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First Turkey Breast
I am a relative newbie to the BGE (Large). Going on 2 months now of EGGing and loving it! Have done numerous Butts, Pork Loins, Hams, Ribs, Tri Tips and Chickens so far, all with great sucess. Having said that, I received a special request this past weekend from SWMBO, for a Smoked Turkey Breast. Had not done of those on the BGE yet, so read all I could on this forum and went with this: 300 - 325, Indirect, apple juice in a disposable aluminum water pan and apple chunks for smoke. On the Breast, which was 8.5 lbs, did a 24 hour brine of apple juice, maple syrup, kosher salt and brown sugar, then rinsed, dried and rubbed with a "Simon and Garfunkel" Rub(Parsley, Sage, Rosemary and Thyme) about 2 hours prio to cooking.
I anticipated about 30 minutes per pound, so about a 4 hour cook was what I expected. In the middle of the yard work the Maverick starts beeping at the 2 hour mark! I was surprised and also concerned that SWMBO was not back from the store with the rest of the turkey fixins yet. Had no choiced but to FTC it for a couple hours. I have to say, it was pretty awesome and SWMBO loved it(always good to keep SWMBO happy!!).
I am no expert on this forum yet, but I have learned enough to know that "No pics = no proof". But, I am still wrestling with posting pics, so if this sucks, I promise to study harder for next time. Here's a couple pics(I hope!):
Comments
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Oh that looks so good. Have done turkey with a few different woods, but not apple. Gonna have to try it soon. Thanks for sharing
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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FYI: I do turkey cooks at 400 direct and a 13 lb bird is less than 1.5hrs. Yours sounds just right.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey and SWVABeanCounter - Thanks for the comments!
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Seems more like roasting at those temps than smoking. We did a TB last week at 225 and it took about 4 hours and we took it off at 155 deg and wraped it to rest. It was primo.
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EagleIII - Looks like a cook to be proud of, thanks for posting I bet it was awesome!LBGE 2013 Located in Savannah, Georgia
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Looks killer! Doing my first tonite, too! Not smoked, more roasted 380F indirect- almost done!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
@Cookbook_Chip - How'd that turkey turn out? Did you get any pics?
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@Aquacop - tks for the comment...it was pretty darn good and SWMBO, who was not completely sold on the BGE till I made the tuekey at her request, is now a convert..woo-whoo!
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Nice work. I've done a few of these, and I used an Italian Herb injection on the last one I did this past Thanksgiving. People are still talking about it, it was so good."I've made a note never to piss you two off." - Stike
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@JohnInCarolina - On the Italian Herb injection...so basil, oregano, oil combination maybe? Am I close?
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