Turkey Breast ?

Howdy,retsoon.

I don't have notes with me and I cook more at 250�,but I'd say just under 3 hours.

That brinin' moves the clock up a bunch.

I usually try to get one that size out about 156�-158�,plastic wrap,foil and let set 'til carvin' time.

Cook by the meat temp. not by time.

You can brine it even longer. I know people who will brine up to 2 or 3 days, as long as the temp of the brine stays below 40, you're okay.

And I agree with the guys, go for the temp.

Good luck,

Smokin'

Thanks for the input. I have been around long enough to have "It's done when it's done" ingrained in my brain but more wanted to get an idea for timing of dinner. I will probably start it about 5-6 hours before dinner just to have plenty of time for whatever pops up. I will also brine it longer, we are picking up the bird and parts tonight so will probably brine it for most of the day tomorrow.