"Kevin S. Wilson" > wrote in message
...
> On 17 Nov 2005 10:39:06 -0800, "
> > wrote:
>
> >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.
> >
> Why so low? I would roast them both at 375-425.
>

We run ours between 250 - 300 and it's fine.

kili