Turkey Breast

TheLazyC

I know the turkey questions are about to wear everyone out, but I was just informed that I am to cook the turkeys for our office gathering on Wednesday. I need to know approximate cooking time for indirect smoking of 4 turkey breast. I have NEVER smoked a turkey of any kind or shape.

Need some pointers, the whole office expects great things since I brought the last few boston butts and brisketts.

 

 

BMFD

They will not take long, 1.5 hours cooking indirect at 325 to 350, 

I pat mine dry, rub with olive oil then put Lowerys seasoning salt on them,, come out awesome!!  I generally never smoke them but this year I am going to add a little apple wood,, just a tad to give some extra taste. 

GrannyX4

I cooked 4 boneless turkey breast direct, raised grid at 350 and mopped (I can't use the baste word) with honey, molasses and seasoned salt until 160. They were pretty big and took a little over a hour.

TheLazyC

So I go to the store and they only have two 7lb breast and two 14lb turkeys both fresh, didn't want frozen, not enough time to thaw.

Now I am really lost, the XL BGE is not gonna hold all of them at once.

ribmaster

Piece it out. cut it will be easy to fit on the grill.

dunnharr

Click on the link below to watch a video on cooking turkey breasts.  He cooked two at a time and said he could probably have fit three.  But, he didn't say what size egg he was using.


http://www.biggreenegg.com/features/dr-bbqs-holiday-turkey/

burr_baby33

Grannyx4, I'm gonna mop mine too.  Gonna inject with a little honey butter and mop with it also.  Should make a pretty glaze. Learned my lesson using the "B" word.

GrannyX4

Funny, I may be a little gray but I have learned not to use the "B" word too.

gdenby

As above, just cut the breast portions out (or cut away everything that is not breast.) An XL should fit 4 breasts. You can put them on touching if the fit is tight, and move them apart as they shrink during cooking.

Altho the Egg is often billed the "worlds best smoker," for your purposes, just think of it as as a ceramic oven that can have some smoke. For some reason, turkey always seems to get done a bit faster in the Egg than in my kitchen oven.

If you can, brine the breasts. If not enough time, place them over pans with some aromatic liquids (juice, wine, herb teas), and the steam will speed the cook a little, and save some time. Ramp the temp up in the last half hour to crisp.

TheLazyC

One more question as my birds get up to temp...

I always foil and towel wrap my beef and pork and stuff in a cooler, does the same hold true for turkey?