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.

Any guidance appreciated.

Rob

Q 4 all so long as it's not parboiled ribs

P.S. We should add a turkey section to the FAQ to cover these
"seasonal" questions!

Depends on how big the bird and how big the breast is. Whats the weight?

" > wrote in message
oups.com...
> 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.
>
> Any guidance appreciated.
>
> Rob
>
> Q 4 all so long as it's not parboiled ribs
>
> P.S. We should add a turkey section to the FAQ to cover these
> "seasonal" questions!
>

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.

"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

"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

Thanks for everyone's input.

Master, 'll be doing a 6 lb breast and a 10 - 12 lb bird.

Kili, I'm going to do some extra fire tending and I might get more in
y'alls range.

Kev, If I could get my pit over 300 consistently, I'd be doing well!

I figure, I'll keep the bird closer to the hotter end to crisp up the
skin. I'll keep the breast on the "cooler" side. No doubt the breast
will be done first. I'll hold it in a cooler or something till we eat.

" > wrote in message
oups.com...
>
> Thanks for everyone's input.
>
> Master, 'll be doing a 6 lb breast and a 10 - 12 lb bird.
>
> Kili, I'm going to do some extra fire tending and I might get more in
> y'alls range.
>
> Kev, If I could get my pit over 300 consistently, I'd be doing well!
>
> I figure, I'll keep the bird closer to the hotter end to crisp up the
> skin. I'll keep the breast on the "cooler" side. No doubt the breast
> will be done first. I'll hold it in a cooler or something till we eat.
>

I usually run my turkeys at 250 to 265 degrees (on a WSM). If you can hold a
275 degree pit I'd cook it there and add the breast about an hour fifteen
to an hour and a half into the cook. I use remote thermometers so I can tell
when the turkey gets done. I believe they should get done close to the same
time.

BFD

"Burnt Food Dude" > wrote in message
. ..
>
> " > wrote in message
> oups.com...
> >
> > Thanks for everyone's input.
> >
> > Master, 'll be doing a 6 lb breast and a 10 - 12 lb bird.
> >
> > Kili, I'm going to do some extra fire tending and I might get more in
> > y'alls range.
> >
> > Kev, If I could get my pit over 300 consistently, I'd be doing well!
> >
> > I figure, I'll keep the bird closer to the hotter end to crisp up the
> > skin. I'll keep the breast on the "cooler" side. No doubt the breast
> > will be done first. I'll hold it in a cooler or something till we eat.
> >
>
> I usually run my turkeys at 250 to 265 degrees (on a WSM). If you can hold
a
> 275 degree pit I'd cook it there and add the breast about an hour fifteen
> to an hour and a half into the cook. I use remote thermometers so I can
tell
> when the turkey gets done. I believe they should get done close to the
same
> time.
>
> BFD
>
>

We use a WSM as well and it can be difficult to maintain temps above 300 in
it. That's why I suggested the prime temp of 275. We also cook the bird
breast side down, hoping that gravity will take over and send more juices
into the breast. Probably not an accurate theory, but that's just what we
do.

kili

"kilikini" > wrote in message
.. .
>
> "Burnt Food Dude" > wrote in message
> . ..
>>
>> " > wrote in message
>> oups.com...
>> >
>> > Thanks for everyone's input.
>> >
>> > Master, 'll be doing a 6 lb breast and a 10 - 12 lb bird.
>> >
>> > Kili, I'm going to do some extra fire tending and I might get more in
>> > y'alls range.
>> >
>> > Kev, If I could get my pit over 300 consistently, I'd be doing well!
>> >
>> > I figure, I'll keep the bird closer to the hotter end to crisp up the
>> > skin. I'll keep the breast on the "cooler" side. No doubt the breast
>> > will be done first. I'll hold it in a cooler or something till we eat.
>> >
>>
>> I usually run my turkeys at 250 to 265 degrees (on a WSM). If you can
>> hold
> a
>> 275 degree pit I'd cook it there and add the breast about an hour fifteen
>> to an hour and a half into the cook. I use remote thermometers so I can
> tell
>> when the turkey gets done. I believe they should get done close to the
> same
>> time.
>>
>> BFD
>>
>>
>
> We use a WSM as well and it can be difficult to maintain temps above 300
> in
> it. That's why I suggested the prime temp of 275. We also cook the bird
> breast side down, hoping that gravity will take over and send more juices
> into the breast. Probably not an accurate theory, but that's just what we
> do.
>
> kili

IMHO if you brine the turkey, placing it upside down isn't necessary. If you
are using water in the pan you definately will have problems getting the
temp up.

Here is what I suggest. Go to your local Menards, Home Depot or hardware
store. Get some "play box" sand. The type you put in a child's sand box. DO
NOT use regular or construction sand. Play box sand has been treated and
cleaned to get rid of nasty nasties. Foil your water pan, fill about 2/3rds
with the sand and foil it again.

The only draw back to using sand is that your WSM may get too hot. Keep
close tabs on it. You'll probably have most of your air holes closed or
close to it.

Try it on a chicken a few days before you do your turkey to see how your WSM
reacts.

BFD

BTW, How do you fire up the WSM. Minnion Method?

Burnt Food Dude wrote:
> BTW, How do you fire up the WSM. Minnion Method?
>
>


I'll tell ya. Will also mention that you can find that and much more
information at this site: http://www.virtualweberbullet.com/

To start minion method, fill fire ring with unlit lump. Fill chimney
starter and get them going. When there ready pour on top of the unlit
lump and spread them out a bit.

BBQ

On 18-Nov-2005, "kilikini" > wrote:

> "Burnt Food Dude" > wrote in message
> . ..
> >
> > " > wrote in message
> > oups.com...

<Big snip about here>

> >
>
> We use a WSM as well and it can be difficult to maintain temps above 300 in
> it. That's why I suggested the prime temp of 275. We also cook the bird
> breast side down, hoping that gravity will take over and send more juices
> into the breast. Probably not an accurate theory, but that's just what we
> do.
>
> kili

275°F works well for me. Skin of course is worthless unless you do some-
thing to salvage it. Since we don't eat the skin for diet reasons, we don't
get into that. But, a few minutes at 400°+ would likely crisp that skin up
very nicely in an oven.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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