I just did a whole turkey breast today and will do another tomorrow for Sunday dinner on a 340. You could put a small turkey in or spatchcock but it’s not big enough for a large one. No brining. So my process was put butter and seaoning under skin,olive oil skin and rub seasoning on. smoke at 275 for 20/30 min. Put in warmed cast iron pan while turning up to 350. When at temp put breast in pan back in. Cook till 160. Pull out and rest before slicing.
I let my brother test taste. He said “how did you make this so moist”. So I guess it was a win
I let my brother test taste. He said “how did you make this so moist”. So I guess it was a win
