Ingredients
Using the Big Green Egg perfectly smokes a turkey breast for Thanksgiving or any day.
1 turkey breast, bone-in 1 tablespoon dried thyme 2 teaspoons black pepper (preferabbly coarse ground) 1 tablespoon kosher salt 2 tablespoons dried sage 5 tablespoons olive oil
Directions
Unwrap your turkey breast. If the neck is included, reserve that to make stock later.
Carefully loosen the skin from the meat, without removing it.
Mix the herbs, salt, pepper and olive oil together to form a paste. Carefully rub this paste under the skin. If you have any left (this will depend on the size of your bird), you can go ahead and put it on the outside as well.
Prepare your Big Green Egg for indirect cooking with apple wood. Heat the Egg to 350.
Roast the turkey until the internal temperature at the thickest part of the breast reaches 160 degrees. This took us about two hours.
Remove the turkey from the Egg. Transfer to a cutting board and tent under foil for at least ten minutes.
Carve the turkey breast and serve. Reserve the carcass with the neck and make stock later, when you need to warm up your kitchen.
