Smoking A Turkey Breast On A Big Green Egg

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Smoking a Turkey Breast on a Big Green Egg: A Culinary Adventure

The Art of Low and Slow

Every Thanksgiving, my family gathers for a feast that would make a pilgrim proud. The centerpiece of the spread is always a juicy, golden-brown turkey, lovingly smoked on my beloved Big Green Egg. This year, I decided to switch things up and smoke a turkey breast instead of the whole bird. I was in for a treat!

The turkey breast, smaller and leaner than a whole turkey, cooks faster and offers a more succulent and flavorful experience. The beauty of smoking on a Big Green Egg lies in its ability to maintain a consistent low temperature, allowing the meat to cook slowly and absorb the rich smoke without overcooking.

Anatomy of a Smoked Turkey Breast

A turkey breast is the front half of a turkey, excluding the legs, wings, and neck. It consists of two large breasts connected by the keel bone. The dark meat, found along the edges of the breasts, is richer in flavor and higher in fat content than the white meat.

Preparing Your Turkey Breast

Before embarking on this culinary journey, it’s crucial to prepare your turkey breast. Trim away any excess fat and season it generously with salt, pepper, and your favorite herbs. I typically use a blend of paprika, thyme, rosemary, and garlic powder.

The Secret to Smoking Success: Temperature Control

The key to smoking a perfect turkey breast lies in maintaining a consistent temperature of 225-250°F. This allows the meat to cook evenly without drying out. The Big Green Egg has a unique design that enables precise temperature control by adjusting the top and bottom vents.

The Smoking Process

Once your Egg reaches the desired temperature, place a large drip pan filled with water on the bottom grate. This will create a moist environment and help prevent the turkey breast from drying out. Position the turkey breast on the middle grate, directly above the drip pan.

Insert a meat probe into the thickest part of the breast to monitor its internal temperature. Smoke the turkey until it reaches an internal temperature of 165°F, which typically takes 3-4 hours.

Tips from the Grillmaster

  • Brine Your Bird: Brining the turkey breast in a saltwater solution for 24-48 hours before smoking adds moisture and flavor.
  • Use a Smoke Generator: A smoke generator can enhance the smokiness of your turkey breast. Fill it with wood chips of your choice and place it on the bottom grate.
  • Rotate Your Turkey: Rotate the turkey breast every hour to ensure even cooking.

Frequently Asked Questions

Q: Can I use a different smoker?
A: While a Big Green Egg is ideal, you can use any smoker that can maintain a consistent low temperature.

Q: What wood chips should I use?
A: Hickory, oak, and applewood chips are popular choices for smoking turkey.

Q: How long will the leftover smoked turkey breast last?
A: Properly stored in the refrigerator, the smoked turkey breast will last for 3-4 days.


Smoking a turkey breast on a Big Green Egg is a rewarding culinary experience that will elevate your Thanksgiving feast to new heights. The low and slow cooking process, combined with the rich smoke flavor, creates a tender, juicy, and unforgettable dish.

Whether you’re a seasoned smoker or a novice at the grill, I encourage you to give this recipe a try. The aroma that fills the air as the turkey breast smokes is simply irresistible. And once you take your first bite, you’ll understand why smoking a turkey breast is the ultimate way to celebrate the season of gratitude.

Do you have any questions or comments about smoking a turkey breast on a Big Green Egg? Leave a comment below, and I’ll be happy to assist you!

Make the Perfect Thanksgiving Turkey this Holiday | Big Green Egg

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