Breast Questions

Back before turkey breast became so expensive,we would buy them by the case at holidays-or just appreciation gifts for friends,businesses,etc.

I'd go to Smokin's Turkey 101 for a great read.Then go to the FIND at top of page of the Turkey Forum and input Turkey Breast.
This will give you more great info than imaginable.

As always,the good cooks on here would suggest you use Smokin'Okie's brine before you cook.Even a couple hrs will help.

There are several quick defrost methods to help you.

I'd cook them at your max temp and remove them by 160º.The skin may not be wonderful,but I'd leave it on anyway.

I'd certainly leave them on the bone,wrap in HD plastic wrap and double foil them tightly.In your insulated carrier,they should stay warm for several hrs.

They can easily remove each half from the bone,as needed.Slice crosswise into slices to eat.

So this is what I did, make a mix of butter and a chicken rub I like, not sure of the name it just says chicken rub seasoning and is bought from a bulk food place that has a lot of spices and such they just package into smaller sizes. pulled the skin towards the neck and poked a few hole lightly through the membrane and rubbed the butter mix in and recovered with the skin and tooth picked down.

Set them in the fridge over night and then decided to do one at a time ribbed some of the remaining butter mix and into the smokette at 250 until it hit 140 then into a 350 oven to 157, double wrapped and toweled into the cooler, almost 12 hours later the one we didn't need to use we took out to out in the fridge was still pretty warm once untoweled.

Decided to do them one at a time because I could not figure out how to get them both in there at the same time, also why I finished in the oven.

Thank you Tom for your info.