INGREDIENTS
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4–5 lb turkey breast
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Coarse ground salt
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Sage
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Thyme
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Black pepper
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½ stick unsalted butter
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¼ cup wood chips – we prefer a fruit wood for poultry (apple, cherry, or pecan)
DIRECTIONS
Dry brine the turkey breast by patting it dry and seasoning with equal parts salt, pepper, sage, and thyme.
Let rest in the refrigerator for several hours or preferably overnight.
Load the wood chips into the smoker’s woodbox.
Place the turkey breast on the middle rack and smoke at 225°F for 4 hours.
After 4 hours, melt the butter and baste the turkey breast.
Continue smoking for another 30–45 minutes.
When the internal temperature reaches 165°F, remove it from the smoker.
Let rest for 15–30 minutes before slicing and serving.
