For one breast:
3 cups apple cider (apple juice will do if you don't have cider)
2 cups water
1 cup apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
1/4 cup Worcestershire sauce
2 Tablespoons Hey Grill Hey Sweet Rub (or the rub of your choice)
1 Tablespoon garlic powder
1 Tablespoon onion powder

Mix it all together and put the breast(s) and brine in a brine bag in a five-gallon bucket in a cold place for 10-12 hours. Overnight under my deck on the north side of the house serves well.

Smoke for about three hours at 260-275 degrees or until breast reaches 155 internal temp

I did three turkey breasts for the first time last year on my smoker using this recipe and everyone raved about it. I did not have near enough left overs. 🙁