Smoked Turkey Breast – – turkey brine (see recipe link below), turkey (breast), Prepare and chill the brine. Allow adequate time ahead to completely chill the liquid prior to adding the raw turkey.; Place the turkey breast in the chilled brine and keep refrigerated for 12 to 24 hours.; Prepare the smoker.; Remove the turkey breast from the brine and pat dry with paper towels. Place the turkey breast on the grate for indirect cooking. (We use a beer-can chicken rack to stabilize the breast upright on the grill grate.); Cook to an internal temperature of at least 165 degrees F. (We prefer it a little more done, to about 180 degrees F. It will remain moist because of the brining.); – (button link=" http://roadtripflavors.com/recipe/turkey-brine" color="teal" newwindow="yes") RECIPE: Turkey Brine(/button)