Ham Brined Turkey Breast!

- Take your turkey breast and remove the skin, ensuring it's clean.

- In a deep hotel pan, prepare the brine by combining 6 quarts of water, 1.5 cups of kosher salt, 4 cups of brown sugar, and 4 tablespoons of pink salt. Whisk until fully dissolved.

- Add crushed garlic, bay leaves, allspice, cloves, cinnamon sticks, star anise, red chili flakes, and mustard seeds to the brine.

- Include fresh rosemary, sage, and thyme, and mix everything together.

- Submerge the turkey breast in the brine and let it sit in the fridge for 24-48 hours.

- After brining, pat the turkey breast dry.

Seasoning and Cooking:

- Coat the turkey breast with 16-mesh black pepper and garlic powder, ensuring an even coating on all sides, starting with the bottom for a presentation side.

- Fire up your pit to 300 degrees Fahrenheit.

- Place the turkey breast on the grill with the thick side facing towards the fire.

- Let it cook for a few hours, maintaining the temperature.

Spritz:

- In a spritz bottle, combine honey and a little mustard.

- Add water or vinegar to the mixture to make it spritzable.

- Periodically spritz the turkey breast with the prepared spritz mixture to achieve a nice glaze.

- Once the turkey breast reaches an internal temperature of 165 degrees Fahrenheit, remove it from the pit and let it rest in tin foil.

- Optionally, add some melted hot butter to the tin foil to help solidify the juices.

- Allow the turkey breast to rest until it reaches a suitable slicing temperature.

- Slice and enjoy your homemade turkey ham!