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I picked up 2 turkeys (breasts only)

I used Jeffs brine and bacon butter recipe

I brined over night in the fridge using zip lok freezer bags as these were small gals

Cooked with Apple wood chunks over a load of royal oak lump

Temp 275 for around 3 hours until IT reached 165

I let them sit for 25 mins and carved , came out very juicy, stuffing the butter under the skin really kept it moist , I basted it twice in the last hour of cooking with butter mixture, garlic

I think next time I'll apply some salt and pepper rub in addition to butter mixture for more flavor, after cooking it was juicy but lacking that flavor pop