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

5 LB turkey Breast

Options
Beast
Beast Posts: 78
edited November -1 in EggHead Forum
the wife just brought home a 5LB turkey breast in hopes of having it cooked tomorrow my question is what's the beast way to do this cook with such little notice such as do it needs to be marinated if so how long and with what the cook time and temp. please anyone chime in and reply with any reccomendations / suggestions thanks in advance
Beast
· Share on FacebookShare on Twitter

Comments

  • Unknown
    Unknown
    Options
    Beast,[p]Here is how I like to do them.
    enjoy
    1Turkey, 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
  • Beast
    Beast Posts: 78
    Options
    Richard Fl,
    Thanks i give it a try this is my 1st attemp at doing a turkey breast getting ready for thanksgiving
    · Share on FacebookShare on Twitter
  • tach18k
    tach18k Posts: 1,607
    Options
    Beast, I do about 2 a month, just season the outside and cook at 325 till breast is 160, let it rest about 1/2 hours, just great stuff.

    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Options
    tach18k,[p]You are a BIG help this morning. I'm going fishing today and am letting the pickup defrost...just killing a few minutes on the forum when I read your post. I've had a turkey breast brining since Sunday night. I'm going to pull it, and let it rest today. [p]So tonight it will either be a fish dinner, a turkey dinner, or both. Heheee. [p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Beast
    Beast Posts: 78
    Options
    tach18k,
    Thanks for that info but i'm puzzled now because i have read several posts stating that pull Turkey breast at different temps and they are 1. 180 deg. 2. 175 deg. 3. 168 deg. 4. 160 deg. can someone please advise as to which is the correct temp to pull the breast so that it will be moist and juicy it has been on for about an hour and a half or so now thanks in advance
    Beast
    · Share on FacebookShare on Twitter

Categories