Alight folks, I am about to expand my horizons this year with boneless/skinless Turkey breasts. Normally, I deep fry a turkey and smoke a turkey however, this year, peanut oil is over $10 gal here in Texas and I’m not about to drop $50 on oil! So, this year, I am going to smoke a whole turkey and subsidize the remaining need for meat with skinless/boneless turkey breasts.
Now, I have been all over these forums (and been a member for 3 years) but I haven’t really gotten consistent direction on a few things regarding multiple skinless/boneless turkey breasts.

I plan on 2-3 boneless/skinless breasts each weighing 3-4 lbs

Here is what I am looking for guidance on:

Need to brine since they will be “enhanced”? If so, normal brine for 6 hours?
Bacon covered? Is this needed since they are skinless?
High heat at 325 – 350 (2hrs) or low and slow at 225 (4-5hrs)
Not a big fan of injection unless one can really recommend it.

Thanks for your help on this one! The last thing I want to do is screw up ½ my Thanksgiving day turkey meat.

I did boneless skinless last year. Some people like the slight bark that forms on the boneless/skinless, so if you're in that camp, the bacon is probably a bad idea. I just figured it would keep the turkey moist and make a nice treat.

I do not think it is wise to cook them low and slow.

I injected a skinless w/ bone breast with butter as a trial run the other day. I was pleased with the results.

I would still brine them.

I don't brine unless I am adding flavor to 'enhanced' stuff. Enhanced b/s turkey I don't bother brining.

I agree with Jeff on not low/slowing them.

Turkey breast is one of the very few things I ever wrap with bacon. I do not always do (it is not required) this but I like it. When I don't I usually rub on the thicker side so that it will form a bark that will be kind of like skin, offering texture. When I do, I lay out 1 lb of bacon (per breast), pieces overlapped, then flip the breast so that it is rounded side down on the bacon. Then I pin the ends of the bacon around the breast using toothpicks, then tie with kitchen string and remove the pics. After cooking and resting I remove the string and slice against the grain about 1/4-inch thick.

I did one last week low and slow and it was very
good. Will be doing two more on Thursday.