Turkey breast times

Due to change of eating time I’m faced with pushing the turkey breast to appx 28hrs - any reason to NOT do this or detriment to the end result from this marvelous forums experience ?

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tshewman

How did it turn out? Fwiw, for us I did breasts 29ish and legs 54ish (24 and 48 before chill/freeze) and they were huge hits w/ everyone.

geemcwee

Was ok, not stellar but ok. Joule app said it could hold for a further 4 hours when complete so pulled it at 26 in the end. The beef Wellington I did traditionally was disappointing tho, too rare even after extra cook time and multiple thermometer probes....might look at sous vide lesser cuts for future wellies

tshewman

If you didn't brine, would consider it for the future (turkey). With so much Turkey on sale here, I repeated it (brine included) and same results. For Beef Wellington, I've only done NYS' (x2) and it was quite good. I like the filet tenderness but the beef flavor doesn't stack up to the others IMHO. Thanks for sharing!!