>> title: Smoked Turkey Breast
>> category: Smoked & Grilled
>> tags: turkey, poultry, barbecue, smoker, brine
>> counters: Smokehouse
>> aka: smoked turkey, turkey, sliced turkey, pit turkey, bbq turkey, barbeque turkey
>> servings: 8
>> time: 15 hr 30 min
>> slack: unforgiving — breast has no fat to forgive you with: it comes off at 160°F and carries to 165°F, and ten degrees past that is dry
>> pairs-with: turkey-brine

Bring the #smoker{} to 275°F (135°C) over apple or hickory when the breast comes out of the brine.

>> step: brine chilled, 12 hr
Submerge @bone-in turkey breast{6%lb}(2.7 kg; skin on) in @turkey brine{3%quarts}(2.8 L; chilled) in the fridge and ~brine{12%hr}.

>> step: pat dry, butter under the skin
Pat @&(~1)brined breast{} dry, work @unsalted butter{3%Tbs}(43 g, softened) under the skin, and season the outside with @coarse black pepper{2%tsp} and @smoked paprika{1%tsp} — no more salt, the brine has salted it.

>> step: smoke 275°F (135°C) 3 hr, to 160°F (71°C)
Smoke @&(~1)seasoned breast{} skin side up for ~smoke{3%hr}, to 160°F (71°C) at the thickest point; it carries to 165°F (74°C) off the heat.

>> step: rest 20 min, slice across the grain
Rest @&(~1)smoked breast{} for ~rest{20%min}, then take the lobes off the bone, slice them across the grain, and finish with @flaky salt{1/2%tsp}.