Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Boneless Turkey breast times

Don from NJDon from NJ Posts: 50
edited November -1 in EggHead Forum
i've got a 3lb boneless breast that i'm going to cook following thirdeye's method (indirect, around 300 grate temp) however i'm not sure how long this should take, anyone have any ideas? I'm looking to pull around 155, let rest and temp climb up during the rest period[p]thanks for the help!
[ul][li]Thirdeye's link[/ul]


  • tjvtjv Posts: 3,215
    howdy Don, I do the Costco boneless breasts and they take about 20-30 minutes a pound at 300-350 raised grid. tom
    ACGP, Inc.
  • tjv,[p]Thanks Tom! i'll give that a try! My adjustable rig has been getting a workout! love the stainless grid!
  • thirdeyethirdeye Posts: 7,423
    Don from NJ,[p]Wow, what a great site. Heheee. I am a lousy judge of time so I think Tom's times should work out pretty good. Just watch the thermometer. If it seems to be cooking too fast, just ramp down the pit temp.[p]I've never had over-browning be an issue but tent with foil if it becomes one.[p]~thirdeye~

  • thirdeyethirdeye Posts: 7,423
    <p />In true forum fashion, I'm replying to myself. Here is a visual on one I did just last week.[p]~thirdeye~
  • tjvtjv Posts: 3,215
    Don from NJ, cool - glad you like the toys. [p]I just moved a frozen breast from the freezer to the frig. It should be ready to go this weekend. I do the breasts direct on top of the rig. I have the crossbars sitting on the lower level, 1.5, then if the bottom is browning to fast, I just drop a small pan on the crossbars to redirect the heat...quick fix. T
    ACGP, Inc.
  • Tom, [p]thanks for the tips, I did mine indirect with my pizza stone down on the spider, and the oval grid on the lowest setting with a foil pan, and then the breast on the upper setting.. I think I'll try the direct method next time, i didn't get much browning. I did it skin side down @ 350 for a 1/2 hr, then skin up the rest of the time. looked kinda pale in the end, with some decent grill marks. My wife picked it up at a local butcher shop, already marinated but not much flavor... [p]maybe next time :-)
Sign In or Register to comment.