Smoked Turkey Breast

Loved how this turned out. Perfect for smaller gathering or for those who prefer white meat. I got my boneless turkey breast from Whole Foods. I used this video but used a salting technique from Cooks Illustrated. Start the day before you need it since you'll be salting it overnight. I use an electric CookShack smoker, so if you are using something else plan accordingly to prepare your smoker. 

Ingredients

1 or 2 turkey breast halves (usually 2-3 pounders are available)

Kosher Salt

Coarse black pepper - I used Sam's Choice . Reasonably priced at Walmart. 

Dried thyme (optional)

Unsalted Butter

Instructions

1. Remove skin from the breast and salt all over with ¾ tsp per pound. 
2. Wrap with plastic wrap, put on something to catch any leaking liquid and refrigerate about 12 to  hours. 
3. Unwrap turkey breasts and sprinkle black pepper VERY LIBERALLY all over turkey. I used prepared coarse black pepper. You could grind fresh, but it's a lot of pepper. 
4. I added some thyme but that's up to you. You are after all 
5. Smoke the breast at about 250 to 275 for  2 hours.  Double wrap in foil, breast side down with the butter. I think I used about 1/2 stick per breast. 
6. You can return these to the smoker or to a 275 degree oven. Insert a meat probe and cook till internal temp is about 160-162 degrees F. I think this was about another hour. 
7. Remove from oven or smoker and let rest in foil for about 30 minutes. 
8. Remove from foil and slice. Reserve liquid for drizzling over turkey once sliced.