I have a Honeysuckle White bone-in turkey breast that I'm planning on cooking on the MAK tomorrow. I'm not planning on doing any brining or anything fancy. Just looking for suggestions on what temperature to run at. I've seen recipes that call for 225° or 250° or 350° plus.
What say the Brethren? Thanks and Happy Thanksgiving to all.
What say the Brethren? Thanks and Happy Thanksgiving to all.