Re: Another Turkey day question: breast + whole bird ... timing
- From: "kilikini" <kilikini@xxxxxxxxxxxxxxxxxxxxx>
- Date: Thu, 17 Nov 2005 23:32:48 GMT
"Kevin S. Wilson" <rescyou@xxxxxxxx> wrote in message
news:2c4qn1h263farqm8od12lc85jnekipfjle@xxxxxxxxxx
> On 17 Nov 2005 10:39:06 -0800, "the_ainbinders@xxxxxxxxx"
> <rob.ainbinder@xxxxxxxxx> wrote:
>
> >For the first time this year I am cooking 1 turkey breast (previously
> >frozen) and 1 whole fresh turkey. I plan on brining both overnight
> >using TFM's brine minus the hot sauce.
> >
> >If I start the whole bird first (~ 6 a.m) how long into the cook should
> >I add the breast?
> >I am shooting for our usual 2pm feast for an unusual 7 in attendance.
> >
> >My pit temps run the 230 - 280 range.
> >
> Why so low? I would roast them both at 375-425.
>
We run ours between 250 - 300 and it's fine.
kili
.
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