I plan on smoking a bone in turkey breast on my new MES 40 for the big day. I will be using the slaughter house brine for about 24 hours and then drying and letting sit in the fridge over night before the big day.
First question: I do leave it in the fridge uncovered correct? I've read that this prepares the skin for the smoke? I will then be allowing to rest briefly on the counter before going into the preheated MES. Right?
My second question is: do I go ahead and stick the probe in when I first place it in? I have read a concerning thread (which I now can't find) recently about not inserting the probe before the bird reaches 140? I would hate to ruin the day with getting everyone sick on my first turkey smoke.
My third question is about the resting after the cook: I intend on getting the breast to an IT of 160-165 then removing and letting rest. I have read that some say to wrap in foil and let rest in an empty cooler for 1-2 hours at room temp before serving? Could someone correct this if wrong and/or explain.
I hope to have time to get some Q-view on the big day to share!
You guys are the best!