Originally Posted by HeSmellsLikeSmoke
I have no experience with a wild turkey breast, but a fatter skinless domestic breast not easy to cook just right. I hope someone with the answer pops in. I got nothin'.
I know...I will leave a probe in the middle of the breast and pull it before it gets dry? Just wondered approx times? It's one large turkey brest that I got last year. I always cut them in half in case i'm cooking for just me and the wife. But i'm going to smoke them both. So 1 large breast....cut in half.