Ingredients

4-lb Boneless Turkey Breast
Kosher Salt
Fresh Ground Pepper
Extra-Virgin Olive Oil

Prepping the BGE

Starting the fire in the BGE was remarkaby easy. A single match and a starter cube sliced into quarters were all it took. I filled the fire ring to the level of the holes with Mesquite lump charcol from Smart and Final. In keeping with advise from the Naked Whiz, I kept the fire low and crept up on 325°. I ‘d been reading about building fires in the BGE and wanted to make sure not to overheat the ceramic part of the BGE.
For smoke flavor, I chose Pecan. I soaked about four chunks of pecan in water for about 20 minutes prior to putting the bird on the grill. In the future, I would let the wood soak overnight so that the water has a chance to totally penetrate the wood.

Bird Preparation

The preparation of the breast was simple: a slathering of Extra Virgin Olive Oil, Kosher salt, and Fresh Ground Pepper. Next time I’d probably let the bird come to room temp at least 30 minutes before putting it on the grill. The breast was put into a V-rack in a foil lined pan and put into the egg. I cooked indirect, with firebricks placed on the grill under the pan and to the sides.

Cooking

A Polder probe was set into the thick part of the breast and I set the probe for alarm 165° and everything was put into the egg. I had only minor problems controlling the temperature, but that was probably due to me messing with the upper and lower openings more than I should have, rather than any deficiency with the egg itself.

I’m not sure how long the cook was, something like 3 1/4 hours, I think–but the temperature probe went off and removed the breast from the BGE. The heat carried over to 170°, and there was a little bit of juice, but everything came out nice. The skin was mostly blackened due to the heavy slathering of olive oil–in the future, a light spraying should be sufficient. Since the breast was going to be sliced and served at a party the next day, the burnt skin was a non-issue. The pecan gave it a nice hearty smokey flavor that totally penetrated the meat. It came out nice and deiicious!