Add brine ingredients to a large bowl.

Add breasts to brine.

Cover and refrigerate for 4-8 hours.

In a small bowl, combine the butter with the remaining rub ingredients. Use a fork to combine the ingredients well. 

Pat the turkey breasts dry, then lay each in a square of foil. 

Take ¼ of the rub and spread it out on one side of the breast. Fold it in half lengthwise with the rub on the inside. Then, spread another ¼ of the rub onto the outside of the turkey breast. Finally, secure the breast in half with cooking twine at 2” intervals along the breast. Repeat process for second breast.

Crimp the foil tightly around the chicken. Refrigerate for another 4-8 hours.

Remove the turkey breast from the refrigerator and let sit at room temperature for 30-45 minutes before preheating oven or smoker. Insert a temperature probe if you have one. 

Smoke at 200 F for 2-4 hours or until the meat reaches 160 F.

If using the oven instead, bake at 275 F until done.

Let the meat cool a bit, then chill for 4-6 hours.

Remove and discard the cooking twine.

Slice thin using a meat slicer or electric knife.

To store longer than a week, freeze in family-sized portions in a freezer-safe bag or container.