Smoked Turkey Breast

🥘 Ingredients

• bone-in turkey breast 6 lb
• turkey brine 3 quarts
• unsalted butter 3 Tbs
• coarse black pepper 2 tsp
• smoked paprika 1 tsp
• flaky salt ½ tsp

1. 1

   Bring the smoker to 275°F (135°C) over apple or hickory when the breast comes out of the brine.
2. 2

   Submerge bone-in turkey breast in turkey brine in the fridge and 12 hr .
3. 3

   Pat @&( timer dry, work unsalted butter under the skin, and season the outside with coarse black pepper and smoked paprika — no more salt, the brine has salted it.
4. 4

   Smoke @&( timer skin side up for 3 hr , to 160°F (71°C) at the thickest point; it carries to 165°F (74°C) off the heat.
5. 5

   Rest @&( timer for 20 min , then take the lobes off the bone, slice them across the grain, and finish with flaky salt .