Happy Easter Weber Forums!

[primeone]

Happy Easter everyone! Just about to throw on two giant turkey breasts. What on the grill at your place?

 

[Bruno]

Are you smoking them? The Aaron Franklin method is my go to. I think Abmet does the same.
Have a great Easter!!

 

[abmet]

Are you smoking them? The Aaron Franklin method is my go to. I think Abmet does the same.
Have a great Easter!!

Yep that’s method I use too. I was going to make some for Easter lunch but got E7 motor failure Saturday.

Hope all had good Easter.

 

[primeone]

Are you smoking them? The Aaron Franklin method is my go to. I think Abmet does the same.
Have a great Easter!!

I used this method:

Texas Turkey Breast Directions:
1. Prepare smoker for indirect cooking at 275 degrees using Post Oak wood for fuel and smoke flavor.
2. Remove the skin from the turkey breast and trim away excess fat.
3. Season with Killer Hogs TX Brisket Rub*
4. Place the turkey breast on the pit and smoke for 2 hours.
5. Cut the stick of butter into pieces. Place half the butter on a double layer of aluminum foil and set the turkey breast top-side down on the butter. Place remaining butter on top and wrap the foil around.
6. Set the turkey back on the pit and insert a probe thermometer.
7. Continue to cook until internal temperature reaches 162 degrees.
8. Remove the turkey breast from the pit and rest for 20-30 minutes before slicing.