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6.6 pound turkey breast

Unknown
Unknown
edited November -1 in EggHead Forum
I am going to cook a 6.6 lb turkey breast today, and was looking for advice on temp and aprox time. I will do indirect with fire bricks and breast directly on upper rack on a large BGE. Also, at what internal temp should i pull turkey so it does not dry out? Thanks in advance.
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Comments

  • Unknown
    Unknown
    Seth Howard,
    Hehe. Must be in the air. [p]I too am looking for the same info.[p]I'll pass along anything I find as well.[p]Thanks,
    bc
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  • RRP
    RRP Posts: 26,019
    Seth Howard and bc,
    I have done many turkey breasts and had great luck at 325° for 20 to 25 minutes per pound, indirect with a pan to catch the drippings. Aim for 155 to 160 max for a moist hunk of meat. Now I do always brine for 24 hours however, but even 4 hours will make a tremendous difference. Good luck!

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  • Unknown
    Unknown
    RRP,
    Great, thanks for the times and temps. That leaves me with a good guestimate of dinner time.[p]I'm doing a brine too, but it wont get much more than about 4 hours. I made it pretty strong to help compensate a bit.[p]I'll post a shot of it (If I can get my server up again! I'm still behind in posting the tri-tip cook a couple weeks ago!)[p]Good cookin',
    bc[p]
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