Merry Christmas to ALL! Hey, I'm doing some more turkey breasts today for a 4 o'clock dinner, but they are gonna finish ahead of time, or at least I think they are.
What is the best way to hold one? Normally mine finish and are either eaten then or cooled and refrigerated for later, but this time we are shooting for a specific time. I think they may be done about an hour early.
I was trying them at 250 this time, which threw off my timing a bit bc they are just getting done faster than I thought they would that low.
Thanks and Merry Christmas to EVERYONE!!!!