Herb Smoked Turkey Breast

It's been a while since I have published a recipe, but I wanted to finally take the time to post this one. I made this recipe for Easter and it was outstanding.  The butter was the perfect addition and seeped into the meat as it cooked.  I urge you to try this recipe!

Printable Recipe

Ingredients
1 (6-7lb.) Bone-in, skin-on turkey breast

Brine:
¾ cup kosher salt
⅓ cup brown sugar

Herb butter:
8 tbsp. Butter, at room temperature
¼ cup chopped fresh herbs: a mix of parsley, sage, rosemary, and marjoram or oregano
1 clove garlic, finely minced
1 tbsp. lemon juice
½ tsp. Black pepper

Directions
Remove any excess fat from the turkey breast. In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.
Add the turkey to the brine and refrigerate overnight.

To make the herb butter: In a small mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, and salt and pepper.

Drain and pat dry turkey with paper towels; discard the brine. Put the turkey breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.

Preheat smoker to  325°F.  Gently work your fingers under the skin on the breast to loosen it from the meat. Insert 2 tablespoons of herb butter under the skin on each side of the breastbone, being sure to distribute it evenly.

Melt the remaining 4 tablespoons of herb butter. Brush the outside of the turkey breast with the melted butter, reserving any excess.

Roast the turkey for 2 to 2 ½  hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165°F.  Baste with any remaining butter after 1 ½  hours.

Let the turkey breast rest for 15 minutes before carving.