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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Another Turkey day question: breast + whole bird ... timing
For the first time this year I am cooking 1 turkey breast (previously
frozen) and 1 whole fresh turkey. I plan on brining both overnight using TFM's brine minus the hot sauce. If I start the whole bird first (~ 6 a.m) how long into the cook should I add the breast? I am shooting for our usual 2pm feast for an unusual 7 in attendance. My pit temps run the 230 - 280 range. Any guidance appreciated. Rob Q 4 all so long as it's not parboiled ribs P.S. We should add a turkey section to the FAQ to cover these "seasonal" questions! |
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