turkey breast

Unknown

Hello,

I am planning on smoking a turkey breast for turkey day...i really want to show off my egg to the family.

does anyone have a good method they could share?

also, what target temp should i be looking at?

i have a tendency to overcook on the egg, so i need some help

thanks!!!

vidalia1

Take a look on

www.nakedwhiz.com

for the Mad Max turkey method...

I cook Turkey breat at 325 indirect until the breast reaches 155-160 iternal temp...coat the turkey good with softened butter & herbs of your choice...use a platesetter & a drip pan...baste it about every 20-30 minutes...it will take about 1 1/2 hrs....

Richard Fl

This works for me.


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.

Bordello

Do we assume it's a bone in full tukey breast??? If so it's just a turkey with no drumbsticks, I would think any full turkey recipe will work but you only need to worry about breast temp.

Vidalia 1 made a good suggetion and you will get more.

Good Luck,
Bordello

Frank from Houma

Just a little EVOO and Tony Chachere's (I think) on this one and smoked with some sugar cane at 350ish till 160.

tach18k

I do about 1 a month when avaiable. I dont go over 300 dome, I take it to 160 in the breast, indirect , rub of the day and nothing else. I like cherry and apple word mix for a little smoke floavor, But not much. I let it rest 15 minutes and cut. Never a bad one. Very simple. I would make two, one is just never enough with friends and family.