Turkey Breast

I'm planning on doing 2 4# turkey breasts for deli meat this weekend. They were purchased from a local turkey farm and are natural. I was planning to brine and then rub them with the cinnamon/cumin rub for poultry from the main site. I haven't done brining before and I was curious if this would be too many different flavours for the turkey breast.

Should be fine. Brine using a simple salt solution then apply rub and smoke those suckers.

Have fun,
Chris

Let us know how this turns out. I'm planning on doing a few turkey breast next month for Thanksgiving. I have a rough idea of what I'm going to do. Would like to hear about how it goes for you. Good luck and Thanks.