best cut of turkey to smoke on pit?

breast.

cranberry juice ginger brine.

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Whole will be too much bird, I think.

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There is never too much turkey.

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Whole will be too much bird, I think.



There is never too much turkey.

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I do a whole, bone-in breast, but I don't bother to brine. Never had any problems with it being dry. Sometimes bone-in split breasts are cheaper than the whole ones--those work just as well, though cooking time will be significantly reduced. I like to smoke-roast: just enough wood chips to produce smoke for the first 15-20 minutes, then cook at 350 until internal temp is 170ish. Rest before slicing.

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breast.

cranberry juice ginger brine.

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whats the ratio and how long? sounds interesting

I have brined; wasn't especially enamored of the resulting texture and didn't notice a huge bump in flavor. Properly cooked, turkey doesn't need to be brined. Of course, I'm buying decent turkey (like Diestel), not the factory farmed, cheap, mass market stuff.

I don't much like once-frozen, thawed out cooked turkey, so I generally cook what I can eat in a couple of days and don't bother with a whole bird unless I want a carcass for making gumbo.