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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
1st Turkey
Options
Egghead_Joel
Posts: 23
Used a boneless Turkey breast and used some homemade rub on it. Basted with a sweet glaze and smoked with a little Pecan chips at 350. Was done in about 1 1/2 hours. Was fork tender and juicy. A bit on the salty side but not bad.
I used 1/2 the salt the rub recipe called for. Next time I'll try 1/4. Why are the majority of the rubs so very salty? Thanks
Comments
-
Looks good. I love pecan smoked turkey. Nothing like pecan for that rich brown coloring.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Every cook after this will get better and better.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great! The saltiness may be due to the choice of a boneless breast. The way some of those are processed they can contain sodium and be salty before the rub.
-
Looks great!
-
Indirect cook?
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum