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Just to set an example. its 15 min per pound for whole Turkeys. And that works great for whole turkeys. But going by that rule, i am looking at a fully submerged turkey breasts for 2 hours. I am getting a red flag, that's going to be shoe leather
Found some info that suggests 7 min per pound for bone in turkey breast. I removed the bone, but since its trussed, i think that time is accurate.
So i am thinking 56 minutes vs 2 hours is about right. Anyone want to chime in please do.
Just to set an example. its 15 min per pound for whole Turkeys. And that works great for whole turkeys. But going by that rule, i am looking at a fully submerged turkey breasts for 2 hours. I am getting a red flag, that's going to be shoe leather
