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Bone-in Turkey Breast Hitting the Egg!

Skin on (love skin) whole breast with Dizzy Pig Red Eye Express. Doing 380F dome for a couple hours.
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes

Comments

  • rholtrholt Posts: 377
    Should be a relatively quick cook. Please do post the after shot.
  • Almost there!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Done! Gotta say good, not great. My spatchcock chickens always rock, but this turkey was just ok. Looks great, though!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • portaporta Posts: 88
    Great looking bird! I have to ask, you say it wasn't "great"? What brought you to that conclusion? too dry, not enough smoke, soggy skin, etc... I find that I learn the most from mine and others not so great cooks. Thanks!
    68% of statistics are made up on the spot.
  • GK59GK59 Posts: 501
    I did a turkey 2 weeks ago and it was awesome. It was a fresh not frozen breast.
    I learned to buy brand name such as a Butter Ball or Honeysuckle . A few years back ,my brother and I both bought store brand from stores 300 miles apart . Both were dry and never got another.
    The 7 1/5 # was cooked indirect at 350* and done in about 2 1/4 hrs. DP Raging River.

    Smitty's Kid's BBQ

    Bay City,MI

  • @porta - I guess it was dry, not really tender and not much "turkey" flavor.  I bet @gk59 is right, brand name - and fresh.  This was frozen and not the big guys.  Skin was crispy, though!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • SaltySamSaltySam Posts: 461
    Brine that thang!  I've done smoked turkeys as well, and had little luck with just smoking.  The ones I've brined have turned out much better. 

    LBGE since June 2012

    Omaha, NE

  • Brine the breast over night and cook to an internal temp of 155. That is how we do the and they are great every time.
  • Brining it is! Thanks!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • ParallelParallel Posts: 432
    Yep... I brined my first turkey last Easter and I'll NEVER go back.

    Every time my elbow bends my mouth flies open.
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