- Mar 8, 2009
- 28
- 10
Hi all, I have a 8.66 lb turkey breast(basically a legless bird). This will be my 2nd turkey attempt. Does 275 for about 4 hours sound right? Internal temp of 170? My last attempt was o.k. I used a full tray of wood and it was too smokey. Maybe it's all in my head but it seems when I use water in the pan, the smoke flavor ......is caca. I usually put all the wood in right at the beginning, is that right or should I try to spread it out over the course of the cook. Any tips of comments are greatly welcome here. Unless I hear something to the contrary I think today's bird will be done with no water in the pan. TIA
Kreg
Kreg