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Juicy Turkey Breast... Man I Love my BGE

ParallelParallel Posts: 432
edited August 2013 in EggHead Forum
Apple juice brined turkey breasts at 325° on the BGE with cherry wood smoke to 165° internal temperature. Check out the moisture from that badass turkey breast.

image

Every time my elbow bends my mouth flies open.

Comments

  • AdamdAdamd Posts: 160
    Looks great! Nice work!
  • Two_DownTwo_Down Posts: 53
    Do want.

    That looks great.

    2014 2015 2016 Texas Aggies - Here's to hoping....

    in Houston, TX

  • MickeyMickey Posts: 17,415
    Very nice man
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • EggNorthEggNorth Posts: 697
    Very nice and healthy!  Will have to do this very soon.

    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • lecramslecrams Posts: 109
    I like! Tell me more at your apple juice brine and rub.
  • ParallelParallel Posts: 432
    edited August 2013
    lecrams said:
    I like! Tell me more at your apple juice brine and rub.
    The brine recipe came from a YouTube video I found once and is written in the following thread from the first time I used it: Brine recipe



    Every time my elbow bends my mouth flies open.
  • shtgunal3shtgunal3 Posts: 3,470
    Mighty fine looking breast! I been wanting to do one of these but can't seem to fine a boneless turkey breast.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • JRWhiteeJRWhitee Posts: 3,008
    Nice job, I think I will be brining all my birds from now on, what a difference it makes.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • EggcelsiorEggcelsior Posts: 12,514
    There is something about looking at wonderful breasts on the internet.



    Your turkey looks good too.
  • There is something about looking at wonderful breasts on the internet.



    Your turkey looks good too.
    Umm...... BRB guys, I have to go um.........
    =))



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • nolaeggheadnolaegghead Posts: 19,582
    Brining really makes it juicy.  Looks fabulous.  I suppose you made a gravy?
    ______________________________________________
    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 

  • ParallelParallel Posts: 432
    Brining really makes it juicy.  Looks fabulous.  I suppose you made a gravy?

    Thanks. No gravy needed my friend... Plenty juicy and flavorful without it.

    Every time my elbow bends my mouth flies open.
  • Black_BadgerBlack_Badger Posts: 1,182
    That looks really nice, congrats. I went to buy Turkey best last weekend and it was almost $3/#, while while chickens were $0.89/#. 

    Spatchcock chicken turned out great...

    Now I'm thinking it might be worth it to get the turkey.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • nolaeggheadnolaegghead Posts: 19,582

    That looks really nice, congrats. I went to buy Turkey best last weekend and it was almost $3/#, while while chickens were $0.89/#. 

    Spatchcock chicken turned out great...

    Now I'm thinking it might be worth it to get the turkey.

    Cheers
    B_B
    You can usually get whole turkey for little over a buck a pound.  Butcher it.  I usually fillet the breasts, remove the dark meat.  Take the carcass and make a gravy.  It's magical.
    ______________________________________________
    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 

  • HNLHNL Posts: 31
    Did you cook direct or indirect?
  • CookinbobCookinbob Posts: 1,657
    Did you cook boneless?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Doc_EggertonDoc_Eggerton Posts: 4,991
    Beautiful cook.  If you like brining you should try the charcuterie.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Parallel said:
    Apple juice brined turkey breasts at 325° on the BGE with cherry wood smoke to 165° internal temperature. Check out the moisture from that badass turkey breast.

    image
    Looks amazing.  What's on the skin?  Was that left over from the brine, or did you use a separate rub afterwards?
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • Thanks for sharing, I will brine soon!

    Dave
    no, not -that- one!
    KI4PSR
  • ParallelParallel Posts: 432
    edited August 2013
    The cook was two bone in breasts at 325°  indirect and the rub was a roasted garlic and herb rub. It has been impossible to find any fresh turkey here for a LONG time, so when I seen it at the store I snapped it up even though it was fairly pricey.

    Every time my elbow bends my mouth flies open.
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