I would definitely soak in a salt and sugar brine since turkey breast is dry to start with, the salt and sugar will give you some moisture. The recommended internal temperature for a turkey breast is 165 degrees. I would use Hickory to smoke and smoke low and slow. Make sure the probe thermometer is in the thickest part of the breast. You didn't say what the breast weighs which would make a difference in how long you smoke it, I would give it two to three hours of smoke depending on the weight.
Last edited by Woods walker; 05-07-2019 at 08:40 AM.