It's about that time again. I've only done this a couple of times and its been a couple of years. I just put it in the smoker. It was ok, but not great. So I'm looking for good rubs, injections, or smoking methods. What's your favorite?

Buy the breast only, it smokes much more even. I brine mine in a cup of salt and a cup of sugar overnight. Dry rub with a little tonys and let it do its thing. No need to over do it on spices, you are looking to get the smoke flavor. The brine is a must.

This, brine is a must, i use salt and brown sugar, I also add in orange peels from at least one orange, mix all this with a gallon of water and 3 cups of apple cider then put the turkey in it for at least 24 hours, I use a brine for smoked and roasted in the oven, it is almost impossible to dry one out if you brine it, you can google turkey brine recipes if you don't like what stl32 and I listed..

https://www.allrecipes.com/recipe/54614/turkey-brine
/https://heygrillhey.com/simple-apple-spice-turkey-brine
https://www.lakegenevacountrymeats.com/recipes/cajun-turkey-brine

The three links above would work fine or you could pick and choose ingredients from each one...

What temp do you smoke turkey breasts at? When I smoke butts, I smoke at 225 or 250 and take it out when the center temp gets to 190 or 200. How hot does the internal temp of a turkey need to be?

Some will say pull it off at 160 and it will keep cooking to 165. Depending on how hot you cook it may continue to rise past the 165.

I would be ready to pull between 155 and 160. Let it rest lightly covered in foil for a few min then I wrap it tightly in foil till its time to carve.

Inject the bird, smoke it however you choose to do so. THEN, pull the meat off, place in a roasting pan with a stick of butter and some of the juices from the turkey or chicken broth generously drizzled over the pulled meat. I also sprinkle with salt, pepper, and/or Tony's creole seasoning. Cover and steam in a low heat oven for 20-30 minutes. I never have a complaint.

In a pinch, I've also placed a frozen turkey in one of those roaster ovens and cooked anywhere from 250-350 degrees......once the turkey was somewhat thawed, I injected with creole butter, and pulled the bag of giblets out, covered and finished cooking. I then pulled the meat, did the stick of butter, broth, and steamed. I had people asking if it was a "green egg turkey".

The steaming at the end is what makes all of the difference.....It infuses both the dark and white meat and leaves none of it dry.

mix a little butter and beer with some cajun seasoning and inject it I usually do 3 or 4 every thanksgiving for family my aunts always give me a Turkey to smoke for them they always turn out great the butter keeps them moist and you really dont taste the beer you have to keep it agitated while you inject it though cause oil and beer dont mix 225-250 for about 45 minutes a pound and dont open it for the first 5 or 6 hours you only need a couple hours smoke at first after that you get a bitter charred skin

I just thought I would update this in case someone wants to try it. This turned out really good. Below is the recipe I found online and sent my wife. We had two Turkey breast to do and she put them in a big huge stock pot.  Then she doubled the recipe for two birds. It wasn't enough to fill the pot, so she poured the rest of the 2 liter coke and another 2 liter coke in. It sat for 2 days. I smoked them at 225 to 250 for several hours until the meat temp was 195. It tasted great and everyone loved it. But just a little too salty. Probably should have only brined for 1 day. But still it was great and wasn't dry at all.

Coca-Cola brine
1 1/4 cups kosher salt
1 quart Coca-Cola
2 bay leaves
1 medium onion, peeled and halved
1 apple quartered
2 cloves

That sounds good, I always put mine in clean water for about 15 minutes after I take them out of the brine, it takes a lot of the salt off of the outside.

I rinsed it good, but I think it stayed in there too long. I liked it a lot though.