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They’re super easy to cook. If you can target and keep 225-250°, it’ll be great. I wouldn’t go above 250° so the turkey remains juicy.That looks great. I’ve had good luck with Turkey breasts on the SmokeFire in the past.
I used the Franklin method, but may try yours next time.
I'm a turkey junkie and that looks fantastic. Got to give that a try.
The 5% saltwater brine for 24 hours was key. The turkey absorbed the correct amount of salt and it retained good moisture, evident by the jus when I took it from the fridge to slice it.I don’t normally do turkey breast but that looks so good and juicy I have to try it.