I have a 12 lb. whole fresh turkey and a 10lb. turkey breast. I'd like to cook'em lo & slo at 225*-250*. Plan to cook to 160* breast and 180* in the thighs. Here are my questions.
1) For guideline purposes only, about how much cook time should I allow? (Not gonna spatch **** it).
2) I've got some Dizzy Pig original and coarse rub, as well as some Ragin River and some Bayou Barque. Any input on one of those rubs with turkey?
4) Any general input on cooking both the whole turkey and turkey breast together?
Any input would be appreciated. C'mon yall......help this tenderfoot out!! I'd screw up hot dogs and buns if it wasn't for you guys!!