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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turkey Breasts for "1905" Salad (pixs)

NDG
NDG Posts: 2,432
in Poultry
Turkey on the BGE is one of our favorites.  Tons of flavor, lean and so versatile.  I think Whole Foods has GREAT poultry . . and theys go on sale often.  Be on the lookout!  

This time I started with Ruhlmans brine in the morning for around 10 hours, let dry uncovered in the fridge, then put slabs of Compound Butter under the skin and on the backside.  We always toss the skin after, so it really just helps hold the butter in place and keeps the bird moist.  On to the BGE indirect with some peach wood.  

We made 5 lbs, but last night we replicated the famous salad from The Columbia Restaurant . . it is called the "1905 Salad".  Tons of copy recipes available with quick google, pretty sure Bobby Flay even has his ripoff version.  The salad was great, esp the Smokey Turkey & Heirloom Tomatoes w/ the simple dressing . .  nice weeknight meal.





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” 
· Share on FacebookShare on Twitter

Comments

Categories