Ingredients:

  • 1 cup kosher salt
  • ½ cup brown sugar
  • 1 gallon water
  • 4 cloves garlic, smashed
  • 1 tablespoon whole black peppercorns
  • 2-3 sprigs fresh rosemary
  • 1 whole turkey breast (4-5 pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Wood chips for smoking

Instructions:

  1. Combine kosher salt, brown sugar, water, garlic, peppercorns, and rosemary in a large pot. Heat until dissolved, then cool completely.
  2. Submerge the turkey breast in the prepared brine for at least 12 hours (ideally overnight).
  3. Remove the turkey from the brine and pat dry with paper towels. Rub the turkey with olive oil and season with garlic powder, onion powder, paprika, thyme, salt, and pepper.
  4. Set the smoker to 225°F (107°C) and allow it to come to temperature.
  5. Place the turkey breast on the smoker grates, skin-side up. Insert an instant-read thermometer into the thickest part of the breast.
  6. Smoke for approximately 3-4 hours or until internal temperature reaches 165°F (74°C), basting occasionally with any remaining oil mixture.
  7. Remove the turkey from the smoker and let it rest for 20-30 minutes before slicing.