I told mom that I would be glad to cook the turkey for Christmas if she would allow it. She agreed to it , so this has to be good.
She wanted a turkey breast not a whole bird , so I picked up an 8# Honeysuckle White fresh bone in breast.
I was planning on brining , but this bird seems to be pre brined (enhanced) so will me brining it do any good ?
Rub under the skin ? Shaking the tree , Raging River ?
Temp ? I'm thinking 325-350 indirect ?
Favorite wood ?