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First Time Turkey Breast Question

fence0407
fence0407 Posts: 2,242
in Poultry
In charge of cooking a 6lb turkey breast this year. Getting it from the local butcher on Wednesday morning (day before Thanksgiving). I know it is fresh and not frozen, but I don't think it will be brined.

1) My plan is to cook it Wednesday because I have at least an hour drive and probably won't eat for a few hours after we get there. How should I reheat it?

2) Assuming it is not a brined bird, will I have enough time to brine Wednesday morning and still cook later in the day?

Thanks!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA  

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Comments

  • bgebrent
    bgebrent Posts: 19,636
    @fence0407, brief brine won't accomplish much but also won't hurt.  Dry brine would accomplish the most.  As far as reheating I'm not sure. What comes to mind is a turkey oven bag as could help prevent it from drying out.  Put a little herb butter on it then reheat in oven at 250 until up to temp.  Never done it but that would be my approach.  Good luck brother.
    Sandy Springs & Dawsonville Ga
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  • fence0407
    fence0407 Posts: 2,242
    Thanks @bgebrent - wasn't sure of cooking it in the morning of would be better than the day before and reheating. I guess I'll find out. Thanks again man!

    Wonder what @SGH would do? WWSGHD?
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • bgebrent
    bgebrent Posts: 19,636
    Morning of if possible!
    Sandy Springs & Dawsonville Ga
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  • fence0407
    fence0407 Posts: 2,242
    bgebrent said:
    Morning of if possible!
    Wonder how long a 6lb breast would take. It might be possible if I wake up really early. Problem is not necessarily the hour drive, but we don't eat right when we get there. Could be another 2 hours after we arrive before we slice..hmmm...
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • bgebrent
    bgebrent Posts: 19,636
    I believe bag/towel/cooler would work.  Pour some hot turkey stock over the meat once plattered and you should be good.  Good luck brother!
    Sandy Springs & Dawsonville Ga
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  • bob.bud
    bob.bud Posts: 297
    @fence0407 did you see my post on Turkey breast? If curious,  posted it as Turketta and more.   Just shy of three hours start to finish and it was a 6lb breast - deboned.
    Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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  • fence0407
    fence0407 Posts: 2,242
    bob.bud said:
    @fence0407 did you see my post on Turkey breast? If curious,  posted it as Turketta and more.   Just shy of three hours start to finish and it was a 6lb breast - deboned.
    I must have missed that one..thanks! Did you serve immediately after?
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • bob.bud
    bob.bud Posts: 297
    It sat for 40 mins or so, I used this recipe. 

    Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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  • bob.bud
    bob.bud Posts: 297
    Not sure how it would do with the reheating, but with the bacon armor... I would think it would do just fine in a low heat oven.
    Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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  • fence0407
    fence0407 Posts: 2,242
    bob.bud said:
    Not sure how it would do with the reheating, but with the bacon armor... I would think it would do just fine in a low heat oven.
    Thanks for the links. I'll give them a look. That turkey looked delicious by the way! 
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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