I love the Texas Style breast but I gave up looking for boneless-and am just not into the mail order meat thing. If I can find bone-in breasts, they hit my cart. If whole turkey is all they have, I take one home and butcher that sucker. I really only smoke the breast- but the wing, thighs and legs make for some fine turkey and sausage gumbo. And the carcass gets turned into stock- gonna need some sort of stock for the gumbo anyway, right?
This is what I recently did. Had an extra turkey from a Christmas sale. Cooked the breasts then smoked the rest and vac-packed for the gumbo I did a couple of weeks ago.
