Ingredients:

  • 1 gallon water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2-3 sprigs fresh rosemary
  • 2-3 sprigs fresh thyme
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper

Instructions:

  1. In a large pot, combine water, kosher salt, brown sugar, peppercorns, garlic powder, onion powder, rosemary, and thyme. Heat until salt and sugar dissolve. Cool completely.
  2. Submerge the turkey breast in the cooled brine. Refrigerate for at least 8 hours (or overnight).
  3. Remove the turkey from the brine, rinse under cool water, and pat dry. Rub the turkey with olive oil.
  4. In a bowl, mix together smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, and black pepper. Generously coat the turkey breast with the seasoning mixture.
  5. Preheat your smoker to 225°F (110°C).
  6. Place the turkey breast in the smoker, breast side up. Smoke for about 3 hours, or until the internal temperature reaches 165°F (74°C).
  7. Remove the turkey from the smoker, tent with foil, and let it rest for 30 minutes before slicing.