Getting ready for Thanksgiving and I have a quick question about timing.
I have a 10lb bone in turkey breast and a spiral ham about the same size. I have done turkey breasts before and seem to remember they take about 4 hours at 300. The ham has me stumped as i have never done one before. I guessing it needs to go to 140 or so. At 300, i am guessing if they both go in the same time, the temps should be okay for both at about the same time. Any pointers on timing this from the guys that have been here before?