Got past the turkey overkill after eating it non-stop for a couple of days around the holiday. I wanted to smoke a turkey breast for the fam for dinner. I picked up a 5 lb breast and wanted to dry brine it. I rubbed it with a kosher salt / poultry seasoning / pepper mix on and under the skin and put it in the fridge for two days. 2 days later and the brine had done it's job. Out of the fridge and into the smoker! Into the Masterbilt Smoker with cherry in my AMNPS at 240 degrees. Cooked it to 160. Foiled it and let it rest for 45 minutes while it came up to 165. It was incredibly moist and just came away perfectly. Had to cut my daughter off so there would be leftovers :biggrin: Mashed some potatoes and made some pull-apart stuffing rolls. What a feast! I need a nap now!