Brining:
In a large bowl or container, estimate the amount of cold water needed to submerge the turkey breast without overflowing. Weigh the water and calculate 5% of the weight to determine the amount of kosher salt needed.
Add the calculated amount of kosher salt to the water and whisk until fully dissolved.
Add a handful each of thyme sprigs, sage leaves, and rosemary sprigs to the brine, along with a handful of white peppercorns, a few arbol chiles, and crushed garlic cloves.
Mix in 5% of the weight of the water in lemon juice.
Submerge the turkey breast in the brine, cover the container, and refrigerate overnight.
Smoking:
Remove the turkey breast from the brine and pat it dry with paper towels.
Lightly coat both sides of the turkey breast with 16 mesh black pepper and granulated garlic.
Fire up your smoker to 275-300°F (135-150°C).
Place the turkey breast on the smoker grates and smoke until the internal temperature reaches 155°F (68°C)
After about 2 hours into your cook place the smoked turkey breast in a deep hotel pan or a suitable container.
Pour the infused clarified butter mixture over the turkey breast, making sure to cover it completely.
Return the turkey breast to the smoker and baste periodically with the butter mixture.
Smoke until the internal temperature reaches 155°F (68°C)
Once done, remove the turkey breast from the smoker and wrap it completely in tin foil along with some of the butter mixture.
Allow the turkey breast to rest in the foil for a few minutes until the internal temperature settles around 140°F (60°C).
Unwrap the turkey, slice it, and dive in!
Clarified Butter:
In a saucepan, melt the unsalted butter over low heat until fully melted and the water content boils off.
Once the butter is melted, remove from heat and skim off the milk solids that rise to the top.
Strain the clarified butter through a fine mesh strainer into a separate container to remove any remaining solids.
Return the clarified butter to the saucepan and add a few sprigs of thyme and rosemary. Simmer over low heat to infuse the butter with herb flavors.
