cooking a turkey breast

Unknown

anyone have any simple recipes for turkey breast? i have a 7# one im going to attempt to smoke on my large egg for thanksgiving, happy thanksgiving and thanks

Mike in Abita

derek,[p]Wash thoroughly. Season with salt & pepper. Cook indirect 250 dome till 160 internal.[p]Mike

Morro Bay Rich

derek,[p]I cook them at 325 deg indirect on a v-rack in a large. With a 7-pounder you can expect it to be done in slightly over 3 hrs if you pull it at 162 deg.[p]I just oil it with canola oil and add either apple or maple chunks about 5 min prior to putting the turkey in the Egg.

Unknown

derek,[p]Here is one way i do them. Happy Holidays. [p] Turkey, Breast, Richard
[p]INGREDIENTS:
1 6 1/2 Lbs Turkey Breast, Bone In
Seasoning/Rub
2 Tbs Lawry's Chicken & Poultry Seasoning
2 Tbs Paprika, Spanish
2 Tbs Tone's Garlic & Herb Seasoning
Basting
3 Tbs Crushed Garlic
3-4 Ozs Butter




Preparation
1 Sprinkled the rub over and inside the skin and let set for 30 minutes
Cooking
1 Placed in large BGE, 350°F W/Plate Setter inverted, drip pan with 1 quart water, "V" rack. Placed bird in BGE W/aluminum foil to protect breast. Removed the foil last hour.
2 Allowed temperature to drop to 300°F and left alone for an hour. Basted after first hour W/Butter/ garlic mixture, continued to baste each half hour for a total cook time of 3 hours. The temperature varied from 275°F-300°F. Pulled @ 168°F internal. Total cooking time 3 hours.
3 Allowed to sit 45 minutes wrapped in foil. EGGcelent. Leftovers are going to become Eggchiladas W/red sauce.


Preparation time: 30 minutes
Cooking time: 3 hours
Ready in: 4 hours

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard, 04/15/07[p]05/22/07-Did another tonight- Only took 2 hours between 275F & 325F. Basted W/Italian Salad Dressing after the first hour. Temp for meat got to 170F and pulled after 2 hours. Used pecan chips for smoke, not soaked. covered with foil whole cook so as not to burn skin. Left the drip pan out of this cook, perhaps that is the reason for the shorter cook time.


[p]