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Turkey Breast on egg?

michaelmichael Posts: 47
edited November -1 in EggHead Forum
Has anyone got info on cooking a whole turkey breast on a large egg? Looking for ideas for recipes and cooking time emp. Its only about 3 pounds. Thanks in advance.


  • NessmukNessmuk Posts: 251
    My experience is smoking a whole turkey with the Spanek towers. I brine the bird overnight in the frig. Next morning, I rinse it.[p]One polder goes in the breast & 1 through a potatoe at grid leve. I smoke it at about 250.[p]During the cook, one an hour, I spritz it with olive oil & apple juice. I have a pint spray bottle of each.[p]I have smoked a store bird @ 39 cent a pound, a range bird at $3 a pound & an American Heritage bird (like they were in Ben Franklin days) at $7 a pound.[p]My family & friends voted the American Heritage bird.[p]The KC Chiefs Coach bought a 25 pounder last year.[p]It is important that you track the grid temp & the dome temp.[p]Everything I cook take between 4 & 6 hours. I enjoy watching the smoke curl out as I read & drink wine.[p]Nessmuk

  • michaelmichael Posts: 47
    Thanks for the tips, I plan on doing a whole turkey for thanksgiving. I was just going to experiment with a small turkey breast. One of the little butterballs with no bones in it. Has anyone tried it?

  • BuzzyBuzzy Posts: 29
    Michael,[p]I take my turkey breasts and put a dry rub on them and let them cure for 12, or up to 36 hours and them smoke them indirect (over a platesetter) at about 325°. The dry rub can be Dizzy Pig or any of the others that are around. I usually use hickory chunks for the smoke. The breasts that I have done have been in the 6-7 pound range taking about 3 hours or so until the internal temperature reaches 180°.
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