Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

1st turkey attempt for Christmas

 I told mom that I would be glad to cook the turkey for Christmas if she would allow it. She agreed to it , so this has to be good.

 She wanted a turkey breast not a whole bird , so I picked up an 8# Honeysuckle White fresh bone in breast.

 I was planning on brining , but  this bird seems to be pre brined (enhanced) so will me brining it do any good ?

 Rub under the skin ? Shaking the tree , Raging River ?

 Temp ? I'm thinking 325-350 indirect ?

 Favorite wood ?


  • nolaeggheadnolaegghead Posts: 16,049
    don't brine it again.  I like coffee rub on turkey.  Look up Mickey's coffee rub.  DP red eye is a coffee rub.  Anything is good on Turkey breast.  Cook to 160 internal.  It gets dry if you overcook and it don't matter what kinda rub you applied if you're eating dry breast.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • What's the best wood ?
  • lousubcaplousubcap Posts: 7,225
    Go light with cherry smoke wood for some great color-poultry takes smoke very easily.  Just an opinion and we all know what those are worth...
    Louisville   L & S BGEs 
  • I would agree with both NOLA and Lous on this one. Don't brine it if it is enhanced, it will over salt the meat. Cherry leaves a great color on the bird. I also us a small amount of apple with mine. I love the smell of applewood smoke in the morning! Like Lou said, don't use too much wood.
  • MickeyMickey Posts: 16,521
    I like about a single handful combo of cherry/pecan chips. For the coffee rub. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

Sign In or Register to comment.