Smoking Two Turkey Breasts at once

Jonnyboy

Hello all,

I have been actively using my egg for about a year, and I have had my successes and failures.   I found out last week that I am hosting my wife's family this year, and I am responsible for the turkey.   I successfully smoked a 7 pound breast last year, but this year I am faced with the task of smoking two bone in breasts on my large BGE.   One is 9lb and the other is 7lb.   How much time should I allow for these?   What temp would you guys recommend?   Does it even make a difference doing two breasts at the same time?

I am planning on brining both and injecting one with creole butter and a Cajun rub.   The other I was going to stuff with onion, apple and some herbs.   Rub down with salt and pepper and lemon.  

I am also frying a 12 pound bird.... So I am kinda freaking out about the responsibility of satisfying the wife's family.   Any tips or advice would be greatly appreciated!

Thanks to all!

johnnyp

I really enjoy Aaron Franklin's Turkey Breast method.  It's fairly simple and very tasty. I've included a few different links below so you can read up on it.

http://eggheadforum.com/discussion/1195688/smoked-turkey-breast-step-by-step-pic-heavy#latest

http://eggheadforum.com/discussion/1184895/smoked-turkey-breast#latest

https://houseandhome.com/recipe/bbq-turkey-breast-recipe/

JustineCaseyFeldown

Same time as one alone. You'll see a little extra time from the BGE recovering to dome temp after adding all that cold meat, but it shouldn't add more than a half hour or so

loosen the skin from the breast, but don't separate it from the keel bone. That will keep the skin attached down the center of the breast and it won't pull back as it dries/shrinks/crisps. Dry it for a day (in the fridge now) uncovered, and you'll get great crisp skin.  No liquid in the drip pan. 

Skin will look funny after a day of drying, (stuck to the meat and redder), but that's normal and it will look spectacular when done. As it cooks it will rehydrate a bit but not so much asit was when fresh. Meat can't brown until surface water is chased off or (in the case of fresh steak, boiled/steamed away by the direct heat)

drying is why the meats in an open butcher's case (like Whole Foods) brown much better than those kept wrapped in plastic