Melt the butter, add injection ingredients, mix well, and let cool.
Remove turkey breast from the refrigerator and coat with olive oil and cracked black pepper.
Inject the turkey with the injection mixture
Bring your smoker to 225F. Add 3-4 chunks of cherry wood (OR your preference of smoking wood) once your temperature has stabilized.
Place the turkey breast directly on the smoker grates, breast side up and smoke 3-4 hours, until the internal temperature reaches 160F in the thickest part of the breast.
You may want to spritz with apple juice every half hour after the first 2 hours of smoking. (Helps to keep the skin from becoming rubbery and keeps the breast from drying out.
When done remove the breast from the smoker and rest for 10 minutes.
Cut breast from the bone and cut into ½ inch thick medallions and serve immediately.