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Turkey Breast!!
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Bubba's dad
Posts: 97
I am trying this topic again just to see if I get anymore feedback.
I have a round boneless turkey breast that is probably about 3 pounds and I would like to smoke it on the egg for Thanksgiving and wanted to know if anyone has done it or has any ideas. I do have a plate setter. Here are some of the questions I have:
1. Plate setter or no plate setter?
2. Egg temp?
3. Finished turkey temp
4. Wood Chips - flavor?
5 Flavor or rub? I have Bad Byrons - would that work?
6. Do I put it directly on the grate or should I wrap it in foil so there is no grill marks?
Thanks for all you help
God Bless and Happy Thanksgiving
Bubba's Dad
I have a round boneless turkey breast that is probably about 3 pounds and I would like to smoke it on the egg for Thanksgiving and wanted to know if anyone has done it or has any ideas. I do have a plate setter. Here are some of the questions I have:
1. Plate setter or no plate setter?
2. Egg temp?
3. Finished turkey temp
4. Wood Chips - flavor?
5 Flavor or rub? I have Bad Byrons - would that work?
6. Do I put it directly on the grate or should I wrap it in foil so there is no grill marks?
Thanks for all you help
God Bless and Happy Thanksgiving
Bubba's Dad
Comments
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have never done just a breast, but would like to....was considering brining with added herbs, but read the brine article and now not sure -- may have to do 2 :blink:
as for a whole turkey, spatchcocked indirect or whole in rack in roaster---dome temp 25 degrees above package recommendations -- watch that probe!!
sage based; oregano/lime; favorite rub; lemon pepper; whatever tickles them buds
now, as for finished temp, refer to Stike's post :pinch: -
Hey guy this is what I do for my Turkey Breast. I call it Honey Roasted Turkey. Take your breast and put on your favorite rub. Use a roasting pan with a little white wine for a indirect cook. Set your temps. between 250 to 300 tops. Slow cook it to 158 to 160 internal temp. Just before its done you can add some honey over the breast like a glaze. Take your drippings and drizzle over the carved up breast and enjoy.
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People need to to learn to "search" for answers....this not the first year turkey was cooked an an egg..
http://www.eggheadforum.com/index.php?searchword=turkey+breast&bodysearch=1&dtstart=0&dtrange=0&orderby=score&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search -
lighten up Wess I am a little new at this!!!
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Didn't mean to be heavy...just wish people would have the respect to research their questions before asking....sincerely meant nothing personally towards you..it's just that time of year....you will understand if you stick around for a few years....
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No big deal Wess - thanks for the links
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It's all good...
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