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Turkey Breast. MMMMMMMMM

TTCTTC Posts: 694

Did my first Turkey Breast over the weekend. I have been wanting to do this for a long time but the summer has been crazy with family life and just have not much time left for Egg pursuits.....

Anyway, brined the breast overnight, a basic salt/sugar/water brine I but added ground ginger and allspice for background notes. Rubbed with a random combination of Meathead's Rib Rub, Tony Cacherie, and Dizzy Pig Raging River -- completly random but really came out well. Cooked indirect 325 with just a bit of hickory.

Unspeakable goodness. As others have said before me, the Egg really excels at cooking bird. Juicy, just a hint of smoke, sublime.

Made slow simmered grean beans with ham hock, cornbread dressing to go along - and used the drippings from the drip pan to throw together a pan sauce/gravy.


XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN


  • jaydub58jaydub58 Posts: 2,127
    Very nice looking cook!
    John in the Willamette Valley of Oregon
  • RACRAC Posts: 1,688
    Look's good from here!


    Boerne, TX

  • boatbumboatbum Posts: 1,273

    Looks very good.  I have been wondering about cooking a turkey breast, I never have.

    What temp did you cook to?  Do you have an approximate planning time per pound?  

    Cookin in Texas
  • Cookbook_ChipCookbook_Chip Posts: 1,218
    Looks great! My first was not good- definitely gonna brine the next one
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Mattman3969Mattman3969 Posts: 7,951
    Looks awesome!!! I am doing one this weekend, hope it turns out as good as yours looks


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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