Now that the holiday season is finally over, the price of turkey breast has dropped drastically. My mother picked up 2 breast that were on sale for $.88 a pound. But she bought enhanced breasts. An enhanced breast is one which has already been brined.You'll know because the package will say, "Contains up to X% of a solution to enhance juiciness and tenderness..." Personally, I prefer to brine my own turkey breast but it is what it is.
Anyway, after unwrapping, cutting off the extra skin and cleaning, I rubbed the breasts down with a simple rub consisting of: Kosher salt; Onion powder, Garlic powder & Vegetable oil.
You don't have to go crazy with all of the seasons. Just a nice rub inside and outside.
Then, I got my good ol' WSM ready. Poultry does not follow the "low & slow" method that traditional BBQ follows. You need high temperature to get that nice crisp texture and skin. I got my WSM up to 350*. Once it settled down, it remained about 310*. Also, I used 3 cubes of cherry wood.
On or about 3 hours later, I pulled the 2 breast when they reached an IT of 165*. Covered them loosely with foil and then carved them up. Notice the juices flowing from the foil. Good lawd, they were good. Thank you for looking and have a nice day!