Turkey Bewb

saluki2007

Seasoned with Tony's creole seasoning. Going to baste with a butter, garlic and more Tony's concoction. Rolling at 275 with pecan and a chunk of cherry.  Gonna add a bake tater later. 

johnmitchell

Sounds great...I will be looking out for some money shots.. Enjoy your cook and your evening..

saluki2007

Turned out great. Prolly wouldn't use the Tony's again though. Too salty. Great on french fries though. Pulled at 160 and held in oven for about 45 min. 

Chubbs

Spot. On

tarheelmatt

Color looks awesome and bet the taste was too!

johnmitchell

Looks like it was a winner  

Jeepster47

Looks good ... I like the simplicity of cooking breasts on the egg.  Lot of room on the grill and only one "kind" of protein to get to the correct temp.  Plus, with only two of us, I don't have to eat turkey for the next two weeks!

Do you get much carryover temp increase when cooking at 275*?

saluki2007

Jeepster47 said:

Looks good ... I like the simplicity of cooking breasts on the egg.  Lot of room on the grill and only one "kind" of protein to get to the correct temp.  Plus, with only two of us, I don't have to eat turkey for the next two weeks!

Do you get much carryover temp increase when cooking at 275*?

Agree that a breast is the perfect size for two.

Can't give you a number on the carryover.  I pulled it when it was 160 and it sat in the oven (turned off) for a good 30-45 minutes.  It did not dry out, but next time I will probably pull it at 157-158 as it wasn't as juicy as I would have liked.  Definitely will not use the Tony's again.  It will be reserved for french fries and tater tots only.  Just too salty for poultry.