Texas-Style Smoked Turkey Breastwith Gravy

Make the brine: combine 7 cups cold water with 95 g kosher salt, 47 g sugar, smashed garlic cloves, bay leaves, a pinch of black peppercorns, a splash of cherry pepper liquid, a few sprigs of fresh thyme, and a sprig of fresh rosemary; heat just until the sugar dissolves, then cool completely.

Place the turkey breast in the brine, cover, and refrigerate for 6–12 hours.

Prepare the rub by mixing 1 tbsp each of garlic powder, celery salt, poultry seasoning, paprika, and coarse black pepper; adjust pepper to taste.

Remove the turkey from the brine, pat dry, and coat both sides with the rub, pressing it onto the meat; let it rest uncovered in the refrigerator overnight to develop a bark.

Preheat a smoker or grill to about 300°F (300°F). Place the turkey breast skin side down on a tray, add a water pan for humidity, and smoke until the exterior forms a dark crust, about 2 hours.

Brush the top of the turkey with melted butter and honey, then continue smoking until the internal temperature reaches 148–150°F; remove and let rest, allowing carry‑over heat to bring it to 155°F.

While the turkey rests, render the turkey skin strips in 2 tbsp butter over medium heat until crisp; add 2 tbsp flour and whisk to form a roux.

Gradually whisk in 1 cup turkey stock, 1 tsp dark soy sauce, 1 tsp lemon juice, and salt to taste, cooking until the gravy thickens to a pourable consistency.

Slice the smoked turkey breast against the grain, drizzle with the turkey‑skin gravy, and serve.