I have you beat...a 22# fresh Turkey and a 12# breast for just the two of us.Going to do a Franklin style breast. Just the 4 of us this year.COVID!!
Well damn! That was some amazing turkey I just cooked and now I’m second guessing myself.Picked up an amazing 7 pound boneless skinless breast, going Franklin style.
The bone in practice breast just bugs the hell out of me, 15% solution WTF is that. I’m cooking it now in the oven, we shall see. I injected it because I had the creole butter and a cool ass needle!
I’m happy I sprung for the breast from my butcher.
Just please no rain!! It’s rainy now and I have the bird in the oven. Boooooo!
What temp do you cook it at? About how long per pound do you estimate?Yes, the plan for us is a 16+ lb. pasture-raised turkey, dry-brined, injected, rubbed and spatchcocked. I've done the spatchcock thing for a few years now. IMO, by far and away, the easiest way to evenly and quickly cook a bird that size.
I cook the turkeys at 325F and usually plan for about 2-3hrs. It often comes in around 2.5hrs but the most important thing to me is just to cook to 160F in the breast.What temp do you cook it at? About how long per pound do you estimate?
Excellent thanks!I cook the turkeys at 325F and usually plan for about 2-3hrs. It often comes in around 2.5hrs but the most important thing to me is just to cook to 160F in the breast.
What was your temp and smoke flavorView attachment 2515I’m doing this monster breast after last nights turkey I’m going to season one side with salt and pepper and the other with the creole butter injection and the Oakridge rub.
I may cut it in half. It’s 7 pound boneless skinless turkey breast.
I only do fresh turkeys from a local poultry farm. Expensive, but excellent. This year I have a 22# young Tom and a 12# breast for just my wife and myselfI am in the UK, but been watching a few of the Thanksgiving videos that are out for in the States at the moment. They all seem to be Frozen Turkeys being used, are fresh Turkeys in the States not popular?
We have frozen turkeys over here, but fresh are more popular and readily available.
Personally I don't mind a Turkey breast joint rather than the whole bird, and most Christmases including this years I have a fresh Cockerel ordered for the big day rather than a Turkey, hopefully we can celebrate with family but with lockdown and rates still rising over here because of Covid, not sure yet whether it will happen or be allowed, we should find out next week.
Who is doing their Thanksgiving turkey on the smokefire? Suggested methods and time?