Whole turkey Breast


 
J

John Furdyn

TVWBB Pro
Local Weis markets, has whole turkey breast on sale $.99/lb want to try one tomorrow, never cooked one. I would like to cook with water in pan @ 250, hopefully will buy one about 5 lbs. will probably brine it as well,any rule of thumb HR/LB estimate, i know to cook to meat is 160-165, I believe. Thanks john
 
Brined, and on a high heat, 325-350° cook, I would expect 1½ hours. At 250, more like 2½, once you've reached target cooker temp.
 
I cooked one for the first time in my WSM last weekend. Brined it for ~10hrs and cooked at 250 with the waterpan for ~2hrs to 160F internal temp. I also put a roasting pan on the lower rack for catching drippings and making gravy...you obviously don't get as much as you would from a whole turkey, but you still get some drippings. The meat was tender and moist, really good. The skin was browned and crisp, but that may have been due to the achiote butter rub I used.

I've noticed most people seem to cook breasts in the 325-350 range, so I'll try that next time and see if it makes any difference.
 
John, I don't exactly remember, but it was in the 6# range (from BJ's).
 
Billy

I'm going to try an get one in the 5-6 lb range. Just wanted an idea for meal timing, I'm sure the yield is far greater from the turkey breast than the pork butts I'm used to cooking. John
 
I did a 4.5 pound boneless (not skinless) turkey breast unbrined following Chris's recipe in the Cooking Topics this past Sunday. The lid temp was around 250 and it took almost exactly four hours. I'd highly recommend making one--it was very moist, lightly smoky and the leftovers make for great sandwiches. I only wish I'd made two instead on one.
 
Someone had a great turkey brine maybe Keri. It was the best turkey I ever had High heat is better for me even on the webber kettle.
 
John, if you cook in the 250F range I'd allow 2.5hrs to be safe. Seems like people who cook 325-350F shoot for 1.25-1.5hrs.

I know poultry doesn't really need to be rested as long as "meat", but I find it slices a lot better with a nice rest, plus I don't mind room temp turkey/chicken, especially with a hot sauce or gravy. I'd put the bird on 20-30m early and let it rest under foil until mealtime.
 
I was going to use the brine from Chris's recipe, in the cooking topics looked pretty good to me.

Billy

I'll leave pleanty of time to let it rest, I like room temperature, turkey and chicken seams to have a better flavor/taste if it's not piping hot, to me anyway. John
 
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