Had to cull a turkey last week. It dressed out over 27lbs, and with a broken oven and limited freezer space I decided to part it out. Each boneless breast, after removing the tender, was 4.5lbs.
So I salted it at 2.5% by weight and used some additional spices. It's hot smoking now. Using alder, maple and birch. Going to get it to 160F internal temp. I did cut the thin end off and will pull it when it hits temp, the put the probe in the big piece.
