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  1. Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. (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.)
  2. Prepare based on specifications below, depending on which recipe you are using.
  3. Cook the turkey breast for approximately 1.5 hours, or until the internal temperature is 165°F/74°C
  4. Remove the breast from EGG. Tent with foil and allow to rest for 20-30 minutes.

Cajun Turkey Ingredients

  • Creole butter
  • Creole rub
  • Apple (if cooking a whole turkey)
  • Onion (if cooking a whole turkey)

Cajun Turkey Instructions

  1. Inject turkey with Creole butter in a grid pattern. Rub turkey breast with Creole rub.
  2. If cooking a whole turkey, place the apple and onion inside turkey and set on grid of EGG.

Lemon and Herb Turkey Breast Ingredients

  • Lemon juice
  • Fine grain sea salt and black pepper
  • 1 bundle of herbs

Lemon and Herb Turkey Breast Instructions

  1. Squeeze lemon juice all over the breast and rub with sea salt and pepper.
  2. Place the bundle of herbs on top of the breast and set on the cooking grid.

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