Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

The Turkey Has Landed

BlueSmokeBlueSmoke Posts: 1,678
edited 3:35AM in EggHead Forum
We bought a whole turkey breast the other day. That will make a total of eight meals, and is more than we are liable to enjoy day after day.[p]I decided to try something a little different. I began by skinning one side before removing it from the bone, being careful to not cut the skin where it attached to the other side. I set this first side aside, to cut into cutlets for grilling sometime in the future. Then I boned the second side, now with the excess skin from the first side still attached. I wrapped the excess skin around the boned breast, tied it, and roasted the bundle at 350 for an hour and a half. Between the added fat and the nature of the Egg, it was moist, tender and succculent.[p]Oh... the roasting. I used my Sandbagger ring (Thanks! Sandbagger. It works like a charm) set up for indirect with a pair of split firebricks and a throwaway aluminum drip pan.[p]Sorry, no pictures. Dishes like this have made turkey a regular feature on our menus.[p]Ken
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