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Boneless Turkey Breast Help

I need to cook two large breasts. I am wondering if direct or indirect would be better. What temp? Thanks,


  • 500500 Posts: 2,243
    edited March 2013

    Curt, usually someone would have responded to this question by now.  For chicken or turkey, I do a "raised direct" method, meaning I have the BGE grill extender on the main grate, to raise it into the dome more, for more of a convection oven effect, and less potential for burning.  I usually go about 350 raised direct, and towards the end, the chicken juices drop on the coals and create some additional smoke flavoring.  Chicken takes about an hour this way; 160 internal breast and 180 internal for the dark meat. 

    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • The only time I've done turkey breast, I did it indirect for about the same time and temp as 500.  With a few chunks of apple wood, it turned out really good.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • J_QueJ_Que Posts: 217
    edited March 2013

    I've done a bunch of bunch of boneless turkey breasts and always go indirect at 350 as well. Check out my attempt.



    I knew all the rules, but the rules did not know me.
  • travisstricktravisstrick Posts: 4,897
    My vote is for 400 raised direct.
    Be careful, man! I've got a beverage here.
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