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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

first time brining turkey breast

I also was scared to try soaking bird in salt water all night! So I covered my back side brined one 6.5 breast 8 hrs. stuffed with oranges and apples slices. My second 6.5 breast did traditional way of dry rubs,apple juice etc. I also tried pecan wood this yr. Well fellow eggheads I am now a true believer in the power of kosher salt. My traditional breast was good,but when I compared to brined bird no contest. Brined bird was much juicer,even the color was a little different. I used 1.5 cups salt, will probably cut back to only 1 cup. I believe!
Sign In or Register to comment.
Click here for Forum Use Guidelines.