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Turkey breast temps

Carl TCarl T Posts: 179
edited 1:13AM in EggHead Forum
I want to try a split turkey breast. I assume I should go indirect and was planning on 250 degrees until internal temp of 175-180. Any thoughts on better temp combinations for the turkey breast?[p]BTW, I've had my LBGE for a little over two weeks now and have already recruited one new member for the egg force. I was bragging to my older brother about temp control and moisture retention on Mr. Eggy and challenged him to bring a cut for me to cook. He brought what he called a pork rib roast (I did not see the wrapper. He said is was nothing but pork chops uncut). I estimated the weight at three pounds. I rubbed it with a simple salt, garlic, pepper mix and cooked it indirect at 250 with a couple of hickory and apple chunks for around three hours until internal temp of 160. He took it home for dinner and called me that evening and asked where I purchased my egg. He said it was the best pork he has ever eaten.


  • FireballFireball Posts: 354
    Carl T,
    In the last few months, I have BBQ several whole turkey breasts each about 10 pounds. I hold the temperture around 300 degrees using Gfw's indirect method. Total time in the egg is about 3 to 3 and one half hours.

  • CatCat Posts: 556
    Carl T,[p]As Fireball said, turkey does better at slightly higher temps (300-325). Figure roughly 15 minutes per pound. Take it off at an internal temp of 160; the meat is very lean and will dry out if overcooked.[p]Cathy

  • bdavidsonbdavidson Posts: 411
    Carl T,
    I agree with Cat and Fireball. I always do turkey at 300-325 for 15 minutes per pound (roughly), but always wait until the Polder tells me it's done. I reserve the "low and slow" cooks for briskets and butts. Poultry always seems to do well at 300-350 over a drip pan. Incidentally, try cooking it over a pan of beer! What time should we be there?!

  • JimWJimW Posts: 450
    Carl T,
    I did a 6.5 lb whole breast last weekend at 300F dome to an internal of 170F. Total cook time was 2.5 hours.

  • JFKJFK Posts: 12
    Carl T,
    I agree with the others, but I would add that I always pull off my turkey (breast/w or w/o bone) at an internal temp of 150 degrees and allow it to rest at least 10 more minutes. [p]It will reach the appro. temp during it's rest and will be much more moist. [p]And don't forget to brine two days before (overnight is fine) and then marinate with your fav's at least 12 hours before egging.[p]Good luck,[p]JFK

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