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Aaron Franlin's Turkey Breast

Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
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Comments

  • JohnInCarolinaJohnInCarolina Posts: 14,236
    edited November 2018
    Looks great!  I’ll definitely try that recipe.
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • bgebrentbgebrent Posts: 18,812
    Looks like looks like a winner!
    Sandy Springs & Dawsonville Ga
  • minniemohminniemoh Posts: 2,128
    Looks like a very nice warm-up cook! Did you use smoke wood and if so what kind?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • smbishopsmbishop Posts: 2,227
    minniemoh said:
    Looks like a very nice warm-up cook! Did you use smoke wood and if so what kind?
    I used some cherry..
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • smbishopsmbishop Posts: 2,227
    By the way.  The recipe I posted states 4 cups of rub, it is 1/4 cup...
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • GrillSgtGrillSgt Posts: 2,507
    Looks great. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • JacksDadJacksDad Posts: 517
    Looks awesome! 

    Don't forget to dunk it in a bowl of melted butter as you serve it. That's what he does at his restaurant. 


    Large BGE -- New Jersey

  • thetrimthetrim Posts: 8,383
    Yum
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Is it skinless? 
    Eastern Shore Virginia 

    Medium & Mini Max
  • smbishopsmbishop Posts: 2,227
    BobDanger said:
    Is it skinless?


    Yes
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • GATravellerGATraveller Posts: 6,787
    Nicely done.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Did the Franklin recipe as well this weekend.  Great cook! 
    Edina, MN

  • smbishopsmbishop Posts: 2,227
    @Budgeezer ; Awesome!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • SlippySlippy Posts: 177
    smbishop said:
    Did you brine the turkey? Was is pre-brined?  I have that same book and he does not mention brining, other than to not buy an injected turkey. On his YouTube channel, though, he does brine.. I usually do, but now I cannot decide which way to go... 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
  • tjvtjv Posts: 3,818
    did you load it up with butter and wrap, like he does at the restaurant. 

    t
  • smbishopsmbishop Posts: 2,227
    @Slippy I did not brine, it was not pre-brined.  Bought it at Central Market, no injection, around 5 pounds.

    @tjv I did load it up with butter and wrap,  I deviated from the cook when I removed it at the end to rest.  I still needed to finish the sides, so I kept it wrapped in foil on the counter.  After an hour it was still around 165 instead of the recommended 140.  Next time I will leave it on the counter unwrapped,  However, I sliced it thin and it was still very moist, and the rub added the perfect amount of added flavor. 

    @JacksDad Thanks for the suggestion, I will try dunking in butter before serving with leftovers reheated in the S.V.

    During the prep, after removing the skin, I added the rub and let sit in the fridge uncovered for a couple of hours as I heated up the egg, etc.

    For the rub, I added some granulated onion, garlic and paprika.  




    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • I don’t see the tub of butter his turkey sits in at the shop :)
    Keepin' It Weird in The ATX
  • TEXASBGE2018TEXASBGE2018 Posts: 2,075
    edited November 2018
    Being in DFW, where did you buy the Whole Turkey breast? I don't think I've ever seen that, then again we don't eat turkey ever except holidays. Franklin's Turkey was some of the best I've ever had and I would love to replicate this.

    Rockwall, Tx    LBGE & Accessories. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • smbishopsmbishop Posts: 2,227
    @TEXASBGE2018 I bought it at Central Market.
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • SlippySlippy Posts: 177
    edited November 2018
    I’m giving it a go. The turkey I bought was pre-brined. Hope that is not a fatal mistake. 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
  • smbishopsmbishop Posts: 2,227
    I bet it will turn out great!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • SlippySlippy Posts: 177
    smbishop said:
    I bet it will turn out great!
    It did turn out great. Really amazed at the moisture level. Even though I cooked a little longer that I should have (175° internal), once it rested and I cut into it, I could hear the meat squishing... Never had that happen before. Nice trial run for turkey day.. 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
  • Would this work with a boneless skinless frozen butterball turkey breast? That’s all I could find. Also if I am wanting to cook it tommorrow for dinner do I need to thaw it out completely or perhaps even brine it tonight?

    Rockwall, Tx    LBGE & Accessories. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • SlippySlippy Posts: 177
    I think it would work just fine. Thawing a turkey takes a couple of days in my fridge. Being boneless, and probably smaller, it may not take as long to thaw. If nothing else, brining would probably speed that up. 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
  • This is about a 3 lb boneless skinless turkey breast. It’s in the fridge now to try and thaw overnight. If it’s still frozen at lunch I was going to try and leave it out for about an hour before cooking. Figured that’s not long enough to cause any issues.

    Rockwall, Tx    LBGE & Accessories. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • Quick question: At the start of Step 3 when he says to wrap the turkey after it has turned golden, did you wrap it in foil or butcher paper? I understand using foil when you add the butter in the later step.

    Rob

    Columbus, Ohio

  • smbishopsmbishop Posts: 2,227
    I wrapped in foil...

    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • Thanks. Egg is heating up now. Looking forward to this.

    Rob

    Columbus, Ohio

  • So if I cook this thing at 275-300 indirect and it’s about 3lbs it should take about 2-3 hours correct?

    Rockwall, Tx    LBGE & Accessories. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • SlippySlippy Posts: 177
    So if I cook this thing at 275-300 indirect and it’s about 3lbs it should take about 2-3 hours correct?
    My 7 pounder took 3 hours, so I would guess 2ish??? 
    Rockwall, TX  •  LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... 
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