"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 23 Nov 2006 03:50:07p, Nexis meant to say...
>
>>
>> "skyhooks" > wrote in message
>> ...
>>> Nexis wrote:
>>>>
>>>> Would you still use the same time table? how many minutes/pound?
>>>>
>>>> Thanks
>>>>
>>>> kimberly
>>>
>>> I cooked a 7.4 lb turkey breast (with backbone) today. Yesterday, I
>>> phoned the BB (butterball) 800 number to ask how long they recommended
>>> to cook it. They told me about 2.5 hours, give or take a little,
>>> depending on one's oven.
>>>
>>> BUT, at the 2-hour mark, I inserted a meat thermometer to verify the
>>> temp, and it only read about 130F degrees! I was rather surprised. It
>>> took about another hour to reach 160F degrees when I pulled it out of
>>> the oven. I let it reast for 30 minutes and the thermometer read about
>>> 163F degrees. But, when I cut off one side, there was still a
>>> disconcerting tinge of pink deep inside, so I wrapped it in foil and
>>> put it back in the oven for about 15 or so more minutes.
>>>
>>> Oh, BB told me they don't recommend x-minutes per pound any longer.
>>> They recommend using a meat thermometer to verify internal temps. Good
>>> luck and YMWV.
>>>
>>> Sky
>>
>> Thanks for the info. I checked it after 3 hours and it's 134F. I know it
>> will rise a bit after I take it out, but I don't think it's high enough
>> yet to take it out. Maybe when it reaches 150F.
>>
>> Thanks again, and Happy Thanksgiving!
>>
>> kimberly
>
> This year's bone-in turkey breast was 6.5lbs. I like to roast it in a
> cooking bag because it retains more moisture. My meat thermometer is
> packed for moving, so I had to rely on timing, touch, and appearance. The
> wrapper listed 2-1/4 to 3 hours at 325° for breasts weighing 6-7 pounds.
> The cooking bag listed 2 hours at 350° for the calculated weight. I
> roasted the breast on a bed of carrots, celery, and onion, with only onion
> in the cavity, at 325° for exactly 2-1/2 hours. It looked perfect and felt
> perfect. As it turns out, it really was perfect when sliced. Thoroughly
> done, but very moist with plenty of meat juices and drippings for the
> gravy.
>
> Happy Thanksgiving!
>
> --
> Wayne Boatwright

Thanks Wayne

I ended up taking the turkey out at 150°F. While it rested, I finished the gravy
(which I must say, turned out fabulous!) and did the veggies. The potatoes were
already done and keeping warm in the now turned off oven, along with the dinner rolls
I was reheating. By the time the veggies were finished, the turkey was perfect. I
can't believe how juicy and tender it was! It was the best I've ever made, I think.
The skin was nice and crispy like I like it too. It was a big 'un, to quote my BIL.
21 lbs. to be exact. I now have a completely full gallon size zip lock full of turkey
slices. Tomorrow we are having a ton of company, so the leftover meat and rolls will
come in handy!

Glad to hear your meal turned out so well!

Happy Thanksgiving

kimberly