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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turkey Breast

Mary
Mary Posts: 190
edited November -1 in EggHead Forum
does anyone have a good recipe for a turkey breast??? It's around 4.5lbs. Thanks!!
· Share on FacebookShare on Twitter

Comments

  • Richard
    Richard Posts: 698
    mary,[p]Not sure by the weight if it is boneless or not, but anyway here is one that works for me.[p]Turkey, Breast, Richard
    [p]Ingeredients
    1 6 1/2 Lbs Turkey Breast, Bone In
    Seasoning/Rub
    2 Tbs Lawry's Chicken & Poultry Seasoning
    2 Tbs Paprika, Spanish
    2 Tbs Tone's Garlic & Herb Seasoning
    Basting
    3 Tbs Crushed Garlic
    3-4 Ozs Butter




    Preparation
    1 Sprinkled the rub over and inside the skin and let set for 30 minutes
    Cooking
    1 Placed in large BGE, 350°F W/Plate Setter inverted, drip pan with 1 quart water, "V" rack. Placed bird in BGE W/aluminum foil to protect breast. Removed the foil last hour.
    2 Allowed temperature to drop to 300°F and left alone for an hour. Basted after first hour W/Butter/ garlic mixture, continued to baste each half hour for a total cook time of 3 hours. The temperature varied from 275°F-300°F. Pulled @ 168°F internal. Total cooking time 3 hours.
    3 Allowed to sit 45 minutes wrapped in foil. EGGcelent. Leftovers are going to become Eggchiladas W/red sauce.


    Preparation time: 30 minutes
    Cooking time: 3 hours
    Ready in: 4 hours

    Recipe Type
    Main Dish, Poultry

    Recipe Source
    Source: BGE Forum, Richard, 04/15/07[p]05/22/07-Did another tonight- Only took 2 hours between 275F & 325F. Basted W/Italian Salad Dressing after the first hour. Temp for meat got to 170F and pulled after 2 hours. Used pecan chips for smoke, not soaked. covered with foil whole cook so as not to burn skin. Left the drip pan out of this cook, perhaps that is the reason for the shorter cook time.


    [p]
    · Share on FacebookShare on Twitter

Categories