Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Turkey Breast Question and Recommendation

GrasshopperGrasshopper Posts: 108
edited 4:46AM in EggHead Forum
I will be cooking 2 8lb turkcy breasts (bone in) tomorrow for some guests. The directions state allow 20 minutes per pound and a resting period of 20 minutes. Does that sound correct? I also ASSUME i would be using a direct cook not an indirect cook. Lastly how about a dizzy pig rub recommendation. Any favors for Turkey Breast?
Thanks for the help.
Grasshopper

Comments

  • YBYB Posts: 3,861
    Grasshopper,
    15 TO 20 minutes a pound is about right.I cook them until the internal temp reachs 160° and then let them rest for 30 minutes or so and I like Ragging River on turkey.
    Larry
    faed.jpg

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Grasshopper,
    I always cook indirect at 350.[p]Mike

  • Car Wash Mike,
    Do you inject the turkey breast with anything?

  • Car Wash MikeCar Wash Mike Posts: 11,244
    Grasshopper,
    No and I use very little wood if any for smoke. Poultry really soaks up the smoke.[p]Mike

Sign In or Register to comment.
Click here for Forum Use Guidelines.