This is an 8 lb. Turkey Breast,its just a Turkey minus legs and wings.

Put onto smoker with internal temp of 37F.Onion and celery tucked between skin and bird,breast up.Butter the skin.Salt and pepper.

Smoker is apple dust in amazen brand smoke generator,smoker grill is electric with temp at 235-250F as it cycles.

Starting out....







After about 2 hours....






And about 4 hours total,internal temp of 160F,coming off grill...






And let sit 40 minutes before serving,supposedly the temp will rise another 5 degrees as it sets up on counter for 165 final temp. Color is excellent,the bird was as moist a bird as weve ever made,think its the low temp cooking that the juices stayed in the bird. Was fine flavor.

If you have a smoker try this,its a super winner for sure!




You could try cooking your bird in oven at 250F,just remember for safety you have to reach an internal temp of 140F in no more than 4 hours.Bet it comes out just as moist,literally clear juices flow as you cut it,amazing!!

Edit- Oh,another benefit,lot less cleanup,just a grill,and it cooks outside freeing up kitchen space,all in all a very easy way to make a bird.