Alright, gather ’round, folks! I’ve got a juicy tale to spin about a culinary adventure that left my taste buds singing the Hallelujah Chorus. Picture this: a sun-soaked backyard, a bunch of hungry friends, and a Big Green Egg that’s practically begging to be fired up! Yep, you guessed it – we’re diving headfirst into the realm of Big Green Egg Smoked Turkey Breast. Grab your aprons and let’s get smokin’!
How to Make Smoked Turkey Breast on a Big Green Egg
So, imagine I’ve got my culinary superhero cape on and I’m ready to whip up some magic. First things first, get that Big Green Egg to a steady 250°F (that’s around 121°C for our metric pals). Now, I’m all about simplicity, so here’s a cliff notes version of the steps:
- Brine Baby, Brine: Give your turkey breast a good soak in a brine bath. Add some salt, sugar, maybe a sprinkle of thyme – let that bird marinate for a few hours or even overnight. Trust me, this is like giving the turkey a spa day.
- Rub-a-Dub-Dub: Once your turkey is brined and happy, it’s time to massage it with a dry rub. I’m talkin’ garlic powder, onion powder, paprika – whatever tickles your taste buds. Don’t hold back, be generous with that rub!
- Set the Stage: Get your Big Green Egg all fired up. If you’re using charcoal, make sure you’ve got that sweet, smoky aroma going. Toss in some wood chips too – I’ll spill the tea on that later.
- Turkey Takes the Stage: Pop that beautifully seasoned turkey breast onto the grill grates. Close the lid and let the magic happen. It’s like a mini smoke show in there!
- The Waiting Game: Patience is key here, my friends. Let that turkey breast smoke for a couple of hours. Keep an eye on the temperature and make sure you’ve got that smoky haze swirling around.
- Check the Temp: You want your turkey to hit around 160°F (about 71°C) in the thickest part. Get that meat thermometer ready and prepare for the triumphant reveal!
- Rest and Revel: Once that turkey reaches its flavorful peak, take it off the grill and let it rest for a bit. It’s like turkey nirvana – all the juices are settling in for a party in your mouth.
The Best Wood To Use
Now, let’s talk wood, baby! The type of wood you use for smoking is like picking the perfect playlist for a road trip – it can make or break the experience. For turkey breast, I’m all in on fruitwoods like apple or cherry. They add a sweet, delicate flavor that dances perfectly with that smoky goodness. Hickory and oak can also join the party, but go easy – you don’t want the wood to steal the turkey’s thunder!
How Long Will It Take To Cook
I know you’re practically drooling at this point, but hang tight! Smoking time varies based on your grill’s temperament, the size of the turkey breast, and your preferred level of smokiness. Generally, you’re looking at around 2 to 3 hours of quality bonding time between your turkey and the Green Egg. Trust your gut, and of course, your thermometer!
What Side Dish To Serve
Now, let’s talk sides. You can’t have a turkey feast without a supporting cast! I’m all about a colorful salad packed with fresh greens, berries, and a zesty vinaigrette. Or, go classic with some creamy mashed potatoes and buttery cornbread. You’ve got the smoky star – now let the sides shine like the rockstars they are!
You Have Leftovers?
Alright, alright – let’s chat leftovers, ’cause we all know the real fun begins after the feast! From turkey sandwiches that are practically legendary to hearty soups and stews, that leftover turkey is a treasure trove of culinary possibilities. Toss it in pasta, slap it on a pizza, or toss it into a sizzling stir-fry – no turkey bit shall go to waste!
Overall, my taste buds are high-fiving each other and I’m ready for an encore. A big shoutout to the culinary companions who dared to venture with me into the world of smoked turkey breast. Y’all rock! And to my fellow grill enthusiasts, keep the flames alive and the smoke swirling.
In closing, remember that life is too short for boring meals. Embrace the smoke, savor the flavor, and always keep that grill game strong. As I sign off, remember: “Grill once, eat twice – and always savor the spice!” Stay smokin’, my friends!
Thanks a million for tagging along on this flavor-filled journey. Until next time, keep those taste buds tingling and those grills fired up!
Big Green Egg Smoked Turkey Breast
Get ready to wow your taste buds with our delicious Big Green Egg smoked turkey breast recipe. Tender, smoky goodness that will delight everyone.
- 1 whole bone-in turkey breast 4-6 pounds
- Fruitwood chunks apple, cherry for smoking
For the Brine:
- 1 gallon 3.8 liters water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons black peppercorns
- 4 sprigs fresh thyme
- 1 lemon sliced
For the Dry Rub:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon black pepper
- In a large pot, bring 1 gallon of water to a boil. Remove from heat and add kosher salt, brown sugar, black peppercorns, fresh thyme, and lemon slices. Stir until salt and sugar are dissolved. Let the brine cool completely.
- Place the turkey breast in a large food-safe plastic bag or a brining container. Pour the cooled brine over the turkey, ensuring it's fully submerged. Seal the bag or cover the container and refrigerate for at least 4 hours, or up to overnight.
Prepping and Smoking
- Remove the turkey breast from the brine and rinse it under cold water. Use paper towel to pat it dry.
- In a bowl, mix together the ingredients for the dry rub: paprika, garlic powder, onion powder, dried thyme, dried rosemary, and black pepper.
- Generously coat the turkey breast with the dry rub, ensuring all sides are well-seasoned. Let the turkey sit at room temperature while you prepare the smoker.
- Prepare your Big Green Egg for indirect cooking at 250°F (121°C). Add fruitwood chunks to the charcoal for that irresistible smoky flavor. Place a drip pan underneath the grill grates to catch any drippings.
- Once the smoker is ready, place the turkey breast directly on the grill grates, bone side down. Close the lid and let the magic happen.
- Keep an eye on the temperature of the smoker, aiming to maintain it at a steady 250°F (121°C). If needed, adjust the dampers to regulate the airflow.
- Smoke the turkey breast for about 2.5 to 3.5 hours, or until the internal temperature reaches 160°F (71°C) in the thickest part of the meat. Remember to occasionally add more fruitwood chunks for that smoky goodness.
Rest and Serve
- Once the turkey reaches the desired temperature, carefully remove it from the smoker using tongs. Place it on a cutting board and tent it with aluminum foil. Let it rest for about 15-20 minutes to allow the juices to redistribute.
- After the resting period, carve the turkey breast into thin slices. Serve it up with your favorite sides – whether it's a vibrant salad, creamy mashed potatoes, or anything else your heart desires.