I've got a few questions as I prepare for the Thanksgiving turkey smoke:
1. What advantages are there to placing the turkey directly on the grates versus putting the turkey in a roasting pan?
2. I have read that there is a bone in turkey breast which is basically "[font=Verdana,Helvetica,Arial]both breast portions, [/font][font=Verdana,Helvetica,Arial]skin, ribs, and part of the backbone, weighing 4-5 pounds and as large as 8 pounds". My family actually prefers white meat so I thought this might be a good option. Has anybody done one of these and had good results? Is there anything I should do differently with this versus a whole turkey?
Thanks!
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1. What advantages are there to placing the turkey directly on the grates versus putting the turkey in a roasting pan?
2. I have read that there is a bone in turkey breast which is basically "[font=Verdana,Helvetica,Arial]both breast portions, [/font][font=Verdana,Helvetica,Arial]skin, ribs, and part of the backbone, weighing 4-5 pounds and as large as 8 pounds". My family actually prefers white meat so I thought this might be a good option. Has anybody done one of these and had good results? Is there anything I should do differently with this versus a whole turkey?
Thanks!
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