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[darita]

Practice turkey breast cook went well.  Dry brined 6 hours in the fridge, boiling water trick on the skin, then into the MAK at 380* till 165 in the middle.  Skin came out wonderfully crisp and bite thru and meat was moist.  Next time I may try 400*.  Thanks and take a look. 

[Canadian John]

Thanks for posting! Mighty nice. Textbook perfect look. I can see the moisture in the meat. I'll bet the taste was top drawer. 

[cookingjnj]

Nicely done. Looks perfect thanks for sharing. Still need to try the boiling water method.

[pmillen]

Nicely done. Looks perfect thanks for sharing. Still need to try the boiling water method.

+1

I need to look up that boiling water trick and try it.  Will someone please post a link to it, if it isn't too much trouble?

[Mudflap]

Nicely done. Looks perfect thanks for sharing. Still need to try the boiling water method.

+1

I need to look up that boiling water trick and try it.  Will someone please post a link to it, if it isn't too much trouble?

https://pelletfan.com/index.php?topic=3155.0

[pmillen]

Thanks for the post search.  I'm in the middle of cooking a huge batch of Beef Stroganoff for my birthday dinner with kids and grandkids and didn't want to take the time.

[Bentley]

Seen it done on goose and duck a lot, why not turkey!

[reubenray]

I may try this for our neighborhood get-together for Thanksgiving.  There will be three turkeys.  I will smoke one and the other two will be done in ovens.  I want to make sure the smoked one is the best of the three.

Any suggestions on what seasoning to use?