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#APL #Seriousbbq Todays Cook Bacon Wrapped Boneless Skinless Turkey Breast

Boned & skinned a turkey breast last night,  then let sit in a brine overnight. This am let bathe in a vinaigrette for 3 hors then coated in Swamp Venom & placed on Egg @250, After 1 hour will wrap in bacon. Then glaze with a honey vinegar mixture. 
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Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    What was in the overnight brine?
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  • FoghornFoghorn Posts: 2,030
    That sounds awesome.  Do you slice the bacon with the turkey and serve it as one - or do you just take the bacon off at some point?

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • beteezbeteez Posts: 303
    Simple brine of sugar water &nacl. Yes serve w/bacon.

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  • beteezbeteez Posts: 303
    Next phase
    bacon.jpg 74.1K
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  • LoggerLogger Posts: 232
    You're doing good...just keep 'em coming.  ;)

    So far it's looking Awesome.  What kind of vinaigrette???
    OKC area  XL - Medium
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  • beteezbeteez Posts: 303
    off the fire
    turkey.jpg 96.3K
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  • Charlie tunaCharlie tuna Posts: 2,191
    I tried to bend the bacon to see if it was crispy?  That didn't work!  Is it crispy?  How did you finish them? 
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  • beteezbeteez Posts: 303
    @Charlie tuna cooked it long enough to crisp bacon but the turkey got to 172 & was slightly dry. Glazed with honey, cider vinegar & mustard then brushed slices with leftover glaze, apl called for adding melted butter to glaze as a bd dressing omitted the extra butter.

    @logger the Vinaigrette was pretty basic  shallot garlic thyme, old bay, red pepper flake, white wine vin & canola.


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  • Charlie tunaCharlie tuna Posts: 2,191
    Well, what would you change on this cook??   
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  • Dyal_SCDyal_SC Posts: 2,194
    Looks awesome'
    2014 Co-Wing King
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  • beteezbeteez Posts: 303
    APL calls to cook for 1 hour before applying bacon. I would either do it after 30 minutes or for the whole cook in order to crisp the bacon properly. 
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  • I don't mean to hijack your thread @beteez, but I have been wondering about cooking a bone-in turkey breast without the skin.  I have cooked a couple of them with skin on, and despite my best efforts I just cannot get the skin crisp.  It is just not the texture I'm looking for.  It usually is ok (not great) to eat right when it comes off the egg but is barely edible on the leftovers.  If I remove it on the leftover turkey, I remove most of my rub flavoring.

    So here is the question, can you cook a large bone-in breast without the skin or will the breast dry out without that layer of protection around it?

    Thanks in advance.

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  • DMWDMW Posts: 5,413
    lc_gator said:

    I don't mean to hijack your thread @beteez, but I have been wondering about cooking a bone-in turkey breast without the skin.  I have cooked a couple of them with skin on, and despite my best efforts I just cannot get the skin crisp.  It is just not the texture I'm looking for.  It usually is ok (not great) to eat right when it comes off the egg but is barely edible on the leftovers.  If I remove it on the leftover turkey, I remove most of my rub flavoring.

    So here is the question, can you cook a large bone-in breast without the skin or will the breast dry out without that layer of protection around it?

    Thanks in advance.

    @lc_gator
    This is an old thread, not sure if the OP is still around to answer.

    To answer your question, skin does not keep breast meat from drying out. Not overcooking it keeps it nice and moist. So if you don't like the skin, go ahead and remove first. The other trick you can do is peel the skin up and season the meat, then lay the skin back on and season again. This works well if you will serve with skin for initial serving, but use without skin for later (such as salads, etc).

    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • Thanks @DMW.
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