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Dry the turkey: Remove the turkey from the brine, and place it on a wire rack over a rimmed baking sheet. Use paper towels to dry the skin well. Let the skin dry while you prepare the smoker. Dry skin crisps nicely in the smoker. Soggy skin will still get crispy, but it won't be as snappy as skin that was dry.

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In a small saucepan, combine the 1 cup apple cider vinegar, ½ lemon, ½ small yellow onion, 1 tablespoon black pepper, ¾ teaspoon cayenne pepper, ¼ teaspoon red pepper flakes, ¼ cup brown sugar, 2 teaspoons Diamond Crystal Kosher Salt. Bring to a simmer over medium high heat until the sugar dissolves. Set aside to cool.

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Make sure to get all sides and inside the cavity. 4 lb turkey*, 2-4 tbs coarse salt. Place on a cooling rack, on a making sheet, and refrigerate overnight or up to 72 hours. Remove from refrigerator 30 minutes before smoking. Combine butter, garlic powder, rosemary, thyme, sage, and pepper in a small bowl.

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Remove the turkey breast from the brine and pat dry. Sprinkle the turkey breast on all sides with Sweet Rub or Turkey Rub. Smoke. Place the turkey breast on the smoker, close the lid, and smoke for approximately 3 hours or until the internal temperature of the meat reaches 165 degrees F. Rest and enjoy.

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Preheat: Preheat smoker to 215 degrees F. Turkey Dry Rub: combine Turkey Dry Rub ingredients and set aside. Remove (if not brining): Remove turkey breast from packaging; remove any giblets or gravy pack. Dry: Place turkey breast on large plate and pat dry with a clean paper towel.

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Preheat smoker to 225 and add turkey, breast side up, to the smoker. Insert probe and close lid. Allow smoker temp to raise 350, but not over. The turkey need to come to an internal temp of 165 degrees. Once internal temp of 165 is reached remove from smoker, and let rest for 20 minutes. Carve and serve!

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Rinse the turkey breast and pat it dry with paper towels. Rub thoroughly with Zestuous Rub. Place on the rack. Cover the pan with foil. Pinch the top foil with the overhang from the bottom layer to enclose the entire baker's rack, turkey and wood chips. Place in a 300-degree oven and bake for 2-2 ½ hours, or until the meat reaches 180.

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3. Meanwhile, in a small oven-safe dish, combine the sticks of butter with fresh rosemary, sage, and thyme. Place this dish in the smoker alongside the turkey breast, allowing it to smoke uncovered. 4. Once the turkey reaches 150 degrees, remove it from the smoker and place it in a foil boat. 5.

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Next, preheat the oven to 250°F and set up a smoking method using wood chips or pellets. You can use a smoker box or a foil pouch to hold the wood chips, placing it in the oven to create the smoking effect. Make sure to place the turkey breast on a rack in a roasting pan, allowing for proper airflow and even cooking.

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HEAT the oven to 325°F. SPRINKLE the turkey cavity and skin with plenty of the dry rub. Sprinkle with the herbs to taste. Place the celery and onion in the cavity. PLACE the bird in a turkey-sized oven bag set in a roasting pan. Holding the bag open, brush the turkey with the butter.

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After scattering the pre-soaked wood chips on the baking tray, add approximately a 1/4 cup of the water they soaked in. Place the wire rack over the wood, followed by the disposable catering tray.

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Smear the mayo onto the surface of the meat, scraping it with a gloved finger so that only a bare coat remains. Season the breasts on both sides with your favorite poultry rub. Place the turkey in the smoker and probe a breast with your Smoke X2. Set the high-temp alarm for 157°F (69°C).

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1 oven cooking bag. Combine the first 5 ingredients in a large container, and marinate for 24 hours. Drain brine and place turkey in the cooking bag. Seal the bag and cut in steam vents according to bag instructions. Place turkey in a roasting pan.

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Let sit until cooled. Step 2 - Add turkey breasts to the brine and place in the refrigerator overnight. Use any container that will fit the breasts and the brine. Step 3 - Mix together the herbed butter mixture and set aside at room temperature. Step 4 - Remove breasts from brine, pat dry.

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Brush the turkey breast with olive oil (or melted butter). Season liberally all-purpose seasoning or kosher salt and ground black pepper. Prepare the smoker for indirect cooking with very low heat (200°F - 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal. Brush the cooking grate clean.

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Smoke the turkey at a low temperature, 175F-200F for about 4 hours, checking the internal temperature with a meat thermometer after 2.5 hours and then every 45 minutes after that. At this low temperature, plan for about 20 minutes per pound of smoking time.