Chili Head
New member
I dug a turkey breast out of the freezer and deboned it today. I sprinkled some sunshine grilling spice on it, recovered it with the skin to help keep it moist and am hitting it with some hickory smoke. After an hour of smoke ill cook it at 265 until an IT of 165. When done ill wrap it tight in plastic wrap after it rests for ten minutes and let it cool the rest of the way in the fridge until Saturday.
More pics to follow..
More pics to follow..