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char buddy
char buddy Posts: 562
edited November -1 in EggHead Forum
I too tried a turkey breast brined a la John Ash. [p]I set up the egg like JJ (I think it was him) told us. I put the breast in a v-rack, in a drip pan over a layer of fire bricks. I kept the temp around 300 (dome). I brined the breast for three days but I lowered the brown sugar amount (to cut down on the sweetness) and I upped the ginger (because I like ginger).[p]As others have said this is a winner deal. My wife said it was like what would happen if a turkey got cloned with a ham. Mine wasn't too sweet, but the salt taste was definitely there. I didn't taste the ginger until a hours after I was done. [p]I've had fried turkey and several times I've made something called Black Turkey - sort of a turkey wellington that leaves the meat moist and creamy with a kind of bacon aftertaste. Those were both such good turkey recipes that I never thought of doing a turkey on the egg. So it was a real surprise to find out that a brined, egged turkey was just as good, if not better (certainly easier). [p]I spent turkey day itself at a large family reunion catered by "the best chef" in my aunt's town. Not bad turkey and trimmings for a caterer. Then on Friday I cranked up the egg and had a real turkey dinner.