Just put two 4.5 lb breasts (that'd be about an HH, would it not Miss Lynn? LOL!) on the smoker for the party tomorrow. That's what I always bring, and probably why I'm always invited, too.

I added a bottle of Reisling to the water bath for flavored steam and I'm using a few hickory chips along with applewood chunks for the smoke.

Later this evening I'll slice them and platter them. They're always a big hit and I have yet to bring home any leftovers.

You'd be welcome here with that!

Rock, sounds like a nice combination with the chips and Riesling. How do you prep or season the breasts and keep them from being dried out. Would like to learn your method. Sounds like very good eats, and healthy.

I use a Brinkman gas smoker with a water pan. The pan keeps steam circulating over the bird, and keeps it moist. The wine just adds a subtle note.

Today, I just used a pair of Butterball breasts I bought. If I had bought plain turkey, I would have brined it in a 50/50 salt/sugar mix overnight. Didn't take a picture today, but here's a whole bird from the past: