Hey fellow meat aficionados!
I'm smoking two turkey breasts tomorrow for thanksgiving, My plan is to butterfly them so that I can pound them out and put cream cheese and cranberry sauce on 'em, roll them up and wrap them in a bacon weave. My question(s), Should I use a rub between the turkey and bacon if I already brined them? I'm not planning on leaving the skin on because I don't want it to be soggy. Also around how long of a cooking time per pound should I expect?
Thank You all and Happy Thanksgiving.
I'm smoking two turkey breasts tomorrow for thanksgiving, My plan is to butterfly them so that I can pound them out and put cream cheese and cranberry sauce on 'em, roll them up and wrap them in a bacon weave. My question(s), Should I use a rub between the turkey and bacon if I already brined them? I'm not planning on leaving the skin on because I don't want it to be soggy. Also around how long of a cooking time per pound should I expect?
Thank You all and Happy Thanksgiving.