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Small Turkey Breast
edited December 2011
I purchased a small bone-in turkey breast to cook on a large egg. Does anyone have any ideas on the preparation and cooking for best results?
Its interesting I'm actually trying the same thing today after my fire went out on an overnight 10lb pork butt >:-(
going to try to take the fire up to 400-450 and crisp up the skin, then dial it back, add some peach wood chips and let it roll for a few hours. Single breast, bone-in.
I'm guessing you already did yours? How did it come out?
I cook all birds at 375-400 indirect until the breast reaches 160. Simple as that.
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