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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. It’s easier than it might seem and incredibly tasty and moist. The breast meat is amazing.

If 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. Most frozen breasts are already brined, so read the package first. 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.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this turkey.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

Also try my smoked boneless turkey breast.

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5 from 1 vote

Smoked Bone-In Maple Turkey Breast

If 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.

Course Main

Cuisine American

Keyword breast, smoked, turkey

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 176kcal

Author MIke

Ingredients

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

For the maple butter glaze

¼ cup maple syrup
½ 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.