Turkey Breast

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Once again, took tips from Malcolm Reed. Bone in turkey breast. Trimmed some and removed skin. Covered in McCormick seasoning. Injected with butter, honey, toneys mixture. On the SmokeFire at 300. Basted it about every 45 minutes with butter. The last basting is butter, honey, raspberry/cranberry. Turned temp up to 350. Will baste once more, then sprinkle some sugar on it. Will post more pics when done and cut up.
 

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bbqking

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Turned out pretty good. Next time I’ll do boneless.
 

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abmet

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Looks good, love doing turkey breasts on my SmokeFire. I do boneless usually just because it’s less work.
 
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bbqking

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I will do boneless next time, cause I cut myself getting it off the bone. Very tiny cut but it still hurts like crazy
 
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