Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

turkey breast best internal temp?????

edited 11:32AM in EggHead Forum
What is the best internal temp for a smoked turkey breast...some say 170 some say 180...most books say 180 but I think it a bit dry you eggers?????


  • stikestike Posts: 15,597
    around 155 we start keeping an eye on it, yanking it off around 165 max.[p]180 be pretty dry in a regular oven, but in the egg, it's still edible actually. once overcooked the breast and it was moist when served, later, the leftovers were dry. you have a brief window of respite if you peg 180, but stay away from it if you can.

    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 21,551
    cooked at roasting temps 162, cooked low and slow i let it get near 170 internal. these are temps that i take it off the grill to rest for a while. i believe its safe somewhere near 158 final temp, but the texture isnt right for me. pink is ok for turkey thats smoked on the grill, both the smoke ring and near the bones are sometimes a little pink

  • thirdeyethirdeye Posts: 7,428
    <p />nodock,[p]For flavor smoking at roasting temps, I too pull at 155° -160° When I do the 48 hour brine I will take them just a bit higher.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • Buster Dog BBQBuster Dog BBQ Posts: 1,366
    What temp do you smoke that at?

  • Buster Dog BBQ,
    325...we like I light smoke and we use apple wood...also, I don't have patience for a long smoke....usually weights 5-7 lbs......thanks

  • SlotmercenarySlotmercenary Posts: 1,071
    i do mine to 165-170 and they come out fine.[p]DSC_6918.jpg

  • TroubleTrouble Posts: 276
    Stike makes a good point about keeping an eye on it from 155 on. I've had them rise quickly near the end of the cook. I pull mine off between 160 and 165. They usually rise to 165 or 170 before slicing. Very moist. [p]Joyce

  • duckeggduckegg Posts: 267
    I have not cooked a Turkey breast right yet! Last one I pulled at 160 and it was lousy, nobody got sick on it but nobody ate much of it either. The texture was still very dense. Next try will be 170-175.

  • Morro Bay RichMorro Bay Rich Posts: 2,227
    I always pull it out of the BGE at 162 degrees, cover with a foil tent and let it rest for 10 min. PERFECT everytime!!

  • tjvtjv Posts: 3,625
    <p />nodock, I'm a fan of the boneless netted breasts from Costco. There's hardly any waste. Plus, you can roll them out for stuffing or added seasoning....

    stuffedturkey002.jpg[p]Almost forgot, low 160s is a good temp. ACGP, Inc.
  • ChainsmokerChainsmoker Posts: 106
    what set up and temp?

  • tjvtjv Posts: 3,625
    <p />chainsmoker, raised grid, indirect, 325-350ish dome with couple chunks of wood for smoke. It's a thick piece of meat, so I find it best to follow the package instructions on time and temp. Do go indirect on raised grid to keep the heat off the bottom.
    I have two in the freezer now. Next week after Egg by the Bay, I'll have to cook one. T[p] ACGP, Inc.
Sign In or Register to comment.
Click here for Forum Use Guidelines.