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Bone in Turkey Breast - method?

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SoCalWJS
SoCalWJS Posts: 407
edited November -1 in EggHead Forum
Looking for suggestions on something I haven't done before. Neighbor is prepping a bone in Turkey breast for dinner. I get to cook it (let's face it - my BGE beats their inconsistant gasser w/bad thermometer), but I've never done just a breast before. Planning on direct for a crispier skin,

The details: About 8 lbs, skin on, gonna have a Hatch chili rub/paste under the skin.

Any guesstimates on time/temp anything special?

My initial plan is raised direct, 350, not much smoke, but I've got no good guess on time.

Any suggestions or alternatives?
South SLO County
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    I'd guess 1.5 to 2 hours. I haven't done one in a while, but 15-20 minutes per pound comes out to 120 to 160 minutes. I've done mine indirect, skin up, but who knows.... Good luck!
    The Naked Whiz
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  • Mickey
    Mickey Posts: 19,674
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    Why not spatchcock it and go direct high in the dome at 350/400 for about 1:15 to 1:30 are so. Will give you a good skin. You will not need to turn-over.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Richard Fl
    Richard Fl Posts: 8,297
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    I have taken and spatchcocked the breast also. Here is the way I like.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=759486&catid=1
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
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    Sounds Great John, I can't wait for it!

    Ross
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  • field hand
    field hand Posts: 420
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    At 350* raised direct, 2-3 hours should do it. I slowed cooked two breasts yesterday, one 7 and one 8 lbs. Wanted a good smoke flavor. Both breast were split and cooked at 250* raised direct above the gasket level with skin up. Took 5 hours. Had good flavor and was surprised at the good moisture level. We sliced them for sandwiches, skin texture wasn't a concern. Turned out well. Good luck with yours.

    Barry
    Marthasville, MO
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  • SoCalWJS
    SoCalWJS Posts: 407
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    Thanks for all the responses and suggestions!

    My wife's first thought was spatchcocked (she likes spatchcock chicken ALOT), and after seeing some responses, that was how I was leaning, but......

    Neighbor just brought it over. She has spent quite some time tieing/trussing this thing up. (It SMELLS heavenly)

    Guess this'll have a probe in it, in a roasting pan on a trivet, indirect @ 350 til it's ready.

    Thanks for the input everybody - gotta get the Egg up to temp quick for a reasonably early dinner (gotta get up at about 0400 for work :S )
    South SLO County
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