Prepare the poultry rub by grining the spices in a spice grinder and them 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.