I'm a first year Egger and my wife has asked me to do a couple turkey breasts for 8-10 guests onThanksgiving. I'm anxious to impress, but at the same time a little nervous. She thinks it'll be two 8 pound breasts, probably bone-in. Never having done any type of turkey breast, I'm wondering 1) will two 8 pounders fit on my large BGE? and 2) how long should I estimate it to take to reach my target temp of 163? Also, any other advice would be appreciated, like do I inject or brine? Thanks!
Heaven - a fine cigar and bourbon in hand, while watching my BGE smoke!