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Turkey Breast Roast Tips
Chubbs
Posts: 6,929
I bought a frozen 3 lb turkey breast roast. I am thawing it now and plan to cook today for tonight's dinner. I recall several posts on these a while back, but cannot locate them since the search filter is as worthless as a football bat. Anyone know long they typically take to cook to get to the 160IT? Thanks in advance.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
Comments
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90-150 minutes depending on your cook temp. If you go really low (220) it can take longer.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:90-150 minutes depending on your cook temp. If you go really low (220) it can take longer.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I remove the net unless it seems like that will make things really fall apart. I haven't injected one. I just run. I pull when the internal temp passes 155. I've eaten overcooked dry turkey all my life so doing it this way is juicier than I've ever had previously - therefore I haven't seen a need to inject, but that doesn't mean that it wouldn't be a good idea.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:I remove the net unless it seems like that will make things really fall apart. I haven't injected one. I just run. I pull when the internal temp passes 155. I've eaten overcooked dry turkey all my life so doing it this way is juicier than I've ever had previously - therefore I haven't seen a need to inject, but that doesn't mean that it wouldn't be a good idea.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Becarefull on injecting. Some of them are enhanced with a salt solution.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Chubbs said:Foghorn said:I remove the net unless it seems like that will make things really fall apart. I haven't injected one. I just run. I pull when the internal temp passes 155. I've eaten overcooked dry turkey all my life so doing it this way is juicier than I've ever had previously - therefore I haven't seen a need to inject, but that doesn't mean that it wouldn't be a good idea.
Good luck. Get us a pic.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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GrannyX4 said:Becarefull on injecting. Some of them are enhanced with a salt solution.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Figure 1 hr - 1 1/2 hrs. @350 depending on size. I prefer to brine for 24-36 hours even if they have a salt solution. IMO it balances out the salt content and gives a better moist bird. Just poke lots of holes with an ice pick or skinny knife blade, rinse and dry in frig overnight for a nice crispy skin, but too late for dinner tonight.
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Richard Fl said:Figure 1 hr - 1 1/2 hrs. @350 depending on size. I prefer to brine for 24-36 hours even if they have a salt solution. IMO it balances out the salt content and gives a better moist bird. Just poke lots of holes with an ice pick or skinny knife blade, rinse and dry in frig overnight for a nice crispy skin, but too late for dinner tonight.
Thanks for the suggestion, but yeah too late for this one. Will keep in mind for the next one. I am hoping I can start getting these and slicing them for sandwiches during the week, but not sure the consistency will allow that. We will see.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I may be a day late on this...I did a similar sized turkey breast Friday. Cooked raised direct around 375. Injected with butter and rubbed with Dizzy Dust. It took about 1 1/2 hours to get to 160.
Large BGE, Medium BGE, Kamado Joe Jr, 36" Blackstone Griddle Blackstone Tailgater and Roccbox owner/operator from Los Angeles
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