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Turkey breast help please

Chef Boy RCChef Boy RC Posts: 32
edited 10:38PM in EggHead Forum
Just brought home a bone in turkey breast. How's the best way to fix this. I plan on slicing it thin for turkey sandwiches. Should I try to debone it before I cook it, or wait till I cook it and seperate the halves and slice them up. Thanks for the help.


  • FlaPoolmanFlaPoolman Posts: 11,672
    325 350 indirect. will take less than oven time. I'd pull at 155-160. I left the bone in


  • emillucaemilluca Posts: 673
    The next time cut the breast off the bone in one piece and cut it starting at the front end. That is the end at the top of your picture. This is against then grain and gives you better slices. I do chicken breast the same way.
  • Austin SmokerAustin Smoker Posts: 1,467
    Did one last week at 325 indirect with Pecan for smoke. Be careful as Turkey will soak up a lot of smoke. I pulled mine at 165 in hte breast and it was perfect. I prefer to leave the bone in. I think is retains more moisture that way. Good luck!
  • How long does it take? I am smoking one now and it is 7.4 pounds..... According to the official BGE recipe it is 12 to 15 minutes per lb... which means 89 minutes to 111 minutes but my coworker and fellow BGE maniac told me he smoked one for 210 minutes...... help me.... soon!

  • Not sure about the time but I would make sure you pull at 160 degrees.
  • Celtic WolfCeltic Wolf Posts: 9,773
    15 minutes per pound. Use the time as a guideline. Pull it from the Egg when the breast reaches 165 and the thighs reach 170-180.

    Max's ice bag trick will ensure that happens.
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