Step 1

Use a fillet knife to trim any residual fat on the turkey breasts

Step 2

Add water to the brine bucket. Gently stir in the salt and brown sugar.

Step 3

Add turkey breasts and ensure they are completely submerged in the solution (add more water if needed). Close bucket lid and store in the refrigerator overnight, or for 12 hours.

Step 4

Remove the turkey from the brine. Rinse and pat dry with paper towels.

Step 5

Combine all the dry rub ingredients in a small bowl. Use a fork to break down any clumps that may appear.

Step 6

Apply a generous amount of rub over each turkey breast, on all sides. Work the seasoning into any folds in the meat.

Step 7

In a small bowl or ramekin, combine the canola oil, water, and Worcestershire sauce

Step 8

Fill barrel of your meat injector with marinade and apply to each turkey breast, injecting every 1-2 inches

Step 9

Fire up your smoker to 225°F (107°C). If you are using a grill, set it up for 2-zone indirect grilling. Once you hit target temperature, add a few wood chips to the coals.

Step 10

Place turkey breasts on your smoker’s grates (ensure you use the indirect side if you are using your grill).

Step 11

Close the lid and cook until the thickest part of your turkey breasts has hit 160°F (70°C), about 60-90 minutes

Step 12

When ready, remove the turkey from the smoker. Serve the breasts whole or slice against the grain for sandwiches.