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Beer Chest Turkey Breast

Gretl Posts: 670
edited November -1 in EggHead Forum
Hi all,
I'm back from Ireland; it was an amazing and wonderful trip. We had a great time. Suffice it to say, we all missed the Egg terribly, though.[p]On Labor Day I Egged a whole turkey breast, one with the wings attached. I first brined it in a simple salt/sugar solution overnight, then washed and dried it, loosened the skin, and gave it a generous going-over with chopped garlic and sage in olive oil, both on and under the skin. [p]Since there was a cavity, I filled a small can (from tomato sauce, I think) with beer. I set the breast on top, gave it a generous grinding of pepper, and Egged it in a pan over two thin firebricks at about 350 for maybe three hours. [p]The results were SO moist and flavorful! The meat fell off the bones, and the juice made terrific gravy. We had enough left over for a turkey tetrazzini feast last night. [p]Glad to be back; I missed you all.