Back again. How long would you have to do a half of a turkey breast (bones in) and at what temp ?? Whats the best wood ????? Thanks in advance for the help !!!!!!!!
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The weight of the turkey breast will affect the time you need to cook it. Figure about an hour per pound to reach an internal temperature of about 160*.
Some people like to cook poultry to higher temperatures, but turkey breast will rapidly dry out at much above 160.
Some people like to cook poultry to higher temperatures, but turkey breast will rapidly dry out at much above 160.
I would brine it first it that will help keep it from drying and add flavor.USe the search.
Howdy,Peter.
As said above, weight will determine the temp and time.
I did several over the Thanksgiving holidays.
They were all around 7.5 lbs.,and then split.
I used Bigwheel's brine,posted on the forum,for 24 hrs.
Smokin's would work well,also.
I would have only left them in for about 8 hrs.,but a travel problem forced the change.
I cooked at 240�+/- for 3 hours.
They all read 158�-164� internal.
Foiled a couple hours and then vac sealed them all.
They were gushing juice,each time we pulled one from the freezer.
As said above, weight will determine the temp and time.
I did several over the Thanksgiving holidays.
They were all around 7.5 lbs.,and then split.
I used Bigwheel's brine,posted on the forum,for 24 hrs.
Smokin's would work well,also.
I would have only left them in for about 8 hrs.,but a travel problem forced the change.
I cooked at 240�+/- for 3 hours.
They all read 158�-164� internal.
Foiled a couple hours and then vac sealed them all.
They were gushing juice,each time we pulled one from the freezer.