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Turkey breast - help!

Relative newbie, going on 7 weeks now with my Lg BGE, which I love.  Have done butts, ribs, pork loins, Tri tips, you name it, all with great success...now today I am trying a Turkey breast at the request of SWMBO, so I should probably not botch this one, if I can help it.  Brined over night, egg lit. with fresh load of lump (RO) at 1:30, temp stabilized at 325 at 1:45 PM, 4 chunks of apple loaded at 1:45 PM and 8.5 lb Turkey Breast loaded at 2:00 PM.  Here I am at 4:00 PM and temp in the deepest part of the breast(did not hit any bone) is at 170?  Is it the experience of any of the more seasoned Eggers out there to get a 8.5 lb breast to 170 in two hours?  Temp in the Egg never moved temp off the 325...monitored via MaverickT732.  Also, I verified temp of the breast at multiple locations in and around the breast with the Thermpen...every reading 170+.

What do you seasoned egger think?

 

Thanks in advance!!!

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Comments

  • Richard FlRichard Fl Posts: 7,837
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  • EagleIIIEagleIII Posts: 138
    Richard...thanks for the input...I did pull it when it hit 170.  right now, since SWMBO is not home yet from the grocery store with the rest of the fixins, I have FTC'd it for lack of anything to do with it. I did take a picture and it looks a lot like the one you sent, but I am not up to speed yet on attaching pics.  Might be able to get to that tomorrow... 
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  • yzziyzzi Posts: 1,793
    I spatchcock my turkeys (last one was last weekend) and they have never gone past 2 hours. Temp tells all. Cooks a lot faster in the egg it seems.
    Dunedin, FL
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  • EagleIIIEagleIII Posts: 138

    yzzi...you are so correct...temp tells all.  This breast is whole, not spatchocked...I have yet to tackle the spatchcock, but that is on my list of "to-do's" as I head fwd.

    Thanks for the input!

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