Turkey breast problems

tulocay · November 2012

Tried my test turkey (breast) today with poor results. 7 lb. breast cooked indirect at 350 to an internal temp of 160. Took off after 2 hours and foiled and rested for 5 minutes. Forgot to mention in was using a maverick et-73 in the bird and monitoring remotely. Once it rested, I got the thermapen out to double check and was I surprised to find it was 120 - 140 in most spots. Put in the oven to finish and 25 - 30 minutes later it was up to 160 ish. And it was very dry. I'm signed up for the thanksgiving turkey this year. Looking for any advice on how to correct these issues when turkey day rolls around. Thanks

DawgDays · November 2012

Was it brined, injected, or marinated?

TonyA · November 2012

Calibrate your maverick and your thermapen. Water boils at sea level 212 degrees. Google for significant elevation. Make sure to not dangle your maverick leads over the steam for too long. They can't get wet or damp apparently. I fried my second one recently I think put it away humid.

Other considerations for dryness: 350 is kind of high and 5 minutes short for rest especially at that temp. Brining or buying a self basting bird will also keep it more moist. Kosher birds are also not a bad way to go if you are concerned with commercial solution ingredients but cannot brine the bird yourself. Don't worry that it's not brined in a peppercorn apple cider blah blah brine. By the time it gets hit with gravy no one can tell. And anyone who possibly could wont complain over a properly cooked turkey.

Good luck. And remember to enjoy yourself win lose or draw. No one will care how good the turkey is if you have yourself all psyched out.

tulocay · November 2012

It wasn't brined, injected or marinated. Assumed (yes I know) that it came in a salt solution since it was in the frozen section at publix. Agreed on testing the maverick and thermapen. If 350 is too high, what some temp would you recommend? Thanks

krobertsmsn · November 2012

just curious, was it smokey tasting? I am thinking of doing a breast on the egg for TG but do not want it smokey

DawgDays · November 2012

For turkey day IMO you should buy fresh and definitely brine it. It makes a significant difference in the moisture content. I brined for the first time last year and vowed to never omit it again.

TonyA · November 2012

I just posted few minutes ago so you can see a turkey done at 300. Look for turkey test run. I have to think your thermapen was low. Frozen doesn't have to mean with solution. Even butterball sells natural turkeys. Do make sure of that for your holiday.

TonyA · November 2012

@krobertsmsn it can depend on your charcoal. If you can get wicked good it is pretty neutral. But check out naked whiz for lump reviews.

krobertsmsn · November 2012

I do have wicked so I'll go with that and no chips/chunks of wood...thanks

jlsm · November 2012

DawgDays said:

For turkey day IMO you should buy fresh and definitely brine it. It makes a significant difference in the moisture content. I brined for the first time last year and vowed to never omit it again.

+1. And you're right: Frozen doesn't mean it has been injected. Look for "water added."

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