Smoked Turkey Breast - Big Green Egg

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made from scraps.

Soak cherry wood chunks in water.

Inject the turkey breast with dilute salt water in four or five places.

Rub down the turkey breast with wet mustard as a binder.

Preheat the smoker to 250 degrees.

Add soaked cherry wood chunks to the smoker.

Smoke the turkey breast indirectly for about 2.5 to 3 hours.

Insert a leave-in meat thermometer into the deepest part of the breast to monitor temperature.

Prepare a glaze of butter, maple syrup, and honey in a ratio of 4:3:1.

Glaze the turkey breast a couple of times towards the end of the cooking process.

Remove the turkey from the smoker when it reaches 165 degrees.

Slice the turkey breast with an electric knife and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens