Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brined Turkey Breast

sprintersprinter Posts: 1,188
edited 8:40PM in EggHead Forum
Just a note on the turkey breast that I egged last night. It was about a 5-6 pound skin on breast, legs and wings removed. On sale at Kroger awhile back and I bought I couple of them. Anyway, the brine was about 1.5 gallons of cold water, a cup of non-iodized salt, a quarter cup of white sugar, quarter cup of molasses, 4-5 tablespoons of honey, quarter cup of brown sugar, and about a quarter cup of Paul Prudholmes Poultry seasoning. (I never use the stuff otherwise but it worked GREAT for this).[p]I put all of it in a big pot, in the fridge for 48 hours, then egged it indirect at 350 for about 3.5 hours. The temp on the breast was about 175 when I removed it and it was awesome. I've used molasses in the last few of my brines and really like the flavor that it adds to the poultry. I use the real dark stuff for brines. I used some cherry wood for smoke, not alot though.[p]I plan on making soup with the carcas this evening (while handing out treats to the kids) and I've already sliced up the meat for sammiches, its awesome.[p]Troy
Sign In or Register to comment.
Click here for Forum Use Guidelines.