Smoked Turkey Breast

Method

1. In a large pot, combine the cold water, kosher salt, brown sugar, garlic, bay leaves, and peppercorns; stir until the salt and sugar dissolve to make the brine.
2. Submerge the turkey breast fully in the brine (add a plate on top to keep it under the liquid if needed) and refrigerate for 8 to 12 hours, but no longer or the meat will turn spongy.
3. Remove the turkey from the brine, rinse briefly under cold water, and pat completely dry with paper towels; dry skin is what turns crisp and golden in the smoker.
4. Let the turkey sit uncovered in the refrigerator for 1 hour, or at room temperature for 30 minutes, so the surface dries further.
5. Mix the softened butter with the poultry seasoning, smoked paprika, and garlic powder, then gently loosen the skin over the breast with your fingers and push most of the butter mixture directly under the skin, rubbing the rest on top.
6. Preheat your smoker to 300F for indirect cooking - a slightly higher temperature than a low-and-slow brisket keeps poultry skin from turning rubbery.
7. Add 2 or 3 chunks of fruit wood such as apple or cherry, which pair well with poultry without overpowering it.
8. Place the turkey breast on the grate, insert a thermometer into the thickest part without touching bone, and close the lid.
9. Smoke for about 2.5 to 3 hours, until the internal temperature reaches 160F; the skin should look deep golden-brown and the juices should run clear when pierced near the bone.
10. Remove from the smoker and tent loosely with foil; the temperature will climb to a safe 165F as it rests for 15 to 20 minutes.
11. Slice against the grain into thick pieces and serve with the pan drippings spooned over the top.