just how easy it can be to smoke a turkey for Thanksgiving. That meant no brining, no basting, no rubs, no oils, no injecting. Nothing. Just an easy smoked turkey breast.

I used a turkey breast that was already in a basting solution to speed things along and keep the ‘easy’ theme. Turkeys that are already pre-brined (or ‘pumped’) are common and they do save you a lot of time and hassle.
Easy Smoked Turkey BreastI was very, very happy with this easy smoked turkey breast. It was completely fuss-free. The skin was nice and crunchy. The meat was tender and moist. I used plenty of wood to get plenty of smoky flavor. I think that made up for the spices or basting sauce I would normally add. If you’re making a turkey for a crowd this is the way to go. You’ll have plenty of free time for other things.

I served the turkey with my smoked turkey gravy, made using broth from turkey wings that I smoked on a few days before smoking this easy turkey breast.

Easy Smoked Turkey Breast

This recipe uses a 'pumped' turkey breast, or one that has already been brined. The package will state 'contains up to 8% of a solution of water, salt, spices to enhance tenderness and juiciness'. Normally I would use a natural turkey that does not contain such a solution, but the goal was to make as easy a turkey breast as possible.
Course Main
Cuisine American
Cook Time 3 hours
Total Time 3 hours
Servings 1 turkey breast
Author Mike

Ingredients

Instructions

  • Fire up your smoker for cooking at 325 F. If you're using a Weber Smokey Mountain smoker (or any smoker that uses a water pan), line the water pan with foil and do not add water.
  • Use a fruit wood or lighter wood such as hickory.
  • Place the turkey breast meat side up in the center of the smoker.
  • Smoke until the meat reaches 165 F as measured in several locations.
  • Remove and let rest 30 minutes before slicing. Do not cover with foil as this will cause the skin to get soggy.

2 thoughts on “Easy Smoked Turkey Breast

    • I usually go with 20 minutes per pound. I have a different model of Big Easy than you do, but I think your low temperature setting equals my only setting: on. I would start checking the temp after 15 minutes per pound.

      I’ve done mine with and without oil, and I’ve found without to be just fine, specially if it’s skinless. If you do use oil use a very light coating or you might find that the skin will burn.

      Regards,
      Mike

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