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Turkey breasts

MrossMross Posts: 334
edited April 2013 in EggHead Forum
Two turkeys breast only going on now. Sammich meat in a few hours. 300 grate temp indirect. Brined 24 hours with a Greek seasoning on skin. I will post more as it progresses.
Duncan, SC
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Comments

  • EggcelsiorEggcelsior Posts: 11,157
    Looks good so far
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  • MrossMross Posts: 334
    35 mins into cook.
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    Duncan, SC
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  • pasoeggpasoegg Posts: 245
    love turkey breast for sandwiches off the egg....I would say you are getting ready to have a whole lot of new friends when they are done...

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • tazcrashtazcrash Posts: 1,851
    edited April 2013
    Looking good so far...... STOP PEEKING!!!     ;)

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • MrossMross Posts: 334
    I have done a bunch of these and just wanted to document a cook for the newbies. :)
    Duncan, SC
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  • MickeyMickey Posts: 16,269
    Looks good. Getting ready to do three and a couple of hams in about 3 weeks.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MrossMross Posts: 334
    I have daughters college graduation next weekend with 30 plus folks coming. I am going to do ham, roast beef and turkey for deli meats and then some other finger foods. I may have to take a few days off to get it all done.
    Duncan, SC
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  • HogHeavenHogHeaven Posts: 264
    Looks like a good cook so far. What your target temp for the turkey breasts? What is your cooking temp?
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  • MrossMross Posts: 334
    300 grate temp 160 on the breasts. Brined 24 hours all indirect. Started cOoking about 430 and temp is now about 145 to 150. Won't be long now.
    Duncan, SC
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  • MrossMross Posts: 334
    All done. Cooked way faster than I expected. They were small I guess.
    Duncan, SC
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  • MrossMross Posts: 334
    Forgot the pics.
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    Duncan, SC
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  • MrossMross Posts: 334
    The money shot.
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    Duncan, SC
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  • MrossMross Posts: 334
    With the fixings.
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    Duncan, SC
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  • JRWhiteeJRWhitee Posts: 2,611
    Mross said:
    I have daughters college graduation next weekend with 30 plus folks coming. I am going to do ham, roast beef and turkey for deli meats and then some other finger foods. I may have to take a few days off to get it all done.
    I have one graduating as well and will be doing the same thing thanks for the post. Just got my new slicer. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • MrossMross Posts: 334
    edited April 2013
    I have had a slicer for a few years. I am a deer hunter and like to make jerky. Congratulations on getting one through college. This is my last of three and they have all made me proud. They did something I did or would not do.
    Duncan, SC
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  • HogHeavenHogHeaven Posts: 264
    edited April 2013
    Nice cook Mross... Nice side's too. I'm getting ready to cook Mongolian pork chops soon. They have been Marinading since this morning. Check out the recipe... It's a killer marinade and dipping sauce. Village Idiot tried it the other day when I first posted it and loved it. http://allrecipes.com/recipe/grilled-mongolian-pork-chops/detail.aspx
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  • Charlie tunaCharlie tuna Posts: 2,191
    I inject my turkey breasts with 'bitter orange marinate" and cook indirect at 350 degrees to an internal temperature of 160 degrees - rest and serve!!  Always ask myself afterwords why we don't do turkey breats more often!!!
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  • MrossMross Posts: 334
    Charlie great looking bird. Hog thanks for the link. I will try them.
    Duncan, SC
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  • JRWhiteeJRWhitee Posts: 2,611
    Mross said:
    I have had a slicer for a few years. I am a deer hunter and like to make jerky. Congratulations on getting one through college. This is my last of three and they have all made me proud. They did something I did or would not do.
    Actually graduating HS, off to become a Gamecock next year!

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • MrossMross Posts: 334
    Awesome. Two of mine graduated from Carolina. My son played high school ball with Lattimore.
    Duncan, SC
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  • JRWhiteeJRWhitee Posts: 2,611
    Thats great, you should be proud.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Dyal_SCDyal_SC Posts: 2,274
    Looks great!!!!
    2014 Co-Wing King
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  • daffy1909daffy1909 Posts: 454
    I inject my turkey breasts with 'bitter orange marinate" and cook indirect at 350 degrees to an internal temperature of 160 degrees - rest and serve!!  Always ask myself afterwords why we don't do turkey breats more often!!!


    how long does it take??

     

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  • Charlie tunaCharlie tuna Posts: 2,191
    It all depends on the size of the breast, but say a seven pounder might take one and a half hours, but always cook to temperature especially poultry since it can dry out if over cooked.
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  • JRWhiteeJRWhitee Posts: 2,611
    Where do you guys get your turkey breasts? My kroger or publix do not have any. How much a pound do they normally cost? Thanks.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Charlie tunaCharlie tuna Posts: 2,191
    Around the Christmas and Thanksgiving holidays you can find them fresh, otherwise you have to settle for frozen but most big stores carry them the year round !!  Just saw some here for $.99/pound frozen.
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  • JRWhiteeJRWhitee Posts: 2,611
    Thanks Charlie.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • jdgcreanjdgcrean Posts: 44
    any thoughts on temperature when slicing with a deli slicer? i've got a couple going on in an hour - one with peri peri sauce, one with montreal chicken seasoning. plan on making some great sandwich meat! guessing the meat doesn't need to be frozen like bacon when slicing. but should they be refrigerated for a while first?
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  • jdgcreanjdgcrean Posts: 44
    woops - definitely over salted. brined for 16 hours per ruhlman. did a rinse and then added montreal rub - way too salty. deli sliced after 1 hour in the fridge worked perfect. peri peri breast was fantastic though. 
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  • JRWhiteeJRWhitee Posts: 2,611
    I wish I could find Turkey Breasts in Atlanta, the wife went to 3 stores today but no luck. Kroger told her they would have them during the holidays. Publix didn't have any either.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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