Green Egg Recipes Turkey Breast

How long do you smoke a turkey breast per pound? How long to smoke turkey breast.

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It should be in the fridge or in a cooler, or at the very least in a tub of cold water.

Green egg recipes turkey breast. Place the turkey on the smoker and close the lid. How long does it take to smoke a turkey on the big green egg? Add the wood chips when the coals.

Put the turkey breast in a stock pan. In this cook i’m using my xl big green egg and have it fired with rockwood lump charcoal. This smoked turkey recipe on the big green egg is nicely topped with the perfect buttery, garlic and herb sauce which is stuffed with apples, onion, lemon & herbs making it the.

Turkey doesn’t benefit from low and slow cooking, and the higher temperature will give you a more crispy skin and cook the turkey faster, which results in a juicier turkey. Remove from the heat and allow to rest for at least 30 minutes before slicing. Every 45 min to 1 hour spray the skin with cooking spray for moisture.

Cover with water (or half water/half apple juice) and stir in salt, maple syrup, brown sugar, garlic, onion, bay leaves and sage. Heat the big green egg (or smoker of your choice) until it reaches a stable temperature of 225 degrees f. Close the lid and adjust the draft if necessary to help the egg's temperature drop back to the desired level.

Place all ingredients into the stock pot, and stir until well incorporated. Prepare your big green egg for indirect cooking at 350° to 375°. Place a drip pan with the 6 cups of water, giblets and neck in between the conveggtor and the.

Bring your egg to a temperature of 250 to 275 fahrenheit. Soak wood chips in bowl of water to cover for 15 minutes. Rub mixture under and over turkey breast skin.

Time and temp are going to determine how long it takes to get this turkey breast to an internal temp of 165 degrees. At 325, it took me about 2 hours until it was done. Make this recipe alabama white bbq sauce recipe and put it in a cute mason jar and put it on the table to be served with this smoked turkey breast.

Cover and refrigerate for at least 12 to 24 hours. Add wood chips and let them being to smoke and add your turkey breast. Fire your smoker at 325 degrees f.

Place turkey breast in a large stock pot, and add just enough water to cover. Grab a slice (or two) of this potato and egg pizza on your way out the door. Set up big green egg for indirect cooking and intersperse soaked wood chips throughout the fire box.

Using skewer, pierce turkey skin all over. The turkey will absorb some of the water, keeping the meat moist. Keep the chicken cold while you brine it!

You can add ice to the water to make sure it stays cold. Start fire and allow temperature to rise to about 400°f. Smoke the turkey breast at 325 until the internal temperature reads 165 in various places on the breast with a thermapen, at 325 this should take about 2 hours give or take.

Place the breast on the middle of your grill, over the plate setter and drip pan. The key to successfully smoking a turkey is brining.

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