Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

need advice bone in turkey breast

jemrxjemrx Posts: 81
edited 4:42AM in EggHead Forum
I plan on cooking a turkey breast this evening to make sandwiches for lunch. Any advice on temps direct or indirect? Planning to pull at 160.


  • I've done indirect w/platesetter, but lately I've been doing direct on a raised grid. I put my half-moon grid atop the standard grid and shoot for 275-300. It's a great, easy cook, and turkey lends itself to a variety of flavors.
  • MattMatt Posts: 143
    I typically brine then smoke indirect at 250 or so. Never been disappointed.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great cook indeed.

    I cook chicken or turkey, parts or whole, direct raised grid, 350°-400° dome, apple or cherry wood.

    I cook to 165° breast as recomended by USDA. 160°-165° will end up being a very moist finish.


    Some time you may want to take the bird to 190° - 200°. You will a completely different flavor and texture which is fantastic for sandwiches and salads. Give it try on some chicken at some point in time.

    Another idea, you may want to get a small ham and smoke it also for deli meat. This works out well direct, raised, 350° and coked to 145°-150° internal.

    Turkey and ham sandwiches are fantastic.


    You have a great cook ahead of you, looking forward to seeing the results.

Sign In or Register to comment.
Click here for Forum Use Guidelines.