Remove turkey neck and giblets from turkey breast cavity. Also remove any popping thermometers ( relying on these tend to lead to an over cooked turkey).
Pat turkey with a paper towel to remove any excess water. Sprinkle turkey breast with salt. Make sure to get all sides and inside the cavity.
4 lb turkey*, 2-4 tbs coarse salt
Place on a cooling rack, on a making sheet, and refrigerate overnight or up to 72 hours.
Remove from refrigerator 30 minutes before smoking.
Combine butter, garlic powder, rosemary, thyme, sage, and pepper in a small bowl.
¾ cup unsalted butter, 1 teaspoon rosemary, 1 teaspoon thyme, ½ teaspoon sage, ½ teaspoon black pepper, 1 ½ tbs garlic powder
Rub butter all over turkey breast. Gently separate the skin and place butter in between the skin and meat.
Place your thermometer probe in the breast horizontal, near the neck cavity, parallel to the spine, and not touching any bone. It should be ½-1 inch from the internal cavity.
Preheat your smoker to 225°F or 300°F. 225°F will take longer but be more smokey, 300°F will have crispier skin and less smokey flavor but will cook faster. If you are using a pellet smoker set your smoke to high.
Smoke the turkey breast until 160°F then remove from smoker and let sit for 20-30 minutes. During this time the temperature will rise to 165°F and be fully cooked.
Once the turkey breast has rested, slice and enjoy!