Place the turkey breasts on a cutting board with the backbone up and the breasts down. Position the turkey so the end that is more open is facing you. Use a pair of poultry shears (or kitchen shears) and place them just to one side of the backbone. Start cutting down the length of the backbone, through the bone and skin of the turkey breasts but not through the backbone itself. Cut all the way down to the other end, then do the same thing on the other side of the backbone. Remove the backbone and either set it aside to use for broth or throw it away.

Use a knife (or the shears if you can) to make a very shallow incision down the middle of the inside of the turkey. Take both hands and press against the inside of the turkey to flatten it out. Flip the turkey over so the breasts are facing up and use your hands to press down again, flattening it more. You may hear bones or cartilage cracking, which is okay.

Measure out your salt into a small prep bowl and set it next to your cutting board. Pat both sides of the bird down with paper towels, then use your hands to start separating the skin from the meat of the turkey. Do this on both breast pieces.

Next, take a large pinch of your kosher salt between your fingers on one hand. Hold up the skin with the other hand and and rub the salt directly onto the meat under the skin. Get as far down as you can as any unsalted spots won't have as much flavor as those with salt on them. Keep going until both breasts are well salted, then sprinkle any remaining salt on the skin and underside of the turkey.

Line a rimmed sheet pan with aluminum foil and insert a wire rack in it. Put the turkey on top of the rack, breasts facing up, so that the air gets to all sides of the turkey to help it dry brine. Put the bird in the fridge for 24 to 48 hours. You can leave it uncovered or gently cover it with plastic wrap.

The day you're going to smoke your turkey breast, remove the bird from the fridge 30 minutes before you plan to cook it to warm up. Set your Traeger to 250 degrees F. While the pellet grill is warming, make the flavored herb butter. Chop up 1 teaspoon of each herb and add it to the softened butter in a medium bowl. Mash them together with a fork until the herbs are distributed evenly throughout the butter.

Scoop up some of the herbed butter with your hand and spread it directly on the meat of the turkey, under the skin. Keep at it until all of the turkey meat has a thin layer of butter on it, saving a little at the end to rub it on the skin.

Once the Traeger has come up to temperature, place the sheet pan with the turkey on it. If you have a temperature prob (most Traeger's come with one) then insert it deep into the turkey breast but away from any bone. Shut the lid and set the probe temperature to 150 degrees F.

Let the turkey cook for roughly 3 hours, or until the internal temperature reads 150 degrees F. Remove it from the smoker and let it rest for 10 minutes, then carve into it and enjoy!