Smoked Turkey Breast Recipe Big Green Egg

Mix 2 tbsp mad max turkey seasoning with butter, until its a nice paste. Mix softened butter and california citrus rub together and rub all over turkey breast and underneath skin of turkey.

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Soak wood chips in bowl of water to cover for 15 minutes.

Smoked turkey breast recipe big green egg. Once the internal temperature reaches 165f, remove the turkey breast from the grill and let it rest under aluminum foil for 15 minutes before removing the netting and carving it. Set egg for indirect cooking. Add the smoke chips to the egg and finish setting up for indirect cooking with the plate setter and porcelain grid.

Remove the turkey from the egg and let rest for 15 to 20 minutes. Set up big green egg for indirect cooking and intersperse soaked wood chips throughout the fire box. Make sure to flip the turkey breast making sure to get under the skin everywhere and on the outside.

Soak 2 cups of hickory or pecan chips in water for 1 hour. Place in smoker and smoke for about 4 hours until internal temperature reaches 160 degrees. To avoid dry and stringy reheated turkey, simply wrap smaller pieces in aluminum foil and warm it low and slow in a 275 f oven for about 35 to 45 minutes, or until the meat registers 130 f.

How to reheat smoked turkey. Add the turkey to the bowl, breast side down, cover and refrigerate in the brine overnight. The turkey is ready for the big green egg at this point, so fire up the smoker and bring the temperature up to 300 degrees.

Set up to cook with indirect heat (stone platter) and get your temperature stabilized at 250 degrees. In roasting pan, place the celery, shallots, thyme, rosemary and 2 cups of chicken stock. Place the rub under the skin over the entire turkey (if your hands are small enough).

Whisk until the salt & sugar dissolve. Preheat the big green egg to 425f. A smoked turkey soup, chili or a breakfast hash would also be wonderful.

Place the drip pan on the conveggtor and close the lid of the egg. In a very large container, combine water, salt and sugar. Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, add the conveggtor, legs up, in the egg.

This recipe will walk you through roasting a turkey for thanksgiving on a big green egg. I have it rubbed with evoo, lots of kosher salt, and a blend of a variety of ground dry herbs. Season with salt and sweet and smoky seasoning making sure to season the cavity as well.

Once your big green egg stabilizes at the 300 degree mark and your smoke is blue and whispy you are in good shape to but your turkey in. When you shut the lid of your egg make sure it clears the turkey. Go out and buy big bob gibson's bbq book.

The recipe is for a 4 lb breast. Put orange, onion, garlic and herbs into the cavity. Within 3 or 4 hours you should check for doneness with a meat thermometer.

Preheat your egg to 180c and once up to temperature, place your turkey and drip pan into the egg setup to cook indirectly (plate setter feet up with the stainless steel grid on top). Return the turkey to the rinsed stock pot and return to the refrigerator for 24 hours. Coat the turkey in canola oil and place on rib rack inside of the roasting pan.

I typically take mine to 350 degrees first and then reduce it down. Now sit back, grab a nice glass of beaujolais nouveau, and enjoy this post for big green egg thanksgiving turkey. Place good quality lump charcoal in a previously cleaned egg or kamado over your electric starter.

How long do yall think it will take. If you want to crisp up the skin, place them skin side down in a hot oiled skillet. Three hours seems long to get to 160 it.

Place your turkey breast side up on the v rack. Rub mixture under and over turkey breast skin. Bring your egg to a temperature of 250 to 275 fahrenheit.

This is not about smoking a turkey, though this does have a hint of smoke flavor. Smoke in the egg until the internal temperature of the breast meat is 165f, the dark meat will be about 185f internal temperature. Set up your green egg to cook with charcoal and mix in half of your wet smoking chips.

Close the lid and adjust the draft if necessary to help the egg's temperature drop back to the desired level. Add two apple quarters to the roasting pan. Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside & ouwith paper towels.

Place the breast on the middle of your grill, over the plate setter and drip pan. Inject the breast, legs, and thighs spreading the needle out about 1 for every stick. Start fire and allow temperature to rise to about 400f.

Refrigerate for 12 hours, turning occasionally. Place the turkey in a 2 12 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Whether youre considering smoking your thanksgiving turkey or simply looking for a new way to present your fowl to a table full of hungry family members and loved ones, smoked turkey breast is only a few easy steps away.

Pour the brine over the turkey, making sure its completely covered. Smoke for 1.5 hours or until the turkey measures 145 internally; Once the temp stabilizes and you see the thin blue smoke place the turkey breast inside;

If your turkey starts to brown too much, simply tent it with aluminum foil. Got a turkey breast for today. Time to cook the turkey;

Using skewer, pierce turkey skin all over. Brush the turkey with olive oil and season with pepper and garlic powder. Here is a blog where someone reprinted the recipe:

Our boneless turkey breast was done after a total of 2 hours on the big green egg and that seams to be in line with the original recipe. Remove the turkey breast and let rest for 10 minutes before slicing and serving Increase the heat in the big green egg to 300 and cook turkey for another 30 minutes or until it measures 155 internally;

This recipe alone is worth the price of the book! I cancan always ftc to rest though. Take your turkey out of the brine and place on a rack in your drip pan.

First, let me address a major mistake that was made around the turn of the year. Preheat big green egg (or oven) to 350 degrees. Continue cooking until an instant read thermometer inserted in the thickest part of the thigh registers 165f/74c.

Place the turkey on the rib & roasting rack and put the rib & roasting rack in a roasting pan. After looking through this i decided ill go 250 indirect with pecan. Poultry is considered done when you hit 165 degrees in the breast and 175 degrees in the thigh.

Grind some black pepper over the turkey.

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