Apple wood smoked turkey breast



1 Turkey breast fresh, bone in
1/2 cup salt
5-6 bay leaves
2 whole peppercorns
1 cup Maple syrup
1/2 Onion halved
1  Carrot halved
1 Lemon pierced w/ fork 4-6 times
3 fresh Thyme sprigs
Mixture of salt, pepper, and poultry seasoning
Apple wood chips


1. Place Turkey breast in stock pot. Add enough water to cover, salt, peppercorns, bay leaves and maple syrup to make the brine. Cover and place under refrigeration for 12 hours.

2. Take the breast out and rinse it under cold water very thoroughly. Pat dry. Spritz the outside of the breast with a light coating of olive oil and make a simple rub of salt, pepper, and poultry seasoning. Stuff the cavity of the breast with the onion, thyme, lemon, and carrot.

3. Mix a cup of apple wood chips with your lump coal and smoke the breast on a Big Green Egg with a dome temp of 250 F until the internal temperature reaches 160 F (about one hour per pound)

4. Wrap in foil and let it rest for 30
minutes before serving

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