Add the salt, brown sugar, garlic, peppercorns, orange, and lemon to a large stockpot along with 2 or 3 sprigs each of rosemary and thyme. Add 2 quarts of the water and stir.

Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the salt is dissolved. Remove from the heat and pour in the remaining 2 quarts of water.

Once the brine has cooled to room temperature, remove the turkey from the package and pat dry inside and out with paper towels. Submerge the turkey in the brine and refrigerate for 12 hours.

About 30 - 45 minutes before you are ready to start smoking, remove the turkey from the brine and pat dry with paper towels.

If desired, finely chop a tablespoon of fresh rosemary and stir into the softened butter. Massage some of the butter under the turkey's skin, then rub the rest all over the outside.

In the meantime, preheat the smoker to 275 degrees and add cherry wood chips to the chip box. When the smoker comes to temperature and the chamber is filled with smoke, reduce the temperature to 225.

Place the turkey breast side up on a rack in the smoker and place a disposable aluminum pan on the rack below to catch the drippings. Cook the turkey breast for 4 ½ to 5 hours, or until the internal temperature registers 165 degrees.

Remove the turkey to a cutting board and tent with foil for 30 to 45 minutes before slicing.