mary,Not sure by the weight if it is boneless or not, but anyway here is one that works for me.Turkey, Breast, Richard 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.
Recipe Source Source: BGE Forum, Richard, 04/15/0705/22/07-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.
