Would you still use the same time table? how many minutes/pound?

Thanks

kimberly

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

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
__________________________________________________

Useless Invention: Solar powered night light.

"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

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> "Nexis" > :
>
>> Would you still use the same time table? how many minutes/pound?
>>
>> Thanks
>>
>> kimberly
>
> Kimberly, I apologize for the lateness of this response. Have you tried
> the Butterball website? Sounds like you're cooking a breast only. Were
> there no guidelines on the package?
>
> Michael
>
> --

Thank you, Michael!

There were no guidelines because I got it straight from my butcher, but forgot to ask
about adjusting the timing for the lack of dark meat. Everything else is turning out
good, so hopefully the meat thermometer will save the day

Happy Thanksgiving!

kimberly

Nexis wrote:
>
> "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

I think 150F is too low. For reference, check University of Illinois
Extension website <http://www.urbanext.uiuc.edu/turkey/safety.html#3>
(thanks to an earlier to RFC poster for this website listing), which
states, "A whole turkey and turkey parts are safe when cooked to a
minimum internal temperature of 165 °F as measured with a food
thermometer."

Although this doesn't apply, I understand that dark meat (such as the
thigh), should be cooked to 180-185F degrees - reference Item #14 at
<http://www.butterball.com/en/files/PDF/Top25tips.pdf>.

HTH.

Sky, who cites references when possible and relevant

"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