Boned turkey breasts

Jeffersonian

I've got a pair of these and am wondering about how long they might take to cook. They're about 3# each.

I was going to do a standard 325* dome, and assumed around 45-60 minutes, pulling at 160-165* internal.

Am I on track?

Richard Fl

YES, eggcept the time is determined by the size, 12-15 minutes/#. Let the temperature determine when to pull. I pull mine around 160F.

Jeffersonian

Thanks, Richard. Yes, I'll pull by internal temp, but I was just trying to plan out dinner's timing. I didn't know if it would take any longer than the 12-15 min/lb that a regular turkey takes.

Much appreciated.

Richard Fl

Did one the other night on the small BGE, Spatchcocked the 7 pounder and did high in the dome at 325F, direct. Took 1 hour 15 minutes to reach 160F. Spritzed every 20 minutes or so with vinegar and apple juice and spices. EGGstremely moist.

Jeffersonian

That looks great, Richard. I'm planning on dusting mine with Shakin' the Tree or something similar. All the market had was little 3-pounders, so I got two. I'll plan on them taking around and hour, pulled at 165.

Richard Fl

Since they are small, I would pull closer to 158-160F.

Jeffersonian

Good idea.

Mickey

how did you do it, oil ? spice ? etc...

Richard Fl

Check out last footnote for the current version.

Turkey, Breast, Richard Fl








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 @ 160°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 Fl, 2007/04/15

2007/05/22--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.

2009/01/14--RPH-- Did one tonight on the small BGE, Spatchcocked the 7 pounder and did high in the dome at 325F, direct. Took 1 hour 15 minutes to reach 160F. Used Italian Salad Dressing, Lawry's Chicken & Poultry, Urban Accents Smokey Peppercorn Turkey Rub and some Pixie Dust. Spritzed every 20 minutes or so with vinegar and apple juice and spices. EGGstrmely moist.