Mix up your favorite brine and place turkey breasts in the liquid for at least 10 hours or preferably overnight in the refrigerator.
Remove your turkey from the brine after an appropriate length of time, rinse thoroughly with clean water, and using paper towels pat the outside dry.
To season your breast thoroughly, pull up the skin attached to your breast and slide your hand underneath, being careful to leave the skin attached by the edges without completely pulling it off.
Once you've done that, spread a few tablespoons of spice rub onto the meat.
For extra flavor, you could even mix your spice rub into melted butter, packing that below the skin to help it retain moisture and develop a deliciously succulent and nutty flavor as the butter melts and absorbs into the meat.
Kosher salt, garlic powder, black pepper are among the favorite spices to add.
After that, apply some olive oil to the outside of the skin, rubbing on spice rub until it forms a kind of paste.
Once you've finished, let the meat rest and absorb the spices while you prepare the smoker.
To smoke turkey, apple wood chips is a popular choice.
If you use a charcoal smoker, light your charcoal in a chimney before dumping it on top of a pile of unlit charcoal, surrounding with your wood of choice when it begins to smolder.
To smoke turkey you can choose wood chips or wood chunks depending on the kind of smoky flavor you want to get.
Fill the water pan and set it inside, closing the lid and letting the smoker reach a temperature between 230 and 250 degrees Fahrenheit.
Once your grill is up to temperature, take your turkey breast and place it skin side down onto the smoker grate (alternatively, use a Bradley rack if available), closing the lid and letting it smoke.
It should take about two and a half to three hours to fully cook your turkey this way.
In the meantime, make sure to monitor the smoker's temperature.
If it falls too low or gets too hot, make the appropriate adjustments.
You might need to add more wood, charcoal, or water as needed if any of them starts to run out, too.
About halfway through cooking, flip the breast to evenly cook both sides.
Allowing your meat to rest after cooking it helps the meat to relax and reabsorb its juices, as well as let the residual heat evenly distribute and finish the cooking process.
You're aiming for an internal temperature of about 160 degrees at the thickest part of the meat before you take it off.
Safe eating temperature for turkey is 165 degrees, meaning you should see the meat climb those extra 5 degrees as it sits out to rest before serving.
Though it's tempting, don't think you leave the meat on a bit longer and serve it immediately, as you run the risk of overcooking the turkey and ending up with dry meat.
Now that your turkey is perfectly smoked, you can dig in. Serve it up however you like best.