Smoked Turkey Breast

720 Min.
120 Min.
6
Ingredients
2
(12-ounce) bottles apple beer
2 (12-ounce) bottles apple beer
4
cups water
4 cups water
½
cup granulated sugar
½ cup granulated sugar
2
tablespoons salt
2 tablespoons salt
6
pound bone-in turkey breast
6 pound bone-in turkey breast
8
tablespoons unsalted butter, softened
8 tablespoons unsalted butter, softened
3
tablespoons Better Than Bouillon® Roasted Chicken Base
3 tablespoons Better Than Bouillon® Roasted Chicken Base
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
1
tablespoon herbs de Provence
1 tablespoon herbs de Provence
2
medium sized Fuji apples, quartered
2 medium sized Fuji apples, quartered
1
cup apple cider
1 cup apple cider
2
cups or 1 pound apple flavored smoke chips
2 cups or 1 pound apple flavored smoke chips
Directions
  1. Add the beer, water, sugar, and salt to a large bowl. Stir to combine. Add the turkey to the bowl, breast side down, cover and refrigerate in the brine overnight.
  2. Preheat the Big Green Egg® to 425°F. Set EGG® for indirect cooking. Add the apple chips to the EGG and finish setting up for indirect cooking with the plate setter and porcelain grid.
  3. Add the butter, Roasted Chicken Base, Roasted Garlic Base, and herbs de Provence to a small bowl. Mix to combine.
  4. Remove the turkey from the brine and pat dry with paper towels. Place the cut apples into a 3-inch grill-proof pan. Place the turkey directly onto the apples.
  5. Rub the butter mixture all over the turkey, making sure to get under the skin. Pour the apple cider into the bottom of the pan.
  6. Place the pan directly onto the porcelain grid and smoke for 20 minutes. Lower the temperature of the EGG to 225°F and continue to cook for 1 hour and 20 minutes or until the internal temperature reaches 165°F when checked with an instant read thermometer.
  7. Carefully remove the turkey from the EGG and baste with the juices in the bottom of the pan. Let rest for 10 minutes before slicing.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

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