In a large stockpot, combine 16 cups water, 1 cup kosher salt and 1/2 cup brown sugar. Heat gently, stirring, until salt and sugar dissolve. Remove from heat and add crushed garlic, bay leaves, peppercorns and thyme. Cool the brine to room temperature, then refrigerate until chilled (about 30–45 minutes).

Brine the turkey

Place the turkey breast in a clean container or large resealable bag and pour the chilled brine over it. Add ice to keep temperature cold if needed. Submerge the breast; weigh it down if necessary. Refrigerate for 8–12 hours (overnight). Do not brine more than 12 hours for a 4-lb breast to avoid over-salting and texture change.

Rinse and dry

Remove the turkey from the brine, discard the brine, and rinse the breast thoroughly under cold water to remove excess surface salt. Pat the turkey very dry with paper towels, including under any skin flaps — dry skin will help the rub adhere and form a crust.

Texas-Style Rub & Glaze (B.C.J — Brown Sugar, Cumin, Jalapeño)

Prepare the rub

In a bowl, combine the 1/2 cup packed dark brown sugar, 2 Tbsp paprika, 1 Tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp coarse black pepper, 1 tsp kosher salt and 1/4 tsp ancho or cayenne (if using). Mix until uniform.

Make jalapeño butter glaze

In a separate small bowl, mash together the softened 3 Tbsp unsalted butter, 1 Tbsp olive oil, minced jalapeño, 2 Tbsp apple cider vinegar and 2 Tbsp honey until smooth. Reserve about 2 Tbsp of this mixture for serving glaze and keep the rest to coat during cooking.

Apply rub

Lightly rub the turkey breast with 1 Tbsp olive oil to help adhesion. Spread the jalapeño butter over the skin and exposed meat, then press the dry rub evenly over all surfaces, concentrating on skin and any exposed flesh. Let the rubbed breast rest at room temperature for 30–45 minutes while you prepare the smoker or oven.

Smoking / Roasting and Finishing

Prepare smoker or oven

If smoking: preheat smoker to a stable 275°F (135°C). Add hickory or oak wood chips/wood chunks per manufacturer instructions. If roasting: preheat oven to 325°F (163°C) and place a shallow roasting pan with a vegetable rack in the oven.

Cook the turkey

Place the rubbed turkey breast skin-side up on the smoker grate or on the rack in the roasting pan. Insert a probe thermometer into the thickest part of the breast avoiding bone. Smoke/roast until internal temperature reads 155–160°F (68–71°C); for a 4-lb breast expect about 2 to 2 1/2 hours at 275°F smoking or 1 3/4 to 2 hours at 325°F in the oven. Begin checking at 1 1/2 hours to avoid overcooking.

Baste and glaze

Every 30–40 minutes after the first hour, brush the breast with some of the jalapeño butter glaze reserved (do not use all at once) to build a shiny, slightly sticky crust and carry the jalapeño flavor. If the skin is browning too quickly, tent loosely with foil.

Rest before slicing

When the thermometer reaches 155–160°F, remove the breast and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes; carryover cooking will bring the final temperature to 160–165°F and juices will redistribute.

Finish and serve

Slice the turkey breast against the grain into 1/4–1/2-inch slices. Warm the reserved 2 Tbsp jalapeño butter glaze gently and drizzle over the slices. Sprinkle chopped parsley if desired and serve with lemon wedges on the side.