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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turkey breast temps

Carl TCarl T Posts: 179
edited November -1 in EggHead Forum
I want to try a split turkey breast. I assume I should go indirect and was planning on 250 degrees until internal temp of 175-180. Any thoughts on better temp combinations for the turkey breast?[p]BTW, I've had my LBGE for a little over two weeks now and have already recruited one new member for the egg force. I was bragging to my older brother about temp control and moisture retention on Mr. Eggy and challenged him to bring a cut for me to cook. He brought what he called a pork rib roast (I did not see the wrapper. He said is was nothing but pork chops uncut). I estimated the weight at three pounds. I rubbed it with a simple salt, garlic, pepper mix and cooked it indirect at 250 with a couple of hickory and apple chunks for around three hours until internal temp of 160. He took it home for dinner and called me that evening and asked where I purchased my egg. He said it was the best pork he has ever eaten.

Comments

  • FireballFireball Posts: 354
    Carl T,
    In the last few months, I have BBQ several whole turkey breasts each about 10 pounds. I hold the temperture around 300 degrees using Gfw's indirect method. Total time in the egg is about 3 to 3 and one half hours.
    Fireball

  • CatCat Posts: 556
    Carl T,[p]As Fireball said, turkey does better at slightly higher temps (300-325). Figure roughly 15 minutes per pound. Take it off at an internal temp of 160; the meat is very lean and will dry out if overcooked.[p]Cathy

  • bdavidsonbdavidson Posts: 411
    Carl T,
    I agree with Cat and Fireball. I always do turkey at 300-325 for 15 minutes per pound (roughly), but always wait until the Polder tells me it's done. I reserve the "low and slow" cooks for briskets and butts. Poultry always seems to do well at 300-350 over a drip pan. Incidentally, try cooking it over a pan of beer! What time should we be there?!

  • JimWJimW Posts: 450
    Carl T,
    I did a 6.5 lb whole breast last weekend at 300F dome to an internal of 170F. Total cook time was 2.5 hours.
    JimW

  • JFKJFK Posts: 12
    Carl T,
    I agree with the others, but I would add that I always pull off my turkey (breast/w or w/o bone) at an internal temp of 150 degrees and allow it to rest at least 10 more minutes. [p]It will reach the appro. temp during it's rest and will be much more moist. [p]And don't forget to brine two days before (overnight is fine) and then marinate with your fav's at least 12 hours before egging.[p]Good luck,[p]JFK

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