For the first time this year I am cooking 1 turkey breast (previously
frozen) and 1 whole fresh turkey. I plan on brining both overnight
using TFM's brine minus the hot sauce.

If I start the whole bird first (~ 6 a.m) how long into the cook should
I add the breast?
I am shooting for our usual 2pm feast for an unusual 7 in attendance.

My pit temps run the 230 - 280 range.

Any guidance appreciated.

Rob

Q 4 all so long as it's not parboiled ribs

P.S. We should add a turkey section to the FAQ to cover these
"seasonal" questions!