Step 1

Grind together the kosher salt, bay leaf, rubbed sage, dried thyme, and dried rosemary in a spice grinder or small food processor.

Step 2

Remove the turkey from the packaging, pat dry with paper towels.

Step 3

Sprinkle the inside of the turkey breast lightly with salt. Place the turkey breast on its back and salt the skin of the breast, concentrating the salt where the meat is thickest. Be sure to spread it evenly on the sides too.

Step 4

Wrap the breast in a few layers of plastic wrap. Place the turkey breast-side up on a plate or platter in the refrigerator. Chill for 2 days*. Rub the salt around once a day. (Liquid will collect on the plate—this is normal)

Step 5

For the crispiest skin, on the third day, remove the turkey from the plastic wrap. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 12-24 hours.

Step 6

Get your smoker or grill to a steady temperature between 225-250 degrees Fahrenheit.

Step 7

Add chips or chunks of your selected wood (we recommend pecan).

Step 8

Place turkey breast in smoker or grill avoiding direct heat.

Step 9

Smoke for approximately 3 hours at 225-250 degrees until the internal temperature of the breast reaches 160 degrees Fahrenheit. Add more pecan wood as needed.

Step 10

Remove smoked turkey breast and tent with tin foil. Allow turkey breast to rest for 20 minutes to allow redistribution of juices.

Step 11

Remove breasts by cutting along the breastbone. Slice as desired.