Turkey breast - help!

EagleIII · August 2013

Relative newbie, going on 7 weeks now with my Lg BGE, which I love. Have done butts, ribs, pork loins, Tri tips, you name it, all with great success...now today I am trying a Turkey breast at the request of SWMBO, so I should probably not botch this one, if I can help it. Brined over night, egg lit. with fresh load of lump (RO) at 1:30, temp stabilized at 325 at 1:45 PM, 4 chunks of apple loaded at 1:45 PM and 8.5 lb Turkey Breast loaded at 2:00 PM. Here I am at 4:00 PM and temp in the deepest part of the breast(did not hit any bone) is at 170? Is it the experience of any of the more seasoned Eggers out there to get a 8.5 lb breast to 170 in two hours? Temp in the Egg never moved temp off the 325...monitored via MaverickT732. Also, I verified temp of the breast at multiple locations in and around the breast with the Thermpen...every reading 170+.

What do you seasoned egger think?

Thanks in advance!!!

Richard Fl · August 2013

Better pull it before it dries out.

This one was 90 minutes @300F.

http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=1016897#1016897

EagleIII · August 2013

Richard...thanks for the input...I did pull it when it hit 170. right now, since SWMBO is not home yet from the grocery store with the rest of the fixins, I have FTC'd it for lack of anything to do with it. I did take a picture and it looks a lot like the one you sent, but I am not up to speed yet on attaching pics. Might be able to get to that tomorrow...

yzzi · August 2013

I spatchcock my turkeys (last one was last weekend) and they have never gone past 2 hours. Temp tells all. Cooks a lot faster in the egg it seems.

EagleIII · August 2013

yzzi...you are so correct...temp tells all. This breast is whole, not spatchocked...I have yet to tackle the spatchcock, but that is on my list of "to-do's" as I head fwd.

Thanks for the input!

Turkey breast - help!

Comments

Categories