turkey breast

captaincraigb

Hello. I'm a brand new Egg owner. going to break it in with a boneless turkey breast, (would rather have a big hunk of red meat but you know the wife thing). Any help or suggestions? thanks. Captaincraigb

Chuck

captaincraigb,[p]I do the boneless breasts quite often. Rub with a little oil, season (i usually use one of the many rubs I have but salt and pepper is fine) cook them direct at 350* until about it's 165*, usually about 30 minutes. I also flip them a couple times during the cook. Good luck and welcome to the forum. I have met a lot of great people here with great advice, I'm sure you will also.[p]Chuck

Wise One

captaincraigb, I'm cooking one this morning. I'm cooking indirect at 350 and will cook until I get an internal temp of 170. I injected with some Cajun garlic and rubbed with Wicked Grin. Right now it's at 124 and looking good.

captaincraigb

Chuck,
Thanks for the help. do you just put them on the grill or use a v rack and drip pan?

Chuck

captaincraigb,[p]I do them directly on the grill. We like the little crust you get. Sometimes I use a few wood chips for some added smoke also

nikkig

captaincraigb,
we also do these quite often. We cook at 350 over a drip pan with no water. Just rubbed with our favorite rub (Christmas one was done with Tsunami Spin). Cook until internal temp is 160, which usually takes as long as the package says to cook it for. We use hickory chunks for smoke. My youngest son will now eat turkey...but it has to be smoked on the egg! Boy do we have him spoiled...heee![p]~nikki

Unknown

Thanks for all the help and suggestions. ended up with a semi-direct heat. my dome smoker grill fit on top of the fire box with a drip pan and the turkey breast on the orginal grate. injected with oil,vinegar,tonys,garlic,and pepper. cook until 165 about 2.5 hours I think(adult beverages involved) with just a little smoke came out perfect.