John Hagan wrote:Well it turned out quite nice. I went 400 for about 45 min and dropped it down to 335,splitting the difference between 350 and 325. I put it in at 4:30 and checked temp at 7:00 and it was at 148.Kind of like a rookie nurse trying to find a vein, it took me a couple times to find the coldest spot with the temp probe. It didnt take long to get up Lynchs suggested "pull out" time of 158.I While resting, it went to up 163. The bird remained really juicy and went well with mushroom mashed potatoes and some veggies. Made a great gravy from the drippings also.
That breast had an incredible amount of meat on it. We will see how well it freezes. I guess Im looking at turkey burritos or something similar in my future. Thanks all for the advise.
Glad it worked!
For whatever it's worth, I think Robin has it totally backwards. An "industrial" bird (breed = 'broad-breasted white' from a major provider like Butterball or Jennie-O) yields a totally frozen breast in under four hours from time of kill, leaving no time whatsoever for bacterial growth, while a heritage breed (or one from a local provider) can sit anywhere from 6 hours to three weeks prior to freezing. Admittedly, it you know the grower personally you can check that, but if you got it as a gift there's no way to tell.
Personally, I don't use the degrees noted (although 165 for white meat is the recommended temp) unless we have infants or elderly eating with us What I do is simply puncture the breast and if all juices (from deep down) run clear rather than red it is done and juicy; to marsha's point, this will happen around the temp she recommended.