For many years, barbecue enthusiasts have been captivated by the versatility and cooking experience offered by the Big Green Egg (BGE). Whether you're a seasoned cook or a novice, the BGE has the power to bring out the best in your culinary skills. And what better way to showcase its capabilities than by preparing a delicious smoked turkey for your holiday feast?
The Perfect Temperature for Cooking a Turkey Breast on the Big Green Egg
When it comes to cooking a turkey breast on the BGE, achieving the perfect temperature is key. Set your BGE for indirect cooking with the convEGGtor at 325°F/163°C. This temperature ensures that the turkey cooks evenly and retains its moisture.
For a whole turkey, you'll need to cook it at 325°F/163°C for 12 minutes per pound until the internal temperature reaches a safe minimum of 165°F/74°C throughout the bird.
Preparing the Smoked Turkey Breast
Whether you're opting for an Injected Cajun Creole Butter Turkey or a Lemon, Pepper, and Herb Turkey, the preparation process is relatively simple.
Injected Cajun Creole Butter Turkey
If you're preparing a whole turkey, double the injection recipe and inject it into the thighs as well as the breasts. Here's how to prepare this mouthwatering turkey:
- Whole bone-in turkey breast (approximately 6 lbs)
Inject the turkey breast with the Creole butter using the Big Green Egg Injector. Ensure that you inject it in a grid pattern to distribute the flavors evenly.
Rub the turkey breast with the Creole rub, ensuring that it coats the entire surface.
If you're cooking a whole turkey, place an apple and an onion inside the bird before setting it on the grid of the BGE.
Lemon, Pepper, and Herb Turkey
If you prefer a citrusy and herbaceous flavor profile, try this recipe:
- Whole bone-in turkey breast (approximately 6 lbs)
Squeeze the juice of two lemons on the turkey breast, ensuring that it covers the entire surface.
Generously season the turkey breast with freshly ground black pepper and your favorite herb blend.
For added flavor, you can also place lemon slices and fresh herbs, such as rosemary and thyme, under the skin of the turkey breast.
Cooking and Resting the Turkey
Place the prepared turkey breast on the BGE and cook it for approximately 5 hours, or until the internal temperature reaches 165°F/74°C. Remember to use a meat thermometer to ensure accurate results.
Once the turkey breast is cooked, remove it from the BGE and tent it with foil. Allow it to rest for 20-30 minutes. This resting period allows the juices to redistribute, resulting in a moist and flavorful turkey.
Q: Can I use a boneless turkey breast for this recipe?
A: While bone-in turkey breasts tend to be juicier and more flavorful, you can certainly use a boneless turkey breast if preferred. Just adjust the cooking time accordingly and ensure that the internal temperature reaches 165°F/74°C.
Q: Can I brine the turkey breast before smoking it on the BGE?
A: Absolutely! Brining the turkey breast can enhance its flavor and moisture content. Simply prepare a brine solution of water, salt, sugar, and your favorite herbs and spices. Submerge the turkey breast in the brine for at least 12 hours before smoking it on the BGE.
Smoking a turkey breast on the Big Green Egg is a delightful way to elevate your holiday meals. Whether you opt for the bold flavors of the Injected Cajun Creole Butter Turkey or the refreshing taste of the Lemon, Pepper, and Herb Turkey, the BGE will ensure a moist and perfectly cooked centerpiece for your festive table. So fire up your BGE, get creative with your seasonings, and impress your family and friends with a delectable smoked turkey this holiday season!
If you want to know other articles similar to Delicious smoked turkey recipe: perfect for the big green egg you can visit the Cooking category.
Related Articles