MAD MAX TURKEY BREAST Mad Max Seasoning by Dizzy Pig
One or two Turkey Breast (thawing takes 2 days, do not rush)
Brine overnight in the refrigerator: 1/4 cup salt & 1/4 cup sugar (place in unscented 13 gallon kitchen bag, tie tightly and place in bottom drawer of refrigerator)
Next day: place thawed turkey breast on platter. Trim any unwanted loose skin. Pat dry and then cover the breast with olive oil. Next, coat the top & bottom of breast with the Mad Max Seasoning. Be sure to push well into the skin. (under the skin if you want to)
Heat the Big Green Egg to 300 degrees with a handful of cherry wood chips mixed into the coals. Use a plate setter feet up with the cooking grid on top.
Put the v-rack into the 9×13 baking pan, and place the breast onto the v-rack. (the v- rack will hold two) If cooking two breasts, make sure that they are the same weight when you buy them at your grocery store. Add three cups of water or broth to the pan.
Now simply maintain a temperature on the Big Green Egg of 300-325 degrees.
The cooking time will be around 2-3 hours depending on the size of the turkey breast.
Use an instant read thermometer to check the internal temperature. 165 is the magic number that you will be looking for the turkey breast to reach.
Remove and cover with a foil wrap to rest for 30 minutes.
Serve with cornbread dressing (I mixed Crazins and Turkey Sausage into the dressing to kick it up a notch). Brown gravy adds another level to this recipe, and I really recomend that you take the time to make a skillet of gravy.
Cranberry sauce (of course) and green bean cassarole are standard fare with turkey cooked this way.
Enjoy,
T.L. Stallings, Madison Fireplace & Patio
