Easy Smoked Turkey Breast Archives

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.

Smoked Happiness

I 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 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.

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.

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5 from 1 vote

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

Keyword smoked, turkey

Cook Time 3

Total Time 3

Servings turkey breast

Calories 2796kcal

Author Mike

Ingredients

5-8 pound Butterball turkey breast frozen bone-in, thawed per package instructions

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.