Prep time: 20 minutes

Cook time: 2 hours 30 minutes

Serves: 8

Ingredients:

For the Brine:

• 8 quarts water
• 1 cup + 1 teaspoon kosher salt
• 1/3 cup brown sugar
• 1/2 cup molasses
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 7 fresh sage leaves
• Ice

For the Turkey:

• 2 tablespoons unsalted butter, softened
• Your Favorite Pultry Rub

Instructions:

1. Make the Brine: In a large pot, combine all brine ingredients. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat, add ice, and stir until melted. Let the brine cool completely.
2. Brine the Turkey: Place the turkey breast in the cooled brine, ensuring it’s fully submerged. Refrigerate for at least 24 hours.
3. Prepare the Smoker: Preheat your Smoker grill to 375°F (190°C).
4. Prepare the Turkey: Remove the turkey from the brine, rinse thoroughly, and pat dry. Spread the softened butter evenly over the skin, then season generously with your favorite Pork & Poultry Rub.
5. Smoke the Turkey: Insert a meat probe into the thickest part of the breast. Place the turkey directly on the grill grates, close the lid, and cook until the internal temperature reaches 165°F (74°C), about 2 to 2 1/2 hours.
6. Rest and Serve: Remove the turkey from the grill and let it rest for 15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful breast.

Enjoy your delicious smoked turkey!