THE BBQ BRETHREN FORUMS

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Big Mike

is one Smokin' Farker
Joined
Oct 12, 2007
Location
Dayton Ohio
Hey yall. What do you think post cook retention percentage is for porkloin and boneless turkey breast. I'm thinking 75-80%. Trying to figure out how much meat I would need. I'm quoting a job for 200 but want to offer a couple of different menu options. So I am going to price one menu option of PP, chicken and Brisket and one of Porkloin and Boneless Turkey Breast
 
If using a 15% enhanced boneless turkey breast (a.k.a., a foiled hotel roast) - you'll get around 75% yield. We do these at the Hut as a menu item & have been bang on 75% every time. One suggestion - remove the skin & hit it with a good rub. The skin will never cook u[p nicely - but you'll get a decent bark with a good rub that will easily be tastier than the skin.
 
Thanks yall, I appreciate it. I don't think I have ever seen a boneless turkey breast around here with the skin on it. Actually, I will probably be lucky to find a boneless turkey breast period. You just don't see them very often. I will probably have to order them.
 
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