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

Bone in Turkey Breast

Brisket_Fanatic
Brisket_Fanatic Posts: 2,885
in EggHead Forum
Picked up a bone in turkey breast for .99 per pound. Put it into a brine of salt, brown sugar, soy sauce and chicken run. Mix was about a cup of salt per gallon of water. Let that sit for 4 hours and then into an indirect 325 egg with pecan wood until 165. Cooked in V-Rack with a bottle of Chardonnay in the pan. 

Running late so I missed the done pic but it was awesome. So moist you could ring it out. If you haven't tried brining then give it a go as brining is a major game changer.  Also had some boneless beef chuck ribs pieces for a side dish. 

NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

· Share on FacebookShare on Twitter

Comments

Categories