Welcome Friend you are in the right place. Everyone here are experts. I love these people. They are always willing to lend a hand when needed. Try this. Your Mom may like it
In a large pot mix
1 Gallon of water ,1 cup of Kosher salt and 1 cup of sugar. If you use table salt use 3/4 cup. You have to make enough brine to cover your Turkey/ Breast completely in the pot. Using the above recipe.
Now anything you add at this point the turkey will taste like. I use garlic ,onion ,pepper corns, Poutry seasoning. and a dash of sage. You can use cajun seasoning, maple syrup. fruit, anything you want it to taste like. Hold the Turkey under the brine with a heavy plate, or a brick / rock in a zipper bag.
If you are going to cook just a turkey breast leave it in the brine in the fridge for 5-8 hours. a whole turkey can stay in it for up to 24 hours. Rinse well and pat dry with paper towels. Once you get the turkey in the brine, grab a stick of butter and mix in the seasoning you have chosen it to taste like, Roll it back out into a cigar shape , place it in a sandwich bag and freeze it while the Turkey/ Breast brines. After the turkey is nice and dry push your fingers under the skin of the breast and get it loose from the turkey. slice the frozen butter into madallions and push under the skin all over the breast.
Smoke the breast at 250 degrees for 4 hours and they say a safe inside temp ( Away from the bone, in the thickest part of the breast is 165 ) I like 170. Remember the best smoke is thin blue smoke. Not heavy white. I usually add wood chips as I see fit. But I been doing it for 33 yrs
You don't have to smoke it ( Blasphemy ) , Bake it as you usually would. I have baked it in a sealed brown paper bag in a turkey baking pan. You can also deep fry it as long as you pat it nice and dry before it hits the hot oil. If you are not sure how to deep fry it in a Turkey Fryer email me and I will give you the proper process. Give this a try. Welcome Again Chefrc