Thats why I fry one whole bird and smoke a pair of breasts (do I need to say "behave"?) for Thanksgiving. Leftover smoked turkey makess GREAT sandwhiches!!!
Hey, quick tip!
For smoked turkey breasts, do a real good dry rub, non-sugar based so it wont carmelize and burn. Then stuff the cavity with bacon and fresh crushed garlic cloves. Breasts naturally tend to roll to one side (again, behave), so let it stay on its side. Flip every hour so the bacon grease has a chance to run to each side of the breast. Smoke it just like you would anything else, about 200* until the turkey's internal temp is about 165*, remove from the grill/smoker, cover with foil and let it rest. The residual heat will bring the temps up to finish cooking the bird.
Remove the bacon and as much garlic from the cavity as you can, put it all (yes, garlic too) into a pan and fry it until its fully cooked. Crumble it all up and add it to mashed potatoes. BAM! Instant garlic bacon mashed potatoes, no bacon wasted!
DO NOT EAT THE BACON STRAIGHT FROM THE BIRD!!! Chances are it isnt fully cooked.
The combination of smoke and a hint of bacon is unbelieveably good.
