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

Unknown
Unknown
edited November -0001 in EggHead Forum
I have a 1/2 of a turkey breast bone in, how long and @ what temp should I cook this bird?
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 26,138
    Luke Salazar,
    temp is 325°count on 20 min per pound indirect provided by a foil lined drip pan. Pull at 165° internal and let it rest for 20 minutes before carving. Plan to brine? if so it may take 25 min per pound but key is the internal temp. HTH
    · Share on FacebookShare on Twitter

Categories