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four turkey breasts

edited 8:38PM in EggHead Forum
these all hit 160 degrees internal within 4 minutes of each other, starting with the left one and moving to the right. i couldn't have done that if i tried! :woohoo:








i took one to my brother's house for the family thanksgiving and i gave three away. just gave them away...

for free.


  • Richard FlRichard Fl Posts: 8,203
    As always EGGcelent work. What kind of thermometers are those on the tables? Enjoy the holidays.
  • Rick, your pics always look amazing..and I'm considering the puchase of a D-SLR camera (my "good camera" is an old 35mm Minolta) and was wondering what you use?
  • thanks, man. that's the nikon d80 with 18-135 lens...
    and a little refining in photoshop
  • RRPRRP Posts: 21,388
    gave away three for free you're a good man, Charlie Brown!
    L, M, S, Mini
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • thanks, sir! those are are acu-rite thermometers i got at lowes on sale for around $15 each i think

  • YBYB Posts: 3,861
    Those look good Rick...I cooked 2 yesterday for my family.
  • it felt pretty good. they couldn't believe it. i said "from the egg family to your family, happy thanksgiving"

    i hope the breasts i gave away were as good as the one i took. mine had a nicely pink smoke ring about 1/2 inch in and a perfectly subtle cherry smoke flavour
  • good stuff rick!!!!
  • Big'unBig'un Posts: 5,909
    Happy Tday, Brother Rick. Great looking boids. I bet Betty is jealous that so much of your time is going to the birds.
  • betty was there the whole time! i'll tell her you said hey :woohoo:

  • RonW.RonW. Posts: 22

    Those look great! I always wanted to to smoke just the breast, but haven't yet. Maybe I can find one now on sale.
    Are those brined and what temp did you cook them at?


  • BevoBevo Posts: 179

    What kind of wheeled carts are those? I could use something like that for my medium BGE.

  • thanks, man! no brine. fresh turkey. dry rub with a little fresh rosemary and thyme in the skin flap.

    around 250-275 in the beginning and then 400 at the end with a melted butter baste to crisp up the skin a bit
  • the carts are from sam's, but you have to add the top and reinforce the shelf that holds the egg
  • thanks, larry. i was looking at my crown roast pix the other day. that's a great recipe!
  • BordelloBordello Posts: 5,926
    Great Job,
    Dang,beautiful looking breast, :) :laugh: :woohoo:
    Really, nice job. I love the shots of the line-up with the domes opened.

    Keep up the good work.
  • thanks, bob... i kinda like that one too

    here's the view from the other side

  • BordelloBordello Posts: 5,926
    Another Great view and I like it. Keep the pictures coming along with the good cooks.

  • YBYB Posts: 3,861
    Yours was really pretty Rick...You ought to post that picture close to Christmas.
  • RWL61RWL61 Posts: 9
    Now you're just showin off B) Looks great
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