Turkey breast

jwirlwind

At the moment, I have a half turkey breast in the Egg. I have the dome at 250. I don't have my probe in the meat but what do you think would be a good time to pull it or should I put the probe in. If so, what temp to pull the breast. [p]Jerry

thirdeye

Jwirlwind,[p]I really like to shut down the vents when the internal gets to 140° then let it creep up to around 155°, when I pull it. It will climb 5° or 10° during the rest. [p]Good news, the USDA has lowered the recommended temps for poultry to 165°.[p]
~thirdeye~

Sandbagger

Jwirlwind, 160 for the breast, but if me, I would bump the egg to 325 and cook conventioanlly, like in the oven. Tom

YB

Sandbagger,
Good advise Tom...95° here I guess summer has arrived.
Larry

Eggtuary

thirdeye,
Thanks for posting this excellent advice! I did a search on "turkey breast" last night before cooking one, and I'm glad I came across your earlier post with this same suggestion. Works like a charm. It made it much easier for me to peg the temp I wanted. [p]In your other post, you suggested wrapping in foil and storing in a pre-heated cooler. Is this last step not necessary?

thirdeye

Eggtuary,[p]It's not always necessary, I do prefer cooler resting, I just forgot to mention it in that reply. Resting lets juices re-distribute through the meat and even a short one helps keep them moist.[p]~thirdeye~