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.

Holding a Breast......

SmokinParrotHeadSmokinParrotHead Posts: 532
edited 10:00PM in EggHead Forum
Merry Christmas to ALL! Hey, I'm doing some more turkey breasts today for a 4 o'clock dinner, but they are gonna finish ahead of time, or at least I think they are.

What is the best way to hold one? Normally mine finish and are either eaten then or cooled and refrigerated for later, but this time we are shooting for a specific time. I think they may be done about an hour early.

I was trying them at 250 this time, which threw off my timing a bit bc they are just getting done faster than I thought they would that low.

Thanks and Merry Christmas to EVERYONE!!!!

Comments

  • RRPRRP Posts: 22,356
    I just wrap mine in foil, then towels and stick in a tight fitting ice chest. I'm kept them hot and tender for 2 hours that way.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • SmokinParrotHeadSmokinParrotHead Posts: 532
    That's what I'll do then. I do that with pork butts but hadn't ever had to do it for a turkey. Wanted to make sure there wasn't some reason that I shouldn't do the breasts that way before I screwed up my family's dinner, lol.

    Thanks!! Merry Christmas!
Sign In or Register to comment.
Click here for Forum Use Guidelines.