Prepare the poultry rub by grinding the spices in a spice grinder and mixing them with the salt.
3 ½ tablespoons kosher salt, 1 ½ teaspoon dried sage, 1 ½ teaspoon thyme, 1 ½ teaspoon black peppercorns, 1 ½ teaspoon pink peppercorns, ¼ teaspoon juniper berries, ¼ teaspoon whole allspice berries
Prepare a baking sheet by placing a wire rack over the heavy sheet pan.
Generously rub the turkey breast with the poultry rub.
Tie the turkey breast with butcher string to keep the shape uniform during the smoking.
Dry brine in the fridge for 1 to 4 days.
Set Up Your Smoker
Start by setting up your smoker and heating it to 225℉. 225 to 275℉ is an acceptable range for smoking.
Add a few chunks of fruit wood. I recommend apple or alder wood for turkey.
Set up a drip pan under the meat.
Smoke the turkey until the internal temperature reaches 155℉. Brush the turkey with melted butter and continue to smoke until the internal temperature is between 160 and 165℉.
Remove the turkey from the grill, cover it with a foil tent and rest for 20 minutes before slicing.
Video
RECIPE TIPS
Pull Temp 155 to 160℉. To achieve the perfect temperature, you should pull the turkey off the heat source when the internal temperature reaches 155 to 160℉.Finished Temp = 165℉. The internal temperature for a fully cooked smoked turkey breast should be 165℉. Because turkey breast is lean, you don't want to overcook it, or it may be dry.Carry overcooking continues during the resting time. As the heat moves from the meat's outside to the inside, the final temperature will rise to 5 to 10 degrees.