"kilikini" > wrote in message
.. .
>
> "Kevin S. Wilson" > wrote in message
> ...
>> On 17 Nov 2005 10:39:06 -0800, "
>> > 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
>
--Everyone does it the way that works best for them and their equipment. I
like to cook poultry at 325. If you read the cooking instructions on the
turkey wrap, it will tell you to cook for 20 minutes a pound at 325. So if
you are cooking a thawed 15 pound turkey at 325 it will take 5 hours +/- say
30 minutes.
My 2¢ worth
James A. "Big Jim" Whitten

www.lazyq.com