13.5lb turkey breast

Phatchris

Doing a monster turkey breast on the egg, any tips appreciated. Thinking 325 indirect with some cherry.. Maybe 12 mins a lb till 160? Any and all advice appreciated.

johnkitchens

Post pics of the process. I don't have much to add. Sorry. 

TigerTony

@Phatchris‌ hey buddy, I'm all in favor of the mayo slather. I know some knock it but I highly recommend.
On a side note. I see you are winning your fantasy fb game, hanging on by a thread, one half point. I'm pulling for ya. Good luck!

Phatchris

TigerTony said:

@Phatchris‌ hey buddy, I'm all in favor of the mayo slather. I know some knock it but I highly recommend.
On a side note. I see you are winning your fantasy fb game, hanging on by a thread, one half point. I'm pulling for ya. Good luck!

Unless Jimmy Graham pulls his back tying his shoe before the game and the Saints are shut out at home I'm done this week...

I'm thinking of maybe a pseudo mad max on the Turkey....

shtgunal3

Here is an 8.5lb I did awhile back.


http://eggheadforum.com/discussion/1172746/8-5lb-bone-in-turkey-breast-pics#latest

Phatchris

shtgunal3 said:

Here is an 8.5lb I did awhile back.


http://eggheadforum.com/discussion/1172746/8-5lb-bone-in-turkey-breast-pics#latest

Thanks, that breast looks mighty fine

blind99

Wow, how big / old do you think the whole turkey was? 40 pounds, mean as heck?  Brining turkey is optional in my mind, but for something this big I'd do it - it may help tenderness, and gives you some protection if the final temp is higher than you planned for. Temp sounds fine.  I'd check it around 150-155 and if the skin isn't browning they way I wanted I might give it a baste of butter or olive oil and raise the heat to 400.  Post pictures, standing by!!!

Phatchris

2.5 hrs into the cook...

blind99

Looking good! How did you end up prepping it?

Phatchris

Mad max