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Turkey Breast for slicer?

Id like to pick up and egg a turkey breast to shave deli style for the kids lunch’s, any suggestion on cook, injection, prep? I cook a ton of turkeys, but never just a breast for deli meat.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

County of Parkland, Alberta, Canada
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Comments

  • Solson005Solson005 Posts: 1,906
    I have done a couple in the past month, last week I threw one in towards the end of my rib cook. I used Tony Chachere's injectables butter and Dizzy Pig Shakin the Tree rub. 
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    Most of the wood chips were already done smoking so this one didn't have a smokey taste. I would use some fruit wood if you want to smoke it and just about any rub you like. They don't take long this little guy took less than two hours @ 300°. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • 500500 Posts: 1,607
    @Griffin also does this; http://eggheadforum.com/discussion/comment/1291038/#Comment_1291038 I just picked up a 2.5# breast to do the same, once it thaws out. Sliced a mini ham Friday with the new slicer, the Chefs Choice 615, worked great. Looking forward to the turkey and then some roast beast.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • I inject my turkey breasts with either "sour orange" marinate or "Italian salad dressing' to keep the slices moist.  No smoke for my turkey, just Lawry's Poultry Seasoning.  We make a meal out of it, then slice the leftovers .. 
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  • Although I like the idea of injecting, I agree with Charlie & the result Solson had, very little smoke. I think poultry is on of the hardest things to smoke without overdoing it, pork being the easiest and beef a little more complicated, IMHO. I also find that turkey breast must be pulled at about 150-155 allowed to rest for 15 or so and then into the freezer for at least 30 before slicing. Maybe it is just me, but I find that fall apart overdone thing happens within a few degrees measured internally. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • jlsmjlsm Posts: 845
    If you are going to slice it, I would recommend boneless. We do like smoke on turkey breast; I use cherry.
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • 150-155 seams a bit low,.... no? i guess you will get a few more deg out of it when resting. 

    County of Parkland, Alberta, Canada
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  • So, I took it off at 160, I was going to go to pull it earlier as Skiddymarker suggested but I was slightly distracted. Let it rest for a few, then I foiled, and will stick it in fridge to cool, question is, should I let it cool all the way before slicing? Should I stick it in the freezer for awhile? I would like to get it sliced tonight. New at this whole home deli meat thing…. I only used my slicer for pre cooked ham, and roasts to slice before making jerky.

    <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> 

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    County of Parkland, Alberta, Canada
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  • bigphilbigphil Posts: 1,386
    for thin slicing i've found it best to slice it cold i usually let it sit in the frig over night and use the non-serrated blade on my slicer to slice it .btw looks great if you havent tried a rump roast yet you should best deli roast beef your ever have 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • crap, i dont have a none serrated for mine, i will have to make do, and look to getting one in the future. Sure thing, i will definetly try a rump roast.
    County of Parkland, Alberta, Canada
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  • bigphilbigphil Posts: 1,386
    @Albertaegger not sure what type of slicer you have but i found my blade on ebay for 20 bucks brand new every place else was 30 and up 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Sliced it up tonight and could not help but to make a sandwich....

     

     

    imageimageimageimageimageimage
    County of Parkland, Alberta, Canada
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  • Solson005Solson005 Posts: 1,906
    Looks great, I need to get a slicer soon.. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • Nice sandwich --- i'm thinking about a midnight snack now !!  :-S
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  • 500500 Posts: 1,607
    Nice looking. Just took mine off.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • Thanks! Tasted great, just going to settle in now with the wife, a rum, and a movie, and possibly another sandwich later on....(a small one)
    County of Parkland, Alberta, Canada
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