Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Finally nailed smoked turkey breast
Options
jlsm
Posts: 1,011
Until now, I haven't had a really good smoked turkey breast, and I know a few of you were in the same boat. This worked.
Half a breast brined, air dried for two hours, rubbed with a slurry of oil, sage and rosemary and a dry rub my SIL made. Smoked with hickory and cherry for 90 minutes at 300* grate until the breast registered 160.
Fantastic.
Damn. Can't post the pic for some reason.
*******
Owner of a large and a beloved mini in PhiladelphiaComments
-
What was your brine made up of? The problem I typically run into is that the outside of my meat has flavor but the inside is quite bland.
-
I was going to say that looks like a winner to me. But since I can't see it I'm going to say that it sounds like a winner to me my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Finally figured out my photo problem:@rholt: I used a half cup of TABLE SALT without iodine to 2.5 quarts of water. I brined it for an full hour. Seemed like a lot of salt, but it did permeate the meat.I made broth with the bones and used it in a smoked turkey pot pie the next night. Unbelievably good, though I baked it in the oven.*******Owner of a large and a beloved mini in Philadelphia
-
It looks great...love the color!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Now I can say it. Looks like a winner to me my friend. Good job =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great!! I don't think I've done turkey since I got my egg over 5 years ago. Just before that, I remember doing a breast on my flower pot smoker. Likely my first ever. 220ish, soaked hickory chips, probably with oil, s&p and Herbes de Provence. I know it wasnt brined as i never brine anything. I remember thinking how great it was. For some reason, I've never done another. Thanks for the prod, time to try again. Maybe I'll use an egg this time.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Looks great
-
i am going to try the frozen solid breast on the egg i saw someone post and see how it comes out.
Seattle, WA -
This sounds and looks fantastic. I will be attempting my first breast on Saturday (in preparation for hosting our first Thanksgiving).Just got my L Egg about 2 months ago and everything has turned out great. This will hopefully be the next piece of meat to fall in line with that trend.Thanks, for posting!Proud owner of a L EggSmoking in Gilbert, Arizona
-
If you smoked something like this, how long would FTC keep it warm?
-
Love the color and looks like skin was perfecto! Congrats on the great job!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Great color on that breast!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
SkinnyV said:i am going to try the frozen solid breast on the egg i saw someone post and see how it comes out.Lenoir, N.C.
-
Looks Great, I got a large Turkey Breast in the fridge now waiting to hit my BGE later this week.I am surprised to hear so many of you use Hickory with Turkey? I have found Hickory a little strong with Poultry so usually stick to Fruit Woods.Should I give the Hickory/Fruit combo a try on my Turkey later this week?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I used mostly cherry (thus the dark color) but threw in a large chunk of hickory for the smoke. My other breasts were done with all cherry and they just didn't come out very smokey; 90 minutes isn't much time to absorb.*******Owner of a large and a beloved mini in Philadelphia
-
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum