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.

Smoked Bone-In Maple Turkey Breast

Smoking a turkey breast isn’t like smoking ribs or pulled pork, which I usually cook at temperatures around 225 F. For a turkey skin to get good and crisp you need a higher temperature. I smoked this turkey breast at 350 F. I also basted it with a wonderful maple butter sauce at the end. This smoked bone-in maple turkey breast was fantastic.

Smoked Bone-In Maple Turkey BreastIf you are using a natural turkey breast you will want to brine it before cooking it. If you are using a self-basting breast (like I did), no brining is required. Either way you’ll enjoy this great smoked bone-in maple turkey breast for dinner. Or lunch.

I smoked this turkey using my Weber Smokey Mountain Cooker but I did not put any water in the water pan so I could reach 350 F.

Smoked Bone-In Maple Turkey Breast

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 -10
Author MIke

Ingredients

  • 1 bone-in turkey breast 7-9 pounds
  • Your favorite BBQ rub

For the maple butter glaze

  • 1/4 cup real maple syrup
  • 1/2 stick salted butter melted

Instructions

  • Start up your smoker and get the cooking temperature to 350 F. Add only 1 or 2 small chunks of smoking wood.
  • Rinse and dry the turkey.
  • Sprinkle the breast with rub and massage into the meat.
  • Put turkey onto smoker and cook until meat temperature approaches 155 F.
  • Baste the turkey with the glaze and continue cooking until turkey reaches 165 F, glazing a few times as it cooks.
  • Remove turkey and let rest 20 minutes before carving.