For the lemon pepper: Zest the lemon and allow to dry. Mix with the granulated garlic, pepper, salt, sugar and celery seed.
For the brine: Add 4 cups of the water, salt, sugar and half of the lemon pepper to a saucepan. Bring this mixture to boil over high heat, and then add the remaining water.
For the turkey breast: When the brine is cool, add the turkey and refrigerate for 3 hours.
Sprinkle the turkey with the remaining lemon pepper and place in your backyard smoker for approximately 3 hours at 250 degrees F. Use mesquite wood if available. Oak will work as a substitute (if you don't have a smoker you can use your oven).
Slice the tomato, red onion, dill pickle and pull the leaves off the head of green leaf lettuce (don't forget to wash thoroughly).
Toast the buns and spread mayo on both sides. Slice the turkey breast thinly and place on the bottom bun. Place leaf lettuce, tomato slices, red onion slices and dill pickle slices (in that order) on the top bun and serve open faced.
Plan ahead and it will be worth the wait. If you do not have a smoker, then you can use your oven. You will sacrifice the smoked flavor, but it will work just fine. Use the same time and temperature as the smoker.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.