Smoked Turkey

You can brine the breast for 24 hours if you like.

Dry the breast very well

Baste with the melted butter

Season with salt, pepper, and garlic powder (or to your taste).

Preheat BGE to 310 grid with plate setter, legs up. Let internal temp adjust for an hour.

Put drip pan on the plate setter to collect drippings.

Place roast right on the rack or on a roasting rack. Add 3 chunks of cherry.

Heat up the wine. Mix with the remaining butter. Use this to baste the turkey every half hour.

When turkey reaches 156 internal, remove from heat, wrap in foil, and allow to rest for at least an hour.

Slice as desired. Here, I sliced it on a machine for sandwiches.

Sandwich on potato bread (my fav for smoked turkey)