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Turkey breast - help!

Relative newbie, going on 7 weeks now with my Lg BGE, which I love.  Have done butts, ribs, pork loins, Tri tips, you name it, all with great success...now today I am trying a Turkey breast at the request of SWMBO, so I should probably not botch this one, if I can help it.  Brined over night, egg lit. with fresh load of lump (RO) at 1:30, temp stabilized at 325 at 1:45 PM, 4 chunks of apple loaded at 1:45 PM and 8.5 lb Turkey Breast loaded at 2:00 PM.  Here I am at 4:00 PM and temp in the deepest part of the breast(did not hit any bone) is at 170?  Is it the experience of any of the more seasoned Eggers out there to get a 8.5 lb breast to 170 in two hours?  Temp in the Egg never moved temp off the 325...monitored via MaverickT732.  Also, I verified temp of the breast at multiple locations in and around the breast with the Thermpen...every reading 170+.

What do you seasoned egger think?

 

Thanks in advance!!!

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