Herb-Brined Smoked Turkey Breast

Method

1. In a large stockpot, combine the 1 gallon cold water with the kosher salt and brown sugar and stir until fully dissolved.
2. Add the bay leaves, thyme sprigs, smashed garlic, and peppercorns to the brine.
3. Submerge the turkey breast completely in the brine (weigh it down with a plate if needed) and refrigerate for at least 8 hours, or up to 16 hours; do not brine longer than 16 hours, or the texture can turn spongy.
4. Remove the turkey breast from the brine, rinse briefly under cold water to remove surface salt, and pat completely dry with paper towels.
5. Gently loosen the skin over the breast meat with your fingers, then mix the softened butter with chopped sage and smoked paprika and rub it evenly under the skin.
6. Let the turkey breast sit uncovered at room temperature for 30 minutes while you set up the grill.
7. Set up the grill for indirect, low heat cooking, targeting a steady 275 to 300 degrees Fahrenheit, with coals or a lit burner on only one side and a drip pan on the other.
8. Drain the soaked wood chips and add them to the coals or a smoker box to produce steady, thin blue smoke rather than thick white smoke.
9. Place the turkey breast skin-side up on the indirect side of the grill, close the lid, and smoke undisturbed for the first 60 minutes.
10. Maintain grill temperature between 275 and 300 degrees Fahrenheit, replenishing coals and wood chips roughly every 45 minutes as needed.
11. Continue smoking for a total of about 2 to 2.5 hours, checking the internal temperature starting at the 2-hour mark with an instant-read thermometer inserted into the thickest part of the breast, avoiding bone; it must reach 165 degrees Fahrenheit.
12. If the skin is not browned enough once the target temperature is close, move the breast briefly to the direct side for a few minutes to crisp the skin, watching closely.
13. Remove the turkey breast from the grill and rest, tented loosely with foil, for 20 minutes before slicing against the grain.