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Smoking a Turkey Breast only

AltonAlton Posts: 468
Any Ideas and or suggestions!! Want to smoke it but don't want to dry it out. HELP!!!!
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......


  • TjcoleyTjcoley Posts: 3,528
    I like to do them at 350 - 375 indirect with pecan wood. Pull it off at 165 internal temp, and let rest for at least 30 minutes before slicing.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • BotchBotch Posts: 6,356
    I did it like Tjcoley, except I brined it overnight and then let the skin dry in the frig first:
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • GK59GK59 Posts: 501

    My 2 cents. Get some herbs and seasoning under the skin. EVOO and seasoning on the skin.

    Temp as above but I started to pull off when temp is about 155* . But thats just me. A 8 lb might get you in the 2 1/2 -3 hour range off the top of my head. Alot of time I inject Michigan cherry wine in it.

    If is isn't done on time ,drink the rest of the wine. 

    Smitty's Kid's BBQ

    Bay City,MI

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,705
    edited December 2012
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • td66snrftd66snrf Posts: 1,367

    I served this at the SoCal Eggfest and it was a big hit. I cook it direct heat, about 250, skin side down until the skin is the color your looking for and then turn it over. Pull it at 160.  Because of the sugar content in the brine it really browns up nicely. Brine it a few hours but overnight if you can.

    2 Tblspn Kosher salt

    1/2 Cup Brown sugar

    2 tspn granulated garlic

    1 Cup pineapple juice (you can substitute orange juice)

    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • nolaeggheadnolaegghead Posts: 26,707
    Many of those string-wrapped breasts are already brined, - just a word of caution.  Look at the sodium per serving - a 4 oz serving should have less than 100 mg salt.  If it's higher, it'll be way higher - like 600-700.  That means it's already brined.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Not sure if you're doing deli meat or a bone in turkey - here's a link to my very successful spatchcocked turkey breast...

    Large BGE and Medium BGE
    36" Blackstone - Greensboro!

  • AltonAlton Posts: 468
    Here it is! Butter, Garlic Powder, Onion Powder, salt, Black Pepper, and Cayenne injection. Then poured the excess over the top. Smoked at 350 with 3 chunks of Apple wood. It came out awesome!!! Thanks for everybody help!,
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • TjcoleyTjcoley Posts: 3,528
    Looks great.  Congrats on a good cook.  
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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