How to Smoke Turkey Breast on a Green Egg: Step-by-Step Guide

Why Smoke Turkey Breast on the Big Green Egg?

There’s nothing quite like a juicy, smoky turkey breast, especially when it’s cooked on the Big Green Egg. This ceramic grill is famous for its ability to lock in moisture and deliver mouthwatering flavors. Whether you’re preparing for a holiday feast or just want something special for dinner, smoking turkey breast on your Green Egg is a surefire way to impress friends and family. Let’s break down everything you need to know for a perfect smoked turkey breast—no stress, just delicious results!

What You’ll Need

• Big Green Egg (or similar ceramic grill)
• Turkey breast (bone-in or boneless, around 4-6 lbs is ideal)
• Charcoal
• Wood chips or chunks (apple, cherry, or hickory work great)
• Meat thermometer
• Drip pan
• Favorite rub or marinade
• Olive oil or melted butter

Prepping Your Turkey Breast

1. Thawing: If your turkey breast is frozen, thaw it in the refrigerator. Plan for about 24 hours per 4-5 pounds.
2. Pattering Dry: Use paper towels to pat the turkey dry. This helps the skin crisp up during cooking.
3. Seasoning: Rub olive oil or melted butter all over the turkey. Then generously apply your favorite dry rub or marinade. Classic options include salt, pepper, garlic powder, paprika, and a touch of brown sugar for sweetness.
4. Optional Brining: For extra juiciness, brine your turkey breast in a saltwater solution overnight. This step isn’t required but can make a big difference in moisture and flavor.

Setting Up Your Big Green Egg

1. Add Charcoal: Fill the firebox with lump charcoal for clean-burning heat.
2. Add Wood Chips/Chunks: Scatter soaked wood chips or chunks over the coals. Applewood gives a mild sweetness, while hickory adds a stronger smoke flavor.
3. Install Plate Setter or Conveggtor: This creates an indirect cooking environment, perfect for slow smoking.
4. Place Drip Pan: Set a drip pan on the plate setter to catch juices and prevent flare-ups.
5. Preheat: Bring your Green Egg to a steady temperature of around 250°F (121°C).

Smoking the Turkey Breast: Step-by-Step

1. Bring Turkey to Room Temperature: Let your seasoned turkey breast sit out for about 30 minutes before smoking.
2. Place on Grill: Put the turkey breast skin-side up on the grill grate over the drip pan.
3. Add More Wood as Needed: If you want a stronger smoke flavor, add more wood chips during the first hour.
4. Monitor Temperature: Close the lid and maintain a steady temperature between 250°F and 275°F (121–135°C). Use your meat thermometer to keep track.
5. Baste Occasionally: Every hour or so, brush the turkey with melted butter or pan drippings for extra moisture and flavor.

How Long Should You Smoke Turkey Breast?

The general rule is about 30-40 minutes per pound at 250°F. For a typical 5-pound turkey breast, expect a cook time of around 2.5 to 3.5 hours.

• Target Internal Temperature: The turkey is ready when it reaches an internal temperature of 165°F (74°C). Insert your thermometer into the thickest part of the breast without touching bone for an accurate reading.
• Resting Time: After removing from the grill, tent the turkey with foil and let it rest for at least 15-20 minutes before slicing. This helps keep all those tasty juices inside.

Troubleshooting Tips

• If skin isn’t crisping: Try increasing the temperature to around 325°F for the last 20-30 minutes of cooking.
• If it’s drying out: Make sure you have enough moisture in your drip pan and don’t skip basting.
• If smoke flavor is too strong: Use fewer wood chips next time or switch to milder woods like apple or cherry.
• If it cooks too quickly: Lower your grill temperature and check with your thermometer often.

Tasty Serving Suggestions

Your smoked turkey breast will be tender, juicy, and full of flavor—perfect as a main dish or even as leftovers! Here are some ways to enjoy it:

• Main Course: Slice and serve with classic sides like mashed potatoes, stuffing, and green beans.
• Sandwiches: Pile slices high on fresh bread with cranberry sauce and lettuce.
• Tacos or Wraps: Shred leftover turkey for easy tacos or wraps with your favorite toppings.
• Salads: Add cold slices to salads for a protein boost.

Frequently Asked Questions (FAQ)

Can I use boneless turkey breast?

Absolutely! Boneless breasts cook slightly faster but are just as delicious. Adjust your cooking time accordingly—start checking internal temp after about two hours.

Do I need to brine my turkey breast?

No, but brining helps keep it extra juicy and flavorful. If you have time, go for it!

What if I don’t have a plate setter/conveggtor?

You can set up an indirect heat zone by pushing coals to one side and placing the turkey on the opposite side above a drip pan.

Can I smoke a whole turkey this way?

You sure can! Just remember that whole turkeys take longer—plan for about 30 minutes per pound and always check internal temperature for doneness.

What’s the best wood for smoking turkey?

Mild woods like apple and cherry are popular because they complement poultry well. Hickory adds a more intense smoky flavor if you prefer something bolder.

How do I store leftovers?

Sliced turkey can be stored in an airtight container in the fridge for up to four days. It also freezes well—just wrap tightly before freezing.

Final Thoughts

If you’re looking to wow your guests (or just treat yourself), smoked turkey breast on the Big Green Egg is a fantastic choice. With simple prep, steady heat, and a bit of patience, you’ll have moist, flavorful turkey every time. Don’t be afraid to experiment with different rubs and woods until you find your perfect combo. Happy smoking!

Quick Reference: Smoked Turkey Breast on Big Green Egg

• Prep Time: 15 minutes (plus optional brining overnight)
• Total Cook Time: About 2.5–3.5 hours at 250°F (30-40 min per pound)
• Cooks Best At: Indirect heat with plate setter/conveggtor
• Main Tools Needed: Meat thermometer, drip pan, wood chips
• Main Tips: Baste occasionally, rest before slicing, enjoy!