Dry Brine (Optional):

1. Thaw Turkey if Frozen: Ensure your frozen turkey breast is fully thawed before you start the brining process. To thaw in the refrigerator, you need 5 hours for every pound of turkey so for a 6 pound turkey breast you will need close to 1- 1 1/2 days to fully thaw (but honestly I feel like it usually takes even longer). Read: How to Thaw a Turkey for more tips and tricks! Remove any giblets or gravy packets once thawed.
2. 2 Days Before Cooking: Combine kosher salt, zest and minced herbs in a small bowl. Pat turkey dry with a clean paper towel. Rub dry brine all over including under the skin, where possible. Place in a brining bag OR on a rimmed baking sheet with a wire rack and wrap tightly in plastic wrap. Place in the refrigerator. 
3. Night Before Cooking: The night before you are set to cook, remove the plastic wrap or brine bag. Place the dry brined turkey back on a wire-rimmed backing sheet and return the bird to the refrigerator. This allows the skin to dry out and will result in an extra crispy skin. Note: this step is optional! 
4. Day of Cooking: Remove from refrigerator for at least 1 hour before cooking to allow the bird to come closer to room temperature. Pat dry with a clean paper towel; do not rinse!

Smoked Turkey Breast

1. Preheat: Preheat smoker to 215 degrees F.
2. Make Dry Rub (if using): If you are using the Bourbon Rub (see Notes) combine those ingredients and set aside. 
3. Pat Dry + Butter + Seasoning: Place turkey breast on large plate and pat dry really well with a clean paper towel (the butter will rub on better if turkey is super dry). Rub softened butter all over the turkey breast, both sides, in every nook and cranny. Season generously with the Bourbon Rub OR lightly season with salt and pepper. (Note: if you haven’t brined your turkey then go heavier on the kosher salt + pepper seasoning).
4. Prep Pan: Nestle 2 large aluminum roasting pans on counter and add broth, celery and carrots. Place a wire rack across (a cooling rack will do) the aluminum pans and place prepared turkey breast on top.
5. Smoker: Carefully transfer the turkey breast + aluminum trays to smoker and close the lid.
6. Temp: Cook at 215 degrees F. for (really anywhere between 200-220 degrees F.) for the first 2-2.5 hours. Then increase the heat to 350 degrees F. until the internal temp at the thickest part of the turkey (without touching the bone) is 160 degrees F. Turn on your gas grill when your turkey gets close to a 158-160 degree F. internal temp. 
7. Baste: Feel free to baste the turkey once or twice with melted butter, but do so quickly as you will lose a lot of heat.  Opening the smoker for too long, too often will increase your cooking time.
8. Sear: Once that internal temp gets close to 160 degrees F. transfer it to a hot grill and sear on both side for 1-2 minutes. You can sear on a smoker by turning the temp up to 450+ degrees (some smokers don’t go that high), I just prefer to use my grill. Do what works best for you. 
9. Rest: Remove from grill and place on large plate. Baste with melted butter and then let rest for 20-30 minutes (feel free to cover/tent with foil) – this is when you can make the gravy.
10. Gravy Prep: Add the leftover pan liquid from the roasting pan to a large measuring cup or fat separator. Remove the top layer of fat and any solid bits that collect in the cup.
11. Make Gravy: In a deep skillet or medium saucepan, melt butter on medium-high heat. Add flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell. Slowly add in the leftover roasting pan liquid, whisking constantly. Continue adding and whisking until it is all added. Assess the consistency of the gravy – if you like it a little thinner, add broth a little at a time, until you have reached your desired consistency. If you want it a bit thicker, let it simmer (a soft boil) for a little bit and it will continue to thicken. Taste and add salt, as desired.
12. Carve + Serve: Carve your turkey breast (we have a step-by-step tutorial on how to carve a turkey breast) and serve with your homemade turkey gravy and all of your other delicious holiday side dishes! 
13. Carve: Carve and serve immediately.