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I know it's Easter and ham and lamb and all that - but I'm going with turkey!

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RRP
RRP Posts: 25,898
in EggHead Forum
Just put a 9 pound breast in a simple 40 hour brine of kosher salt and dark brown sugar and half gal of water. Warmed the brine to liquify and then cooled for 2 hours. Grabbed a large Rubbermaid container and placed the breast in a 2 gallon ZipLoc, poured in the brine, sealed that up and now to wait. You might ask - "did you miss Thanksgiving? or something?" and yuppers - we did! No egged turkey that day - just my s-i-l's dry as a bone one! 
Re-gasketing America one yard at a time.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited March 2016
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    Sounds good ron. Wite was considering a turkey breast in addition to the ham, but we went with a small leg of lamb. 'Only' 20 people coming this year

    i was advocating for the turkey. But in the end, only two giant chunks of meat (and no charcuterie, sadly)


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  • bhedges1987
    bhedges1987 Posts: 3,201
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    You can do whatever you want for Easter dinner!!! 

    Christmas dinner in my family has been BBQ since my existence... Not sure if it's a Kansas City thing as I know multiple families around here do the same. Never once had a Christmas ham. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • WeberWho
    WeberWho Posts: 11,030
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    bhedges1987 said:
    You can do whatever you want for Easter dinner!!! 

    Christmas dinner in my family has been BBQ since my existence... Not sure if it's a Kansas City thing as I know multiple families around here do the same. Never once had a Christmas ham. 
    That's awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • westernbbq
    westernbbq Posts: 2,490
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    i was thinking about bird as well.   May end up doing a brisket though.   Ill check to see whats on sale and what costco has.  Happy Easter Ron!   Youre a huge help to all things Egg!
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  • otter
    otter Posts: 342
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    Everyone here likes the Costco Ham on the Egg, doing that Saturday, Brined Turkey is the Bomb on the grill.
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • Wolfpack
    Wolfpack Posts: 3,551
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    I love turkey- we tend to only have thanksgiving and I don't know why. Enjoy the time with your families. 
    Greensboro, NC
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  • Eggsakley
    Eggsakley Posts: 1,019
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    Turkey for me as well. In the brine as we speak. Usually a ham, but got a breast on the cheap at Wal Mart a few months ago with this in mind. Hard to beat.
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  • northGAcock
    northGAcock Posts: 15,164
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    Ron, you enjoy that bird......Happy Easter to you and your wife.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • JohnInCarolina
    JohnInCarolina Posts: 30,978
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    Ron you should try SVing some turkey breast - it's crazy good.
    "I've made a note never to piss you two off." - Stike
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Turkey will hit the spot. Enjoy!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • RRP
    RRP Posts: 25,898
    edited March 2016
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    Epilogue:

    My wife and I both swear this was the most tender, juicy and tasty turkey I have EVER egged! I brined it in just kosher salt and dark brown sugar for 41 hours. And it wasn't just on the surface since as I was cleaning the rest off the bone even the meat deep in the caracas tasted as moist and tender. This was a WINNER Easter dinner and no rabbits were hurt!
    Re-gasketing America one yard at a time.
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  • GregW
    GregW Posts: 2,677
    edited March 2016
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    :) RRP said:
    Just put a 9 pound breast in a simple 40 hour brine of kosher salt and dark brown sugar and half gal of water. Warmed the brine to liquify and then cooled for 2 hours. Grabbed a large Rubbermaid container and placed the breast in a 2 gallon ZipLoc, poured in the brine, sealed that up and now to wait. You might ask - "did you miss Thanksgiving? or something?" and yuppers - we did! No egged turkey that day - just my s-i-l's dry as a bone one! 
    Your a true rebel....... :)
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Time and Egg temp? Breast temp?

    Thanks!
    New Albany, Ohio 

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  • RRP
    RRP Posts: 25,898
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    9 pounder, 355 dome, pulled off at 166 which was 2 hrs 25 minutes into the cook. Smoke provided by 7 small chunks of apple. 
    Re-gasketing America one yard at a time.
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  • Lo_Gear
    Lo_Gear Posts: 108
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    Indirect?
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  • Botch
    Botch Posts: 15,491
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    (I love Google Image)  
    _____________

    Tin soldiers and Johnson's coming...


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  • RRP
    RRP Posts: 25,898
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    Lo_Gear said:
    Indirect?
    Absolutely! In fact the whole set up was:
    - foil covered PS legs up
    - 3 1" pieces of copper pipe for spacers
    - foil covered 13" drip pan
    - grill
    - V rack 
    - breast

    Re-gasketing America one yard at a time.
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