Turkey Breast Brine Suggestions

Here is a brine that I like:
2 Gal Water
2 Cups Kosher Salt
3 Cups Sugar
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
1/4 Cup Molasses
1/4 Cup White Wine
1/4 Cup Worcestershire

For smoking, use your favorite wood. Stabilize your Egg at 225. Let the smoke start flowing and add your bird. Allow 30-45 minutes per pound. The meat of a brined turkey with smoke applied will have a pink tinge, especially if you are using wild cherry for smoke, so, be sure to observe proper temperatures recommended for doneness relative to breast and thigh before pulling and wrapping in foil for a rest prior to carving.

Low and slow, not a bad way to go, especially for any bird under 12 pounds (larger may mean too much time in the danger zone).

Just my experience. YMMV.
Best,
WA