Turkey Breast | Water | Salt Brown Sugar | Garlic Rosemary | Peppercorn Bay Leaves | Lemon Orange | White Wine | Ice Garlic Salt | Onion Powder Butter | Pepper
Remove the turkey from the brine and pat dry. Combine garlic and onion powder and use it as a dry rub. Mix the rest of the ingredients in a bowl until combined. Apply to the turkey and set aside.
Heat the smoker to 225° and use flavored wood. Add the turkey breast into the smoker and insert a thermometer into the turkey and close the lid. Smoke until the internal temp is 165°. Remove from smoker and let rest for 20 minutes and serve.