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Turkey breast

Jerome PooleJerome Poole Posts: 44
edited 5:22AM in EggHead Forum
I have turkey breast I want to put on the egg to cook my question is how to make it stand up and what is good to rub it with ? I use alot of cajun spice.
Thanks for the info.
Jerome from Charlotte


  • Jerome,I just did a 5# boneless turkey roast. I coated it with olive oil and then Dizzy Pig Raging River Rub. Cooked it at 225 degrees on a v-rack set in a drip pan. Had the grill set on an inverted plate holder to get indirect heat. Put a handfull of Apple wood chips in at the beginning. Took about 6-7 hours to reach 170 degrees F internal. I think that Tony Chaceres or Zatarains would work also for rub, but they seem to have a lot of salt. I have another turkey roast that I will do the same way, but I want to inject it with broth first. Just got my XL BGE a couple of months ago and am still experimenting a lot. Good luck.

  • RRPRRP Posts: 21,920
    I've done many of these - I cook at 325° dome indirect. Count on 20 minutes per pound and pull off egg at 162 breast and let rest 15 minutes before slicing. In order to keep it standing I use an adjustable V-rack. As for rubs, smoke etc suit your self. These are pretty forgiving.

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
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