Name:	Mack -	Reply
Subject:	For All Who Don't Care About Blue Lites
Date:	2/11/2016 7:49:04 PM

Fresh Turkey Breast. Weber Kettle with a Rotisserie/extension attachment. Small fire for indirect heat. Pecan smoke.

inject with a mix of butter/garlic/salt/cajun seasoning. Inject a lot, 8 oz. into an 8 pound breast. Loosen skin. Rub under skin and in cavity with a mix/paste  of salt/rosemary/black pepper/sage. Toothpick skin to hold it in place. Cover and refrigerate for 24 hours.

Thread/tie breast to skewer. Rotate for about 2.5 hours or a temp of about 165* down deep. Add coal as needed.

Remove skin.

Carve breast halves away from carcass, then slice as a boneless roast.