Christmas Prime Rib w/ Turkey Breast


 
G

Gavin

New member
Hey all,
So I want to smoke a prime rib for Christmas, I also have to do a turkey breast for the non-red meat eaters.
I was planning on doing the prime rib low & slow then reverse sear in the oven, but know that a turkey comes out better at high heat. A couple of the recipes here call for a higher temp with the prime rib. Is one way significantly better than the other? Now I'm wondering if I should just do them both at a higher heat. Or scrap doing the turkey in the smoker and just do it in the oven. Anyone have any experience with this? Any suggestions?
 
Well, how big is the turkey? One option is to do your prime rib low and slow and then wrap and rest, load up the smoker and cook the turkey, when it's almost ready throw the rib in for the sear. Now if you're talking 20+lbs on the turkey the time to cook might be longer than you want the rib to rest for. The last prime rib I did low and slow and reverse seared rested for two hours or so before doing the sear, and it was the best prime rib I had ever had.
 
Just a turkey breast, can't imagine it'll be any more than 5lbs. Thanks for the advice. Basically I'm just looking for any any input on cooking the two together.
 
Well, for that you're either doing a high heat prime rib (which will yield a large "gray" area) or a low and slow turkey breast, which doesn't really work well in my opinion.
 
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