Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

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

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

Turkey Breast prep

Ok fellow eggers, got a turkey breast prep question & counting on your sage wisdom for suggestions. First off-in the past I've done the 12-hr wet brine, but my breast has got the dreaded "3% broth, salt & sugar" moniker. Am I correct in thinking that means I SHOULD NOT brine it? Assuming that's so, any prep suggestions? 

Comments

  • Mattman3969Mattman3969 Posts: 10,402
    I would skip the wet brine all together.  I’m in the same boat and I just unwrapped the breast and will let it air dry till cook time. I will hit with a rub and straight to the egg.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • What rub do you use? Also, do you air dry it in the fridge? Always nervous about having poultry sitting out on the counter for very long
  • Mad Max rub fan here.

    I wet brined my breast last Thanksgiving, even though it contained brine.  It turned out very good.

    The bird I have this year was a give-away at work.  It also contains brine, but I soaked it to thaw in the fridge, and will brine it this afternoon until tomorrow.
    Clinton, Iowa
  • Mattman3969Mattman3969 Posts: 10,402
    knelson said:
    What rub do you use? Also, do you air dry it in the fridge? Always nervous about having poultry sitting out on the counter for very long
    I’m using the Mad Max rub and yes it is drying in the fridge in a container like this.  It makes Mrs3969 feel better than have it wide open in the fridge. 


    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • MasterCMasterC Posts: 534
    My wife's favorite meal, turkey breast, mashed potatoes and gravy, and not just on Thanksgiving. That said I have cooked her a few. 
    I don't brine it before cooking on the egg. The egg itself seems to keep it moist. I slather the outside, usually with rendered bacon fat then apply whatever rub strikes me at the time. Cook indirect at 325° until it hits mid 150's then let rest ideally one hour. 
    Works for me and keeps my wife happy, shoot she has let me go to the bbq store no questions asked
     
    Hope this might help. Anyways have a a Happy Thanksgiving 

    Fort Wayne Indiana 
  • Yours looks damn good! Think I'm gonna rub it w/ 1/2cup salt & coarse black pepper with a little garlic powder & a roasted garlic seasoning salt which contains onion, garlic, brown mustard, thyme , black pepper. Putting it on the egg on a v-rack w/pecan chips, & white wine and acv w/ celery & onion in a roasting pan @325 to say 155-158, basting w/ melted butter to crisp it. Feel free to flame away!  
  • MasterCMasterC Posts: 534
    Sounds like you have a plan. Enjoy the cook and have a safe and happy Thanksgiving 
    Fort Wayne Indiana 
  • Y'all too from middle Georgia!
  • danv23danv23 Posts: 923
    edited November 2020
    knelson said:
    Yours looks damn good! Think I'm gonna rub it w/ 1/2cup salt & coarse black pepper with a little garlic powder & a roasted garlic seasoning salt which contains onion, garlic, brown mustard, thyme , black pepper. Putting it on the egg on a v-rack w/pecan chips, & white wine and acv w/ celery & onion in a roasting pan @325 to say 155-158, basting w/ melted butter to crisp it. Feel free to flame away!  
    Please add 2 easy steps as you will swear by it for birds to come.  I too used to wet brine, not worth it.  I always dry brine, which i started my bird breasts last night for cooking tomorrow.  

    Get some shears and cut the rib cage off.  Nothing fancy, just so the bird can sit flat(ish).  Throw that meat/bone in the bottom of your roasting pan for the fat and flavor for your drippings.  After that, take those seasonings you like and pour them into a bowl with olive oil, enough olive oil to cover plus a few tablespoons.  Get that mixture under and on the skin, all over.  Put on your rack inside your pan to leave in the fridge overnight.  Then, when ready to cook add some water, carrots, celery, onion, etc., to the pan to flavor your drippings for gravy.  That juice/liquid that will be in the pan after being in the fridge, ya, leave that.  You won't be sorry.



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • Thanks. Question re cooking time. My breast is a shade under 8 lbs. Planning on cooking @325 till it hits an internal temp of 155-158. Any guesstimate as to approximately how long it should take?
  • nolaeggheadnolaegghead Posts: 37,949
    I'm going to guess 2 hours, give or take.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



Sign In or Register to comment.
Click here for Forum Use Guidelines.