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

Turkey Breast

Options
Unknown
Unknown
edited November -1 in EggHead Forum
Hi
I would like to cook/smoke a turkey breast, not the entire turkey. Does anyone have any recipes, or can you point me to one on the forum (not a fan of Nipper's under New Recipes)? Would you use a plate setter? Temperature to cook? and how long should I expect for the cook?[p]Thanks
Rob
· Share on FacebookShare on Twitter

Comments

  • tach18k
    tach18k Posts: 1,607
    Options
    TheNotoriousROB,
    I do mine at 300-325 give or take a few degrees. Nothing fancy. I used some dizzy seasoning, and set the breast for 160. figure about 15 minutes per pound, but may be done sooner. I wrap in foil for about 20 minutes when it is off the Egg. Great,Great stuff.
    · Share on FacebookShare on Twitter
  • Lost in utah
    Lost in utah Posts: 71
    Options
    TheNotoriousROB,[p]My family does not like dark meat so I only do breasts.[p]Here's how I do it:[p]Roast Turkey Breast [p]INGREDIENTS:
    1 5- to 7-pound fresh (or frozen and thawed) turkey breast
    Kosher salt and ground pepper
    Dried herbs and spices of choice: sage, thyme, garlic powder, onion powder
    Olive oil[p]PREPARATION:
    Set up egg indirect plate setter legs up. Place disposable roasting pan on grid. Stabilize Egg at 325 degrees F. [p]Brush the turkey breast with olive oil. Sprinkle liberally with salt, pepper, herbs, and spices. [p]2 1/4 to 3 1/4 hours - until a meat thermometer indicates the internal temperature registers 170 degrees F in the thickest part of the breast.[p]Bon Appétit!

    · Share on FacebookShare on Twitter
  • Big Hoser
    Big Hoser Posts: 104
    Options
    TheNotoriousROB,[p]I've made this one before from Raichlen's BBQ USA book. I cooked it at 350 dome with platesetter and used pecan woodchips. Delicious.[p]

    [ul][li]Maple smoked turkey breast[/ul]
    · Share on FacebookShare on Twitter
  • Beast
    Beast Posts: 78
    Options
    TheNotoriousROB,
    I just did a 5LB turkey breast yesterday that took a little over 2 hours each cook is different it was very moist also here is how i did mine
    3-9 lbs turkey breast, thawed [p]1/4 cup parsley, coarsly chopped [p]2 tablespoons chopped mixed fresh herbs, such as thyme,oregano and morjoram
    2 tablespoons grated parmesan cheese [p]1 teaspoon olive oil [p]1/2 teaspoon lemon juice [p]1/2 teaspoon salt [p]1/4 teaspoon garlic powder [p]1/4 ground black pepper [p] vegetable oil
    1 Placed in large BGE, 350°F W/Plate Setter inverted, drip pan with 1 quart water, "V" rack.
    2. Combine parsley, herbs, cheese, olive oil, lemon juice, salt, garlic powder and pepper in a medium bowl.
    3. Gently loosen skin from the breast.
    4. Spread the herb mixture evenly over the meat, under the skin.
    5. Replace skin over the herbs.
    6. Brush skin with vegetable oil.
    7. cook breast until thermometer inserted into the thickest part of the breast reads 170 degrees and juices run clear. [p]going to do another one next week for work..
    Beast

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Options
    Beast,
    Thanks everyone, I'll try them all eventually. Sounds like there's nothing to a breast, no need to brine, etc. I will try a breast tomorrow at 325-350. I might add some smoke as well for additional flavor.[p]Thanks again
    Rob

    · Share on FacebookShare on Twitter

Categories