In a large bowl or pot, combine 1 cup kosher salt and 1 cup brown sugar with 4 cups warm water. Stir until dissolved. Add 4 cups ice to cool the solution to cold. Add bay leaves, peppercorns, crushed garlic, rosemary and thyme.

Brine the turkey

Place the turkey breast in a large resealable bag or nonreactive container. Pour the cooled brine over the turkey, ensuring it is fully submerged (add extra cold water or ice if needed). Refrigerate for 8–12 hours (overnight).

Rinse and dry

After brining, remove the turkey from the brine, discard brine. Rinse the turkey under cold water to remove excess salt and pat very dry with paper towels. Let rest uncovered in the refrigerator for 1–2 hours if time allows to dry the skin further—this helps smoke adhesion and crisping.

Dry Rub & Smoking

Prepare the rub

In a small bowl combine 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground mustard and 1 teaspoon kosher salt. Stir to blend. Rub 2 tablespoons olive oil evenly over the turkey skin and under any loose skin, then massage the dry rub all over the turkey breast, covering skin and exposed meat.

Prepare smoker

If using a charcoal or pellet smoker, preheat to a steady 225°F (107°C). If using a gas grill set up for indirect heat, prepare to maintain 225°F. Drain soaked apple wood chips and add to smoker box or charcoal to generate smoke. Aim for a mild apple smoke to complement turkey.

Smoke the turkey

Place the turkey breast skin-side up on the smoker rack over indirect heat. Insert a probe thermometer into the thickest part of the breast without touching bone. Smoke at 225°F (107°C) until the internal temperature reaches 155°F (68°C). This typically takes 2.5–3.5 hours for a 3–6 lb breast; times vary by size. Monitor smoker temperature and replenish wood as needed to maintain steady smoke.

Rest and finish

When the internal temp hits 155°F, remove the turkey and tent loosely with foil. Rest for 20–30 minutes; carryover cooking will raise the internal temp to the safe 165°F (74°C). Resting also redistributes juices for moist slices.

Slicing & Serving

Slice the turkey

Move the rested turkey to a cutting board. Using a sharp slicing knife, remove any twine or trussing. Slice against the grain into even 1/8–1/4 inch thick slices for deli-style presentation. For thicker servings, cut to desired thickness.

Plate and garnish

Arrange slices on a platter. Sprinkle chopped fresh parsley and serve with lemon wedges. Offer additional cracked black pepper or favorite condiments on the side.