I have started cooking foiled turkey breasts when I cook for a crowd. Two weeks ago I cooked 12 and last week I cooked 8. Results are excellent. It is a lot easier than cooking chicken breast.
I start with frozen boneless, skinless breast. Been using butterball plain because of availability. I brine for 24 hours with buttermilk/salt/sugar.
After rinsing and drying I rub and put on the smoker which is running 225-250. I smoke to 135-140. Then I remove from the smoker and put in a foil pan with lots of butter. Cover tightly with aluminum foil and return to the smoker until they hit 160. Remove let cool a bit and slice.
End product is very juicy and has excellent flavor. Most people have never had turkey breast like this before.