MAD MAX CHICKEN BREASTS WITH CRANBERRY DRESSING

• 1- 7 to 8lb. Turkey Breast (thaw in refrigerator, this will take two days)
• 1/2 C. Brown sugar
• 1/2 C. Sea Salt
• 2 kitchen trash bags (unscented)
• Olive oil
• Mad Max Seasoning

Mix the salt and sugar with about one gallon of water.  Place one trash bag inside the other to insure no leaks.  Place in the bottom drawer of the refrigerator and then place the thawed turkey breast into the bags.  Cover with the salt / sugar brine mixture and then tighten the bag up around the breast to insure brine coverage on the meat.  Secure with a twist tie.  Leave overnight in the refrigerator to brine.

Remove from the brine and rinse under cold water.  Pat dry with paper towels and then coat the entire breast with olive oil.  Apply the seasoning onto the bird and press into the  meat and skin with your fingers.

Place onto the Big Green Egg with a 3/4 full fire bowl of coals and some Cherry wood chips.  Use the plate setter feet up with cooking grid on top.  Use a v-rack resting in a drip pan filled with water.  Place onto the cooking grid to slowly cook the breast.

Cook at 350 degrees for approximately 2 1/2 hours.  The breast will be done when an instant read thermometer shows 165 degrees in the deep part of the turkey breast.

Cornbread Dressing:

Cook two boxes of Jiffy Cornbread following the box directions.  Let cool.

Sauté 2 stalks diced celery and a diced small sweet onion in a skillet. Let cool. Crumble the cornbread in a mixing bowl.  Add the vegetables, one cup of Craisins, and 1/2 cup of chopped pecans to the cornbread.  Mix well.

Pour one can of Cream of Chicken Soup into the mixing bowl.  Add two eggs and 1/2 cup chicken broth to the Soup and mix together.  Add one Tbs sage, one Tbs black pepper, and 1/2 Tbs salt to the soup mix.  Pour into the Cornbread mixture and blend together (add more chicken broth if mix is dry).

Spread envenly into a oiled large aluminum baking pan, and then bake in the oven or on the grill at 400 degrees for twenty minutes until brown on top.

Enjoy with brown mushroom gravy and cranberry sauce.

TL Stallings, Madison Fireplace & Patio