Turkey Food Science

[jcboxlot]

Did two in bone turkey breasts in the past couple of weeks.  Each temped perfect and turned out perfect, though each took 8+ hours to get to temp

One was frozen injected from store, one was fresh butcher shop.  So I guess that doesn’t make a difference.


The 2nd one I temped the box, with thermostat set at 240.

Swings were 275 high, kick back on at 230 low.  Looks like the box is performing well.

What am I missing for those that finish turkey in 4 hours?   Wondering minds are curious……….


I can see give or take an hour or so per recipe or other factors, but 4+

Even the “jeff” website says 5 -6 hours for an inbone breast.


Happy cooking.

• Tweet
• 

[DivotMaker]

I don't know, John.  I've never done just a breast before.  I know brining reduces cook time, so maybe that's it?  I did a 14 lb whole bird Thursday, and this one did take 5.5 hours.  The only thing I did different, on this one, was I stuffed it really full of mire poix that was cold (chopped the night before, and kept in the fridge).  I usually use room-temp veggies right before smoking, so that may account for my additional hour.  I did one at 275 that was done in 3:45!  I can't explain it....it's just what I've experienced.

[swthorpe]

I don't either, John.  I did two 7# turkey breasts side by side in my #2 on Thursday, and they were brined.   While I normally need 4 hours, these breasts were done within 3 hours and I kept probing with another therm just to make sure...yep, they were done.  I was smoking at 235F.  Really had me scratching my head when the week before I did one of the same brand it took exactly 4 hours.   In my case, the double load might have made a difference on Thursday.    I still have no idea why your breasts would sooooo much more time.