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Turkey breast and thigh roulade

nathans1

Need some advise on cooking temp and time for cooking a turkey breast and thigh roulade for Thanksgiving tomorrow. I started with a 24 lb turkey, bones, brined, sprinkled with activia and tied. Not sure about the exact weight of roulade but its probably about 4 1/2 - 5 inches thick in the thickest part. I don't have the time to do a twelve hour cook. 6-8 is more realistic. So what is the best temp I can set my joule at to come out with both meats cooking as close to perfect as possible?

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brian_martin2001

The weight of it for cooking doesn't really matter. If I had to do what you're proposing, I'd probably shoot for 150°F for the 8 hours. Mind you, this is not going to get you ideal results, but it should get you in the "decent" ballpark. You should also note that the meat will be pinkish in the middle, so make sure none of the eaters would be unreceptive to that. Good luck

nathans1

Thanks for the advice. I appreciate it.

brian_martin2001

How'd you make out?

nathans1

I didn't have the 8 hrs but I cooked it for 6 hrs at 149 and it came out super tender and juicy. Not a hint of pink. Very happy with the results. Cant imagine how it can be much better than this but I will play around with other recipes . Once again thanks for taking a moment to help me!!!