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.
Also try my smoked boneless turkey breast.
Smoked Bone-In Maple Turkey Breast
- 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
- 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.
Nutritional values are approximate.