Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Brining a turkey breast

edited November -1 in EggHead Forum
I have a 3lb turkey breast that I would like to cool tomorrow. Any suggestions on a brine? Also, how long do you brine a turkey breast?[p]Thanks in advance from sunny Palm Springs! Sorry to all the folks stuck in the snow and ice.[p]Fluff[p]


  • Fluffyb,
    I brine them overnight. A cup of salt and a cup of
    sugar to a gallon of water.

  • BYCBYC Posts: 358
    Pumpkinhead,[p]That's it and it works. I suggest adding ice to water so as to not raise temps in the bird during the first hour of brining..

  • ChefDaveChefDave Posts: 142
    Fluffyb,[p]Back to you from Icey, snowey and cold Kansas City. I just happen to be proud of my birth city and that city is Palm Springs. I have a younger brother that travels in his motor home and has built a parking pad on a 1/2 acre there in Palm Springs.[p]David
  • billtbillt Posts: 225
    go here, read this. i add some rosemary and saltless rub and a lot of pepper to the 1 quart brine recipe. 4 hours works for skinless, boneless

  • Letts-Do-It,
    We moved here in August, yes you read that correctly, August, from the beach. I just love it! It gets down to the 30's at night, but the days are wonderful. Hope you have a white Christmas!

Sign In or Register to comment.