Gather all the ingredients. You will also need heavy-duty aluminum foil and meat probe. If your turkey breast has the skin and bone attached, remove them carefully. I asked the butcher to remove them for me. My turkey breast was 5 pounds with skin and bone, and 4 pounds after removing them.
Start the fire:
Preheat the smoker to 265°F. The smoker temperature will range between 250 – 285 while it’s cooking but that’s fine. If it gets too hot just open the lid for a bit for it to cool down. You don’t want it too hot since the turkey will become dry.
Prepare the turkey & rub:
In a small bowl, add all the turkey rub ingredients.
Mix all together and scoop into the MaracaSifter. I LOVE this little tool from Uchicook, which allows me to sprinkle evenly.
Apply the rub evenly on the turkey breast.
Make sure to sprinkle on the sides and the tender area (if it’s separated).
Cook the turkey:
Place the turkey, skin side up in the smoker (the side that previously had the skin). Attach the meat probe and cook until golden brown, or when the meat probe says 140ºF (60ºC) (typically around 2 hours).
In the meantime, make Miso Butter Sauce. Combine the melted butter, miso, and soy sauce in a small bowl.
When the meat probe says 140ºF (60ºC), remove the turkey from the smoker and place it on two layers of heavy-duty aluminum foil, dull side out. Place the turkey on the foil towards the edge away from you so you’ll have enough room to completely wrap it up later.
Drizzle all the Miso Butter Sauce on top of the turkey and stick the meat probe into the thickest part of the meat.
Wrap tightly in the aluminum foil.
Seal the edges well. The turkey will cook in its juice and miso butter sauce so don’t let liquids escape.
Return the turkey to the cooker, this time with the skin side down. It should look like a boat on the grate.
Continue cooking until the internal temperature reaches 160°F (71ºC), about 1 hour. Do not overcook.
Let rest and serve:
Let the turkey wrapped in foil and rest until the internal temperature drops to 140°F (60ºC) for about 30 minutes. Open the foil carefully, making sure you don't spill the juices.
Slice turkey based on your thickness preference against the grain. Keep the cooking liquid for making the gravy.
Make the Miso Butter Gravy:
Gather all the ingredients for the gravy. This smoked turkey breast is pretty clean, and there's not much stuff, so it’s not required to strain the drippings.
Add the butter to the frying pan or a saucepan on medium heat and let it melt completely. Add the flour to the pan.
Using a spatula or whisk, combine the flour and butter together and cook until you form a roux, a thick gloppy paste, about 2-3 minutes. Then gradually add chicken broth and mix to combine. DO NOT pour the whole broth. Add roughly ¼ cup at a time and make sure the mixture is homogenous before you add more broth.
You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thick gravy.
Pour in the drippings and mix to combine with the roux.
Taste your gravy. If you like, you can add a bit of soy sauce, miso, and salt. I added a little bit of soy sauce and miso in my gravy. Remember, it depends on your chicken stock and drippings (it can be already salty), so always taste your own gravy before season to taste.
Turn the heat to medium-high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you'd like it. Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick mix.
Gravy can be kept refrigerated for up to a week or frozen for up to 3 months. Reheat gently over low heat while whisking occasionally.