Use Water Pan for Smoking Turkey?

Straight apple juice and a fresh ham above to baste the turkey. Should not have a problem with just a breast when it's cold out... just keep it out of the wind.

I use water only, have never tried anything else. Your snoker should do fine, just keep it out of the wind.

I've never smoked just a turkey breast...

...but I've done the family turkey's since 2001 for both Thanksgiving and Christmas on a (charcoal/wood, not electric) water smoker. For a whole turkey, I typically would run the smoker for an hour or two without the water pan to put a good dose of smoke and heat on the turkey skin.

I would then put the water pan in. I typically used apple juice/water/beer mix to start and then would top off with each in succession until the turkey was done. Since there was usually some drinking involved as the day went on, the addition sequence became less precise over time.

The outside temp shouldn't be a problem as long as you can keep the wind off the smoker. I typically carried a roll of shrink wrap (the 2' or so wide handheld roll) and some PVC stakes that I'd put up as wind barriers.

If your smoker has no heat control and just a constant element, it won't do fine, or it will do fine if you don't mind eating at midnight. When I used my electric smoker, damp towels and a moving blanket drapped on the smoker made a huge difference and allowed it to come up to heat. As for water vs. something else in the pan, I generally use some of my brine. I don't think the water pan liquid really imparts much flavor but is more psychological. Brine your bird first with lots of herbs, salt and sugar and it will have all the flavor needed.

The couple of times I smoked the turkey, I brined it in a mixture of apple juice and water. When I filled the water pan I did the same thing half water half apple juice. Wonderful. I have a thermal blanket that wraps the smoker to hold in the heat on the cold days and when using the electric. It seems the electric doesn't get the same kind of heat the charcoal does by about 20deg. Also be sure to keep it out of the wind as previously mentioned. Have a Happy

Have wet smoked several turkeys. I always use straight beer. The cheaper the better. Use a liberal amount of seasoning on the bird and it will turn out fantastic.

With an electric smoker in the winter, I usually smoke for 3 hours outside then move the item(s) inside to the oven set at 170-225*F until finished.

Brining as we speak.... Water, Soy sauce , sugar, Kosher salt,
herbs (thyme, celery seeds, sage). I'll throw some orange
slices, lemon, apple in...rub the bird with Canola oil prior
to smoke.

Water in the pan. Pretty simple really. If looks to be drying
spritzer bottle with water. Smoke .... varies, you chose...
mesquite, apple, hickory seem to be the fan favorites.

Do whatever... no rules... it'll be delicious. Heck... I've even
considered maple syrup in the water pan !

Shoot, you could go Spartan and it will still taste good... heat, smoke, bird, time.

Charles

I've never noticed much difference between flavored water and plain. I'm not sure the flavor solids accompany the steam anyway.
At 22 degrees you will have a challenge if you smoker isn't insulated. I've always used either propane, that will offer more heat, or the Masterbuilt I use most often. I would consider buying a roll of house insulation and wrapping the smoker in that if it isn't already insulated. A temperature probe, which I consider as important as the smoker for most meats, would offer a big advantage. Hit the bird a couple of times with smoke and then let it cook all buttoned up.

Brine your bird first with lots of herbs, salt and sugar and it will have all the flavor needed.

Shoot, you could go Spartan and it will still taste good... heat, smoke, bird, time.

Between the two statements posted above from Super Dave and SWMO, that about covers it.