Have my first Thanksgiving cook of the year coming up this weekend. Plan is to do three boneless turkey breast roasts in my Pit Barrel Cooker over briquettes and apple wood chunks. Two of them will be brined in Meat Church’s Bird Bath and then rubbed with Meat Church’s Honey Hog rub. Third one will be done with a homemade Cajun butter injection and Cajun rub. Plan is to let them go until I get an internal temp around 158-160 and plan for the carryover to bring them up to 165.
I just wanted to see if anyone had any tips, recommendations or other thoughts for my plan. It’s my first time cooking these boneless turkey breast roasts - the reason I’m using them instead of a whole turkey is they’re what my parents would make growing up. Since I’m cooking for them, I thought it would be cool to do a throwback to what they know but then put my own spin on it. That being said - if there’s something I’m missing or not thinking about while cooking these, would love any insight.
I just wanted to see if anyone had any tips, recommendations or other thoughts for my plan. It’s my first time cooking these boneless turkey breast roasts - the reason I’m using them instead of a whole turkey is they’re what my parents would make growing up. Since I’m cooking for them, I thought it would be cool to do a throwback to what they know but then put my own spin on it. That being said - if there’s something I’m missing or not thinking about while cooking these, would love any insight.
Comment