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I have an eight pound turkey breast brining right now. What should the internal temp be? Is it still 20 minutes per pound at 350*?
Orio Kid,[p]That's an OK rule of thumb. The actual time to cook may (will) vary. I pull mine when the breast temp hits 165 deg.[p]Tim
Orio Kid,[p]We've done two turkey breasts. I did one a couple of months ago that I overcooked, but it was still pretty good. My wife did one on Monday, also an 8 pounder, that came out just about perfect.[p]We all loved it! My 5 year old must have ate about 3/4 of a pound of turkey. I would cut some off for him and before I could some cut off for me I would hear, "more turkey".[p]You are in for a nice treat.[p]Jethro
Breast is done at 160-170. I cook it at around 300-325 over a drip pan. MMMmmmmmmmm.
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