A Nice Breast is Good Indeed

Jethro

Despite a very hectic weekend I did get the chance to cook my first turkey breast on the Egg. I followed the advice of Char-Woody and Tim M. I did mess up let it cook a little too long so it wasn't as moist as we would have preferred.[p]Despite the over cook all of us still really enjoyed it and it is something I know we will do again. Thanx, to C~W and Tim M for your advice.[p]If you haven't tried a turkey breast and are looking for a change of pace this is a nice cook.[p]Jethro

Char-Woody

Jethro, Good luck on the cook. You will find a difference in the approach from many of us here, but the differences are minor. The basics are minimal firebarrier sufficient to protect the meat, temperature in the 350F range, and about 20 minutes per lb. So a 8-10 lb full size (same as a full turkey less legs and wings) will take about 2.5 to 3.5. hours. If you have no polder you can breast check it at about the end of those periods for 170F maximum. Then pull, and foil tent it for another 20 minutes before carving.
If you overcook to 180F it tends to produce a dryer breast meat. Tenting preserves that and allows the bird to finish cooking out of the heat source. The higher your dome heat, the shorter the time and the crispier the skin. Same in reverse. Easy cookin..
Chow.
C~W[p]