Here's a way to put a lot of different processes into one entree - and create a mountain of dirty dishes in the process. Smells great baking, though, and is good for those who like a milder smoke flavor.

1 4 to 6# "natural" whole turkey breast

Cure:

1/4 c salt
2 tbsp Tender-Quick
1/3 c sugar
2 tbsp honey
1/2 tsp each black pepper, white pepper, rosemary, whole mustard seed, allspice

Place dry ingredients in bowl. Add about 1 c warm water. Stir to dissolve salt and sugar. Add turkey breast. Add enough cold water to cover turkey. Refrigerate for 2 days, stirring occasionally.

Smoke turkey breast in Cookshack at 150F with 2oz cherry for 3 hours. Remove from smoker. At this point, turkey will not be fully cooked. Handle as for raw poultry.

Stuffing

2/3 c white rice (short grain or sushi rice works best)
1/2 tsp salt
1/4 c each diced carrot, pea pods, green or red bell pepper

Cook rice and salt according to package directions or in rice cooker with 1 c water. Mix vegetables into cooked rice.

Fill breast cavity with stuffing. Cover cavity with foil, then turn breast meat-side-up into roasting pan. Bake at 350F until stuffing is 175F, about 2 hours.