Depends on how big the bird and how big the breast is. Whats the weight?

" > wrote in message
oups.com...
> 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!
>