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Turkey breast

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Jerome Poole
Jerome Poole Posts: 44
edited November -1 in EggHead Forum
I have turkey breast I want to put on the egg to cook my question is how to make it stand up and what is good to rub it with ? I use alot of cajun spice.
Thanks for the info.
Jerome from Charlotte
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  • Unknown
    Unknown
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    Jerome,I just did a 5# boneless turkey roast. I coated it with olive oil and then Dizzy Pig Raging River Rub. Cooked it at 225 degrees on a v-rack set in a drip pan. Had the grill set on an inverted plate holder to get indirect heat. Put a handfull of Apple wood chips in at the beginning. Took about 6-7 hours to reach 170 degrees F internal. I think that Tony Chaceres or Zatarains would work also for rub, but they seem to have a lot of salt. I have another turkey roast that I will do the same way, but I want to inject it with broth first. Just got my XL BGE a couple of months ago and am still experimenting a lot. Good luck.

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  • RRP
    RRP Posts: 25,890
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    Jerome,
    I've done many of these - I cook at 325° dome indirect. Count on 20 minutes per pound and pull off egg at 162 breast and let rest 15 minutes before slicing. In order to keep it standing I use an adjustable V-rack. As for rubs, smoke etc suit your self. These are pretty forgiving.
    Re-gasketing America one yard at a time.
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