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.

turkey breast

edited 7:02PM in EggHead Forum
Hi folks, here is what I am doing... 4 pound turkey breast is marinating in tequila lime mixed with garlic herb store bought marinades. You may think it sounds awful but I think it sounds good....Hoping so....anyway. Thinking abount stuffing a Vidalia onion into the cavity but am open to suggestions. This turkey is going to be smoked Monday night. I usually rub charcrust on my subjects but I'm thinking that is not the thing to do with turkey. My first turkey cook here so if anyone has a suggestion I appreciate it.


  • Car Wash MikeCar Wash Mike Posts: 11,244
    <p />carlson, Have went two ways. Indirect without char crust (picture) at about 275 and beer butt chicken method direct with char crust at 350. Both came out tender, juicy, and very good.[p]CWM

  • Car Wash Mike, Yo CWM, what char crust did you use and what was your target temp? p.s. got an idea on the item to stuff in the turkey breast cavity?

  • JJJJ Posts: 951
    Save the Vidalia for great side eating in a salad. There is no need to stuff the cavity of the bird.

  • BlueSmokeBlueSmoke Posts: 1,678
    or take a few more Vidalias and roast 'em as a side dish! Yummm! Nothin' I like like roasted onions, Vidalias most of all.

  • Car Wash MikeCar Wash Mike Posts: 11,244
    carlson, Hickory Mollassess, direct on a chicken setter at 350. About 1 1/2 hours.[p]

  • JJJJ Posts: 951
    Take a medium Vidalia and place in small glass bowl, put a pat of butter on the top and cover with grated parmesean cheese. Cover with plastice wrap and nuke it in a micro for about 5 min on high. What a treat. Learned that from one of the top restaurants in Atlanta. They charged $10.00 for it as an appitizer.

Sign In or Register to comment.
Click here for Forum Use Guidelines.