I just did one3 1/2 Lb one at 350° for 3 hours. On the rotisserie.
Water pan in the middle & Webber baskets full of coals on both sides.
On my Master Touch that was both vents open about 50%.
I had to top up a few briquettes at the end as the temp was dropping to 300 or so.
I had the lid on & didn't brine, but I did baste every 15 minutes.
Basting was 2 1/4 cups water, one chicken stock cube, one veggie stock cube, garlic onion powder, black pepper & some "poultry seasoning" made before & allowed to steep for about 20 minutes.
The biggest problem was balancing it on the roti, everything is on one side so I had to really work the offset weight to get it to balance well.
pics :
http://weberkettleclub.com/forums/index.php?topic=40426.msg464268#msg464268
Topic: Turkey breasts (Read 2364 times)
