There aren't many recipes for turkey breast on these forums. Time to change that i think. Alright so here we go tomorrow with turkey breasts for tomorrow. Sister in law has asked me to smoke for a group of 20 to celebrate my niece's first birthday. The brine is the usual water/salt seasoned with honey, rosemary, sage, marjoram, bay and black peppercorns. Brined for 5 hours, in the fridge for 12 and smoke with apple wood for 4. I've used this recipe before to great success but never on this scale. I'll be increasing it to 5-6 turkey breasts and I'm concerned about heat management and consistency of flavour. Any suggestions would be more than welcome, otherwise I'll post updates and discoveries as I go along.