Green Mountain Grill Smoked Turkey Breast

Today, I’m diving into the smoky world of turkey breasts on the Green Mountain Grill. So grab your apron and let’s get this flavorful fiesta started!

How to Make Smoked Turkey Breast on Green Mountain Grill

Now, let’s get down to the nitty-gritty of this smokin’ affair. Here’s my short, sweet, and slightly spicy step-by-step guide to a Green Mountain Grill masterpiece:

1. Prep Like a Pro:
   • Rub-a-dub-dub! Massage that turkey with your favorite seasoning blend. I went for a mix of herbs, a dash of chili powder, and a hint of paprika. Get creative!
2. Green Mountain Grill Magic:
   • Fire up that beauty and set the temperature to a cool 225°F. Slow and steady wins the flavor race, my friends.
3. On the Grates:
   • Place your seasoned bird on the grates and let the smoke work its magic. Close the lid, and let the anticipation build.
4. The Waiting Game:
   • Patience, my fellow grill enthusiasts! Let it smoke for a couple of hours, occasionally basting it with a flavorful concoction of your choice.
5. Temperature Check:
   • Time to play detective with a meat thermometer. Once it hits 165°F, your turkey is officially a smoke show.

To Brine or Not To Brine? That’s the Real Question, Folks!

So there I was, pondering the ancient art of brining. Some folks swear by it, claiming it’s the secret to juicy, flavorful turkey. Others say, “Nah, let the smoke do the talkin’.” What did I do? Well, I threw caution to the wind and gave brining a shot. Why not? I wanted my turkey to have a spa day before hitting the grill.

Extra Tips

Now that we’ve laid the foundation for turkey success, let’s sprinkle in some tips to ensure your smoked masterpiece doesn’t go up in smoke:

1. Rub-a-Dub-Dub: Don’t be shy with the rub. The more, the merrier! It’s your chance to show off your spice prowess.
2. Get Your Smoke On: Choose wood pellets that complement your flavor profile. Mesquite, hickory, cherry—pick your poison.
3. Temperature Tango: Invest in a meat thermometer. Trust me, it’s your ticket to turkey perfection.

What to Serve

Now, let’s talk accompaniments. A smoked turkey deserves a supporting cast that can keep up with its flavorful charisma:

• Zesty Cranberry Sauce: A tangy dance partner for that smoky goodness.
• Garlic Mashed Potatoes: Creamy clouds of comfort that complement the boldness of the turkey.
• Grilled Veggies Galore: Because balance is key, and veggies need some smokin’ love too.

How Do I Store My Leftovers

Now, I know what you’re thinking: “What if I end up with leftovers?” Fear not, my friends. Here’s the lowdown on preserving that smoky goodness:

• Refrigerate Right: Pop those leftovers in an airtight container and into the fridge. They’ll stay fresh for a good few days.
• Freezer Frenzy: Got more turkey than you can handle? Freeze it! Pro tip: separate the slices for easy thawing.

Overall, my Green Mountain Grill and I have created some smokin’ memories. From the first sizzle to the last bite, it’s been a flavor-packed journey. The turkey? Well, it went from an ordinary bird to the belle of the ball.

Finally, to all you grill aficionados out there, thanks for joining me on this smokin’ adventure. Remember, life’s too short for bland turkey. Smoke it up, savor the flavors, and let your taste buds do the happy dance. Until next time, happy grillin’, y’all!

Thanks for joining the Smokin’ Squad – where every bite is a flavor explosion!

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Green Mountain Grill Smoked Turkey Breast

Elevate your grilling game with our Green Mountain Grill smoked turkey breast recipe - a tantalizing twist on a classic favorite.

Course Main Course

Prep Time 20 minutes

Cook Time 4 hours

Servings 6

Ingredients

For the Brine:

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon whole cloves
• 1 bay leaf

For the Turkey and Rub:

• 1 whole turkey breast about 4-5 pounds
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

For the Smoke:

• 4 cups wood pellets apple or cherry for a hint of sweetness

Instructions

Brining Bliss

1. In a large pot, combine water, kosher salt, brown sugar, black peppercorns, cloves, and bay leaf. Bring to a boil, stirring to dissolve the salt and sugar. Let it cool to room temperature.
2. Place the turkey breast in a large brining container or a resealable plastic bag. Pour the cooled brine over the turkey, making sure it's fully submerged. Refrigerate for at least 8 hours or overnight.

Rub-a-Dub-Dub

1. Remove the turkey from the brine and pat it dry with paper towels. Let it sit at room temperature for about 30 minutes.
2. In a bowl, mix olive oil, dried thyme, smoked paprika, onion powder, garlic powder, salt, and pepper. This flavorful rub is your turkey's ticket to smoky greatness.
3. Massage the turkey with the rub, making sure to get into all the nooks and crannies. Let it marinate while you fire up the Green Mountain Grill.

Grillin' Goodness

1. Preheat your grill to 225°F. Add 4 cups of wood pellets for that perfect smoky flavor. Let the grill work its magic.
2. Place the seasoned turkey breast on the grill grates. Close the lid and let the smoke surround that bird.
3. Every hour, baste the turkey with any remaining rub or a flavorful concoction of your choice. Patience is key – let it smoke for 3-4 hours.
4. Use a meat thermometer to check the internal temperature. Once it hits a juicy 165°F, your turkey is ready to shine.

Savor the Flavor

1. Remove the turkey from the grill, tent it with aluminum foil, and let it rest for about 15 minutes. This step ensures a moist and flavorful outcome.
2. Now comes the moment of truth! Slice that turkey breast into succulent pieces and serve it alongside your favorite sides.