Apple Butter Turkey Breast
Either way will work, I prefer cooking the fillets separately.... and I can share what I did for a BBQ turkey competition this year. I cooked two skinless breast fillets and two skin-on thighs. I wanted to turn in slices and pulled meat. Here I'm using a BBQ rub without much pepper (some judges don't like spicy food too much pepper is not good), at home however, when I make the same thing with turkey or chicken breasts I like a heavier dose of black pepper. I start with mixing an apple lite brine which is 8 ounces of apple juice and 6 grams of cannning salt. This gets injected 5 to 6 hours before smoking.
For your breast fillets, you only need half this amount.
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They get roasted in the 275° range with apple wood for a little over an hour until I get this color OR the internal is 145°.
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Lay them on some foil, seasoning side down with some chicken broth, add butter. Seal the pouch and cook until the internal is 158° to 160° in the thick end. (I take the thighs to 175° in their own pouch) Another option instead of a foil finish, would be a sous vide finish which would guarantee a moist and juicy breast.
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Slice the fillets against the grain. It presents really well and you don't have to worry about getting the skin crispy, because there is none!
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When I do the same skinless breast at home I use this amount of pepper. This is what is served in many BBQ joints in Texas.
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