View Full Version : catch me up. why ice the breasts?

11-24-2011, 01:46 PM
Noticed with all the turkey cooking going on some folks "icing" the breast for about an hour before placing bird in smoker.


Smokin' D
11-24-2011, 01:58 PM
The premise is to have the breast meat at a cooler temp at the beginning of the cook so that the dark meat and light meat will be closer to being "done" at the same time. 165 for the white and 180 for a more tender dark meat. Don't know if it works but it is what I did for our 12#, spatchcocked and brined bird. There was a 12 difference at the beginning of the cook. I'll let you know when things are all calmed down.

11-24-2011, 02:01 PM
Good question, I have never heard of it or done it I guess I'll find out if it's really necessary cause I'm smoking a whole bird now.

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11-24-2011, 02:21 PM
i've done it on my last three cooks and far as i'm concerned it works perfectly. dark meat is cooked and the breast is juicy.

11-24-2011, 02:23 PM
Works for me as well, I cook turkey between 325 and 375.

Bob S
11-24-2011, 02:34 PM
It definitely works. I also ice whole chickens when I cook them.

Al Czervik
11-24-2011, 03:50 PM
To make sure the turkey timers pop up... :heh::tsk:

I know, off to the PB... :doh:

Smokin' D
11-25-2011, 06:30 AM
Here is the follow-up. Spatched bird. Iced the breasts down for about an hour while WSM was coming to temp. Just before putting the bird on the breast was 12 cooler than the legs and thighs. When done cooking, that temp difference had switched and the breast was at 164 and the dark meat was 178. Seems it works! Temps were taken with the Corvette Yellow Thermapen. Not ONLY the fastest, but the best looking too!