| Ingredients: Salt and freshly ground black pepper, as needed Vegetable oil, as needed |
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 1. Remove turkey pieces from brine and drain. Tightly wrap breasts in cheesecloth. Pat some brining solution around each turkey bundle.
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2. Smoke turkey pieces in a covered smoker, using water-soaked mesquite or hickory wood chips. Maintain a smoker temperature between 225-300º F.
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3. Turn turkey and continue to smoke until the internal temperature of the turkey pieces reaches a minimum of 160º F.
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4. Trim and dice thighs. Hold, covered, in the refrigerator for service.
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5. Unwrap turkey breasts, and slice into 1/3-inch slices. Season with salt and pepper; lightly coat surfaces with vegetable oil. Cover and hold for service.
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