Steve,
I am assuming your breat is bone-in as you say it is whole. You can look at the info in "Let's
Cook" at the website. I sometimes get confused
with the difference in cooking and smoking a turkey. I smoke mine after brining for 2 days
with a 240-250deg fire. I still go to about 155-160 in the breast,wrap in foil and old towels,
put it in an icechest to let the thigh finish without drying the breast. Where I shop whole turkeys sell for .59-.79/lb vs about $2.29/lb
for whole breast. That's why I do whole turkeys
if I have enough lead time. It takes at least 3 days for one to thaw in a fridge and another 2 days to brine so it's not a spur-of-the-moment
thing!!! Good luck.
Pat Barnes
