Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Help with turkey breast?

Options
CharleyR
CharleyR Posts: 103
in EggHead Forum
I had a success last Thanksgiving, but my mind has gone blank due to age and/or alcohol. I plan on smoking a 7-8 lb bone-in turkey breast that has been brined. From what I've read, I'm thinking indirect at 300-325 until I hit target of 165. What I don't know is how to time it. Any suggestions would be appreciated, and please correct me if my assumed temps are not correct.
Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
Ample supply of bourbon and cigars!
Naperville, IL
· Share on FacebookShare on Twitter

Comments

  • Foghorn
    Foghorn Posts: 9,836
    Options

    I like a target of 160 on poultry white meat so I actually pull it off at 155.  For the cook you are describing, you're probably looking at about a 60 - 90 minute cook but it could go somewhat outside that range as every piece of meat is different. 

    If dinner has to be at a fixed time, I would put it on the grill 2.5 to 3 hours before you plan to serve it and FTC it if/when you get done early.

    If serving time is somewhat flexible and it will just be people casually hanging around until the meat it ready - give yourself 90 minutes and you might be a little early or a little late. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,458
    Options
    I've never done just a breast. Does I have skin on? If so FTC will make it soggy. At least that's my experience with chickens.
    · Share on FacebookShare on Twitter
  • CharleyR
    CharleyR Posts: 103
    Options
    Than you both. I now have more confidence on timing, as well as helping me decide to go skinless. I hate soggy skin.
    Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
    Ample supply of bourbon and cigars!
    Naperville, IL
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,458
    Options
    If you time it right and don't FTC the skin will be awesome.
    · Share on FacebookShare on Twitter
  • shtgunal3
    shtgunal3 Posts: 5,649
    Options
    I done an 8.5lb bone in turkey breast a few weeks back and it took 5-5.1/2 hours at 300-350 indirect.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    · Share on FacebookShare on Twitter

Categories