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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 05-13-2011, 10:51 AM   #1
pat
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Have a request for 25# of turkey breast for a grad party. Assuming the yield is low like chicken but wanted to see if anyone has an idea of amount of raw weight I need to start with? Butterball says retention on bone-in is around 60% (seems high to me) so I'm thinking I need 40# or so. Thanks!
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Unread 05-13-2011, 12:14 PM   #2
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I love to do full Turkey breasts, hard to find when it is not holiday time but they are easy to smoke and retention is about what Butterball suggests. They are not expensive so do a few extra. I like to use them for appetizers, slice and put on crackers with a mixture of mayo and pesto on top. Yummy, easy and cheap. Great combination!
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Unread 05-13-2011, 12:29 PM   #3
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If you can find Cobblestone boneless breasts (oven ready, foil wrapped) you'll get about 70 - 80% yield. We use them at the Hut though they might be a particular restaurant/hotel item. Might try Restaurant Depot.

Thaw well - remove skin - dust with rub - into smoker @ 235º until internal temp is 165º. Tent with foil & rest 1/2 hour before cutting.

Hut turkey fresh from the smoker:


Good luck!
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Unread 05-16-2011, 10:58 AM   #4
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Thanks for the responses guys. Frank...I saw a pic of those in a different thread and they still make my mouth water! Hoping to find some similar to those. No RD around these parts but gonna check with Sysco.
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Unread 05-24-2011, 11:52 PM   #5
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Just thought I would update this thread. Cooked for a grad party last weekend for 200....25# of turkey & 25# of brisket. Thanks to Frank's suggestion, I found some boneless breasts through Sysco. Came 2 in a box wrapped in foil and vac sucked weighing around 8-9# per breast. Removed the skin and smoked 2 to a pan with a bit of apple juice, rubbed with yardbird (briskets too!). Sliced as thin as my shaky hand could handle for sandwiches. Strained the liquid and poured back over the sliced meat....damn tasty. These were super easy to prep and cook...minimal waste when trimming and probably got 75-80% yield

I was playing with some camera settings so I hope you don't mind some pics. The table setup isn't anything fancy and they requested the famous dave's sauce which I might add was barely used















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Unread 05-25-2011, 09:13 AM   #6
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Nice job Pat, it all looks great!
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Unread 05-25-2011, 09:36 AM   #7
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Looks great - glad I could help out
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Unread 09-14-2011, 09:16 PM   #8
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omg, that looks good. now i gotta go buy some boneless turkey
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Unread 09-15-2011, 06:00 PM   #9
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at a boy pat!
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