internal temp on fresh breast

Breast only-170 deg

Well,the brining will give you a little more cushion ,as to how high you can take it.

Personally,I pull mine by 160*,foil and let rest in a dry cooler,until ready to slice.

You can always nick it with your knife tip,and see that juices run clear.

I wouldn't worry about broiling to change skin-it may not need it.

If you look at the 1/4 inch wide strip ,along a slice of breast,most folks won't notice.

I find that many throw it away,anyhow.

Have fun,and let us know how you did.

Take good notes for next time.

Axel/Tom et al.

The turkey breast came out great! Pulled it at 165, rested in foil for 30min and sliced and served. Had a buddy from work over for lunch and he couldn't stop raving about it! My wife asked for another one on Monday so she could make sandwiches with it all week.

Bad news. With regards to the aforementioned pics...there wasn't anything left when I realized I needed to take the pics. Sorry.

Good news! I have wings going in this afternoon and another breast scheduled for Monday. I'll be sure to get some snaps of that action. Thanks for all the help and advice!

If you want a crispy skin, take it off at 150 and put in on a grill or broiler and take to 160, carry over will take you higher.

Glad it worked!

20 whole wings (first time) sprinkled with CS spicy chicken rub, in the 08 at 225 for 3 1/2 hours with 1 1/2 oz hickory. Put under the broiler for 5 minutes on high to crisp the skin. Made a basic wing sauce:
1/4 cu margarine
1/4 cu hot sauce
1/8 cu tangy BBQ sauce

Tossed the wings to coat. Turned out great. I'll add garlic to the sauce next time and use a milder wood, but for a first time they were worth the effort, and better/cheaper than most I've had at local establishments.

Some before and after pics.