Turkey % loss

Pig_Farmer · 11-04-2018, 10:16 AM

I need to supply the church with 20lbs of cooked turkey in a couple of weeks. My plan was to smoke boneless turkey breast, but I'm not sure of the percentage of loss on turkey breast. Can you clue me into the amount of raw meat I will need?

Thanks in advance,
Carl

bluffman2 · 11-04-2018, 10:22 AM

Me personally I would smoke (3) 8-9 lb breast.

IamMadMan · 11-04-2018, 10:38 AM

Quote:

Originally Posted by Pig_Farmer

I need to supply the church with 20lbs of cooked turkey in a couple of weeks. My plan was to smoke boneless turkey breast, but I'm not sure of the percentage of loss on turkey breast. Can you clue me into the amount of raw meat I will need?

Thanks in advance,
Carl

My experience has been; that turkey breasts, if not over-cooked will yield about 70% after cooking.

However if you purchased "enhanced" turkey breasts you can expect about a 65% yield.

so simple math will estimate you will require 29 pounds of raw boneless turkey breast which has not been "enhanced".

Or roughly 31.5 pounds of enhanced.

bluffman2 · 11-04-2018, 10:49 AM

How many people?

Pig_Farmer · 11-04-2018, 11:13 AM

Quote:

Originally Posted by bluffman2

How many people?

Anywhere from 75 to 100. But I'm only on the hook for 20lbs. It's a potluck for the seniors.

bluffman2 · 11-04-2018, 11:36 AM

Quote:

Originally Posted by Pig_Farmer

Anywhere from 75 to 100. But I'm only on the hook for 20lbs. It's a potluck for the seniors.

I wouldn’t sweat it then. I thought you may be cooking for all. Hope it turns out well.

mwallinford · 11-04-2018, 06:44 PM

if i may ask how do you keep a enhanced boneless turkey breast from drying out , using a up right drum smoker?

Pig_Farmer · 11-04-2018, 07:25 PM

Quote:

Originally Posted by mwallinford

if i may ask how do you keep a enhanced boneless turkey breast from drying out , using a up right drum smoker?

Enhanced or not, I plan on brining overnight. I'm hoping that's the right thing to do.

I'm sure it wont hurt.

mwallinford · 11-04-2018, 08:44 PM

good deal i'm going to give it a go

gpsguy · 11-12-2018, 12:01 AM

For Thanksgiving, I do whole turkeys, but I've done boneless breast before. I brine at least 24 hours, and for the whole turkeys, I've got an herb compound butter that goes under the skin. I also stuff the bird (make sure the stuffing is warm, >100 deg) when it goes in, and put it on smoke immediately, else you might never get the stuffing up to food-safe temps. Since my stuffing goes in moist, that, the brine, and the compound butter help keep everything moist. Typical smoking time is 10-12 hours (depends on weight) shooting for 225 deg, but 200-225 will work.

Lilia · 11-12-2018, 02:39 AM

How many people davis cup ?

AbbyBarnes · 11-12-2018, 05:30 AM

Quote:

Originally Posted by gpsguy

For Thanksgiving, I do whole turkeys, but I've done boneless breast before. I brine at least 24 hours, and for the whole turkeys, I've got an herb compound butter that goes under the skin. I also stuff the bird (make sure the stuffing is warm, >100 deg) when it goes in, and put it on smoke immediately, else you might never get the stuffing up to food-safe temps. Since my stuffing goes in moist, that, the brine, and the compound butter help keep everything moist. Typical smoking time is 10-12 hours (depends on weight) shooting for 225 deg, but 200-225 will work.

Thanks, will try this out!

11-04-2018, 10:16 AM	#1
Pig_Farmer is One Chatty Farker Join Date: 08-02-17 Location: Abq, NM Name/Nickname : Carl	Turkey % loss I need to supply the church with 20lbs of cooked turkey in a couple of weeks. My plan was to smoke boneless turkey breast, but I'm not sure of the percentage of loss on turkey breast. Can you clue me into the amount of raw meat I will need? Thanks in advance, Carl __________________ Thanks for looking, Carl Pig Farmer's BBQ [COLOR="Silver"][COLOR="Gray"]Weber Performer[/COLOR][/COLOR], Weber kettle red, Dual Weber Kettle table gold, UDS, [COLOR="DimGray"]East Texas Smoker RK250[/COLOR], Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke :biggrin1:

11-04-2018, 10:22 AM	#2
bluffman2 Knows what a fatty is. Join Date: 11-01-18 Location: Pascagoula,MS Name/Nickname : Stephen	Me personally I would smoke (3) 8-9 lb breast.

11-04-2018, 10:49 AM	#4
bluffman2 Knows what a fatty is. Join Date: 11-01-18 Location: Pascagoula,MS Name/Nickname : Stephen	How many people?

11-04-2018, 06:44 PM	#7
mwallinford Is lookin for wood to cook with. Join Date: 10-04-18 Location: Cedar Rapids, IA. Name/Nickname : Wallys Way	if i may ask how do you keep a enhanced boneless turkey breast from drying out , using a up right drum smoker?

11-04-2018, 08:44 PM	#9
mwallinford Is lookin for wood to cook with. Join Date: 10-04-18 Location: Cedar Rapids, IA. Name/Nickname : Wallys Way	good deal i'm going to give it a go

11-12-2018, 12:01 AM	#10
gpsguy Wandering around with a bag of matchlight, looking for a match. Join Date: 11-09-18 Location: Moore, OK Name/Nickname : Gerry	For Thanksgiving, I do whole turkeys, but I've done boneless breast before. I brine at least 24 hours, and for the whole turkeys, I've got an herb compound butter that goes under the skin. I also stuff the bird (make sure the stuffing is warm, >100 deg) when it goes in, and put it on smoke immediately, else you might never get the stuffing up to food-safe temps. Since my stuffing goes in moist, that, the brine, and the compound butter help keep everything moist. Typical smoking time is 10-12 hours (depends on weight) shooting for 225 deg, but 200-225 will work.

11-12-2018, 02:39 AM	#11
Lilia Got rid of the matchlight. Join Date: 02-20-18 Location: USA Name/Nickname : Lilia	How many people davis cup ?