Step 1

Preheat smoker to 250 degrees according to manufacturer's directions.

Step 2

In a small bowl combine the olive oil, butter, garlic powder, dried basil, ground sage, paprika, salt and pepper.

Step 3

Rub the seasoning mixture on the inside of the turkey breast, then gently lift up the skin and rub it under the skin and on top of the skin. Make sure to flip the turkey breast making sure to get under the skin everywhere and on the outside.

Step 4

Place turkey breast in large disposable roasting pan.

Step 5

Pour chicken broth on the bottom of the pan. Place in preheated smoker.

Step 6

Smoke for about 4 hours until the internal temperature of the breast hits 160 degrees F. During the last hour of smoking baste it every 30 minutes.

Step 7

Remove from smoker, tent with aluminum foil and let rest 30 minutes before carving.

Step 8

Melt butter in a saucepan over medium-low heat. Stir in black pepper.

Step 9

Slowly add flour, whisking continuously until mixture is smooth.

Step 10

Next, slowly whisk in 2 c. of turkey drippings or chicken broth into saucepan. Cook gravy for several minutes until it thickens up.