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.
Ingredients
- 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
- ½ 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
Instructions
Brining
- 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.
Smoking
- 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.