After having some juicy and delicious smoked turkey breast in Austin earlier this year I have been wanting to try my hand with turkey.
Hardest part was finding a store with turkey breasts. Finally located some but they were pretty small just a hair over 2 lbs each.
I brined them over night then injected them with a mix of butter, chicken stock and creole seasoning
Then hung them on my PBC.
They took about 2 and a half hours before they reached 160. I let them rest a while and then packaged them to be eaten later.
Overall they were pretty good but not nearly as juicy as the turkey I had in Austin. They did make a pretty good turkey salad for sandwiches tho.