Smoked Turkey Breast with Herb Butter

First, prepare the brine from the orange brine kit by boiling it and then letting it chill for a few hours. Once chilled, add your turkey breast to the brine and let it soak overnight. The next day, prepare the turkey butter: In a bowl, mix 1 stick of unsalted room temperature butter with 1 teaspoon of savory, 1 teaspoon of Redmond seasoning salt, 1 teaspoon of poultry seasoning, and 1 teaspoon of finely diced fresh rosemary. Spread this mixture under the skin and all over the outside of the brined turkey breast. Preheat your smoker (Traeger recommended) and smoke the turkey at 225°F for a couple of hours for deep flavor. Then, crank the temperature up to 375°F to crisp the skin. Use a meat probe and pull the bird when it reaches 162°F in the breast. Let it rest for a few minutes; the carryover temperature will bring it to a perfect 165°F. Slice against the grain and enjoy!