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

Spatchcock Turkey Breasts

bg_easy
bg_easy Posts: 41
in EggHead Forum
$.97/lb so I had to go two. Sandwiches for days!

Brined, rubbed and herbed. Raised direct at 375 until 165 degrees with some pecan smoke.  Bacon seasoned Brussel sprouts while the birds rested. Did some French Onion soup inside as well (http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2) it was awesome!

Happy Easter! 

Large BGE, Bull Lonestar and Bull Burner, growing fleet of accessories

· Share on FacebookShare on Twitter

Comments

  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,990
    That is perfection. I would have bought more at that price.

    I have made the Tyler Florence onion soup and it's a winner, too.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
    · Share on FacebookShare on Twitter
  • EggDan
    EggDan Posts: 174
    Very nice all around. How much wood did you put in?
    · Share on FacebookShare on Twitter
  • bg_easy
    bg_easy Posts: 41
    Thanks!
    Just a handful of soaked chips. I attribute the color to the higher heat, direct. I spun the grate halfway through and the smoke was intense from the fat dripping (at least that's what I attributed it to).  Didn't interfere with the flavor actually came out really good and moist.

    Large BGE, Bull Lonestar and Bull Burner, growing fleet of accessories

    · Share on FacebookShare on Twitter

Categories