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7.5 lbs. turkey breast

post #1 of 10
Thread Starter 
Just bought a big turkey breast at 7.5lbs.

Will it take longer than 4 hours for this to reach a higher IT of 140?

My last one smoked at about 250 and took 3hours and it was 3lbs.

How do peope smoke huge briskets for 24 hours theres no way they can get an IT of over 140 IN 4hrs, right?
post #2 of 10

If the fire is hot enough you can get the IT over 140 in 4 hours.  


Not sure what you are asking,  I can only guess but yes, I believe it will take over 4 hours to get to a safe internal temperature but I may be wrong.  If that is a big concern for you cook it the day before, chill and serve.    If you want to do good smoked food and BBQ you allow the meat to decide how long it will take.


Sorry I can't be more helpful, maybe you can cook it at 280 or 290.  Wrapping in a bit of foil with some moisture at those higher temps may help also.

post #3 of 10
Thread Starter 
I have as much time as needed. im not pressing for 4 hours. Im talking about the 40 to 140 in 4 hours rule.

From what im gathering if the meat is not cut or sliced or poked then i can take however long i need to cook it? Assuming the outer surface heats up in 4 hours.
post #4 of 10

That's a good way to look at it.  If you leave the meat intact and at cooking temps over I believe 180 degrees? you are not pressed by the 4 hour rule.  It is assumed that there are no pathogens inside intact muscle.   This is one reason I do not stuff turkeys,  it takes too long to get the stuffing and cavity of the turkey to proper temperature.   There has been a lot of back and forth on the forum about injecting.  If you inject you should get the IT of the turkey over 140 in 4 hours.  I get around this by boiling my injection, using a clean needle and making the injection after the outside of the meat has had time to reach safe temperatures.  But this is only necessary when slow cooking in a smoker or oven.  My normal oven temp for a turkey is high enough that IT reaches 140 in a couple of hours and the pre-cook injection is safe.


Hope this helps,

post #5 of 10
Thread Starter 
Ok now for a spin. This will be my second turkey breast attempt. My first one folded apart when i took it from the net. Is it safe to place the probe into the cavity valley where it falls apart and still leave me out of the danger zone? Or is it being expowed leave it open to bacteria...

It is a turkey breast from honeysuckle brand. So you have an idea. Probably the size of a football....
post #6 of 10

The temp probe should be in the thickest part of the meat not touching bone.

post #7 of 10
Thread Starter 
Does the danger zone apply to this as well? If iplace the probe in a cavity where ot falls apart?

It will not be pierced or cut but the middle will be exposed to air
post #8 of 10

The probe can be anywhere you want it to be as long it doesn't touch bone and has as much intact meat as possible around it.  Meatloaf or sausages are different but with whole cuts you should stay away from cavities, fat etc. 

post #9 of 10
Thread Starter 
Started this at 530. I hit 140 at 830. I went to bed at 9. It is now 145am and im only at 149 and 8 hours in. I used tony chaceries injectible marinade. Im sketchy i feel like something is way wrong. I moved the probe from the top breat to the bottom breast and to other spots and the temperature is only a few degrees diferent.

I have pulled it now. I feel like its ruined. Looks really good from the outside tho

What to do?
This turkey breast is bone in. I figured it be done around 11.

What gives?
post #10 of 10
Thread Starter 
I started at around 325 to get through the danger zone then i kicked back to 225 once i hit 140. But 10 degrees in 4,5 hours seems awfully slow.

Im testing my maverick for calibration now
All is good with bioling test at 212 and ice water test is at 36 and 34
Edited by smokeyJman - 3/23/14 at 12:10am
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