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

Tim M - Turkey Breast

Jethro
Jethro Posts: 495
edited November -1 in EggHead Forum
Hey Folks,[p]I decided that I need to do a turkey breast this weekend. I know Tim M has done quite a few and his pictures are my motivation. I've checked his sight and want to try his method.[p]I was wondering about the spices used on the turkey under the link "Smoked Turkey". It looks great, and I would be ecstatic if I could duplicate this effort. Anyone who has any insight into this I welcome your help.[p]Thanx All,
Jethro
· Share on FacebookShare on Twitter

Comments

  • Char-Woody
    Char-Woody Posts: 2,642
    Jethro, first we have to make a assumption as to what your referring to regarding a "turkey breast". Is it a carved out halved breast, or a full bodied bird less wings and legs? My guess is that its a full bodied "turkey breast" and if so, then do it the same way you would do a full turkey. If you use a stuffing (generally not) then make sure it is fully cooked in the bird cavity by measuring the stuffing temperature. At least 165 to minimize salmonela risk. Others can fill you in on the cook details..:-)
    Or e.mail me if you wish..
    bbq-dude@home.com
    C~W[p]
    · Share on FacebookShare on Twitter
  • Tim M
    Tim M Posts: 2,410
    turkey13.jpg
    <p />Jethro,[p]Most of mine have thin slices of orange placed between the skin and breast. They are whole birds, just minus the legs and wings. A lite olive oil coat to make the skin brown (which I remove anyway so why do I bother) and cook until the polder hits 160. I don't add any wood and it still has a nice smokey taste that does not overpower it. Enjoy[p]Tim
    · Share on FacebookShare on Twitter
  • Jethro
    Jethro Posts: 495
    Tim M,[p]Thanx, Char Woody suggested Lysanders Chicken rub I am already a big fan of their Pork rub on pork chops. If you like chops and haven't tried it's good stuff.[p]Any way I am going to try the Lysanders and hopefully get a result that comes close to what you have posted in various pictures.[p]As a side I am going to bake some rice w/chopped celery & Campbell's Mushroom soup. If I plan right maybe I can put some of the turkey drippins in for some extra flavor.[p]So many great cooking ideas on this site and so few weekends to try them. Oh well guess it gives me yet another thing to look forward to on those weekends.[p]Thanx Again,
    Jethro
    · Share on FacebookShare on Twitter

Categories