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.

smoke-roasted turkey breast

Hungry CelesteHungry Celeste Posts: 531
edited 5:15AM in EggHead Forum
Why cook the whole turkey when you can get a fresh, bone-in breast? I wish I could find them year-round, but alas, I have to get my fill during the winter holidays. I smoke-roasted a split breast rubbed w/meyer lemon zest, herbes de provence, salt, & EVOO. Used a little applewood in the first 15 minutes, roasted direct (raised grid) for 90 mins around 350. Very tasty...


  • 2Fategghead2Fategghead Posts: 9,623
    That looks very tasty and juicy. Happy Holidays to you and yours. :) Tim
  • DenbbqDenbbq Posts: 84
    Several of my local markets will take a whole turkey, remove the leg/thighs and wings and sell me a bone in turkey breast year round.
  • stikestike Posts: 15,597
    looks great. we do turkey breasts every now and then during the rest of the year. funny thing uip here is that the turkey breasts we get come with the wings, so it's essentially a legless turkey. odd.

    one potentially stupid question though: why not buy a few and freeze them? :huh:
    ed egli avea del cul fatto trombetta -Dante
  • Photo EggPhoto Egg Posts: 7,907
    Thank you,

    Galveston Texas
  • Photo EggPhoto Egg Posts: 7,907
    That's funny. Never seen them with wings before.
    Thank you,

    Galveston Texas
  • No, not stupid at all...I just prefer to cook them fresh. Defrosting the solid chunk of turkey requires more advance planning than swinging by the market & buying a fresh one! I generally only freeze smaller cuts that will defrost quickly. Backwards, I know: the larger stuff would survive freezing much better.
  • Amen! I never do whole birds any more. A breast involves a lot less fuss and mess to clean up. I just roast them like you did, at 350, with whatever rub I feel like at the moment. Yours looks super!
    The Naked Whiz
  • I never liked turkey legs, and I find that the wings dry out when cooking a whole bird (though wings cooked alone can be a treat). Plus, even a small turkey is too much meat for my small household. So the half-breast is just right...I tried the boneless ones, and they're no easier or faster to cook than bone-in, which is cheaper per lb.
  • Looks perfect Celeste! :)

    I usually cook just turkey breast because most of the gang prefers the white meat. I try to buy backs and necks to make gravy.
Sign In or Register to comment.
Click here for Forum Use Guidelines.