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Turkey breast on the egg?

Today, from my wonderful meat market, I bought an 8 lb turkey breast, which I asked to be cut in half. (There are two of us.) They did that, but now I don't know exactly how to cook a 4# turkey breast, or how long go cook it. Or at what temperature.. Help, please, and thanks!

Comments

  • RRPRRP Posts: 19,332
    MidMag7, well, just last Sunday I egged an 8.6# turkey breast indirect at 325. The rule of thumb is 15 to 20 minutes per pound to a temp of 165.

    L, M, S, Mini
    Ron
    Dunlap, IL
  • MidMag7,[p]<< I bought an 8 lb turkey breast, which I asked to be cut in half. (There are two of us.) >>[p]Wow. You guys can eat![p]LOL.[p]I do TB's the same way I do chicken halves - about 325, indirect for two hours or so. Depends on size, of course.[p]LVM

  • tach18ktach18k Posts: 1,607
    MidMag7, I just did one tuesday, whole breast. Mixxed some cherry wood with some hickory, 15 min per pound. Was the best turkey ever. Perfect. The breast is ready at 170.

  • FUNNNEEEE, LVM. LOL! [p]Thanks everyone. Do you baste it with butter? Do a rub before cooking? What? Since you do 8 pounders, does it all get eaten, or do you freeze some of it for later use? Could do that, I suppose, but not fond of frozen cooked meats.
  • MidMag7,
    I'd cook it the same way I would in an oven, 325 degrees until it reads 160-165 in the breast. Let it rest 15 minutes tented with foil. I tend to like Montreal Steak Seasoning on turkey and chicken. I don't baste. If we have a large breast like that, I find that four of us will eat about half. The other half can be frozen, but we will probably eat it in the next couple of days, so I don't bother. [p]TNW

    The Naked Whiz
  • irishrogirishrog Posts: 375
    MidMag7,
    if you like to try something different, cut the breast into steaks, across the grain. Then put between two sheets of cling film (rubbed with a little water, to stop the meat from sticking) and batton out with a meat mallet or cleaver. Dust with your favourite rub, and cook direct heat at 350 degrees for about 5 minutes on each side, depending on how thin the steaks are after being battoned.
    Quick, tasty, and very succulent.
    Roger

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