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Turkey Breast

JimboJimbo Posts: 44
edited 9:25AM in EggHead Forum
Does anyone have advice on how to do just a turkey breast on the egg? Thanks in advance.

Comments

  • turkeybreast.jpg
    <p />Jimbo,[p]That is all I cook, A beer butt breast can be accomplished with the same results as chicken. Or you can go indirect with drip pan. Don't know what I'm going to cook this year.[p]Practice Sunday though. Have an early dinner.[p]CWM
  • Chef WilChef Wil Posts: 702
    turkey.jpg
    <p />Jimbo,
    heres another turkey pic of the day. I wonder how many jokers will reply on this one. I cooked this one at 350 for about 2.5 hours, indirect. I added the stuffed peppers on the last hour of cooking. Hope this helps.

  • Jimbo,
    I do them over a drip pan at about 325 degrees. I rub them with oil and then usually use Montreal Steak Seasoning on them. Cook until the internal temp is to your liking. If the skin is browning too much, you can always place a layer of foil over the top.[p]TNW

    The Naked Whiz
  • Chef Wil,
    Did you brine and how, never done that but seems the thing to do.[p]CWM

  • Chef WilChef Wil Posts: 702
    Car Wash Mike,
    No, I did not brine the breast but I do brine the whole birds. I actually stuffed the breasts from the bone side as to not puncture the skin. I stuffed it with a combination of diced onion, peppers hot and sweet, celery, and garlic. And while I'm at it........Happy Thanksgiving Hugs to Kaleigh, and to You and your lovely Wife.

  • Chef Wil,
    hey, i was really serious yesterday. ..for the life of me, i just couldn't figure out that spatchcocked bird's configuration. . .

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