Benjamin.H
New member
Thinking of doing a couple skinless boneless breasts for Thankagiving instead of the whole bird. I have two different questions.
1. Should I follow the apple brine recipe for a boneless skinless like I do for a full bird in terms of time, air dry... I know I need to smoke around 225-250.
2. Anyone followed Big Bob Gibson's maple glazed turkey breast from Chris Lilly's book
1. Should I follow the apple brine recipe for a boneless skinless like I do for a full bird in terms of time, air dry... I know I need to smoke around 225-250.
2. Anyone followed Big Bob Gibson's maple glazed turkey breast from Chris Lilly's book