Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

smoked turkey breast

greeneggpocgreeneggpoc Posts: 9
edited 10:57PM in EggHead Forum
I have a whole turkey breast on the egg now. Any suggestions as to the pull temperature????


  • greeneggpoc,165F seems to work for us.

  • thirdeyethirdeye Posts: 7,428
    greeneggpoc,[p]When my internal temp hits 140°, I close the vents down and let it creep up to around 155°, then I pull it. I sneak the probe out just long enough to make sure the juices will be clear, then put the probe back in. I rest in a cooler for 30 minutes or so, then slice.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • The Naked WhizThe Naked Whiz Posts: 7,780
    I'd take it off the fire at 160, tent loosely with foil for 20 minutes and then slice. That should end up with a breast in the 165 degree range.[p]TNW

    The Naked Whiz
  • greeneggpoc, I pull it at 157 and foil. Turkey breast begin to dry out pretty rapidly as they approach and go past 165 degrees. It will keep going up in temperature after you pull it.

Sign In or Register to comment.