Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Tim M - Turkey Breast

JethroJethro Posts: 495
edited 6:29AM in EggHead Forum
Hey Folks,[p]I decided that I need to do a turkey breast this weekend. I know Tim M has done quite a few and his pictures are my motivation. I've checked his sight and want to try his method.[p]I was wondering about the spices used on the turkey under the link "Smoked Turkey". It looks great, and I would be ecstatic if I could duplicate this effort. Anyone who has any insight into this I welcome your help.[p]Thanx All,



  • Char-WoodyChar-Woody Posts: 2,642
    Jethro, first we have to make a assumption as to what your referring to regarding a "turkey breast". Is it a carved out halved breast, or a full bodied bird less wings and legs? My guess is that its a full bodied "turkey breast" and if so, then do it the same way you would do a full turkey. If you use a stuffing (generally not) then make sure it is fully cooked in the bird cavity by measuring the stuffing temperature. At least 165 to minimize salmonela risk. Others can fill you in on the cook details..:-)
    Or e.mail me if you wish..

  • Tim MTim M Posts: 2,410
    <p />Jethro,[p]Most of mine have thin slices of orange placed between the skin and breast. They are whole birds, just minus the legs and wings. A lite olive oil coat to make the skin brown (which I remove anyway so why do I bother) and cook until the polder hits 160. I don't add any wood and it still has a nice smokey taste that does not overpower it. Enjoy[p]Tim
  • JethroJethro Posts: 495
    Tim M,[p]Thanx, Char Woody suggested Lysanders Chicken rub I am already a big fan of their Pork rub on pork chops. If you like chops and haven't tried it's good stuff.[p]Any way I am going to try the Lysanders and hopefully get a result that comes close to what you have posted in various pictures.[p]As a side I am going to bake some rice w/chopped celery & Campbell's Mushroom soup. If I plan right maybe I can put some of the turkey drippins in for some extra flavor.[p]So many great cooking ideas on this site and so few weekends to try them. Oh well guess it gives me yet another thing to look forward to on those weekends.[p]Thanx Again,

Sign In or Register to comment.