Turkey breast has a reputation for drying out, but a good brine and a watchful eye on temperature fix that completely.
Smoked turkey is a leaner change of pace that still delivers big flavor.
Dissolve the salt and sugar in the water and submerge the breast. Brine 8–12 hours, then rinse and pat dry.
Rub softened butter under and over the skin, then season with poultry seasoning and pepper.
Smoke at 275°F with apple wood until the thickest part reaches 160°F, about 3 hours.
Rest 20 minutes (carryover brings it to 165°F), then slice against the grain.
Pitmaster tip
Don't skip the brine — it's the difference between juicy turkey and sawdust. Even a few hours helps.
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