Cooking A Turkey Breast On Green Egg. The heavy ceramic of the big green egg retains heat beautifully providing even cooking and it holds in moisture well enough to prevent your turkey breast from drying out. Take your turkey out of the brine and place on a rack in your drip pan.
A turkey breast is the ideal starting point for a novice because unlike a big pork shoulder it cooks in just a few hours like an ordinary roasted bird. In roasting pan place the celery shallots thyme rosemary and 2 cups of chicken stock. Mix softened butter and california citrus rub together and rub all over turkey breast and underneath skin of turkey.
Season with salt and pepper as desired and place breast on v rack.
Mix softened butter and california citrus rub together and rub all over turkey breast and underneath skin of turkey. If you are cooking a whole turkey cook at 325 f 163 c for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165 f 74 c throughout the product. Set the egg for indirect cooking with the conveggtor at 325 f 163 c. Set up to cook with indirect heat stone platter and get your temperature stabilized at 250 degrees.
