I made about the best turkey breast I have ever eaten last month. Made a brine with 50% water to 50% chicken broth, a premix Tuscan Herb seasoning, approx. 1/4 cup salt, 1/4 cup sugar, and 2 Tbs. of fresh cracked pepper. Brined it overnight in a 4 quart pot, pulled it out of the brine, rinsed it off, and draped a bacon weave over it. Smoked at 225-250 using mesquite. Pulled at 180° internal temp., was moist and super tastey!